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 05-02-2009, 09:26 PM   #1
Greg60525
On the road to being a farker
 
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
Downloads: 0
Uploads: 0
Default Sharpening a 14" Slicing Knife

I have a 14" Dexter-Russell Duo-Edge slicer (Granton edge type) and I was wondering what is the best method and tool to sharpen this knife.

I've practiced on smaller knives using a soft Arkansas stone, but I'm not very good at it..........I can get a better, but not good enough finish using a Cutco manual pull through type of sharpener.

Is the Chef's Choice model 130 electric sharpener good for this knife?

Thanks,
__________________
Greg
Greg60525 is offline   Reply With Quote


Unread 05-02-2009, 09:38 PM   #2
eagle697
is one Smokin' Farker
 
eagle697's Avatar
 
Join Date: 01-07-08
Location: Senoia Ga
Downloads: 0
Uploads: 0
Default

I would have it professionaly sharpened. Use a honing steel periodically to keep it sharp between sharpenings.
__________________
Chris
Fayetteville, GA

2 NB Banderas, Imperial Kamado #5, Imperial Kamado #0, Large Grill Dome, Large Primo Kamado, 22.5 Weber Silver, 18.5 Weber Silver
eagle697 is offline   Reply With Quote


Unread 05-02-2009, 10:04 PM   #3
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by eagle697 View Post
I would have it professionaly sharpened. Use a honing steel periodically to keep it sharp between sharpenings.
That's what I do. About once a year or so, and hit the steel after each use. After 4 comps of cutting brisket and ribs with my slicer, it still doesn't need the steel.
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote


Unread 05-02-2009, 11:51 PM   #4
appliancedude
Knows what a fatty is.
 
Join Date: 04-25-09
Location: Redding, Cal
Downloads: 0
Uploads: 0
Default

This is what I use





I also have stones that I use when I'm bored. This leaves a really good edge that last for months. My Henckels knifes go to a pro, but the rest of them get the smiths treatment.
appliancedude is offline   Reply With Quote


Unread 05-03-2009, 01:04 AM   #5
SmokinCoyote
On the road to being a farker
 
SmokinCoyote's Avatar
 
Join Date: 10-23-06
Location: Amarillo Texas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Greg60525 View Post

Is the Chef's Choice model 130 electric sharpener good for this knife?

Thanks,
I got that sharpener for chirstmas and love it. I have a Forschner slicer that I have sharpened with it and it worked fine. I'm sure a pro could do a better job but I am happy with the results.
__________________
It ain't real Q until that precise moment, while watching the sunrise through a wisp of sweet smelling blue smoke, that a tough brisket finally surrenders itself to the gentle heat of an all wood fire and becomes a tender, juicy, smokey masterpiece.
Wiley "SmokinCoyote" Mixon
Klose 20 X 60 mobile
UDS
WSM
Red Thermapen

SmokinCoyote is offline   Reply With Quote


Unread 05-03-2009, 06:24 AM   #6
keend
is one Smokin' Farker
 
Join Date: 05-16-08
Location: Geneva, IL
Downloads: 0
Uploads: 0
Default

There was a thread a couple days ago about knife sharpening.

This is what I use and I'm pleased with the results.

http://www.warthogsharp.com/
__________________
Dave
Geneva, IL

Misplaced in the Mid-West

NB Bandera
22.5" Weber Kettle
[COLOR=black]22.5" WSM[/COLOR]
keend is offline   Reply With Quote


Unread 05-03-2009, 08:06 AM   #7
qman
Babbling Farker
 
qman's Avatar
 
Join Date: 07-08-05
Location: Ocoee, Fl
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by eagle697 View Post
I would have it professionaly sharpened. Use a honing steel periodically to keep it sharp between sharpenings.

Concur with eagle and thillin here. My good knives, especially the long ones, go to a pro once a year, and always get steeled after use.

Having said that, I have a Chef's Choice, and like it a lot. I use it mostly for misc. knives around the house, and to sharpen knives for friends and family. It seems like no one in my family is willing or able to maintain the edges on their knives, so I make the rounds from time to time.
__________________
qman
Para Bellum
qman is offline   Reply With Quote


Unread 05-03-2009, 06:06 PM   #8
smoke-n-my-i's
is One Chatty Farker
 
smoke-n-my-i's's Avatar
 
Join Date: 08-27-07
Location: Hillsborough, NC
Downloads: 0
Uploads: 0
Default

ready for a shocker????

There is a "professional" that comes to the hospital to sharpen all kinds of stuff. I stopped in one day to just feel him out and see what he would recommend to sharpen my knives. I explained to him the types that I had....

Was I shocked when he told me to buy an inexpesive 1" wide belt sander and use a fine grit belt. He took my Old Timer pocket knife and put an edge on it that wouldn't quit. Use the belt sander, by hand, and then used a buffing type wheel to take the "burrs" off. The sharpest knife I have ever seen...... He told me to bring a couple in and he would touch them up for me.... can't pass up that offer.

So, I have been looking on Craigslist for a belt sander... so far haven't found one, but one day I will unless I just break down and buy a new one.
__________________
KCBS Member
Smoke-N-My-I's Competition BBQ Team
2 Chargriller SuperPros with SFB's(retired)
2 UGLY drum smokers
Weber 22 1/2" & 18 1/2" Kettle
Super fast RED Thermapen
Screaming fast ORANGE Thermapen
KCBS Certified Table Captain
KCBS Certified Judge
smoke-n-my-i's is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Knife Sharpening System? Soulman1282 Q-talk 33 01-13-2012 03:51 PM
Knife Sharpening Exe-que-tioner Competition BBQ 8 04-06-2010 12:48 AM
Slicing Knife FourEyes45 Q-talk 11 09-16-2009 05:31 PM
Knife sharpening: KC area Jeff_in_KC Q-talk 17 07-11-2006 08:12 AM
Knife Sharpening? Frisco_Smoker Q-talk 15 06-08-2006 06:46 AM

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 11:43 AM.


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