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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-07-2006, 09:28 AM | #1 |
Knows what a fatty is.
Join Date: 03-27-06
Location: Frisco, TX
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Knife Sharpening?
I saw the nice thread on the different brands of knives and all those suggestions. My question to everyone is this. How do you sharpen your knives? I ask because I've got a set of Henkel 4 stars but they are useless because they are dull. The set came with some sort of sharpener rod, but I can't seem to get them very sharp with it. They are about 5 years old so probably need a lot of work.
Suggestions please?
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BBQ'er AG Home Brewer Brinkmann Pitmaster Deluxe [B][COLOR=darkred]Gig'em Aggies! [/COLOR][/B] |
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06-07-2006, 09:33 AM | #2 |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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The Lansky knife sharpening system is the best! Easy to use and very effective.
http://www.lansky.com This is the basic set up. http://www.lansky.com/products/systems/standard.html |
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06-07-2006, 09:37 AM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Several guys, including myself, take ours to a professional one a year for sharpening, and then just hone them with a steel or a ceramic rod or similar at home. I pay $3.00/knife for professional sharpening and then simply use the steel to hone the edge before I use a knife.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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06-07-2006, 09:50 AM | #4 |
is One Chatty Farker
Join Date: 05-06-06
Location: St George, UT
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You will need to trade-off 'easy' and 'sharp' to make ...
... your own decision. If you ever lose the bevel or damage the edge on your knife, one of the only ways to get it back is with sharpening stones. The you get into choices of grit ( balancing ease of repairing or establishing bevel and smoothness of your finished edge). Some feel like you can get by nicely with a Hard Arkansas stone followed by a Fine India stone. Getting good results is simply a matter of practice and consistency in holding the angle you choose for the knife being sharpened. I post this link soley to provide some ideas and also because I have found them helpful in answering my questions on their toll-free number.
http://www.thebestthings.com/newtools/norton.htm I hope this helps you choose what will work best for you.
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Tom B. [FONT=Garamond]aka tommy_bandera ---------------------------------- GMG_Daniel Boone _ pellets only Big Green Egg _ Large _ need high heat Broilmaster D3 'natural' gasser [I]CB Bandera .. hooked me Traeger Texas 075 spoiled me[/I][/FONT] |
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06-07-2006, 10:40 AM | #5 |
Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
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One of these days I'm going to take a knife class. I would like to learn how to use one properly (like on the cooking shows), but also the technical aspects including sharpening. I realize that it is not rocket science, but I do like to do things the right way.
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Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha |
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06-07-2006, 11:20 AM | #6 |
Got rid of the matchlight.
Join Date: 03-31-06
Location: Newington, CT
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I would refrain from using a sharpening stone.
Getting it professional done is really worth it. |
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06-07-2006, 11:44 AM | #7 | |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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Quote:
My brother used the Lansky system on them once and they came out razor sharp.
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Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo |
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06-07-2006, 11:48 AM | #8 |
is One Chatty Farker
Join Date: 05-06-06
Location: St George, UT
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.... if you have reasonable access to someone who ....
..... can do it properly. In my small town, I have not been able to identify anyone I would trust with my cutlery. Especially my single-bevel or damascus style Japanese knives. For those who can easily have them done professionally, at costs mentioned here, I would jump at the chance. It is also a frustrating issue to consider spending amounts for the sharpening tools which can approach (or exceed) the cost of the knives themselves.
.... then you can get into the endless discussion of oil stones versus water stones and that almost goes to another Forum ... my problem is that I enjoy all these new activities now that I have the time to pursue many of them. The $$$$ is another problem.
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Tom B. [FONT=Garamond]aka tommy_bandera ---------------------------------- GMG_Daniel Boone _ pellets only Big Green Egg _ Large _ need high heat Broilmaster D3 'natural' gasser [I]CB Bandera .. hooked me Traeger Texas 075 spoiled me[/I][/FONT] |
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06-07-2006, 05:11 PM | #9 |
On the road to being a farker
Join Date: 02-11-05
Location: Soonerville, OK
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The AccuSharp is sold at grocery stores, WalMart, Ace, etc. for around $5 to $8. It's great for a quick sharpen on a cheap knife.
However, it grinds the blade which means a shorter life. In fact, I think it re-sets the blade. Afficianodo's don't like them but for a cheap, quick fix they're OK, with a trade off. I think the other sharpeners are probably better but these are at least worth trying before sending a knife to the trash can. Last edited by LeeBo; 06-07-2006 at 06:31 PM.. |
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06-07-2006, 05:23 PM | #10 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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Something with a narrow edge, like a chisel for example, I can sharpen well beyond what's required to shave with. Knives on the other hand are more difficult due to the length of the edge.
The key things are maintaining the proper sharpening angle, and using gradually finer grits of sharpening media to achieve a keen edge. Very few of us have the proper tools for doing this. I highly recommend having something as pricey as a set of Henkel's professionally sharpened by someone who has the proper tools for the job. |
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06-07-2006, 06:24 PM | #11 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Quote:
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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06-07-2006, 07:13 PM | #12 | |
is One Chatty Farker
Join Date: 01-27-05
Location: Lakeland, FL
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Quote:
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JTMcD. We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians |
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06-07-2006, 10:35 PM | #13 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Holy mackerel, I usta use a file to sharpen my knives. Now I use the bottom of a flowerpot, seems to work well.
Mike |
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06-08-2006, 02:55 AM | #14 |
is One Chatty Farker
Join Date: 09-07-05
Location: Shoreham-by-Sea, UK
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As my knives have a different bevel on each side I use a Mino Ceramic Knife Sharpener. Simple and I don't screw them up!!!
It's very simple to use, its just a well of water with two grades of ceramic sharpeners that you draw the knife through about 6-8 times.
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Surf'n'Smoke BBQ Team |
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06-08-2006, 04:07 AM | #15 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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i WOULD ENJOY One of these classes
http://www.iceculinary.com/recreatio...e_skills.shtml
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