Yes, I know GIMF*, but sometimes it's far more responsive to ask a
question here than to let my fingers do the searching.

Anywho, my question about sharpening knives regards one of those
circular sharpeners (is there a formal name for this 'thing'?)
frequently found with sets of knives that include wooden storage
blocks. Which way to I draw the knife along that circular sharpener.
Do I pull the knife blade backwards up along the sharpener, or do I push
it blade first downwards? Either way alternately? Not sure how to
describe what I mean, and I hope I make sense. TIA.

Sky

*GIMF = Google is my friend

"The only thing you get to keep is what you give away" - Willie Nelson

On Jul 14, 6:53 pm, Sky > wrote:
> Yes, I know GIMF*, but sometimes it's far more responsive to ask a
> question here than to let my fingers do the searching.
>
> Anywho, my question about sharpening knives regards one of those
> circular sharpeners (is there a formal name for this 'thing'?)
> frequently found with sets of knives that include wooden storage
> blocks. Which way to I draw the knife along that circular sharpener.
> Do I pull the knife blade backwards up along the sharpener, or do I push
> it blade first downwards? Either way alternately? Not sure how to
> describe what I mean, and I hope I make sense. TIA.
>
> Sky
>
> *GIMF = Google is my friend
>
> "The only thing you get to keep is what you give away" - Willie Nelson

It's called a sharpening steel, I tend to pull up while drawing the
knife back to tip across the steel. A steel is good for maintenance
but not the best with a knife that is really dull. More often than
not I seem to prefer a good old fashioned whetstone. Among my handy
dandy bookmarks I have http://www.instructables.com/id/EMS5...7Z8L/?ALLSTEPS
pretty good knife sharpening 101 instructions, they do a better job
explaining with text and photos that I could do.

Jessica

In article >,
AtM says...
> Yes, I know GIMF*, but sometimes it's far more responsive to ask a
> question here than to let my fingers do the searching.
>
> Anywho, my question about sharpening knives regards one of those
> circular sharpeners (is there a formal name for this 'thing'?)
> frequently found with sets of knives that include wooden storage
> blocks. Which way to I draw the knife along that circular sharpener.
> Do I pull the knife blade backwards up along the sharpener, or do I push
> it blade first downwards? Either way alternately? Not sure how to
> describe what I mean, and I hope I make sense. TIA.
>
> Sky
>
> *GIMF = Google is my friend
>
> "The only thing you get to keep is what you give away" - Willie Nelson
>

The truth about those circular sharpeners is - never use them! They may
turn a really dull knife into a slightly sharp knife, but they rip up
the edge and you never get a truly sharp knife.

If you really care about the sharpness of your knives - and I think that
sharp knives are important for a cook - get a good whetstone and learn
how to use it. Of course you need to have good knives to begin with.
Even better, get an Edge Pro, $150 or so but you'll have the sharpest
knives you can imagine.

--
Peter Aitken

On Jul 14, 3:53 pm, Sky > wrote:
> Yes, I know GIMF*, but sometimes it's far more responsive to ask a
> question here than to let my fingers do the searching.
>
> Anywho, my question about sharpening knives regards one of those
> circular sharpeners (is there a formal name for this 'thing'?)
> frequently found with sets of knives that include wooden storage
> blocks. Which way to I draw the knife along that circular sharpener.
> Do I pull the knife blade backwards up along the sharpener, or do I push
> it blade first downwards? Either way alternately? Not sure how to
> describe what I mean, and I hope I make sense. TIA.
>
When you get tired of reading our amateurish descriptions, google "how
to use a sharpening steel" -- the proper name for this tool -- and
you'll get lots of responses. In the meantime, I'll give it a try as
a creative writing assignment.

Hold the sharpening steel firmly in your left hand, arm extended
slightly in front of you, tip of the steel pointing upwards. With the
knife in your right hand, place the heel of the knife (the end nearest
the handle) near to tip of the steel, positioning the knife so that it
makes about a 20-degree* angle with the steel. Now draw the knife
down the steel as though you were slicing a very thin sliver off the
steel, using the entire length of the knife blade as you get to the
bottom end of the sharpening steel. Exert only a light pressure
between the two, make the slicing motion smoothly, and don't be in any
hurry at all. (After a lot of practice, you can be very fast.)

