<sf> wrote in message ...
> On Fri, 20 Jul 2007 17:23:37 GMT, blake murphy >
> wrote:
>
>>On Thu, 19 Jul 2007 15:30:22 -0700, sf wrote:
>>
>>>On Thu, 19 Jul 2007 20:12:01 GMT, blake murphy >
>>>wrote:
>>>
>>>>
>>>>i've thought about getting a steel. while i'm not a klutz, i don't
>>>>know if i have the skill to use it.
>>>>
>>>>(jeez, i'm sounding like the timid person i am instead of the forceful
>>>>personality i wish to project. maybe i need to turn republican.)
>>>
>>>Here's are some videos to watch
>>
>>>http://www.youtube.com/watch?v=9Gmbzs5UgdI
>>
>>that's pretty ****in' sharp.
>>
> The paper cutting part is fun to do too.... you really do know when a
> spot needs more work.
>
>
> --
>
> A husband is someone who takes out the trash and gives the impression he
> just cleaned the whole house.

If any one is interested that particular knife is called a Japanese Nakiri,
thin blade, double beveled for cutting vegetables. I have 2 stainless and 2
carbon steel custom made by Watanabe (white steel) and Takeda (Aogami Super
Steel, blue steel). Both sharpen to about a total combined angle of 15
degrees. These knife hold their edge for a very long time. Oh yes I would
never touch a steel to either edge since it is useless as these edges don't
roll.

Joe Cilinceon

In article > ,
says...

There is always so much debate about sharpening knives. But what do the
professionals do? Look at butchers they take their knives to a steel
everyfew minutes just a few strokes before use.

With the advent of the *diamond* coated file, all we need to do is stroke
the file once in a while and that's it. A sharp knife all the time. The
diamond rolls the edge like a steel and also removes a fraction of metal to
keep the edge filed back.

Keeping a sharp knife is no more complicated than that I suggest.

Forget the knife sharpening guy, buy a diamond file (or diamond coated
steel ) and stroke away. Problem solved permanently.