Sharpening knives

Sky said:

Yes, I know GIMF*, but sometimes it's far more responsive to ask a
question here than to let my fingers do the searching.

Anywho, my question about sharpening knives regards one of those
circular sharpeners (is there a formal name for this 'thing'?)
frequently found with sets of knives that include wooden storage
blocks. Which way to I draw the knife along that circular sharpener.
Do I pull the knife blade backwards up along the sharpener, or do I push
it blade first downwards? Either way alternately? Not sure how to
describe what I mean, and I hope I make sense. TIA.

Sky

*GIMF = Google is my friend

"The only thing you get to keep is what you give away" - Willie Nelson

It's called a sharpening steel, I tend to pull up while drawing the
knife back to tip across the steel. A steel is good for maintenance
but not the best with a knife that is really dull. More often than
not I seem to prefer a good old fashioned whetstone. Among my handy
dandy bookmarks I have http://www.instructables.com/id/EMS5GZG7B1EP287Z8L/?ALLSTEPS
pretty good knife sharpening 101 instructions, they do a better job
explaining with text and photos that I could do.

Jessica

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Yes, I know GIMF*, but sometimes it's far more responsive to ask a
question here than to let my fingers do the searching.

Anywho, my question about sharpening knives regards one of those
circular sharpeners (is there a formal name for this 'thing'?)
frequently found with sets of knives that include wooden storage
blocks. Which way to I draw the knife along that circular sharpener.
Do I pull the knife blade backwards up along the sharpener, or do I push
it blade first downwards? Either way alternately? Not sure how to
describe what I mean, and I hope I make sense. TIA.

Sky

*GIMF = Google is my friend

"The only thing you get to keep is what you give away" - Willie Nelson

The truth about those circular sharpeners is - never use them! They may
turn a really dull knife into a slightly sharp knife, but they rip up
the edge and you never get a truly sharp knife.

If you really care about the sharpness of your knives - and I think that
sharp knives are important for a cook - get a good whetstone and learn
how to use it. Of course you need to have good knives to begin with.
Even better, get an Edge Pro, $150 or so but you'll have the sharpest
knives you can imagine.

--
Peter Aitken

Sky said:

Yes, I know GIMF*, but sometimes it's far more responsive to ask a
question here than to let my fingers do the searching.

Anywho, my question about sharpening knives regards one of those
circular sharpeners (is there a formal name for this 'thing'?)
frequently found with sets of knives that include wooden storage
blocks. Which way to I draw the knife along that circular sharpener.
Do I pull the knife blade backwards up along the sharpener, or do I push
it blade first downwards? Either way alternately? Not sure how to
describe what I mean, and I hope I make sense. TIA.

When you get tired of reading our amateurish descriptions, google "how
to use a sharpening steel" -- the proper name for this tool -- and
you'll get lots of responses. In the meantime, I'll give it a try as
a creative writing assignment.

Hold the sharpening steel firmly in your left hand, arm extended
slightly in front of you, tip of the steel pointing upwards. With the
knife in your right hand, place the heel of the knife (the end nearest
the handle) near to tip of the steel, positioning the knife so that it
makes about a 20-degree* angle with the steel. Now draw the knife
down the steel as though you were slicing a very thin sliver off the
steel, using the entire length of the knife blade as you get to the
bottom end of the sharpening steel. Exert only a light pressure
between the two, make the slicing motion smoothly, and don't be in any
hurry at all. (After a lot of practice, you can be very fast.)

Now return the knife to the original position except with the other
side of the knife blade positioned against the steel, again with about
a 20-degree angle but now on the other side of the steel.. Repeat the
smooth slicing action sliding the full length of the knife along the
full length of the steel. The steel doesn't need to move at all.
That's one complete cycle.

Repeat about ten times, test for sharpness improvement.

* Note. The best angle to use varies with the kind of knife blade
and is a large complex subject I've never cared to study. By
experience I find that about 20 is about right for my chef's knife. I
use a slightly bigger angle for the paring knife and a significantly
bigger angle for the boning / fillet knife. Others disagree.

If you did this every time you used the knife you would soon be
skillful enough to do it fast without danger of cutting yourself, and
your knives would stay sharp until they needed regrinding. If you do
it too fast and cut yourself before you've developed the skill, don't
blame me. -aem

"Sky" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Yes, I know GIMF*, but sometimes it's far more responsive to ask a
question here than to let my fingers do the searching.

Anywho, my question about sharpening knives regards one of those
circular sharpeners (is there a formal name for this 'thing'?)
frequently found with sets of knives that include wooden storage
blocks. Which way to I draw the knife along that circular sharpener.
Do I pull the knife blade backwards up along the sharpener, or do I push
it blade first downwards? Either way alternately? Not sure how to
describe what I mean, and I hope I make sense. TIA.

Sky

That round thingyy is called a "steel" it won't do much good for a knife
unless you use a "stone" first. And you draw the blade towards you on
either side of the the stone at an angle to the blade.

MoM

This is the way to sharpen a knife.

http://www.youtube.com/profile_videos?user=KawanoDominique&p=r

--

Joe Cilinceon

Sky said:

Yes, I know GIMF*, but sometimes it's far more responsive to ask a
question here than to let my fingers do the searching.

Anywho, my question about sharpening knives regards one of those
circular sharpeners (is there a formal name for this 'thing'?)
frequently found with sets of knives that include wooden storage
blocks. Which way to I draw the knife along that circular sharpener.
Do I pull the knife blade backwards up along the sharpener, or do I push
it blade first downwards? Either way alternately? Not sure how to
describe what I mean, and I hope I make sense. TIA.

Sky

*GIMF = Google is my friend

"The only thing you get to keep is what you give away" - Willie Nelson

Try Googling: Accusharp
If you are not skilled with a whetstone, these do a decent job.

Sky <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Yes, I know GIMF*, but

Quoted message said:

*GIMF = Google is my friend

Use a whetstone and Google. ;-)

Sky said:

Yes, I know GIMF*, but sometimes it's far more responsive to ask a
question here than to let my fingers do the searching.

Anywho, my question about sharpening knives regards one of those
circular sharpeners (is there a formal name for this 'thing'?)
frequently found with sets of knives that include wooden storage
blocks. Which way to I draw the knife along that circular sharpener.
Do I pull the knife blade backwards up along the sharpener, or do I push
it blade first downwards? Either way alternately? Not sure how to
describe what I mean, and I hope I make sense. TIA.

A steel isn't a sharpener. It's a straightener for an
already sharp edge that you've deformed by using it for
cutting.

The technique is to "shave" the steel with the blade,
lightly, making sure the entire blade is used in making
the stroke. The blade isn't laid flat against the blade;
it is held out at about a 20-degree angle, as if you
were sharpening it.

Ignore the flashy nonsense that you see on the TV.

Do it carefully with light pressure. Again, all you're
doing is straightening the sharp edge.

You should do this every third or fourth time you take
the knife out to use it. Every 100-200th time you use
the knife you should have it sharpened.

--Blair

Quoted message said:

When you get tired of reading our amateurish descriptions, google "how
to use a sharpening steel" -- the proper name for this tool -- and
you'll get lots of responses.

Actually it's properly called a "honing steel"... because it doesn't
"sharpen," it straightens the edge.

Quoted message said:

The truth about those circular sharpeners is - never use them! They may
turn a really dull knife into a slightly sharp knife, but they rip up
the edge and you never get a truly sharp knife.

Eh? They're not supposed to be used on a "really dull knife." They're
supposed to be used every time you pull out the knife to keep it honed.

"Never use them" my ass. Use them all the time and you will rarely have to
"sharpen" your knives.

Good god I'm always amazed at the complete lack of intelligence, knowledge
and common sense in the so-called "advice" found here and, well, everywhere
on the internet.

I guess by now I shouldn't be surprised, but it's still upsetting.

Searching for 10 minutes will show you that what you're talking about HONES
an ALREADY SHARP blade. Chefs use it almost EVERY TIME they pull out their
knives. If properly used, it will mean that you only need to really sharpen
(ie remove metal from the blade) the knives once every year or maybe twice
if you use them a whole lot.

--
Cite your sources.
I'm not interested in your opinion.

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Quoted message said:

The truth about those circular sharpeners is - never use them! They may
turn a really dull knife into a slightly sharp knife, but they rip up
the edge and you never get a truly sharp knife.

Eh? They're not supposed to be used on a "really dull knife." They're
supposed to be used every time you pull out the knife to keep it honed.

"Never use them" my ass. Use them all the time and you will rarely have to
"sharpen" your knives.

Are we talking about the same thing? I am referring to the sharpener
that has 2 sets of overlapping metal wheels, you put the knife in the
"V" where the wheels overlap and pull it toward you.

They definitely are bad for knives, they rip up the edge and give you
the illusion of sharpness because the edge is basically a saw.

Note to know-it-all nitpickers: yes, I know that all knife edges have
teeth at some level, but on a properly sharpened knife the teeth are
much smaller.

--
Peter Aitken

On Sat, 14 Jul 2007 19:43:43 -0700, none <[email hidden]>

Quoted message said:

Sky said:

Yes, I know GIMF*, but sometimes it's far more responsive to ask a
question here than to let my fingers do the searching.

Anywho, my question about sharpening knives regards one of those
circular sharpeners (is there a formal name for this 'thing'?)
frequently found with sets of knives that include wooden storage
blocks. Which way to I draw the knife along that circular sharpener.
Do I pull the knife blade backwards up along the sharpener, or do I push
it blade first downwards? Either way alternately? Not sure how to
describe what I mean, and I hope I make sense. TIA.

Sky

*GIMF = Google is my friend

"The only thing you get to keep is what you give away" - Willie Nelson

Try Googling: Accusharp
If you are not skilled with a whetstone, these do a decent job.

can you use these on high-carbon stainless steel knives? i afraid to
take a whetstone to those.

your pal,
blake

"blake murphy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat, 14 Jul 2007 19:43:43 -0700, none <[email hidden]>

Quoted message said:

Sky said:

Yes, I know GIMF*, but sometimes it's far more responsive to ask a
question here than to let my fingers do the searching.

