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Knife Questions


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#1 Stone

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Posted 21 October 2019 - 12:22 AM

How often do you steel your knives?
I have a pretty good Japanese chefs knife. I can get it good sharp so it shaves the hair on my arm. But it loses the good edge quickly. Should I be steeling it more frequently? I only do it know and then. Or if it just a product of the knife.

#2 Stone

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Posted 21 October 2019 - 12:50 AM

How many people here sharpen their own knives? What method do you use?

#3 Orik

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Posted 21 October 2019 - 12:57 AM

I sharpen carbon steel knives using Japanese stones (I have 1000, 3000, and 8000 stones). I use a 250 stone to sharpen a couple of Thai cleavers I have that are made of some unknown steel, I don't even bother smoothing it out. 

 

Other knives depend on the steel and quality - cheap stainless ones I sharpen using diamond rods, white #2 I treat more or less like carbon steel but also use a honing rod.


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#4 mongo_jones

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Posted 21 October 2019 - 01:30 AM

this reminds me that i should actually use the sharpening stone i bought when i bought a bunch of japanese knives 3 years ago.


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#5 joethefoodie

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Posted 21 October 2019 - 11:42 AM

What Orik said - but I'm not in a pro kitchen at this point, so...

 

I'm a fan of the Edge-Pro - makes sharpening pretty easy, as I have trouble with angles.

 

I hone knives before every use. With a ceramic rod.

 

Good book here...An Edge in the Kitchen.



#6 Sneakeater

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Posted 21 October 2019 - 04:18 PM

That Edge-Pro stuff looks genuinely scary.


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#7 Sneakeater

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Posted 21 October 2019 - 04:22 PM

Like something the Evil Twin Gynecologists would have in that David Cronenberg/Jermey Irons movie.


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#8 Stone

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Posted 21 October 2019 - 04:55 PM

Great movie.



#9 Wilfrid

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Posted 21 October 2019 - 11:20 PM

I have a non-fancy stone, but mainly I use a Michel Bras diamond honing steel. It works. And it’s a fun, swashbuckling workout if you have a bunch of knives.

I do it about once a month, and then tell everyone who might get near the knives that I’ve done it.

#10 Wilfrid

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Posted 21 October 2019 - 11:24 PM

Just as a footnote, I’ve cooked by invitation at other people’s houses, and not brought my own knives, and they have nothing that could cut a slab of butter.

Us guys are a bit unusual here.

#11 StephanieL

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Posted 21 October 2019 - 11:47 PM

No, I'm one of those people with the bad knives.  I have Chad Ward's book too, so I have no excuse other than laziness/forgetfulness.


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#12 Stone

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Posted 22 October 2019 - 12:00 AM

Wilf - I went to cook at my cousin’s place. I brought my chefs knife and my knife sharpener.

It’s a shame you can’t get your knives sharpened professionally any more.

#13 Wilfrid

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Posted 22 October 2019 - 01:44 AM

There are a bunch of places in Manhattan which sharpen knives. Used to be one in Chelsea Markets at that kitchen supplies store - still there? There are others in the 20s where people are selling knives and fancy restaurant stuff.

#14 mongo_jones

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Posted 22 October 2019 - 01:50 AM

but do these places sharpen with stones?


my annoying opinions: whisky, food and occasional cultural commentary

 

current restaurant review: house of curry (sri lankan in rosemount, mn)

 

current whisky review: glen ord 28

 

current recipe: white bean curry with green peppers

 

 

facts are meaningless. you could use facts to prove anything that's even remotely true!
~homer simpson


 


#15 AaronS

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Posted 22 October 2019 - 12:51 PM

there are two or three trucks that sharpen knives that I see regularly in brooklyn, I feel like I’ve seen them on the LES too.