How do you keep your kitchen knives sharp all the time . What type of
sharpener do you use ?

On 8/9/2010 7:50 PM, Andy wrote:
> How do you keep your kitchen knives sharp all the time . What type of
> sharpener do you use ?

Diamond steel is convenient--it is actually a very fine grade sharpening
stone. When I need to adjust the edge I use a Harbor Freight Tormek
clone (now discontinued) that is similar to the one (T100097) that
Grizzly sells for a hundred bucks.

However the bottom of a ceramic coffee mug sharpens just fine if you're
patient.

The only real trick is learning what a 15 or 20 degree angle looks like.

On Aug 9, 7:50*pm, "Andy" > wrote:
> How do you keep your kitchen knives sharp all the time . What type of
> sharpener do you use ?

I can't say we KEEP our knives sharp, but when they achieve
a certain level of dullness, DH uses a Chef's Choice electric.
I can't recall what the particulars are, even though the damned
thing is out on the dining room table right now.

Cook's Illustrated (IIRC) likes that one, too.

Our knives are not particularly good (nor are they particularly
cheap), and we don't baby them very much. They're tools.

Cindy Hamilton

On Aug 9, 7:50*pm, "Andy" > wrote:
> How do you keep your kitchen knives sharp all the time . What type of
> sharpener do you use ?

I use the sharpening steel that came with my set once in a while.
Then once that's not "cutting it" (I know, I know, bad pun but I'm
still waiting for coffee to kick in and make me more focused), I take
it to a small sharpening place, who charges about $3 apiece. No
defined time period - just when I feel the knives aren't "right".

Kris

Cindy Hamilton wrote:
> On Aug 9, 7:50 pm, "Andy" > wrote:
>> How do you keep your kitchen knives sharp all the time . What type of
>> sharpener do you use ?
>
> I can't say we KEEP our knives sharp, but when they achieve
> a certain level of dullness, DH uses a Chef's Choice electric.
> I can't recall what the particulars are, even though the damned
> thing is out on the dining room table right now.
>
> Cook's Illustrated (IIRC) likes that one, too.
>
> Our knives are not particularly good (nor are they particularly
> cheap), and we don't baby them very much. They're tools.

I gave away my Chef's Choice and I got a stone. It's on a
three sided wood form that has a different grit (?) on each
side, from coarse to fine, and a base to hold the stone flat.
It uses oil. After dithering about it for years, and taking my
knives out to be sharpened, I'm finally able to take care of my
own. Found a video online to show me how to use a stone.

nancy

"Cindy Hamilton" > wrote in message
...
On Aug 9, 7:50 pm, "Andy" > wrote:
> How do you keep your kitchen knives sharp all the time . What type of
> sharpener do you use ?

6" x 2" EZLap diamond stone followed by knife steel. On bigger knives and
cleavers, you can hold the piece stationary, and move the diamond stone like
a file.

Steve

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On 8/10/2010 10:12 AM, Steve B wrote:
> "Cindy > wrote in message
> ...
> On Aug 9, 7:50 pm, > wrote:
>> How do you keep your kitchen knives sharp all the time . What type of
>> sharpener do you use ?
>
> 6" x 2" EZLap diamond stone followed by knife steel. On bigger knives and
> cleavers, you can hold the piece stationary, and move the diamond stone like
> a file.

Something I neglected to mention. I carry one of these in my wallet.
<http://theconsumerlink.com/DiamondMachiningTechnology/detail/TCL+D3E/0>. Got
it to touch up Forstner bits--it's the only thing I could find that was
thin enough--but it turns out to be handy for touching up the pocket
knife among other things.

On Aug 10, 8:30*am, Cindy Hamilton >
wrote:
> On Aug 9, 7:50*pm, "Andy" > wrote:
>
> > How do you keep your kitchen knives sharp all the time . What type of
> > sharpener do you use ?
>
> I can't say we KEEP our knives sharp, but when they achieve
> a certain level of dullness, DH uses a Chef's Choice electric.
> I can't recall what the particulars are, even though the damned
> thing is out on the dining room table right now.
>
> Cook's Illustrated (IIRC) likes that one, too.
>
> Our knives are not particularly good (nor are they particularly
> cheap), and we don't baby them very much. *They're tools.
>
> Cindy Hamilton

>
>
I use the Chef's Choice and love it. Knives are always razor sharp
thanks to this tool.

On Aug 9, 4:50*pm, "Andy" > wrote:
> How do you keep your kitchen knives sharp all the time . What type of
> sharpener do you use ?

I use an accusharp I got at a restaurant supply store. ACE hardware
carries them as well as replacement blades.

http://www.accusharp.com/