Knives
 

My kitchen knives are from the hardware store, nothing expensive, they were sharp to begin with. DH sharpened them all the other day with a “steel” and Wow ! Cutting up the makings for a soup today was a pleasure instead of a chore ! I tend to forget this needs to be done once in a while !

Do you have a steel? Even a few swipes before you use a knife will keep it in good working order for a long time before you need it actually sharpened.
There are lots of videos on Youtube to show you the proper angle.
And, keep the knives out of the sink and the dishwasher. Use it, wipe it down/wash it, dry it and put it away in a knife block or stuck to a magnet on the wall. Not in the drawer.

I still use my knives from chef's school, 30 years ago.

Watson

...... like our rotary blades, we forget how nice a sharp knife is to work with! :)


Watson ..... A lot of the newer knives seem to be coming with plastic sleeves.
I am assuming that is as good as the knife block or magnet, as then I can put them in a drawer.
Yes? No?

Also ... are there benefits to using a steel? over a stone?
or is it more of a personal preference?

I have a steel I use pretty regular on my knives(when I remember) The best sharpener I have used is a Lansky(?) that DH bought me. A bit pricey but well worth it
https://www.cabelas.com/product/LANS...B&gclsrc=aw.ds

I just bought four steak knives Ginshu brand, (if I spelled that right). love them, from JC Penneys. not serated but very sharp! I had been looking and looking. I use the sleeves that came on them every time i put them into the drawer. and wash by hand.

I was thinking the same thing when I read Tranum’s post...nicer and safer to work with a sharp knife rather than a dull one.

Oh how true ..... I "re-learned" this only yesterday when I changed my rotary blade!
We strive to get that extra bit of mileage from it, but why? :)

I think it varies from steel knives to stainless steel knives. I like the shapness of steel knives best.

I love my knives sharp. I can't seem to get the hang of using a steel. I have tried. Once they are sharpened, I have one of the electric ones I like to use this to keep them that way. https://www.basspro.com/shop/en/smit...nife-sharpener. I love this one. I only use the ceramic side of it. You can find it in the fishing aisle.

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

I have used a crock stick, for years and years. Even on my ceramic knives. No problem.

The brand I buy is JA Henckels. I don't handwash them so they get dull over time in the dishwasher. I only use three different style of sharp knives so it's easy to replace them.

I sharpened two old pairs of scissors in the kitchen drawer, work great now!! and my new Ginsu knives are sharp and i love them.

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.

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

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
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