Don't forget to buy a Rapala filet knife for use as a flexible boning knife.:shock: Can't do much betta.:wink::tape:
Well Shucks, Now your talkin' Bass Brim and Crappie! Got 3 Rapalas and 3 electrics for Redfish Specs and Flounder. :biggrin1:
Don't forget to buy a Rapala filet knife for use as a flexible boning knife.:shock: Can't do much betta.:wink::tape:
What ever you use keep the sharp
Never an electric sharpener. And if you buy a decent knife, the pull-through types are not great if they have the steel teeth. The ceramic rod pull-through sharpeners are ok if you must.
I am liking the Wicked Edge, Edge Pro or even a Lansky System for ease of use. I use stones, but, that is a bother.
I see what your saying for sure. The one I'm lookin' at has the "so called" diamond dust wheels. About $100 at Bass Pro. Not sure who makes it yet.
Had a Butcher tell a Friend that if you go with a 17* angle on the blade, it's sharper but will not hold an edge as long. If you go with a 30* angle, it will stay sharper longer but not cut as well.
In a quandary about this.
I see what your saying for sure. The one I'm lookin' at has the "so called" diamond dust wheels. About $100 at Bass Pro. Not sure who makes it yet.
Had a Butcher tell a Friend that if you go with a 17* angle on the blade, it's sharper but will not hold an edge as long. If you go with a 30* angle, it will stay sharper longer but not cut as well.
In a quandary about this.
Edge Pro
Brethren member Big Poppa sells them. Makes them real sharp. A lot of new knives out of the box can be made sharper with this unit. Oh I have tried many methods this one is the best overall
https://www.bigpoppasmokers.com/store/bbq-accessories?manufacturer=212
I stumbled on a kitchen store on the Independence sq. in Indep. , mo. They had a large selection of Viking knives. So far they are great and they appear to be closing them out! Anyone had experience with that brand?
The 17* angle is actually more obtuse than the 30* bevel, as the 30* bevel is 30* inclusive. In other words, it is 15* per side. The 17* angle would be 34* inclusive. On kitchen knives, an inclusive angle of 30* is pretty standard. Some like 26*, but your steel needs to be fairly "soft" or not too hard, as an angle that acute will chip or roll on you.
Most hard use knives (hunting, chopping, etc) use an angle of 40* for longer edge retention. For pocket knives, a lot of people like the 30* or around 28* for getting their knives hair popping sharp.
For my personal preference, I prefer a carbon steel kitchen knife over a stainless steel one. My kitchen set is a quality stainless steel set I bought several years ago, and is quite sharp. I use a "steel" on them to keep them sharp between actual sharpening sessions. The steel does not actually sharpen the knives, but re profiles the edge after hard use as the edge rolls or gets minute chips in them.
I have several carbon steel knives that I found at a local Goodwill store for $1 each. I brought them home and sharpened them up to where you can push cut phone book paper without any tearing. Love to see just how sharp I can get them
I keep all my knives in a block or separated from each other. Never throw all your knives in a drawer together, as they will chip and dull each other. Also only cut on a wood or plastic type cutting board, and never on glass or ceramic. Good knives are worth protecting.
I give up. How can you not b there? with "Kerocera ceramics. They have helped alot but still not there." I've never been happier with my Kyocera knives. Did u get "Kerocera" from Big Lots, or are we on the same page? If so, what u miss!ing, please. Mine do everything but bend.
Sorry, I just have to derail this thread for a second. Every time I see it listed my mind keeps reading it as "Trying to build a decent wife collection" :rofl:ound:
Anyway, :focus: