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dturano547

Knife Sharpening...Off topic

22 posts in this topic

I have a nice block with knifes I was given as a wedding gift I registered for a while back, its really nice set, to be honest i picked a set on the higher end at the time without knowing quality knifes. I have never sharpened them and either by a pro or using a stone or the steel sharpener included with the block.. I have access to a lot of restaurant supply stores, one great one is Barboy and another is Deli design. I like Barboy because they have a smaller selection, while they knifes at william and sonoma look great most chefs don't even use forged knifes, they use the ones with white plastic handles and just get new ones when they want.

 

I got some nice quality knives, a 6" sontuku and a 7" chef knife. I use both pretty equally. Since i got them its a been a while of daily chopping, slicing, and cutting. Since purchasing i started using the metal sharpener in the block on the block knife getting good results but feel i need to use a whitestone or have my butcher sharpen them for me. I called a local guy who is highly recommended, who sharpens your knife same angle same way each time for only a few bucks per knife.

 

Are the sharpeners in the store worth it? plug in countertop grinders, sharpeners with slots in it? small hand once that look like scissors?

 

Im trying to make a descison before sharpening these new high quality blades i picked up. It was funny even the dealer was like most restaurants use these and just sharpen them or ditch them. He stocks high quality pro knifes that are way cheaper then williaom and sonoma or macys but i liked the build quality and reviews online.

 

ANy advice on sharpening is greatly appreciated. I may just take the leap snot not by some fancy gadget but get a nice stone and have at it being consistent on my own terms.

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I have a nice block with knifes I was given as a wedding gift I registered for a while back, its really nice set, to be honest i picked a set on the higher end at the time without knowing quality knifes. I have never sharpened them and either by a pro or using a stone or the steel sharpener included with the block.. I have access to a lot of restaurant supply stores, one great one is Barboy and another is Deli design. I like Barboy because they have a smaller selection, while they knifes at william and sonoma look great most chefs don't even use forged knifes, they use the ones with white plastic handles and just get new ones when they want.

 

I got some nice quality knives, a 6" sontuku and a 7" chef knife. I use both pretty equally. Since i got them its a been a while of daily chopping, slicing, and cutting. Since purchasing i started using the metal sharpener in the block on the block knife getting good results but feel i need to use a whitestone or have my butcher sharpen them for me. I called a local guy who is highly recommended, who sharpens your knife same angle same way each time for only a few bucks per knife.

 

Are the sharpeners in the store worth it? plug in countertop grinders, sharpeners with slots in it? small hand once that look like scissors?

 

Im trying to make a descison before sharpening these new high quality blades i picked up. It was funny even the dealer was like most restaurants use these and just sharpen them or ditch them. He stocks high quality pro knifes that are way cheaper then williaom and sonoma or macys but i liked the build quality and reviews online.

 

ANy advice on sharpening is greatly appreciated. I may just take the leap snot not by some fancy gadget but get a nice stone and have at it being consistent on my own terms.

I use an inexpensive stone after a while you just get the feel for it, I might sharpen a knife twice while carving or prepping a piece of meat, running it over the cutting board actually dulls it

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I have a nice block with knifes I was given as a wedding gift I registered for a while back, its really nice set, to be honest i picked a set on the higher end at the time without knowing quality knifes. I have never sharpened them and either by a pro or using a stone or the steel sharpener included with the block.. I have access to a lot of restaurant supply stores, one great one is Barboy and another is Deli design. I like Barboy because they have a smaller selection, while they knifes at william and sonoma look great most chefs don't even use forged knifes, they use the ones with white plastic handles and just get new ones when they want.

 

I got some nice quality knives, a 6" sontuku and a 7" chef knife. I use both pretty equally. Since i got them its a been a while of daily chopping, slicing, and cutting. Since purchasing i started using the metal sharpener in the block on the block knife getting good results but feel i need to use a whitestone or have my butcher sharpen them for me. I called a local guy who is highly recommended, who sharpens your knife same angle same way each time for only a few bucks per knife.

 

Are the sharpeners in the store worth it? plug in countertop grinders, sharpeners with slots in it? small hand once that look like scissors?

 

Im trying to make a descison before sharpening these new high quality blades i picked up. It was funny even the dealer was like most restaurants use these and just sharpen them or ditch them. He stocks high quality pro knifes that are way cheaper then williaom and sonoma or macys but i liked the build quality and reviews online.

 

ANy advice on sharpening is greatly appreciated. I may just take the leap snot not by some fancy gadget but get a nice stone and have at it being consistent on my own terms.

 

 

We have a set of Chicago Cutlery that are almost 30 years old...with Walnut handles. They are good. I have some others too. About 12-16 years ago I bought a Chef's Choice diamond hone electric sharpener. It has two slots with electric vibrating diamond coated ceramic stones. It does get the knives sharp but it's a pain in the ass to use and takes forever.

I get equally good results from the smaller manual sharpeners. I bought one from Newegg for $10 that works better.Rosewill Knife Sharpener. I also have one that is similar from Harbor Freight Tools that I use at our beach house. It works just fine.

The Shop Rite up the road claims they will sharpen you knives back in the meat/butcher department if you simply ask them. I would stay away from the electric ones, overpriced and questionnable results. The smaller, hand held, two stage ones seem to work quite well for under $20. Hell, the Harbor Freight one is $2.00 now:Ceramic Knife Sharpener HFTand it works great from my experience...not two stage but uses ceramic bars to hone the edges. You might want to check the Santoku as I read they have a different sharpening angle then other knives. Harbor Freight also has a 4 sided diamond hone block that looks like it could do a good job.

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Wondering just what the Restaurant Depot might carry for knife sharpening. I'm still using a total arsenal - ceramic, regular stone, handheld v-groovers and a steel. Truthfully - I've never gotten back the razor edge that came with my knives regardless of which sharpener I use. Closest I've gotten is taking them to my shop and using my whetstone 8" grinder with compounds. But I'm sure I should not have to do that! :(

 

My wife works for Shoprite - perhaps I'll take a few in and let them have a whirl!

 

Dulley mikey

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Wondering just what the Restaurant Depot might carry for knife sharpening. I'm still using a total arsenal - ceramic, regular stone, handheld v-groovers and a steel. Truthfully - I've never gotten back the razor edge that came with my knives regardless of which sharpener I use. Closest I've gotten is taking them to my shop and using my whetstone 8" grinder with compounds. But I'm sure I should not have to do that! :(

 

My wife works for Shoprite - perhaps I'll take a few in and let them have a whirl!

 

Dulley mikey

 

"Handheld v-groovers"...perfect description. I have at least three of those things and this one with little ceramic wheels from IKEA. They all make them sharper, but I have to agree with you Mike. No matter how much time I take doing it, I cannot get them to how they were when new.

Oh, and I hate to admit it, but I tried one or two of these new fangled ceramic knives and they are throwawys as far as I'm concerned. I get the best results from the handheld two stage models and the "v-groovers". Mike, I don't know if all the ShopRites offer that service or if it's just a friendly ploy to keep you coming back...not that I need that because ShopRite does a pretty good job as a supermarket in my book.

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Well, triangle - looks like we are in the same pickle with knives! :)

 

One of these days I'll purchase one of those expensive machines. Maybe. Meanwhile - I don't mind "hacking" a bit to get my meat cut! ;) Actually, mostly I trim fat and that's more of a "filet" type operation - grab the fat and pull while just sliding the knife along. Works okay.

 

I do believe my Shoprite may offer the same service - now that you mention it I seem to recall a sign to that effect in the butcher department. And even if they don't anymore, they all love my wife and would probably do anything for her. Especially if she tells them she wants to pull a "lorena bobbit" on me (was that her name?) and give me a bad "wake up" call! :blink: A sharp knife would ease the pain, right? Hee hee..

 

mikey (sleeping with one eye open)

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I've got dozens of knives. Truth is the higher quality the steel, the easier it is to keep sharp, no matter what type of sharpening device you use :lol:

I just gave my electric commercial knife sharpener (Chef's Choice) to my son for Christmas (used Christmas present -- he loved it)

 

Well, triangle - looks like we are in the same pickle with knives! :)

 

One of these days I'll purchase one of those expensive machines. Maybe. Meanwhile - I don't mind "hacking" a bit to get my meat cut! ;) Actually, mostly I trim fat and that's more of a "filet" type operation - grab the fat and pull while just sliding the knife along. Works okay.

 

I do believe my Shoprite may offer the same service - now that you mention it I seem to recall a sign to that effect in the butcher department. And even if they don't anymore, they all love my wife and would probably do anything for her. Especially if she tells them she wants to pull a "lorena bobbit" on me (was that her name?) and give me a bad "wake up" call! :blink: A sharp knife would ease the pain, right? Hee hee..

 

mikey (sleeping with one eye open)

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I've got dozens of knives. Truth is the higher quality the steel, the easier it is to keep sharp, no matter what type of sharpening device you use :lol:

...

 

You certainly got that right, Don. I've pretty much given up on cheap knives as the steel either won't take an edge or won't hold up more than a few strokes. My daughter gave us a Faberware block set that was made in Japan (at least the steel is) and they are really great! But also be aware that there are other Faberware knives made in China that have no where near this quality of steel.

