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Peter A

In article .com>,
says...
> Lots of people know lots more about knives and sharpening than I do.
> They sharpen or touch up their knives with various kinds of equipment
> and test them by cutting newspaper or shaving hair off their arms.
>
> I don't shave my arms much in the kitchen, or anywhere else for that
> matter. And I read the newspaper (and then crumple it up to start the
> BBQ).
>
> So when my knives don't slice as well as they usually do, I get out my
> hardware store 2-sided stone, dry. 10 strokes on the medium side of
> the stone on each side of each knife (pull one side, push one side).
> 10 more strokes on each side on the fine side of the stone. Then I
> steel them (10 more strokes on each side), I clean them off, and I
> slice a tomato.
>
> One more cleaning, and back they go into the block. When all the
> knives are done, I rinse the stone off and put it away for another
> couple of months.
>
> I could probably get away with less wear on my knives if I knew the
> right way to check when they're ready (instead of applying 10 strokes).
> But, hey, the knives (mostly Forschner and a couple of forged knives)
> have lasted 20 or so years with no visible wear. And I'm gonna live
> maybe another 30 years, so I'm not worried.
>
> I do use a Sypderco Tri-Angle sharpener for the serrated bread knife.
> But I think I get better, faster results with the stone on regular
> knives than with the sharpener.
>
>

I agree - the tomato test is ideal. If you can cut a 1/8" slice from an
overripe tomato then your knife is just fine.

The shaving hair from the arm test is actually not a good one and people
who use it merely demonstrate their ignorance. The requirements for
shaving are different from the requirements for cutting food.
--
Peter Aitken