The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 12-07-2012, 09:44 AM   #16
Smokin' Gnome BBQ
is One Chatty Farker
 
Smokin' Gnome BBQ's Avatar
 
Join Date: 05-31-07
Location: Shippensburg PA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by K80Shooter View Post
IMHO no one should try sharpening a Shun or any other good knife until you have learned how to sharpen.

Grab a couple of old knives or get something from a pawn shop to learn on, once mastered then move on to your good knives. As with anything it takes practice to master knife sharping.

thanks for the input, I have a local kitchen shop that sharpens knives maybe I should just let him do it, that way I have someone else to yell at!
__________________
A shout out to some awesome sponsors. The BBQ Guru,Dixie Meat Rub, The Ingredient store (FAB), Shippensburg Beverage Center and D & T Electric. Thank You.
Smokin' Gnome BBQ is offline   Reply With Quote


Unread 12-07-2012, 10:45 AM   #17
PitRow
Full Fledged Farker
 
PitRow's Avatar
 
Join Date: 03-31-11
Location: Oregon
Downloads: 0
Uploads: 0
Default

I have one and love it. Mine's one of the first ones with the "bad" arms but I don't notice any slop in mine. Maybe I just got a good set. I just have the basic set with the 100-600 stones and it does indeed get knives wicked sharp. The setup and motion are very easy, and once you get the hang of it you can sharpen a blade pretty quick with it.

Being able to keep a consistent, repeatable angle is what sold me on it. I've never been good at sharpening by hand, I can't keep a consistent angle, but with this I can. And because I know the angle and settings for each knife, subsequent touch-ups can be done a lot faster and without removing as much metal as I would doing it by hand or another system.

Definitely something I would buy again. The only thing I regret is the base I chose for mine. I wanted one of the paper stone bases, which are lighter, but they were backordered. So when the offered me the granite base for the same price I took it. The granite is super heavy, which is good because it makes a solid base, but lugging it out of storage is kind of a pain, so I find myself not doing it as often as I probably should. I wish I would have waited for the paperstone base to come back in stock.
__________________
Mike
Char-Broil Bandera | A-Maze-n smoker | Weber 18.5" OTS
My Blog: Life In Pit Row
PitRow is offline   Reply With Quote


Thanks from:--->
Unread 12-10-2012, 12:58 AM   #18
Cloudsmoker
Take a breath!

 
Cloudsmoker's Avatar
 
Join Date: 10-30-11
Location: Dallas, TX
Downloads: 1
Uploads: 0
Default

Wicked Edge rocks. As suggested, practiced on my older knives first - but slicing through paper now with all of them, just like the video. Need more practice, but knives are already as sharp as new.
__________________
Primo Kamado | Pitmaker Safe | Klose Mobile
Michigan Blue Thermopen
Cloudsmoker is offline   Reply With Quote


Unread 12-10-2012, 01:17 AM   #19
Mo-Dave
Babbling Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Cloudsmoker View Post
Wicked Edge rocks. As suggested, practiced on my older knives first - but slicing through paper now with all of them, just like the video. Need more practice, but knives are already as sharp as new.
Which setup did you get?
Dave
__________________
Lg Spicewine on trailer
Weber charcoal grill
2 ugly drums, semi retired
Bbq toolbox, formerly Chargrill smoker
My wife has gas, its a Brinkman.
Mo-Dave is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:59 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts