Knife Sharpening - Page 3

buccaneer · 01-26-2013, 05:44 PM

Quote:

Originally Posted by silverfinger

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!!!

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.

buccaneer · 01-26-2013, 05:54 PM

Quote:

Originally Posted by chicagokp

Great thread...there would be fingers lopped off in my house with knives that sharp...

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 · 01-26-2013, 08:02 PM

If you don't have a tomato, I use a piece of paper. If I can slice shapes with ease its sharp.

buccaneer · 01-26-2013, 08:33 PM

Quote:

Originally Posted by SmokingJo

Thank you Bucc, just ordered one 1000/4000!
Can you suggest how to use it, when to use the 4000 and when the 1000?
Thanx and bye, Gianni

If you have any trouble understanding the links info, let me know Gianni, and I'll talk you through it!

Pyle's BBQ · 01-27-2013, 01:57 AM

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 · 01-27-2013, 06:05 AM

Quote:

Originally Posted by buccaneer

If you have any trouble understanding the links info, let me know Gianni, and I'll talk you through it!

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 · 01-27-2013, 09:30 AM

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 · 01-27-2013, 08:33 PM

Quote:

Originally Posted by big22

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.

01-26-2013, 08:02 PM	#33
Offthehook Full Fledged Farker Join Date: 12-04-12 Location: San Gabriel Valley, CA Downloads: 0 Uploads: 0	If you don't have a tomato, I use a piece of paper. If I can slice shapes with ease its sharp. __________________ Taylor - WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, Char-broil infrared grill, lots of charcoal.

01-27-2013, 01:57 AM	#35
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	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. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

01-27-2013, 09:30 AM	#37
big22 Is lookin for wood to cook with. Join Date: 12-02-12 Location: corpus christi Downloads: 0 Uploads: 0	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.