knife sharpener help
desertsteph
9 years ago
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Shades_of_idaho
9 years agolast modified: 9 years agodesertsteph
9 years agoRelated Discussions
Knife Sharpening Question
Comments (11)For a decent cutting board, I bought a 2x3 foot sheet of 1/2 inch thick food grade polypropylene plastic. Its tough and has been used over 20 years now. I even roll out pie crust on it. To clean it only needs a soapy sponge. To really dig into it to get out anything thats left on the surface. I use a big 4 inch wide flat edged metal scraper that will dig up any traces of foods that may have gotten onto the semi rough surface. I sharpen all my knives (over 30 different sizes and shapes) at the same time. I usually only use the textured steel sharpening honer that a few of the Chicago knives came with, or my ceramic honer, if I am using a single knife a lot. It helps to get rid of that burr that can happen from a grinding wheel. I know if there is a burr if I move my finger over the side of the knife where the sharp edge is and I feel a rough surface. Always WASH your knives after they are sharpened! You don't want metal filings in your mouth or elsewhere....See MoreKnife sharpening /whetstone
Comments (16)I went to Sur La Table to buy the Shun Chef Knife, but they only had the display model, and I did not want that. I did get a chance to handle it, along with other comparable knives, and I did decide that the Shun knife was the one I wanted. There was a German knife that I liked somewhat better, but it cost $100 more, and I didn't like it that much better. I will have to order the Shun knife on line, and I might get it from the cutlery web site, along with the pair of whetstones, which I think I will need down the road. They had similar whetstones at Sur La Table, but they were more expensive and smaller. I'm about 15 minutes from Beverly Hills and 10 minutes from Venice, and so BH is not that inconvenient for me. I take La Cienega north, and that is a fast street through Ladera Heights with limited access. I do think my Chicago Cutlery chef's knife is worth $8 to have sharpened in Mar Vista, but not the higher price from the Venice guy. Sur La Table also has a knife sharpening service, and they use a Chef's Choice electric sharpener that has different attachments, depending on whether the knife is German or Japanese. I have decided that I will only sharpen my Japanese knifes on whetstones, but I would use a different method for my other knives, such as Al suggested. Lars...See Morelooking for a good manual knife sharpener
Comments (8)I have the Accusharp -- my ever romantic DH bought me one for Xmas. I love it! I have some older knives that I have never been impressed with, even after professional sharpening. The Accusharp has made them wonderfully useful! Now if I could just stop my DH and children STOP putting the knives into the DW. Arggh....See MoreKnife Sharpening: Dare I ask this question?
Comments (16)Hi, Celt: Oooh, and a fine looking knife that is! Although I haven't handled it, I have to agree with your choice: I think the handle of the Classic Ikon looks more comfortable than the good ol' Classic. Not that I would turn either away if it turned up on my doorstep! (Hint hint: got any extras? ;-) There are plenty of third-party websites that sell Wuesthof that say that the metal and temper of the blades of the Classic and the Classic Ikon are the same. For example, http://www.bestkitchenknives.com/wusthof-knives-classic-ikon.html says Wusthof Classic Ikon is a beautiful line of Wusthof knives and probably our favorite Wusthof knife line. The metal formula for the Classic Ikon line is identical to the famous Classic forged line and is precision forged from a solid slab of steel, then tempered to a Rockwell 58 hardness. The Wusthof Classic Ikon line has a sturdy ergonomic handle for a comfortable fit and a sleek and exciting appearance. The Wusthof Ikon line has a bolster angled towards the hand for exceptional control, balance and comfort. A few of the difference for the Wusthof Classic Ikon line's knife blade: The blade is ground thinner, so less resistance when chopping and slicing; the entire length of the Ikon blade can be sharpened, due to the partial bolster. The Classic Ikon line is a perfect mix of tradition and contemporary technology and styling. However, I was looking for something definitive, and therefore only the Wuesthof website should suffice. I could not quite find a definitive statement, but seems pretty clear. There is an explicit statement that the formulation of the steel of the Classic and the Classic Ikon is identical (viz., X50CrMoV15). This can be found, for example, on the third page of the catalog linked below. I cannot find an explicit statement that they are both tempered identically, but if you look on the penultimate page of the catalog linked below, it describes the tempering of "Wuesthof knives" (i.e., without distinguishing the models) next to pictures of their entire lineup, listing the tempering as 58c. Of course, harder isn't necessarily better. Wuesthof knives are tougher (in the technical sense of the word) than, for example, Shuns. That makes them better suited for many cooking tasks. Eventually, my meager set of nice knives will be rounded out by a top-flight European chef's knife, probably German. If I ever have a kitchen, that is! Here is a link that might be useful: Wuesthof catalog...See MoreShades_of_idaho
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