Comments on: New Cooking Cartoon - Really Sharp Knives

By: Butch White

Butch White — Fri, 13 Apr 2007 19:37:33 +0000

I am not a trained chef, but I have made it a practice to sharpen my knives each time that I pick one up to use it. I have always used the sharpening stone.

I recently purchased the Chef’s Choice model 130. It is their latest and best electric sharpener. I am amazed at the ease of use and how quickly one can sharpen a knife. Three stages make a keen edge possible in a flash. It is a little pricey at approximately $150 shipped, but well worth the cost!

Butch

By: Chef Bob

Chef Bob — Fri, 13 Apr 2007 19:33:38 +0000

I use a triangular, 3-sided, 3-grit oil stone(s), and I pull the knife towards me, using each grit successively. Then I use a diamond impregnated steel, then finally a normal steel for the finishing touch. Oh, very sharp.

The 3-grit system needs to be used less frequently, but the diamond steel followed by the regular steel more frequently.

Finally, use a sharpening steel each time you use your knife and it will last for a good while before needing to go back through a reconditioning.

Bob

By: Chef Tom

Chef Tom — Wed, 21 Mar 2007 16:45:45 +0000

I hate when I help out cooking at a friend or family members house and there knives are soooo dull. Now I bring my knife set with me if I know I will be doing any food prep.

By: Chef Ricco

Chef Ricco — Tue, 20 Mar 2007 21:31:01 +0000

First of all you can’t be afraid. So when some people tell you push the edge into the stone or even if they tell you to stand on one foot on the full moon and then and only then use your whet stone, don’t listen to them. Here’s a suggestion on learning how to sharpen your expensive knives with ruining them.

You buy a few different size knives from the good will or something cheap from wal-mart. I like the buying of used knives from the good will because you can find some good used metal knives. Try to find something with high carbon, that’s the metal that looks like it’s dirty or very dark to black. It’s a very soft metal so you can see right away if you are using the whet stone in the right way for you. Then after you get the right line use your expensive knifes.

If you own great knifes, it’s a must to learn the whet stone.

By: Vicki

Vicki — Sat, 17 Mar 2007 02:23:08 +0000

It’s not the sharpener itself I’m afraid of, more my lack of skill combined with expensive knives. Plus I’ve heard different people recommend different techniques, some say push the edge into the stone, some say drag the edge, etc. I think I may have to go modern and relatively idiot-proof. Thanks for the Chef’s Choice recommendation!