Knives
#11
Super Member
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 5,007
I have knives that I bought in 1975 and they are still in great working condition. Watson is right, you should use a steel when you use your knives. I keep mine in the knife block with the knives, so it's easy to get to. I've never sent my knives away for sharpening. when they need more than a steel, I get out my whet stone and hone them back into shape. It's not hard to do.
~ C
~ C
#15
I sharpen my own kitchen knives then I have to remember they are indeed sharp!........lol My poor hands have nicks and cuts for about a week.
This is the sharpening system I use:
https://lansky.com/index.php/product...-stone-system/
You can buy all kinds of stones, strops and stones to sharpen serrated blades for this kit.
This is the sharpening system I use:
https://lansky.com/index.php/product...-stone-system/
You can buy all kinds of stones, strops and stones to sharpen serrated blades for this kit.
#16
Power Poster
Join Date: Nov 2009
Location: Mableton, GA
Posts: 11,313
I buy one if those colorful cuisinart ceramic knife sets for about $20. I use them til they get dull and then get another set. I’ve tried the better knife and sharpener route. This way is easier for my needs
#17
Super Member
Join Date: Mar 2016
Posts: 2,887
The degree to steel a knife is 30 degrees. Hold the knife at 30 degrees to the steel. Then swipe the knife from one end to the other on both sides of the knife. You can swipe the knife toward you or away. I was taught to swipe toward me and I did that for years. Then I nicked myself. Now, I swipe away from myself.
Stainless knives are not "user friendly" for sharpening. The steel is too hard to sharpen on home equipment. High carbon knives are the most friendly to user sharpening, but they have to be hand washed and dried, as they will rust. The best knives are "high carbon no stain" for most people.
I was a chef before I retired and hate sharpening knives, although I love a sharp knife.
https://www.youtube.com/watch?v=8a-ACpp2JpI
bkay
Stainless knives are not "user friendly" for sharpening. The steel is too hard to sharpen on home equipment. High carbon knives are the most friendly to user sharpening, but they have to be hand washed and dried, as they will rust. The best knives are "high carbon no stain" for most people.
I was a chef before I retired and hate sharpening knives, although I love a sharp knife.
https://www.youtube.com/watch?v=8a-ACpp2JpI
bkay
Last edited by bkay; 02-19-2019 at 08:50 AM.
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