Now return the knife to the original position except with the other
side of the knife blade positioned against the steel, again with about
a 20-degree angle but now on the other side of the steel.. Repeat the
smooth slicing action sliding the full length of the knife along the
full length of the steel. The steel doesn't need to move at all.
That's one complete cycle.

Repeat about ten times, test for sharpness improvement.

* Note. The best angle to use varies with the kind of knife blade
and is a large complex subject I've never cared to study. By
experience I find that about 20 is about right for my chef's knife. I
use a slightly bigger angle for the paring knife and a significantly
bigger angle for the boning / fillet knife. Others disagree.

If you did this every time you used the knife you would soon be
skillful enough to do it fast without danger of cutting yourself, and
your knives would stay sharp until they needed regrinding. If you do
it too fast and cut yourself before you've developed the skill, don't
blame me. -aem

"Sky" > wrote in message
...
> Yes, I know GIMF*, but sometimes it's far more responsive to ask a
> question here than to let my fingers do the searching.
>
> Anywho, my question about sharpening knives regards one of those
> circular sharpeners (is there a formal name for this 'thing'?)
> frequently found with sets of knives that include wooden storage
> blocks. Which way to I draw the knife along that circular sharpener.
> Do I pull the knife blade backwards up along the sharpener, or do I push
> it blade first downwards? Either way alternately? Not sure how to
> describe what I mean, and I hope I make sense. TIA.
>
> Sky
>
That round thingyy is called a "steel" it won't do much good for a knife
unless you use a "stone" first. And you draw the blade towards you on
either side of the the stone at an angle to the blade.

MoM

This is the way to sharpen a knife.

http://www.youtube.com/profile_video...oDominique&p=r

--

Joe Cilinceon

Sky wrote:
> Yes, I know GIMF*, but sometimes it's far more responsive to ask a
> question here than to let my fingers do the searching.
>
> Anywho, my question about sharpening knives regards one of those
> circular sharpeners (is there a formal name for this 'thing'?)
> frequently found with sets of knives that include wooden storage
> blocks. Which way to I draw the knife along that circular sharpener.
> Do I pull the knife blade backwards up along the sharpener, or do I push
> it blade first downwards? Either way alternately? Not sure how to
> describe what I mean, and I hope I make sense. TIA.
>
> Sky
>
> *GIMF = Google is my friend
>
> "The only thing you get to keep is what you give away" - Willie Nelson
Try Googling: Accusharp
If you are not skilled with a whetstone, these do a decent job.

Sky > wrote in
:

> Yes, I know GIMF*, but

> *GIMF = Google is my friend

Use a whetstone and Google. ;-)

Sky > wrote:
>Yes, I know GIMF*, but sometimes it's far more responsive to ask a
>question here than to let my fingers do the searching.
>
>Anywho, my question about sharpening knives regards one of those
>circular sharpeners (is there a formal name for this 'thing'?)
>frequently found with sets of knives that include wooden storage
>blocks. Which way to I draw the knife along that circular sharpener.
>Do I pull the knife blade backwards up along the sharpener, or do I push
>it blade first downwards? Either way alternately? Not sure how to
>describe what I mean, and I hope I make sense. TIA.

A steel isn't a sharpener. It's a straightener for an
already sharp edge that you've deformed by using it for
cutting.

The technique is to "shave" the steel with the blade,
lightly, making sure the entire blade is used in making
the stroke. The blade isn't laid flat against the blade;
it is held out at about a 20-degree angle, as if you
were sharpening it.

Ignore the flashy nonsense that you see on the TV.

Do it carefully with light pressure. Again, all you're
doing is straightening the sharp edge.

You should do this every third or fourth time you take
the knife out to use it. Every 100-200th time you use
the knife you should have it sharpened.

--Blair

> When you get tired of reading our amateurish descriptions, google "how
> to use a sharpening steel" -- the proper name for this tool -- and
> you'll get lots of responses.

Actually it's properly called a "honing steel"... because it doesn't
"sharpen," it straightens the edge.

> The truth about those circular sharpeners is - never use them! They may
> turn a really dull knife into a slightly sharp knife, but they rip up
> the edge and you never get a truly sharp knife.

Eh? They're not supposed to be used on a "really dull knife." They're
supposed to be used every time you pull out the knife to keep it honed.

"Never use them" my ass. Use them all the time and you will rarely have to
"sharpen" your knives.

Good god I'm always amazed at the complete lack of intelligence, knowledge
and common sense in the so-called "advice" found here and, well, everywhere
on the internet.

I guess by now I shouldn't be surprised, but it's still upsetting.

Searching for 10 minutes will show you that what you're talking about HONES
an ALREADY SHARP blade. Chefs use it almost EVERY TIME they pull out their
knives. If properly used, it will mean that you only need to really sharpen
(ie remove metal from the blade) the knives once every year or maybe twice
if you use them a whole lot.

--
Cite your sources.
I'm not interested in your opinion.

In article > ,
says...
> > The truth about those circular sharpeners is - never use them! They may
> > turn a really dull knife into a slightly sharp knife, but they rip up
> > the edge and you never get a truly sharp knife.
>
> Eh? They're not supposed to be used on a "really dull knife." They're
> supposed to be used every time you pull out the knife to keep it honed.
>
> "Never use them" my ass. Use them all the time and you will rarely have to
> "sharpen" your knives.
>
>
>

Are we talking about the same thing? I am referring to the sharpener
that has 2 sets of overlapping metal wheels, you put the knife in the
"V" where the wheels overlap and pull it toward you.

They definitely are bad for knives, they rip up the edge and give you
the illusion of sharpness because the edge is basically a saw.

Note to know-it-all nitpickers: yes, I know that all knife edges have
teeth at some level, but on a properly sharpened knife the teeth are
much smaller.

--
Peter Aitken

On Sat, 14 Jul 2007 19:43:43 -0700, none >
wrote:

>Sky wrote:
>> Yes, I know GIMF*, but sometimes it's far more responsive to ask a
>> question here than to let my fingers do the searching.
>>
>> Anywho, my question about sharpening knives regards one of those
>> circular sharpeners (is there a formal name for this 'thing'?)
>> frequently found with sets of knives that include wooden storage
>> blocks. Which way to I draw the knife along that circular sharpener.
>> Do I pull the knife blade backwards up along the sharpener, or do I push
>> it blade first downwards? Either way alternately? Not sure how to
>> describe what I mean, and I hope I make sense. TIA.
>>
>> Sky
>>
>> *GIMF = Google is my friend
>>
>> "The only thing you get to keep is what you give away" - Willie Nelson
>Try Googling: Accusharp
>If you are not skilled with a whetstone, these do a decent job.

can you use these on high-carbon stainless steel knives? i afraid to
take a whetstone to those.

your pal,
blake

"blake murphy" > wrote in message
...
> On Sat, 14 Jul 2007 19:43:43 -0700, none >
> wrote:
>
>>Sky wrote:
>>> Yes, I know GIMF*, but sometimes it's far more responsive to ask a
>>> question here than to let my fingers do the searching.
>>>
>>> Anywho, my question about sharpening knives regards one of those
>>> circular sharpeners (is there a formal name for this 'thing'?)
>>> frequently found with sets of knives that include wooden storage
>>> blocks. Which way to I draw the knife along that circular sharpener.
>>> Do I pull the knife blade backwards up along the sharpener, or do I push
>>> it blade first downwards? Either way alternately? Not sure how to
>>> describe what I mean, and I hope I make sense. TIA.
>>>
>>> Sky
>>>
>>> *GIMF = Google is my friend
>>>
>>> "The only thing you get to keep is what you give away" - Willie Nelson
>>Try Googling: Accusharp
>>If you are not skilled with a whetstone, these do a decent job.
>
> can you use these on high-carbon stainless steel knives? i afraid to
> take a whetstone to those.
>
> your pal,
> blake

I do all the time as I have both carbon and stainless steel.

