An Ode to [Sharp] Knives

Posted by wlben in Friday, March 19th 2010 under: Spyderco Knives

t says: I like kitchen knives. I like sharp kitchen knives. I like cutting tomatoes without squishin

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10 Comments Already

Kris G Said,

March 19th, 2010 @5:11 pm

How do you keep kitchen knives sharp?
I have a good German knife set, but it is getting dull and when I try to use the sharpening stick, I seldom make them sharper, and when I do, they don’t stay sharp. Do I need to have them done by a professional, or is there a better way?

jonni_hayes Said,

March 19th, 2010 @5:13 pm

http://forums.egullet.org/index.php?showtopic=26036

go to the site listed above…it is very informative….and interesting reading about knives, steel hardness, sharpening, angle etc etc…….
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good girl Said,

March 19th, 2010 @5:15 pm

You can buy an electric knife sharpener. I can’t imagine it would cost over 20 dollars at Walmart.
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Bill Pardue--Librarian Said,

March 19th, 2010 @5:17 pm

You may want to check this out from ehow.com:
http://www.ehow.com/how_2282_sharpen-kitchen-knives.html

Or this:
http://www.thefarm.org/charities/i4at/lib2/knife.htm

Hope these are helpful!

–Bill Pardue
Arlington Heights Memorial Library http://www.ahml.info
Librarians–Ask Us, We Answer!
Find your local Library at http://lists.webjunction.org/libweb/Public_main.html
References :
http://www.ehow.com
http://www.thefarm.org/charities/i4at/lib2/knife.htm

Christopher K Said,

March 19th, 2010 @5:19 pm

I take my knives (which cost a fortune!!!) to a guy that professionally sharpens them…..nothing worse than a dull knife……Sharp is supposed to be sharp ALL the time…….We have a joke here in the neighborhood, a lady friend went to cut a lime for her Gin and Tonic the other day, and said "will you cut this, your knives are like weapons…….." Get them professionally sharpened…..not too pricey, I pay probably 20 bucks, but I use all my knives a lot……….Enjoy!!!

Christopher
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I was trained at Le Cordon Bleu…….

jimmy d. Said,

March 19th, 2010 @5:21 pm

I have a sharpening tool that you draw the knife through it several times to hone the edges. The sharpening stick you mention is only to remove any burrs from the knife after sharpening and for a touch up job.
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chefgrille Said,

March 19th, 2010 @5:23 pm

At my old place I had a magnet bar for hanging them on the wall. Unfortunately I moved and this house doesn’t have wall space for another magnet bar. So mine get dull too from being in the drawer. There’s a supermarket here that will sharpen them free while you shop. You just drop them off at the meat counter. Check out any kitchen shop too. They charge me $3 a knife and return them in plastic sleeves.

Good luck!
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DoH Said,

March 19th, 2010 @5:25 pm

I have several things I use.

My knives are Henckles "S" knives. I use a Chef’s Choice 3 stage electric sharpener when/if they get really dull. I also have a Henckles two position sharpener – this one is manual that you pull the blade towards yourself. I also have a steel.

90% of the time I use the two position sharpener and the steel.
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Alexïïs Said,

March 19th, 2010 @5:27 pm

http://www.altonbrown.com/shun/shun_edge.html

watch the little video. he’s talking about a specific knife, but there’s a lot of good general info about knife care in there.
why blades go dull, what the steel (sharpening stick) is for, how and when to use.

if they’re good quality knives you should have them professially sharpened. i remember i tried to do it myself once…wow, i didn’t cut anything after that, i just clubbed it to a pulp.

!Alexiis
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muckrake Said,

March 19th, 2010 @5:29 pm

I have high carbon steel knives and I use a whet stone to sharpen them. Really gives them a good sharp edge.
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