General > Cooking

Knife Sharpening

<< < (8/8)

BrokenYugo:
I've probably honed a knife a thousand times and I'd certainly say it requires some degree of finesse and knowing what you're doing to not merely roll the edge over all one way. To do it in a few light swipes without checking anything before or after isn't realistic if the knife has been abused as most are in home kitchens.

El Rubio:
I use a Chef’s Choice electric sharpener. I’ve had it for about 20 yrs. It’s easy to put a nice edge on most blades. I keep some ceramic rods with my kitchen knives and ‘touch’ them up before each use. I have a soft stone in my kitchen knife drawer too, but haven’t used it but a few times since I got the Chef’s Choice.

onsenwombat:
My 2 cents. If you take it as a hobby, then all good, do your thing and enjoy. If looking from purely functional perspective for an everyday engineer in their kitchens, going cheap is more than enough. I got myself as basic as it gets whetstone from the local junk shop for ~US$2. Doesn't probably give you the sushi chef level razor sharp finish, but still keeps my tools in sharper condition they were off the shelf.

helius:
Returning to the subject of honing, I was able to recover a pair of very old and neglected Wiss scissors with the honing steel.
Honing is simple: always use an angle of 30° between the edge and the steel; start at the heel of the blade, and draw the knife downward with light, even pressure until you reach the tip of the blade. Do about 20 passes on each side.

Zenith:
For kitchen knives, start with a quality carbon steel knife. They are not cheap. You will need to look after it, because they rust easily. Touch it up with a steel when it goes dull. After years of use the blade will lose its profile and it will need grinding.

Something I've noticed is that where there's a big difference between cheap and expensive tools is anything with a cutting edge; twist drills, knives, wood chisels, side cutters.

Navigation

[0] Message Index

[*] Previous page