Joe Cilinceon

On Jul 16, 8:00 am, "Joe Cilinceon" > wrote:
> "blake murphy" > wrote in message
>
> ...
>
>
>
>
>
> > On Sat, 14 Jul 2007 19:43:43 -0700, none >
> > wrote:
>
> >>Sky wrote:
> >>> Yes, I know GIMF*, but sometimes it's far more responsive to ask a
> >>> question here than to let my fingers do the searching.
>
> >>> Anywho, my question about sharpening knives regards one of those
> >>> circular sharpeners (is there a formal name for this 'thing'?)
> >>> frequently found with sets of knives that include wooden storage
> >>> blocks. Which way to I draw the knife along that circular sharpener.
> >>> Do I pull the knife blade backwards up along the sharpener, or do I push
> >>> it blade first downwards? Either way alternately? Not sure how to
> >>> describe what I mean, and I hope I make sense. TIA.
>
> >>> Sky
>
> >>> *GIMF = Google is my friend
>
> >>> "The only thing you get to keep is what you give away" - Willie Nelson
> >>Try Googling: Accusharp
> >>If you are not skilled with a whetstone, these do a decent job.
>
> > can you use these on high-carbon stainless steel knives? i afraid to
> > take a whetstone to those.
>
> > your pal,
> > blake
>
> I do all the time as I have both carbon and stainless steel.
>
> Joe Cilinceon- Hide quoted text -
>
> - Show quoted text -

Say Hey Joe:

Of interest to you there is a rec.knives group - Quite an experienced
bunch if I may say so.

Bob

Zippy P > wrote:
>an ALREADY SHARP blade. Chefs use it almost EVERY TIME they pull out their
>knives.

Chefs use a knife a lot more before putting it away than
the home cook does. If you're chopping a few veggies at
a time, you don't need to steel it every time you take
it out. If you're in a restaurant kitchen prepping a
hundred pounds of carrots, or making a couple hundred
nigiri a day, you'll be steeling it a lot, but not every
three minutes.

>If properly used, it will mean that you only need to really sharpen
>(ie remove metal from the blade) the knives once every year or maybe twice
>if you use them a whole lot.

A restaurant kitchen will sharpen them every week or so,
and usually hires a mobile service that comes around
regularly to get it done.

But thanks for googling and slathering it in attitude for us.

--Blair

> wrote in message
oups.com...
> On Jul 16, 8:00 am, "Joe Cilinceon" > wrote:
>
> Say Hey Joe:
>
> Of interest to you there is a rec.knives group - Quite an experienced
> bunch if I may say so.
>
> Bob
>

Yes I'm aware Bob and I belong to 2 knife forums also.
http://knifeforums.com/forums/ and http://www.foodieforums.com/ both of
which are really knife forums for the most part.

Joe

On Sun, 15 Jul 2007 21:00:56 -0400, "Joe Cilinceon"
> wrote:

>"blake murphy" > wrote in message
.. .
>> On Sat, 14 Jul 2007 19:43:43 -0700, none >
>> wrote:
>>
>>>Sky wrote:
>>>> Yes, I know GIMF*, but sometimes it's far more responsive to ask a
>>>> question here than to let my fingers do the searching.
>>>>
>>>> Anywho, my question about sharpening knives regards one of those
>>>> circular sharpeners (is there a formal name for this 'thing'?)
>>>> frequently found with sets of knives that include wooden storage
>>>> blocks. Which way to I draw the knife along that circular sharpener.
>>>> Do I pull the knife blade backwards up along the sharpener, or do I push
>>>> it blade first downwards? Either way alternately? Not sure how to
>>>> describe what I mean, and I hope I make sense. TIA.
>>>>
>>>> Sky
>>>>
>>>> *GIMF = Google is my friend
>>>>
>>>> "The only thing you get to keep is what you give away" - Willie Nelson
>>>Try Googling: Accusharp
>>>If you are not skilled with a whetstone, these do a decent job.
>>
>> can you use these on high-carbon stainless steel knives? i afraid to
>> take a whetstone to those.
>>
>> your pal,
>> blake
>
>I do all the time as I have both carbon and stainless steel.
>
>Joe Cilinceon
>
the accusharp or the whetstone? also, did people get their accusharps
at a hardware store or a sporting goods store?

your pal,
blake

"blake murphy" > wrote in message
...
> On Sun, 15 Jul 2007 21:00:56 -0400, "Joe Cilinceon"
> the accusharp or the whetstone? also, did people get their accusharps
> at a hardware store or a sporting goods store?
>
> your pal,
> blake

I'm not familiar with accusharp but I use have Norton, Ice Bear and DMT
Diasharp diamond plate. I got most of mine from
http://www.craftsmanstudio.com/ at least the Norton and DMT. Ice Bear is
also very good and cheaper than the Norton, those I got from
http://www.toolsforworkingwood.com/

