Knife Sharpening

[RebelSS]

jim is right, I have one of those things too! works great, and like he says unless there is a really super dull knife I don't use the course grit belt. which reminds me I should think about getting some new belts!

You're allowed to use sharp objects??!! 

[smurfy]

You're allowed to use sharp objects??!! 

 why you................. yes I am!!!!!!!!!!!!!! guns too!!!!!!!! only issue I have with sharp knives, it never fails my wife and mother will end up bleeding after I do I knife sharpening operation!!!!!

[RebelSS]

Oh, that's right...you have to slice the HAM.   

[delcecchi]

How long does a belt last?

[DonBo]

I have an electric Chef's Choice, finish up with a good set of fixed crock sticks.  All my (good) knives are scary sharp.

[perchking]

I have a gatco sharpening kit, but for the life of me I cant get anything sharp on it.  I use a diamond stone and steel, once done I can shave with those puppies...

 

[smurfy]

How long does a belt last?

depends how much yo use it. I got that sharpener 2-3 years ago and am still with original belts. some need to be replaced. wish I could remember the grit numbers.

Oh, that's right...you have to slice the HAM.   

OK boar,,,,,,er reb!!!!!!!!! enough outta you already today!!!!!!!

[DonBo]

 wish I could remember the grit numbers.

Fine and finer?  

[smurfy]

Fine and finer?  

yea that's about it. think one is a 220 grit another is 80. worse part is when I worked building stainless tanks we had to do a lot of polishing. used a lot of belts ranging from 50 grit all the way up to the 220.

[Jim Almquist]

I am like Smurfy and still on my first set of belts. The belts are 80, 220 and 6000. Once you get s a good edge all you need to use is the 6000 for touch up the edge. I really like it for my fillet knives.  It worked great on sharpening the back side of my Leech Lake knife for making the first cut thru the scales of fish. Now if I could just get the wife to quit putting the knives in the sink and pilling junk on them and dulling up the edges 

[LindellProStaf]

I just give them a few swipes on an old steel I have almost every time I am going to use a knife in the kitchen or butchering.  Haven't used a stone for years.  I even hit the serrated steak knives on the steel a few licks before we use them.  Easy and works great.

[leechlake]

little tip I learned years ago that many people overlook.  Keep the "steak knives" sharp too.  Makes the steak seem more tender when you cut it with a really sharp knife.  Our steak knives get abused and I forget them for a while.

[delcecchi]

Check this out... Just saw it on PBS on Roku yesterday while neglecting my hamstrings on the treadmill (inside joke, see health and fitness forum)

https://www.chefsteps.com/activities/make-your-own-steak-knives

 

[Dotch]

I am like Smurfy and still on my first set of belts. The belts are 80, 220 and 6000. Once you get s a good edge all you need to use is the 6000 for touch up the edge. I really like it for my fillet knives.  It worked great on sharpening the back side of my Leech Lake knife for making the first cut thru the scales of fish. Now if I could just get the wife to quit putting the knives in the sink and pilling junk on them and dulling up the edges 

I hide some of the more recent purchases and my good old Normark filet knife. That helps but man it's tough to find one here otherwise that works well. Can't say for sure but I suspect our wives might share a common relative somewhere in their background. Looking at the rest of our knives it looks as though they've been used as screwdrivers, saws, ice picks or sometimes pry bars.  

[Boar]

Its ok smurf,..... I think reb is actualy faking that he can cook..muchless sharpen a knife.

[RebelSS]

Its ok smurf,..... I think reb is actualy faking that he can cook..muchless sharpen a knife.

I'm actually a foreign national, setting up a clandestine cooking thread, so I can pass coded info along to my operatives. I actually order all my food from Wun Hung Lo's House of Dim Suk, and I don't even own a knife. 

[delcecchi]

I'm actually a foreign national, setting up a clandestine cooking thread, so I can pass coded info along to my operatives. I actually order all my food from Wun Hung Lo's House of Dim Suk, and I don't even own a knife. 

That the one on Broadway, about 9th st?

[Boar]

Thats weired, you told me you order your food from House of sum yun guy'  dont be diss'n the man from who flung poo!  He is skilled in the art of uk yu!

 

 

 

m

I'm actually a foreign national, setting up a clandestine cooking thread, so I can pass coded info along to my operatives. I actually order all my food from Wun Hung Lo's House of Dim Suk, and I don't even own a knife. 

[RebelSS]

I'll earmark that for future reference, Boarski....and have him save you a nice carton of uk yu tu poo. 

That the one on Broadway, about 9th st?

I lost track of all of 'em, Del. They all look the same to me. 

Edited December 19, 2015 by RebelSS

[delcecchi]

I'll earmark that for future reference, Boarski....and have him save you a nice carton of uk yu tu poo. 

I lost track of all of 'em, Del. They all look the same to me. 

Never mind.  Came to my senses.  Don't need no penalty box.

Edited December 19, 2015 by delcecchi

[Boar]

ok then for a guy who cant sharpen knives worth a squat, what a good sharpener that dont cost a 100 bucks or more,

[Jim Almquist]

Basic Work Sharp is $70 on Amazon and I believe L & M is the same price.

[leechlake]

ok then for a guy who cant sharpen knives worth a squat, what a good sharpener that dont cost a 100 bucks or more,

the tools you have will work.  Stones, fine sandpaper.  It's the Indian not the arrow.  You tube it or just practice or both.  I bet if you took 90 minutes some day you'd be good enough at it and it would cost you zippo.  You didn't know how to stuff sausage and look what happened?

[RebelSS]

ok then for a guy who cant sharpen knives worth a squat, what a good sharpener that dont cost a 100 bucks or more,

 

Chef's choice.          http://chefschoice.com/electric-sharpeners/

[gunner55]

Same here