Anywho, my question about sharpening knives regards one of those
circular sharpeners (is there a formal name for this 'thing'?)
frequently found with sets of knives that include wooden storage
blocks. Which way to I draw the knife along that circular sharpener.
Do I pull the knife blade backwards up along the sharpener, or do I push
it blade first downwards? Either way alternately? Not sure how to
describe what I mean, and I hope I make sense. TIA.

Sky

*GIMF = Google is my friend

"The only thing you get to keep is what you give away" - Willie Nelson

Try Googling: Accusharp
If you are not skilled with a whetstone, these do a decent job.

can you use these on high-carbon stainless steel knives? i afraid to
take a whetstone to those.

your pal,
blake

I do all the time as I have both carbon and stainless steel.

Joe Cilinceon

Joe Cilinceon said:

"blake murphy" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

On Sat, 14 Jul 2007 19:43:43 -0700, none <[email hidden]>
wrote:

Quoted message said:

Quoted message said:

Sky wrote:
> Yes, I know GIMF*, but sometimes it's far more responsive to ask a
> question here than to let my fingers do the searching.

Quoted message said:

Quoted message said:

> Anywho, my question about sharpening knives regards one of those
> circular sharpeners (is there a formal name for this 'thing'?)
> frequently found with sets of knives that include wooden storage
> blocks. Which way to I draw the knife along that circular sharpener.
> Do I pull the knife blade backwards up along the sharpener, or do I push
> it blade first downwards? Either way alternately? Not sure how to
> describe what I mean, and I hope I make sense. TIA.

Quoted message said:

Quoted message said:

> Sky

Quoted message said:

Quoted message said:

> *GIMF = Google is my friend

Quoted message said:

Quoted message said:

> "The only thing you get to keep is what you give away" - Willie Nelson
Try Googling: Accusharp
If you are not skilled with a whetstone, these do a decent job.

Quoted message said:

can you use these on high-carbon stainless steel knives? i afraid to
take a whetstone to those.

Quoted message said:

your pal,
blake

I do all the time as I have both carbon and stainless steel.

Joe Cilinceon- Hide quoted text -

- Show quoted text -

Say Hey Joe:

Of interest to you there is a rec.knives group - Quite an experienced
bunch if I may say so.

Bob

Zippy P said:

an ALREADY SHARP blade. Chefs use it almost EVERY TIME they pull out their
knives.

Chefs use a knife a lot more before putting it away than
the home cook does. If you're chopping a few veggies at
a time, you don't need to steel it every time you take
it out. If you're in a restaurant kitchen prepping a
hundred pounds of carrots, or making a couple hundred
nigiri a day, you'll be steeling it a lot, but not every
three minutes.

Quoted message said:

If properly used, it will mean that you only need to really sharpen
(ie remove metal from the blade) the knives once every year or maybe twice
if you use them a whole lot.

A restaurant kitchen will sharpen them every week or so,
and usually hires a mobile service that comes around
regularly to get it done.

But thanks for googling and slathering it in attitude for us.

--Blair

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Jul 16, 8:00 am, "Joe Cilinceon" <[email hidden]> wrote:

Say Hey Joe:

Of interest to you there is a rec.knives group - Quite an experienced
bunch if I may say so.

Bob

Yes I'm aware Bob and I belong to 2 knife forums also.
http://knifeforums.com/forums/ and http://www.foodieforums.com/ both of
which are really knife forums for the most part.

Joe

Joe Cilinceon said:

"blake murphy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat, 14 Jul 2007 19:43:43 -0700, none <[email hidden]>

Quoted message said:

Sky wrote:
> Yes, I know GIMF*, but sometimes it's far more responsive to ask a
> question here than to let my fingers do the searching.
>
> Anywho, my question about sharpening knives regards one of those
> circular sharpeners (is there a formal name for this 'thing'?)
> frequently found with sets of knives that include wooden storage
> blocks. Which way to I draw the knife along that circular sharpener.
> Do I pull the knife blade backwards up along the sharpener, or do I push
> it blade first downwards? Either way alternately? Not sure how to
> describe what I mean, and I hope I make sense. TIA.
>
> Sky
>
> *GIMF = Google is my friend
>
> "The only thing you get to keep is what you give away" - Willie Nelson
Try Googling: Accusharp
If you are not skilled with a whetstone, these do a decent job.

can you use these on high-carbon stainless steel knives? i afraid to
take a whetstone to those.

your pal,
blake

I do all the time as I have both carbon and stainless steel.

Joe Cilinceon

the accusharp or the whetstone? also, did people get their accusharps
at a hardware store or a sporting goods store?

your pal,
blake

"blake murphy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun, 15 Jul 2007 21:00:56 -0400, "Joe Cilinceon"
the accusharp or the whetstone? also, did people get their accusharps
at a hardware store or a sporting goods store?

your pal,
blake

I'm not familiar with accusharp but I use have Norton, Ice Bear and DMT
Diasharp diamond plate. I got most of mine from
http://www.craftsmanstudio.com/ at least the Norton and DMT. Ice Bear is
also very good and cheaper than the Norton, those I got from
http://www.toolsforworkingwood.com/

Joe Cilinceon