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Knife Questions

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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.

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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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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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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.

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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.

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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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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.

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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.

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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.

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