Knife Sharpener
- Thread starter stosh
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Something like this:
An english police man's batton?Something like this:
I can't use them to sharpen my knives very well.
Well, then, you're not very good at it.An english police man's batton?
I can't use them to sharpen my knives very well.
A diamond coated block. Longer is better for big knives, but 8" stones do cost more. It takes a fair amount of practice, so don't do your nice knives first. Stroke into the blade.
You can also do it with a belt sander if you've got one. Place a small lump with a large radius underneath the belt and bring the knife to it at around a 20* angle. Be careful not to remove too much material though.
Diamond rods are reasonably effective, but also take practice.
Steels are only good for straightening out the edge. Place a towel down on the counter, put the tip of the steel into it, press down, and then use it. Unless you are really good, the freehand method isn't all that great.
One other option is to get one of those kits that help you to select the angle at which you sharpen, as this is really critical. Cabela's has them. I've never used one, so I can't vouch for it working on a big chef's knife, but it seems like a great way to get consistent results.
https://www.expeditionexchange.com/edgepro/
These things are expesive, but will leave you with an uber sharp knife and the edge will last longer. I'd highly recomend one.
These things are expesive, but will leave you with an uber sharp knife and the edge will last longer. I'd highly recomend one.
that's good for KEEPING an edge, but not CREATING an edge.Something like this:
i use the earlier version of this:
diamond wheels, w/ magnets to ensure proper angle. works well, but even using this, a dull knife takes a lot of time to get it sharp again.
diamond wheels, w/ magnets to ensure proper angle. works well, but even using this, a dull knife takes a lot of time to get it sharp again.
I must be KEEPING an edge, then.
Edit: Sadly, my knives are crap. I pretty much have to sharpen them weekly with the stone.
Seconded and Thirded. Maybe Fourthed.i use the earlier version of this:
diamond wheels, w/ magnets to ensure proper angle. works well, but even using this, a dull knife takes a lot of time to get it sharp again.
Biggest complaint in my universe is, of course, using someone else's dull knives.
They may be of good quality, but 94% of everyone i've cooked for [including some cooks] don't know how to keep a good knife sharp and some of them that do - don't have the time to do it.
I love the Chef's Choice for it's speed, simplicity and reliability.
Imagine using the precision, hands-on sharpening oil stone on a 12-piece set of Henckels in a 20 minute time crunch!
unless you are diligent about using the steel at every knife use, my guess is that your edge isn't as sharp as you think it is.I must be KEEPING an edge, then.
Good to know you guys like the chef's choice dealios, been thinking about getting one of those.
Here's a question: Can I use one of those chef'c choice sharpeners for global knives? I have mostly traditional henkels and wustoff but also a couple of global knives. I've always been told the global edge is different - different angle, different bevel, something along those lines and I don't want to drop the cake unless I can use the sharpener for all my knives. Anyone?
Here's a question: Can I use one of those chef'c choice sharpeners for global knives? I have mostly traditional henkels and wustoff but also a couple of global knives. I've always been told the global edge is different - different angle, different bevel, something along those lines and I don't want to drop the cake unless I can use the sharpener for all my knives. Anyone?
There is a particular version of the sharpener for Japanese [asian] knives...
It keeps the edge around 15-20 degrees, which is the standard for sashimi [sushi] knives and most Japanese Global cutters.
Also, keep in mind that some of Global knives are designed on the European edge...
Dang, that's what I thought, I would need two. Thanks.
I've got one of those but I don't use it.i use the earlier version of this:
diamond wheels, w/ magnets to ensure proper angle. works well, but even using this, a dull knife takes a lot of time to get it sharp again.
Need any bike parts? :biggrin:
Ahhhhhhahahhahahaha. Naw - I'm keeping it on the off chance that someday I get a decent set of knives.
Let the kids eat ramen and go get at least one or two good blades, it's such a huge difference.Ahhhhhhahahhahahaha. Naw - I'm keeping it on the off chance that someday I get a decent set of knives.
he's already got the kids pouring corn juice on their waffles and pancakes.
To be honest, as long as it will cut tomatoes and mushrooms well, I'm pretty satisfied.
As I've said, the real stuff would put me in the poor house. They eat *that* much.That is so wrong...
yet you have a $125 knife sharpener that sits unused? your financial priorities are in need of swift alignment.As I've said, the real stuff would put me in the poor house. They eat *that* much.
for the children's sake.
next thing you know, we'll be hearing stories of how you freeze cans of powdered milk for them.
hmm...
sharp kitchen knives and children...
...naaaahhh...
It's starting to make sense, somehow.
Oh man that truly is funny!
You ever cut tomatoes with a properly sharp knife? Try it once and you'll never go back.To be honest, as long as it will cut tomatoes and mushrooms well, I'm pretty satisfied.
That's what I mean - if it cuts a tomato "properly" I'm happy. I mean it's a Chicago Cutlery blade - it's not a complete piece of $hit.
Instructions for the Chef's Choice stuff is pretty easy and works like a charm.
You don't need the 120 (three slots) if your knives are in decent shape to begin with.
The 110 (i think just two slots) works fine if they're in good condition but not sharp.
The extra slot was for grinding from 'ice skate' or something totally hammered.
my experience is that the 3rd slot is used quite a bit.
All you do is just stick the knife in there and drag it thru?
Yeah, you just drag it through. Although the first time you sharpen a knife on it, you have to condition it - so you'll have to pass it through like 20 or 25 times or something like that. The instructions tell you how many times and reasoning why. I use the Chef's Choice on Henckel knives and they work great.
Damn. Maybe I need to break out the sharpener and try it out again.
Thanks man, thats what kind of knives I have too.
when you use the coarsest wheel, you want to make a slight hook to one side of the blade, and then you start working the other side. it can take many passes depending on the condition of yr knife.
Why, yes, Beavis, yes you do...Damn. Maybe I need to break out the sharpener and try it out again.
Now to find the time............Why, yes, Beavis, yes you do...