deuces wild Posted February 17, 2006 Report Share Posted February 17, 2006 We need some advice on proper sharpening techniques/tools on kitchen knives.1. How often is the steel rod used and how is it used?2. How often should the knives be sharpened (good quality knives) and what tool do you recommend for sharpening? I have been told that the ceramic rods (angled and set in wood) are good.TIA! Quote Link to comment Share on other sites More sharing options...
ɹəuəllıʍ ʇɐb Posted February 17, 2006 Report Share Posted February 17, 2006 One place were lots of chefs are hanging out: http://forums.chef2chef.net/, especially http://forums.chef2chef.net/postlist.php?Cat=1&Board=general Quote Link to comment Share on other sites More sharing options...
deuces wild Posted February 17, 2006 Author Report Share Posted February 17, 2006 Thanks Pat! I knew the question was not well suited for this forum but I thought I would give it a go.Thanks again for providing me the proper forums to direct my questions! Quote Link to comment Share on other sites More sharing options...
Tankus Posted February 17, 2006 Report Share Posted February 17, 2006 this knife fetish of your's... Deuces ..is getting worrying ....! Quote Link to comment Share on other sites More sharing options...
-pops- Posted February 17, 2006 Report Share Posted February 17, 2006 Always remember:A blunt knife is a dangerous knife. Quote Link to comment Share on other sites More sharing options...
Thos Posted February 17, 2006 Report Share Posted February 17, 2006 I use a steel, sharpened before every use. But my knives are not particularly good quality, just old favourites.Thos. Quote Link to comment Share on other sites More sharing options...
sapins Posted February 17, 2006 Report Share Posted February 17, 2006 Pleeeeeeeeeeeeese, do not get into the habit, which even most of the top chefs have, of tapping the knife on the cutting board before actually cutting something. This is a just a gimmick and a sure way of blunting a knife. Quote Link to comment Share on other sites More sharing options...
deuces wild Posted February 17, 2006 Author Report Share Posted February 17, 2006 this knife fetish of your's... Deuces ..is getting worrying ....!Just wait till I get to the gun questions. :lol: :D Quote Link to comment Share on other sites More sharing options...
andsome Posted February 17, 2006 Report Share Posted February 17, 2006 I use a steel on the carver before each use. For the other knives I have two ceramic discs set at an angle. The blade is put between the discs and drawn between them several times. Something similar to that shown on this link. Knife sharpener. Quote Link to comment Share on other sites More sharing options...
Tankus Posted February 17, 2006 Report Share Posted February 17, 2006 thank you god.... for the Atlantic .........just be careful when you go out in the wood's , theres not just bears out there , but roving republican politicos with twitchy fingers Quote Link to comment Share on other sites More sharing options...
deuces wild Posted February 17, 2006 Author Report Share Posted February 17, 2006 We have something similar to that andsome and I guess we will use it on these new knives. Someone also suggested to keep the sharpening to once or twice a year only and using the steel in between. It is my understanding that the steel does not actually sharpen the knife but straightens out the cutting edge. I am mistaken? Quote Link to comment Share on other sites More sharing options...
r4may Posted February 17, 2006 Report Share Posted February 17, 2006 I use a steel on the carver before each use. For the other knives I have two ceramic discs set at an angle. The blade is put between the discs and drawn between them several times. Something similar to that shown on this link. Knife sharpener.Same Here. Quote Link to comment Share on other sites More sharing options...
Tony Posted February 17, 2006 Report Share Posted February 17, 2006 HiWe have had our very expensive knife set for 6 years now (wedding gift), and even though we only probably sharpen them once or twice a month with the steel supplied with them, they are as good as new.Enjoy using themTony Quote Link to comment Share on other sites More sharing options...
catgate Posted February 17, 2006 Report Share Posted February 17, 2006 The biggest thing, in keeping a knife sharp, is to be very particular about the cutting board. The modern glass ones are downright stupid (probably sold by knife manufacturers to promote more sales of new knives). The plastic ones are also not too good for keeping a sharp edge. The best by far are the old fashioned wooden ones, but they are not "in keeping" with the modern kitchens. (Hygiene is more exacting with these, but well worth it.) Quote Link to comment Share on other sites More sharing options...
Gandalph Posted February 17, 2006 Report Share Posted February 17, 2006 this knife fetish of your's... Deuces ..is getting worrying ....!Just wait till I get to the gun questions. :lol: :DNo problem as long as they are about :D Target Full Bore. Quote Link to comment Share on other sites More sharing options...
deuces wild Posted February 17, 2006 Author Report Share Posted February 17, 2006 Thanks for all the great advice folks.Now regarding my gun questions........................ ;) :lol: Quote Link to comment Share on other sites More sharing options...
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