 

As far as sharpening, I felt the same as Mikey -- if I'm going to do a great job of keeping my bench tools and carving gouges sharp, then I'm going to do the same with my food knives. Easier said than done. The edge required on food knives is somewhat different than the flat edges needed on woodworking tools. I could get the food knives sharp, but they (same Faberware set) just didn't seem to cut the way I expected or to hold the sharpness.

 

By pure luck, when my Mom moved out she left behind an inexpensive, handheld, two stage sharpener with a coarse carbide cutter (used once the first time I sharpened with it) and a set of fine ceramic stones (rods). This this is awesome! Labled brand is "Wusthof" though the handle says "Made in China". After the first pass on the carbide cutters, I now just do a swipe or two through the ceramic rods and I'm good to go for several sessions. (Unless my wife gets her hands on them <shudder> -- dishwasher, thrown in the cheap knife drawer instead of the block, etc. You may suspect this is an item of contention...) The knives cut wonderfully with no hacking and no sawing.

 

Now if I can just find an adequate replacement when needed.

 

Rich

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"Unless my wife gets her hands on them <shudder>"

 

"Now if I can just find an adequate replacement when needed." The wifey? ;)

 

LOL! Maybe out of context a bit.. :lol:

 

Silly mikey

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My Henckle knives are on the counter in a block, but my Japanese knives, along with my vintage Queen carvers are in a special drawer in the kitchen. Different bevels on the German and Japanese knives. I used the pull thru sharpeners, but after I got my Japanese knives, I really wanted to be able to keep up on the edges. I ordered the EdgePro Apex kit. http://www.edgeproinc.com/Apex-Model-Edge-Pro-System/Apex-3-kit-p6.html It is fantastic. It doesn't put a factory edge back on, it's much sharper! ;) My knives will push cut (not pull or draw) a sheet of paper into tiny little curls. It's a little pricey, but very easy to use and gives repeatable results.

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$225? Ouch! Does that come with a couple of thonged girls to sharpen it for you? B)

 

Seriously - that does look good! Still saving for a new Canon camera (D60) or I'd order one! But I'll wait until our Restaurant Depot opens and see what they might offer.

 

I want to push cut paper into curls like chevelle! :)

 

mikey

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Wow I haven't been here in years and just happened upon this topic. Best advice is to have your knives professionally sharpened. Usually you pay a few dollars per linear inch. You aren't going to get good results from any over the counter sharpening machines. Any sharpening you do yourself will take time and a lot of experience before you get good at it.

 

As mentioned Japanese knives are different than western. Western use softer steel. You use a steel to help keep the edge, but that is not sharpening it. Western knives are softer and as you use them picture the sharp edge getting bent over. You use the steel to fix that and you do this about every few times you use it. Japanese style knives have harder steel (especially if they are stainless such as VG10 core). They keep their edge better but are more brittle. Usually they don't come from manufacturer as sharp as they can get and will need a good sharpening when you get them. Using a good diamond whetstone and lots of practice is what you need. But don't practice with expensive knives. Keeping the correct bevel on the knife is important and those over the counter things can't predict the correct bevel. Actually traditional Japanese knives have sharpened bevel on one side only and are cut for right or left handed users. But now most have gone to more western style bevel.

 

Anyway, in a nutshell have a pro do it and you won't be disappointed.

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"Unless my wife gets her hands on them <shudder>"

 

"Now if I can just find an adequate replacement when needed." The wifey? ;)

 

LOL! Maybe out of context a bit.. :lol:

 

Silly mikey

 

Mikey!! I resemble that remark!

 

As Jimmy Buffet says, "A good marriage is happily ever after -- now and then." 'Then' isn't typically when I find my knives where I don't want them.

 

Rich

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Mikey!! I resemble that remark!

 

As Jimmy Buffet says, "A good marriage is happily ever after -- now and then." 'Then' isn't typically when I find my knives where I don't want them.

 

Rich

 

:lol::P:D

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Thanks for all the input, happy to post a topic that gets people posting.

 

I was talking with a friend about my dilema, he came over today with a stone to shapen the knives. My new steel was sharpened on a stone i plan to use with the blade for a long time, i sharpened all my old knives to get teh angle right, i want to sharpen my new knives at the same angle. I asked one my local butchers, he pulled a knife out and went jung fu on the straight steel and sliced into a piece of meat, he said you need to sharpen them but advised me not ot over think it, they need a good sharpening every once in a while but sometimes they need a good kick in the but to get thought he sharpenings.

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