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How long ( years) can you sharpen and use a knife? What is the average life of a knife? Is there a commercial place where you can sharpen a knife?
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steels are not for sharpening, the are to remove burrs only, duh.
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jcha1985
Jan 23, 2011
Knives that are put against a steel are usually at an angle of 15 to 20 degrees. -
nealn
Mar 31, 2009
This article provides a high level overview of sharpening, but doesn't provide enough detail to enable a beginner to sharpen a knife successfully.1. First, a steel doesn't sharpen anything at all. It merely realigns the micro edge of the blade that gets bent over during use. Steeling is important, but provides no help for a dull knife. BTW, the steel itself should be as smooth as possible, ideally with no pattern at all. A ceramic "steel" also works extremely well, but use a light touch.2. There are dozens of choices in stones, both in their composition and their degree of abrasiveness in the marketplace. Most people will need three stones -- a coarse for removing nicks or blade reshaping, a medium for the bulk of the sharpening work and a fine to put a finished edge on the knife. The stones themselves can be Japanese water stones, naturally occurring materials like Washita or hard Arkan
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nealn
Mar 31, 2009
This article provides a high level overview of sharpening, but doesn't provide enough detail to enable a beginner to sharpen a knife successfully.1. First, a steel doesn't sharpen anything at all. It merely realigns the micro edge of the blade that gets bent over during use. Steeling is important, but provides no help for a dull knife. BTW, the steel itself should be as smooth as possible, ideally with no pattern at all. A ceramic "steel" also works extremely well, but use a light touch.2. There are dozens of choices in stones, both in their composition and their degree of abrasiveness in the marketplace. Most people will need three stones -- a coarse for removing nicks or blade reshaping, a medium for the bulk of the sharpening work and a fine to put a finished edge on the knife. The stones themselves can be Japanese water stones, naturally occurring materials like Washita or hard Arkan
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chava812
Jan 15, 2009
good article; it leads one to believe that either kind of sharpener is appropriate for any kind of kitchen knife, but I believe that different knives need to be sharpened at different angles according to what they are used for. Is there a difference between the two methods for different knives?
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chava812
Jan 15, 2009
good article; it leads one to believe that either kind of sharpener is appropriate for any kind of kitchen knife, but I believe that different knives need to be sharpened at different angles according to what they are used for. Is there a difference between the two methods for different knives?
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owoc
Dec 13, 2008
Great, Chef - well explained, but how about the other side of the blade? Explain "switching sides" please.
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owoc
Dec 13, 2008
Great, Chef - well explained, but how about the other side of the blade? Explain "switching sides" please.
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owoc
Dec 13, 2008
Chef Brian Dicey gives exceptional instructions...for one side of the knife! Don't you have to sharpen both side of blade? Or do you pull it back towards you? Dum-Dum
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owoc
Dec 13, 2008
Chef Brian Dicey gives exceptional instructions...for one side of the knife! Don't you have to sharpen both side of blade? Or do you pull it back towards you? Dum-Dum
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bakecrazy
Nov 18, 2008
the Anolon Universal Shapener is the best sharpener i've found on the market. it holds your blade in place, at the correct angel and all you do is drag the blade through the three stages. the ceramic "wheels" sit in a water chamber and it's smooth and sharpens like a dream. i bought one for all the cooks in my family as stocking stuffers.
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bakecrazy
Nov 18, 2008
the Anolon Universal Shapener is the best sharpener i've found on the market. it holds your blade in place, at the correct angel and all you do is drag the blade through the three stages. the ceramic "wheels" sit in a water chamber and it's smooth and sharpens like a dream. i bought one for all the cooks in my family as stocking stuffers.
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Neil Moran
Sep 03, 2008
Good advice.
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spellbound
Oct 21, 2007
ppl plz help me out! i bought a new grater set but unfortunately it turned out to be blunt, and this makes using it very difficult, so i dont know does n e one know how to sharpen its tiny little knives?
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spellbound
Oct 21, 2007
ppl plz help me out! i bought a new grater set but unfortunately it turned out to be blunt, and this makes using it very difficult, so i dont know does n e one know how to sharpen its tiny little knives?
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Nov 22, 2005
A sharpening steel cannot resharpen an edge which is badly worn, it needs either work on a stone or an efficient powered sharpener.The steel is only designed to straighten a distorted edge.Best results are obtained from professional sharpening services.
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Nov 22, 2005
Professionals are needed only when the knife has lost its hollow-ground character: it will be dull, won't sharpen. Use steel to sharpen your knives before each use. Never use anything that takes off metal, like kitchen grinding wheels or files.
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Nov 22, 2005
These work really well, except they will put a non-standard edge on your knives. So, you're sort of stuck with using these electric wonders, or re-doing the angles (probably through a sharpening service initially) should you choose to stray from Chef's Choice.
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Nov 22, 2005
Most of what's discussed here is honing, not sharpening. A chef's trick: If you don't have a steel, then try using two similar knives one against the other at the described angle. You can put a nice smooth edge on a knife that isn't too dull.
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Nov 22, 2005
Professionals are needed only when the knife has lost its hollow-ground character: it will be dull, won't sharpen. Use steel to sharpen your knives before each use. Never use anything that takes off metal, like kitchen grinding wheels or files.
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Nov 22, 2005
These work really well, except they will put a non-standard edge on your knives. So, you're sort of stuck with using these electric wonders, or re-doing the angles (probably through a sharpening service initially) should you choose to stray from Chef's Choice.
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Nov 22, 2005
When you have knives sharpened professionally, be very careful the first time you use them. They'll be sharper than you remember. The dull knife blade will bounce off your finger. The sharpened one will slice it.
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Nov 22, 2005
When using a sharpening steel or a stone it is very important to use even pressure and an equal number of strokes on each side of the blade. The proper angle is also key sharpening knives successfully.
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Nov 22, 2005
I've always been told that when sharpening, cutting,or drilling anything it should be done away from oneself and not towards. Especially with knives. Who's that steady 100% of the time? Of course if your hands don't sweat you're one up on the rest of us.
