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Knife Sharpening
- Thread starter buccaneer
- Start date
JohnHB
is one Smokin' Farker
Town and Race Day Apparel
Bush apparel
You sandgropers sure have some different attire!!
John
Paulie G.
is one Smokin' Farker
Metrosexual sofistimacation. That's priceless my friend.
landarc
somebody shut me the fark up.
The 1000 grit stone is for establishing the edge, it is used to create, hone and refine the overall bevel that forms the edge of the knife. The 4000 is specifically hone and polish the edge of the bevel, this is what creates the ultra fine cut, and the smooth feel of the cut. Many Japanese blades come polished to a 6000 to 10,000 grit, which is a mirror polish, makes the blade feel scary sharp to most people.
NavarreQ
Knows what a fatty is.
Thanks for all the info guys..I have learned a lot in this thread..I thought I could sharpen a knife..Boy was i wrong !!!
buccaneer
somebody shut me the fark up.
Okay, let's freak some brothers out!
When: GREAT question, don't remember ever being asked it!
When I am about to use an unfamiliar knife at a friends, or am testing my own knife, I invert it holding it in my natural dominant hand so the edge is on top.
I place my thumb on the thick back of the knife and lay my fingertips (all of them!) on the edge.i press gently.
My brain warns me of the sharpness,or else I get to press quite hard.
Next, without ant pressure but with the lightest of touches, I run my fingers along the edge.
Trust your intelligence and senses.
Even a razor will not pierce our miraculous tough skin doing this, but it will send alarm signals telling you the edge is hail sharp.
Most knives are not that sharp so you can quickly tell whether you need to use a stone and work it or not.
Now if you have diabetes or something that interferes with the ability to feel accurately, it is at this point you collect your fingertips and head to the hospital.
Landarc is right about the stones to use.
Remember to douse with water and no oil or anything.
Watch some experts on YouTube, watch and read the sharpening info at the site linked here.
Also, once you have this habit, remember to warn visitors.
People who cook with blunt knives have dangerous techniques because they use too much force and are always slashing themselves with your knives.
Hth
buccaneer
somebody shut me the fark up.
General habits.
I take out a kitchen knife and a steel that is kept in the same place.
I stroke the knife along the steel, put the steel back and use the knife.
I towel the knife when using, and hand wash and dry when finished.
If it is high carbon (majority of mine) I then use edible oil and wipe, especially the cutting edge before storing.
When the knife has a slightly slower feel (tomatoes are great for indicating knife dullness) I use the 4000 grit and sharpen with 5 or six strokes.
If the shape of the edge needs work, then I use the 1000 6 times before using the 1000
My knives are in pretty good form, but show all the signs of a lot of use.
Some of them are 30 years old and have led hard lives.
The weight of your chef knife resting on a tomato should drop through the tomato with the slightest movement, and the halved tomato should be dry.
No cell bursting juice should be on the surface of the tomato. And that is precisely where landarcs and my preferences differ.
I can't get that if my blade has any saw teeth microscopically, too much hostility in the cut.
This aspect gives you a learning curve because if you don't rest your meat long enough, for example, you slice it and think"great,it's rested because no juice leakage" but soon it bleeds like a pig.
Lol, there are pros mostly but that one caught me a few times
I take out a kitchen knife and a steel that is kept in the same place.
I stroke the knife along the steel, put the steel back and use the knife.
I towel the knife when using, and hand wash and dry when finished.
If it is high carbon (majority of mine) I then use edible oil and wipe, especially the cutting edge before storing.
When the knife has a slightly slower feel (tomatoes are great for indicating knife dullness) I use the 4000 grit and sharpen with 5 or six strokes.
If the shape of the edge needs work, then I use the 1000 6 times before using the 1000
My knives are in pretty good form, but show all the signs of a lot of use.
Some of them are 30 years old and have led hard lives.
The weight of your chef knife resting on a tomato should drop through the tomato with the slightest movement, and the halved tomato should be dry.
No cell bursting juice should be on the surface of the tomato. And that is precisely where landarcs and my preferences differ.
I can't get that if my blade has any saw teeth microscopically, too much hostility in the cut.
This aspect gives you a learning curve because if you don't rest your meat long enough, for example, you slice it and think"great,it's rested because no juice leakage" but soon it bleeds like a pig.
Lol, there are pros mostly but that one caught me a few times
Last edited:
chicagokp
Babbling Farker
Great thread...there would be fingers lopped off in my house with knives that sharp...
silverfinger
Babbling Farker
That must be what gtr has.
I'm telling you, I've never touched a knife as sharp as he has lying around.
Had no idea they could be that sharp.
silverfinger
Babbling Farker
I agree,
I don't nothing that sharp.
I'll cut something off for sure.
Just accident prone.
It sucks but I have to be careful!!!
buccaneer
somebody shut me the fark up.
Brother dont let anyone tell you otherwise if it is so.
While it is true that very sharp knives means less accidents because they behave predictably without force ever being used, if your body brain link means you are always misjudging then duller blades are safer for you!
No worries.
For most people, sharper is safer.
I admit, I had band aids in wholesale boxes under the sink when I was single and dating lots.
:redface:
buccaneer
somebody shut me the fark up.
Thanks Kirk.
YouTube knife skills -claw grip- pinch grip.
The edge should never be opposing flesh, even with dull blades that can get messy.
Skills plus great edge equals fast and happy prep time!
Offthehook
is Blowin Smoke!
If you don't have a tomato, I use a piece of paper. If I can slice shapes with ease its sharp.
buccaneer
somebody shut me the fark up.
If you have any trouble understanding the links info, let me know Gianni, and I'll talk you through it!
Pyle's BBQ
Babbling Farker
My problem is that I have people that have no experience handling a sharp knife. I keep my knives fairly sharp, but no one else knows how to maintain them.
SmokingJo
Full Fledged Farker
Thank you Bucc, I think that it's all clear, but I will be sure when I'll receive the stone (1 week) and will do the first sharpenings.
big22
Well-known member
http://www.dlttrading.com/sharpening-kit-3.html this is all you need a good leather strop with black and green compound. The only time I use stones is when I get good sized chips in the edge, 5 min on the strop and your knife with be crazy sharp.
buccaneer
somebody shut me the fark up.
:laugh::laugh::laugh:
