"Kswck" > wrote in message
...
>
> "brooklyn1" > wrote in message
> ...
>>
>> "Kswck" > wrote:
>>>
>>> http://www.wikihow.com/Use-a-Sharpening-Steel
>>>
>>
>> I know it's BS without even looking, because there is no such thing as a
>> "*Sharpening* Steel".
>>
>
> Oh, I know the terminology is incorrect, but the idea is the same.
>

This is USENET. We've come to expect 100% accuracy.

On Sep 6, 3:23*pm, "Ed Pawlowski" > wrote:
> "Kswck" > wrote in message
>
> ...
>
>
>
> > "brooklyn1" > wrote in message
> ...
>
> >> "Kswck" > wrote:
>
> >>>http://www.wikihow.com/Use-a-Sharpening-Steel
>
> >> I know it's BS without even looking, because there is no such thing as a
> >> "*Sharpening* Steel".
>
> > Oh, I know the terminology is incorrect, but the idea is the same.
>
> This is USENET. *We've come to expect 100% accuracy.

We get 5%

John Kane, Kingston ON Canada

Omelet wrote:
> In article >,
> atec 7 7 <"atec > wrote:
>
>> the ultimate test of a blade is production boning
>> and a boning blade will fall through anything in skilled hands
>
> You saw the pic. I also bone with that knife. I've deboned entire
> turkeys in a matter of minutes with that knife...
>
> honing it away from me...
>
> I do love my chinese chef's knife. Holds one hell of an edge, is the
> perfect weight and good for a number of applications.
I use a well worn slicing knife reground into a 7" boner
not for the beginner though so you do what you need and feel is safe
but remember there is usually a better/pro way
if you don't own a glove purchasing one might be an idea ?
quite affordable these days

On Sun, 06 Sep 2009 11:47:33 -0700, Mark Thorson >
wrote:

>sf wrote:
>>
>>
>> Haven't you ever watched a TV chef or video demonstration?
>
>Yes, and some sharpen the edge by moving it
>forward into the stone, while others drag it
>backward across the stone. Some might be doing
>it wrong. That's why I asked.

That part doesn't matter. What matters is the angle.

--
I love cooking with wine.
Sometimes I even put it in the food.

"brooklyn1" > wrote in message
...
>
>"... but yoose already owe me for like $50,000 worth of knowlege. ..."
>

The hat was passed around to the posters. After adjustments were made for
lack of "knowledge", the grand total collected was $1.87, 2 buttons and a
canning jar lid (guess who that came from). The check is in the mail.

Paco wrote:
>
> "brooklyn1" > wrote in message
> ...
> >
> >"... but yoose already owe me for like $50,000 worth of knowlege. ..."
>
> The hat was passed around to the posters. After adjustments were made for
> lack of "knowledge", the grand total collected was $1.87, 2 buttons and a
> canning jar lid (guess who that came from). The check is in the mail.

I was assuming Zimbabwean dollars.

Was I mistaken?

On Sun, 6 Sep 2009 12:27:47 -0700 (PDT), John Kane
> wrote:

>On Sep 6, 3:23*pm, "Ed Pawlowski" > wrote:
>> "Kswck" > wrote in message
>>
>> ...
>>
>>
>>
>> > "brooklyn1" > wrote in message
>> ...
>>
>> >> "Kswck" > wrote:
>>
>> >>>http://www.wikihow.com/Use-a-Sharpening-Steel
>>
>> >> I know it's BS without even looking, because there is no such thing as a
>> >> "*Sharpening* Steel".
>>
>> > Oh, I know the terminology is incorrect, but the idea is the same.
>>
>> This is USENET. *We've come to expect 100% accuracy.
>
>We get 5%
>
And if you care *that* much about accuracy, you go to another source
for information... like an encyclopedia.


--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
atec 7 7 <"atec > wrote:

> Omelet wrote:
> > In article >,
> > atec 7 7 <"atec > wrote:
> >
> >> the ultimate test of a blade is production boning
> >> and a boning blade will fall through anything in skilled hands
> >
> > You saw the pic. I also bone with that knife. I've deboned entire
> > turkeys in a matter of minutes with that knife...
> >
> > honing it away from me...
> >
> > I do love my chinese chef's knife. Holds one hell of an edge, is the
> > perfect weight and good for a number of applications.
>
> I use a well worn slicing knife reground into a 7" boner
> not for the beginner though so you do what you need and feel is safe
> but remember there is usually a better/pro way
> if you don't own a glove purchasing one might be an idea ?
> quite affordable these days

Thanks, but I'll just keep doing what mom and dad taught me. ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:
> In article >,
> atec 7 7 <"atec > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> atec 7 7 <"atec > wrote:
>>>
>>>> the ultimate test of a blade is production boning
>>>> and a boning blade will fall through anything in skilled hands
>>> You saw the pic. I also bone with that knife. I've deboned entire
>>> turkeys in a matter of minutes with that knife...
>>>
>>> honing it away from me...
>>>
>>> I do love my chinese chef's knife. Holds one hell of an edge, is the
>>> perfect weight and good for a number of applications.
>> I use a well worn slicing knife reground into a 7" boner
>> not for the beginner though so you do what you need and feel is safe
>> but remember there is usually a better/pro way
>> if you don't own a glove purchasing one might be an idea ?
>> quite affordable these days
>
> Thanks, but I'll just keep doing what mom and dad taught me. ;-)

Just as an indication of when the blade is sharpest means grinding it
until it ripples when run down the steel.. wont mean much to you but
those who know will recognise it
However not a skill level many amateurs develop
good luck and get a glove.

"Mark Thorson" > wrote in message
...
> Paco wrote:
>>
>> "brooklyn1" > wrote in message
>> ...
>> >
>> >"... but yoose already owe me for like $50,000 worth of knowlege. ..."
>>
>> The hat was passed around to the posters. After adjustments were made
>> for
>> lack of "knowledge", the grand total collected was $1.87, 2 buttons and a
>> canning jar lid (guess who that came from). The check is in the mail.
>
> I was assuming Zimbabwean dollars.
>
> Was I mistaken?

Malaysian Ringgits. Translates into about 53 cents US.

In article >,
PeterL > wrote:

> Omelet > wrote in newsmpomelet-
> 411027.05271505092009
> > @news-wc.giganews.com:
> >
> >> In article >,
> >> "Kswck" > wrote:
> >>
> >>> http://www.wikihow.com/Use-a-Sharpening-Steel
> >>
> >> What an idiot! I NEVER sharpen a blade by moving the cutting edge
> >> towards myself.
> >>
> >> I hone with my steel in the opposite direction with the cutting edge
> >> moving down the steel away from me.
> >>
> >> Works great and hones my knife to a razor edge.
> >>
> >> What he's doing is just asking for a slip and a bad hand cut!
>
>
>
> But Om, we all know your history of knife slips :-)

<lol> That's what I get for posting a pic!
There are other people here worse than I am, and I've never cut myself
sharpening one...

Just wielding one. And I can count the number of times I've cut myself
badly on one hand.

That cut I posted was deboning a small turkey and I'd been in to the
cooking vermouth.

Thou' shalt not slice and dice when slightly snookered. Throws off your
coordination.

>
> Go to any butchers shop, you'll see that the video shows how it's done.
>
> But, having said that, if you're worried about a 'bad hand cut', you do
> it whatever way makes you feel comfortable.

Well, I've been using a Steel now for many years to "finish" my blades
before use, and I've always wielded it away from myself and get a razor
edge. You can shave with the blade when I'm done with it!

>
> Most chefs and butchers do it the right way.............. because it's
> the quickest way. With practice, it is very easy.
>
> http://www.youtube.com/results?
> search_query=sharpening+a+knife+with+a+steel&searc h_type=&aq=f
>
> http://tinyurl.com/mxhxlb

To each his/her own.

It works for me.... and I feel safer.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"Omelet" > wrote
>>
>> But Om, we all know your history of knife slips :-)
>
> <lol> That's what I get for posting a pic!
> There are other people here worse than I am, and I've never cut myself
> sharpening one...
>
> Just wielding one. And I can count the number of times I've cut myself
> badly on one hand.
>

Yeah, FOUR! hehe

Omelet > wrote in newsmpomelet-4BA752.11584108092009
@news-wc.giganews.com:

> In article >,
> PeterL > wrote:

>
> That cut I posted was deboning a small turkey and I'd been in to the
> cooking vermouth.
>
> Thou' shalt not slice and dice when slightly snookered. Throws off your
> coordination.


Yeeeeeeees......... I've found that out a few times ;-)

Not on vermouth though!!



>>
>> http://tinyurl.com/mxhxlb
>
> To each his/her own.
>
> It works for me.... and I feel safer.


Your hands/fingers will love you, but the bandaid companies won't :-)


--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

In article >,
PeterL > wrote:

> Omelet > wrote in newsmpomelet-4BA752.11584108092009
> @news-wc.giganews.com:
>
> > In article >,
> > PeterL > wrote:
>
> >
> > That cut I posted was deboning a small turkey and I'd been in to the
> > cooking vermouth.
> >
> > Thou' shalt not slice and dice when slightly snookered. Throws off your
> > coordination.
>
>
> Yeeeeeeees......... I've found that out a few times ;-)
>
> Not on vermouth though!!

It lives in the kitchen cabinet. <g>

> >>
> >> http://tinyurl.com/mxhxlb
> >
> > To each his/her own.
> >
> > It works for me.... and I feel safer.
>
>
> Your hands/fingers will love you, but the bandaid companies won't :-)

Tough maracas... <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

brooklyn1 wrote:

> "Gregory Morrow" wrote
>> brooklyn1 wrote:
>>
>>> Hey, talking about hammering, most gals never open their eyes
>>> either. heheheh
>>
>>
>> Hmm...that depends, are they a "sucker" or a "blower"...
>>
>> ;-D
>>
>
> Well, they open wide when swallowing... must be an automatic
> reflex... or is it just a gut feeling? hehe


The gal pretends it's just a big gush of liquified cilantro, some of 'em say
cilantro's taste is akin to sperm...

;-P


--
Best
Greg