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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 01-25-2013, 03:24 PM   #16
MS2SB
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As far as a strop is concerned, I've heard that the "fuzzy" side of an old belt lathered up with some jewelers rouge works well. Thoughts?
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Unread 01-25-2013, 03:30 PM   #17
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That is what I was taught and did for years. But, I was introduced to a block of metal, with a leather strip glued to the top. The leather was more like the leather on a baseball glove. It was loaded with a fine paste. This served as the strop, and was nice in that it was flat and rigid.
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Unread 01-25-2013, 05:36 PM   #18
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The stone looks great. I'll order one.
I find my dexter Russell steel really extends the time before I need to use a stone. But what usually happens it leave it so long my wife starts to pester me complaining her favourite knives are blunt. I go to a guy that goes by the handle of John F Sharp! He says he sharpens so they are Fing sharp. Me in my haste last time cleaned out all knives including steak knives. Forty three in all at $5 per knife. Then the wife complains that I took some of those cheapie small knives that cost less than the sharpening. She was right of course but at least all my knives were up to scratch again.
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Unread 01-25-2013, 07:27 PM   #19
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Quote:
Originally Posted by landarc View Post
isn't that a fancy pants carry for a big ol' outdoorsy type like you?
Quote:
Originally Posted by martyleach View Post

But I agree with Landarc. Pretty fancy pants knife there....... :)


Youz are picking on me and my mascularlinity!

the crying proves I am so tough I will cry whenever I want and not give a toss!

This must be cross dressed...no...wait...addressed!
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Unread 01-25-2013, 07:37 PM   #20
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Town and Race Day Apparel

Bush apparel
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Unread 01-26-2013, 03:32 AM   #21
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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
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Unread 01-26-2013, 07:43 AM   #22
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Quote:
Originally Posted by buccaneer View Post
Town and Race Day Apparel

Bush apparel
You sandgropers sure have some different attire!!
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Unread 01-26-2013, 10:46 AM   #23
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Quote:
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I got the basic dual 4000/1000 landarc.
Yes, but I have worked hard for decades to get some metrosexual sofistimacation going on.
They no longer allow me to enter rodeo's, pardner
Metrosexual sofistimacation. That's priceless my friend.
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Unread 01-26-2013, 12:58 PM   #24
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Quote:
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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
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.
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Unread 01-26-2013, 01:23 PM   #25
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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 !!!
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Unread 01-26-2013, 03:24 PM   #26
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Quote:
Originally Posted by SmokingJo View Post
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
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
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Unread 01-26-2013, 03:41 PM   #27
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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
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Unread 01-26-2013, 05:05 PM   #28
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Great thread...there would be fingers lopped off in my house with knives that sharp...
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Unread 01-26-2013, 05:20 PM   #29
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Quote:
Originally Posted by NavarreQ View Post
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 !!!
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.
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Unread 01-26-2013, 05:23 PM   #30
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Quote:
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Great thread...there would be fingers lopped off in my house with knives that sharp...
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!!!
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