Joe Cilinceon

"Joe Cilinceon" > wrote in message
...
> "blake murphy" > wrote in message
> ...
>> On Sun, 15 Jul 2007 21:00:56 -0400, "Joe Cilinceon"
>> the accusharp or the whetstone? also, did people get their accusharps
>> at a hardware store or a sporting goods store?
>>
>> your pal,
>> blake
>
> I'm not familiar with accusharp but I use have Norton, Ice Bear and DMT
> Diasharp diamond plate. I got most of mine from
> http://www.craftsmanstudio.com/ at least the Norton and DMT. Ice Bear is
> also very good and cheaper than the Norton, those I got from
> http://www.toolsforworkingwood.com/
>
> Joe Cilinceon

I might also add that I freehand sharpen all my knives be it kitchen or
pocket. It is easy to do really with just a little practice. It isn't
required very often in a home kitchen either if you start with good knives
with good steel.

Joe Cilinceon

Joe Cilinceon wrote:

> "blake murphy" > wrote in message
> ...
>
>>On Sun, 15 Jul 2007 21:00:56 -0400, "Joe Cilinceon"
>>the accusharp or the whetstone? also, did people get their accusharps
>>at a hardware store or a sporting goods store?
>>
>>your pal,
>>blake

My Accusharp was purchased at a sporting goods store called Academy.

Becca

"Becca" > wrote

> Joe Cilinceon wrote:
>
>> "blake murphy" > wrote

>>>On Sun, 15 Jul 2007 21:00:56 -0400, "Joe Cilinceon"
>>>the accusharp or the whetstone? also, did people get their accusharps
>>>at a hardware store or a sporting goods store?

> My Accusharp was purchased at a sporting goods store called Academy.

While I was waiting at the counter to drop off my knives at the
hardware store, I saw the Accusharp display. Oddly enough they
had a couple of them chained to the display so you could sharpen
your knives. I'm thinking, the store offers a sharpening service, they
sell these Accusharps ... or you could just use it right there for nothing.

Struck me as strange, but I'm of the 'let the sharpening guy do the
knives for you' type, anyway.

nancy

"Nancy Young" > wrote in message
. ..
>
> "Becca" > wrote
>
>> Joe Cilinceon wrote:
>>
>>> "blake murphy" > wrote
>
>>>>On Sun, 15 Jul 2007 21:00:56 -0400, "Joe Cilinceon"
>>>>the accusharp or the whetstone? also, did people get their accusharps
>>>>at a hardware store or a sporting goods store?
>
>> My Accusharp was purchased at a sporting goods store called Academy.
>
> While I was waiting at the counter to drop off my knives at the
> hardware store, I saw the Accusharp display. Oddly enough they
> had a couple of them chained to the display so you could sharpen
> your knives. I'm thinking, the store offers a sharpening service, they
> sell these Accusharps ... or you could just use it right there for
> nothing.
>
> Struck me as strange, but I'm of the 'let the sharpening guy do the
> knives for you' type, anyway.
>
> nancy

After looking up what an Accusharp was I figure it would be good for
business with a sharpener. After it screws up your edge with either
incorrect angles and not thinning, which also needs to be done when
sharpening it should bring them business they can charge more for.

Joe Cilinceon

In article >, says...
> "Nancy Young" > wrote in message
> . ..
> >
> > "Becca" > wrote
> >
> >> Joe Cilinceon wrote:
> >>
> >>> "blake murphy" > wrote
> >
> >>>>On Sun, 15 Jul 2007 21:00:56 -0400, "Joe Cilinceon"
> >>>>the accusharp or the whetstone? also, did people get their accusharps
> >>>>at a hardware store or a sporting goods store?
> >
> >> My Accusharp was purchased at a sporting goods store called Academy.
> >
> > While I was waiting at the counter to drop off my knives at the
> > hardware store, I saw the Accusharp display. Oddly enough they
> > had a couple of them chained to the display so you could sharpen
> > your knives. I'm thinking, the store offers a sharpening service, they
> > sell these Accusharps ... or you could just use it right there for
> > nothing.
> >
> > Struck me as strange, but I'm of the 'let the sharpening guy do the
> > knives for you' type, anyway.
> >
> > nancy
>
> After looking up what an Accusharp was I figure it would be good for
> business with a sharpener. After it screws up your edge with either
> incorrect angles and not thinning, which also needs to be done when
> sharpening it should bring them business they can charge more for.
>
> Joe Cilinceon
>
>
>

I agree 100% Why on earth do people design knife sharpeners that move
parallel to the edge when everyone and their aunt Tillie knows that it's
movement roughly perpendicular to the edge that is needed for proper
sharpening.

