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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-21-2010, 12:45 PM   #16
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Quote:
Originally Posted by leanza View Post
Excellent thread. Intelligent blog. Thanks.

What ^^^^ said, thanks for the tutorial
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Unread 04-21-2010, 01:52 PM   #17
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Quote:
Originally Posted by big matt View Post
I like the diamond encrusted hone from chef's choice..works within a few strokes.
^^^^^
Ditto that! Love mine also!

Very good thread and blog though. I do use the method you describe, as I've always thought it was likely to be innacurate doing what the TV chefs do. Not enough control.
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Unread 04-21-2010, 02:33 PM   #18
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Great post.Great information! Thank you.
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Unread 04-21-2010, 03:19 PM   #19
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Great Thread!
Thanks.

I love to learn something new every day.

Quote:
Originally Posted by Rich Parker View Post
My wife bought me the spyderco system and it works really well.
I have a Spyderco that I like.
Good system.
But, I'm moving to an EdgePro.
Spyderco is for sale in the "General for Sale" section.

TIM
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Unread 04-21-2010, 08:28 PM   #20
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Good thread. That said one should use the method that gives them good results, just like our Q. Doesn't matter what others say about ones Q just as long as the cook and family like it.

OH, by the way I use an Edge Pro Apex also .

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Unread 04-21-2010, 09:05 PM   #21
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I found a couple of these in a garage sale. I have the smooth steel and the coarse.

PDF]
HAND-HELD KNIFE MAINTENANCE TOOLS HAND-HELD KNIFE MAINTENANCE ...

237k - Adobe PDF - View as html
Alignment elements available in ceramic or stainless steel. ... Cozzini PRIMEdge. is synonymous with keeping the perfect edge on your knives. Especially ...
www.primedge.com/pdfs/hand tools/hpe hand tools en.pdf
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Unread 04-22-2010, 07:41 AM   #22
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Quote:
Originally Posted by Paul B View Post
Good thread. That said one should use the method that gives them good results, just like our Q. Doesn't matter what others say about ones Q just as long as the cook and family like it.
I hear you - but I suppose in this instance the method and style of using a honing rod that I discussed actually does damage to the knife. I guess that I would say that perhaps some (most) folks THINK they are using a method that gives good results, however, what is happening is that they are doing damage to a tool.

But I'm with you. I hate the notion of"purity" that is often associated with BBQ. You know, statements like, "That's not real BBQ." Real is what works for me - at least when it comes to smoking meat
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Unread 04-22-2010, 08:19 AM   #23
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Good Info, been doing it wrong :( But now will do it right! :)
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Unread 04-22-2010, 01:21 PM   #24
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I don't carry an expensive set of knives during competition. One reason is that I can't afford two expensive sets and the other is that I don't want to have to worry about losing or damaging one.

I've been using a ChefsChoice 120 sharpener to tune up my comp set a day or two before going. I can get a pretty respectable edge that holds at least through the weekend. Someday I would like to get proficient with hand sharpening but just have difficulty finding the time.

Oh yeah, the steel that came with the set went straight into the trash. I read somewhere else that they were complete junk.

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Unread 04-22-2010, 02:37 PM   #25
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I also use an Edge Pro Apex
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Unread 04-22-2010, 03:53 PM   #26
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Nice read............
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Unread 04-22-2010, 04:13 PM   #27
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good info thanks
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Unread 04-22-2010, 05:14 PM   #28
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I use an old smooth steel that predates me by a few decades, it was my grandmothers and if there ever were ridges, they are long gone. I have one of those useless ridged steel tools that I will find a use for someday. I used to have a few different ceramic rods that I have long since lost. I almost never steel my Japanese knives, although I will drag the back edge across the steel from time to time. One or two drags at most.
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Unread 04-22-2010, 08:58 PM   #29
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Most people, even butchers, cutters, chefs, have no clue how to use a steel or why.

They use it because someone told them to, or that's what they learned or so and so did and he was a great cutter, butcher, chef or .......

For 95% of knife users a steel of any kind just means more money for the the guy that really sharpens knives.

The slap happy whack whack truly is nonsense.

If you want a ceramic "steel" get a Idahone or ceramic 10" - 12" from Edge Pro. Follow Ben Dales directions for use of it and you won't go wrong. Go light and go slow is my motto.

I know people that have had there own smooth steels made on lathes and heat treated to 70RC. I got one and I refer to it as a burnisher, not a knife steel.
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Unread 04-22-2010, 09:06 PM   #30
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Read this
http://forums.egullet.org/index.php?...nd-sharpening/
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