Adam F Posted September 19, 2004 Report Posted September 19, 2004 Last year I splashed out and bought a REALLY expensive set of chefs knives for the kitchen. When I bought them they were like razor blades - but after 6 months they are blunt as anything. I have tried a steel (both steel and ceramic) an oil stone, and my bench grinder (softlly) but still cannot get a proper sharp edge... Any ideas? Quote
Afishionado Posted September 19, 2004 Report Posted September 19, 2004 Last year I splashed out and bought a REALLY expensive set of chefs knives for the kitchen. When I bought them they were like razor blades - but after 6 months they are blunt as anything. I have tried a steel (both steel and ceramic) an oil stone, and my bench grinder (softlly) but still cannot get a proper sharp edge... Any ideas? Bring 'em round Adam I'll do them for you. Us house husbands have many talents one of which is sharpening knives. Many years ago I trained as a chef and still have the knack of getting a keen edge on a blade. Mad Mike Ps what are they? Sabatier? Quote
Newboy Posted September 19, 2004 Report Posted September 19, 2004 Someone mentioned knives? There are a few facts you should know about knives. 1) Different job calls for different knife. 2) Blade will not stay sharp forever, despite some claims. 3) Generally the thinner the blade the sharper it is/can be. 4) Knives usually have a finite life span. Once you used up the blade part, no matter how much sharpening you do, it will become blunt again very quickly. Stainless/tatanian/...... blade will stay sharp longer but once it's blunt, it takes a lot of hard work to get it sharp again. In our kitchen, we usually sharpen the knives once a week using the oil stone. First using the course side first (also it's worth investing on a good stone, a cheap one can be Quote
Adam F Posted September 19, 2004 Author Report Posted September 19, 2004 Cheers mike - Ill drop em round with the trailer board and the silicone. Ill PM you later in the week. Quote
Bob F Posted September 19, 2004 Report Posted September 19, 2004 ...hmmm...remind me NOT to show you the knives I use, Ken. A bit embarrassing. Quote
Newboy Posted September 19, 2004 Report Posted September 19, 2004 ...hmmm...remind me NOT to show you the knives I use, Ken. A bit embarrassing. I'd seen it You were filleting the whiting you caught on Adam's boat. It was blunt as a butter knife, definitely need sharpening. Quote
Coddy Posted September 25, 2004 Report Posted September 25, 2004 Hi all I use a stone with diamonds in it. A few strokes with this and it is back to being sharp again. Great on hooks as well ............. not cheap however, the one I have was about Quote
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