--
Peter Aitken

On Mon, 16 Jul 2007 16:50:03 GMT, blake murphy >
wrote:

>On Sun, 15 Jul 2007 21:00:56 -0400, "Joe Cilinceon"
> wrote:
>
>>"blake murphy" > wrote in message
. ..
>>>>>
>>>>> "The only thing you get to keep is what you give away" - Willie Nelson
>>>>Try Googling: Accusharp
>>>>If you are not skilled with a whetstone, these do a decent job.
>>>
>>> can you use these on high-carbon stainless steel knives? i afraid to
>>> take a whetstone to those.
>>>
>>> your pal,
>>> blake
>>
>>I do all the time as I have both carbon and stainless steel.
>>
>>Joe Cilinceon
>>
>the accusharp or the whetstone? also, did people get their accusharps
>at a hardware store or a sporting goods store?
>
Why are you afraid of a whetstone? it's hard to mess up unless you
sharpen at a 90° angle. LOL


--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

On Tue, 17 Jul 2007 10:09:43 -0400, Peter A >
wrote:

>
>I agree 100% Why on earth do people design knife sharpeners that move
>parallel to the edge when everyone and their aunt Tillie knows that it's
>movement roughly perpendicular to the edge that is needed for proper
>sharpening.

while I'd never dream of using it on my decent knives, how does it
work on serrated edges?


--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

In article >, sf says...
> On Tue, 17 Jul 2007 10:09:43 -0400, Peter A >
> wrote:
>
> >
> >I agree 100% Why on earth do people design knife sharpeners that move
> >parallel to the edge when everyone and their aunt Tillie knows that it's
> >movement roughly perpendicular to the edge that is needed for proper
> >sharpening.
>
> while I'd never dream of using it on my decent knives, how does it
> work on serrated edges?
>
>
>

I don't know. I have found that sharpening on a whetstone helps a lot
with serrated knives. Of course it sharpens only the tip of each
serration but that seems to make a big difference.

--
Peter Aitken

"Peter A" > wrote in message
...
> In article >, sf says...
>> On Tue, 17 Jul 2007 10:09:43 -0400, Peter A >
>> wrote:
>>
>> >
>> >I agree 100% Why on earth do people design knife sharpeners that move
>> >parallel to the edge when everyone and their aunt Tillie knows that it's
>> >movement roughly perpendicular to the edge that is needed for proper
>> >sharpening.
>>
>> while I'd never dream of using it on my decent knives, how does it
>> work on serrated edges?
>>
>>
>>
>
> I don't know. I have found that sharpening on a whetstone helps a lot
> with serrated knives. Of course it sharpens only the tip of each
> serration but that seems to make a big difference.
>
> --
> Peter Aitken

You can also sharpen between the serrations with the edge of a water stone.

Joe

On Tue, 17 Jul 2007 18:01:22 -0400, Peter A >
wrote:

>In article >, sf says...
>> On Tue, 17 Jul 2007 10:09:43 -0400, Peter A >
>> wrote:
>>
>> >
>> >I agree 100% Why on earth do people design knife sharpeners that move
>> >parallel to the edge when everyone and their aunt Tillie knows that it's
>> >movement roughly perpendicular to the edge that is needed for proper
>> >sharpening.
>>
>> while I'd never dream of using it on my decent knives, how does it
>> work on serrated edges?
>>
>>
>>
>
>I don't know. I have found that sharpening on a whetstone helps a lot
>with serrated knives. Of course it sharpens only the tip of each
>serration but that seems to make a big difference.

Thanks, I may try thqt sometime!


--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

<sf> wrote in message ...
>>I don't know. I have found that sharpening on a whetstone helps a lot
>>with serrated knives. Of course it sharpens only the tip of each
>>serration but that seems to make a big difference.
>
> Thanks, I may try thqt sometime!

A better method is to use a dowel with wet/dry sand paper.

Joe

On Tue, 17 Jul 2007 14:02:58 -0700, sf wrote:

>On Mon, 16 Jul 2007 16:50:03 GMT, blake murphy >
>wrote:
>
>>On Sun, 15 Jul 2007 21:00:56 -0400, "Joe Cilinceon"
> wrote:
>>
>>>"blake murphy" > wrote in message
...
>>>>>>
>>>>>> "The only thing you get to keep is what you give away" - Willie Nelson
>>>>>Try Googling: Accusharp
>>>>>If you are not skilled with a whetstone, these do a decent job.
>>>>
>>>> can you use these on high-carbon stainless steel knives? i afraid to
>>>> take a whetstone to those.
>>>>
>>>> your pal,
>>>> blake
>>>
>>>I do all the time as I have both carbon and stainless steel.
>>>
>>>Joe Cilinceon
>>>
>>the accusharp or the whetstone? also, did people get their accusharps
>>at a hardware store or a sporting goods store?
>>
>Why are you afraid of a whetstone? it's hard to mess up unless you
>sharpen at a 90° angle. LOL

no good reason, i guess. i use the whetstone to sharpen a cleaver
(really a japanese fish knife), and a chicago cutlery 65s boning knife

<http://cgi.ebay.com/Excellent-Razor-Sharp-Chicago-Cutlery-65S-Knife_W0QQitemZ150141718891QQcmdZViewItem#ebayphot ohosting>

....but stainless spooks me for some reason. i have my sabatier chef's
knife professionally sharpened every year or two.

your pal,
blake

"blake murphy" > wrote in message
...
> ...but stainless spooks me for some reason. i have my sabatier chef's
> knife professionally sharpened every year or two.
>
*
Have you seen the Alton Brown show where he makes tomato sauce? His method
is so easy, he spends the bulk of the 30 minutes showing you how to make
mirepoix (best way to cut the vegetables) and how to keep your knife sharp.
He recommends going to a professional sharpener about once per year but
steeling your knives before you use them --each and every time you use them.
Makes sense to me.

Pablo
(whose granddad used to sharpen his woodworking tools on a whetstone until
they felt like safety razors)

On Wed, 18 Jul 2007 23:35:28 -0400, "pablo" >
wrote:

>
>"blake murphy" > wrote in message
.. .
>> ...but stainless spooks me for some reason. i have my sabatier chef's
>> knife professionally sharpened every year or two.
>>
>*
>Have you seen the Alton Brown show where he makes tomato sauce? His method
>is so easy, he spends the bulk of the 30 minutes showing you how to make
>mirepoix (best way to cut the vegetables) and how to keep your knife sharp.
>He recommends going to a professional sharpener about once per year but
>steeling your knives before you use them --each and every time you use them.
>Makes sense to me.
>
>Pablo
>(whose granddad used to sharpen his woodworking tools on a whetstone until
>they felt like safety razors)
>

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.)

your pal,
blake

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.chefdepot.net/chefschoice.htm
http://www.youtube.com/watch?v=9Gmbzs5UgdI


--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

"blake murphy" > wrote in message
news
> On Wed, 18 Jul 2007 23:35:28 -0400, "pablo" >
> 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.
>
The steel is the simplest thing to use, Blake. You just kind of pretend
you're trying to cut horizontally through a tomato, or something. Don't get
taken in by those people who look like they're doing a saber dance when they
use the steel. After all, you're only trying to straighten the very edge of
the blade, which bends over very easily. (And stainless is usually more
ductile than high carbon steel, I believe.)

Tschuss!
Pablo
(Who's never heard of a Republican that signs his posts "Your pal...")

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.

As with sharpening, just practice on a knife you don't
care about so much.

>(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.)

They're not timid...about lying.

--Blair

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.

your pal,
blake

On Thu, 19 Jul 2007 18:42:33 -0400, "pablo" >
wrote:

>
>"blake murphy" > wrote in message
>news
>> On Wed, 18 Jul 2007 23:35:28 -0400, "pablo" >
>> 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.
>>
>The steel is the simplest thing to use, Blake. You just kind of pretend
>you're trying to cut horizontally through a tomato, or something. Don't get
>taken in by those people who look like they're doing a saber dance when they
>use the steel. After all, you're only trying to straighten the very edge of
>the blade, which bends over very easily. (And stainless is usually more
>ductile than high carbon steel, I believe.)
>
>Tschuss!
>Pablo
>(Who's never heard of a Republican that signs his posts "Your pal...")
>

thanks, all.

your pal,
blake

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.