Ping: Fos
Harry Demidavicius
what recommendations have you for me, please?
Harry
F.G. Whitfurrows
"Harry Demidavicius" <har...@shaw.ca> wrote in message
news:jgtslvo1q4rq41aur...@4ax.com...
> I'm planning to move on from the whetstone to a knife sharpener, Fos -
> what recommendations have you for me, please?
>
I don't know how to break this to ya, Harry, but if you can sharpen a knife
on a stone you're a better man than me. The company I work for has a
sharpening service we provide to businesses in which we supply the knives
and swap the dull ones for sharp ones every week. I am a sales and service
rep and after 8 years of working for Nella I have yet to sharpen a knife. I
just take mine down to the shop and they do it for me. I have a good steel
at home and I use it often to keep the edge on my knives. I once asked my
boss if he could recommend a good sharpener and he said "No, but I know a
place you can take em to have em sharpened". He thinks he's a funny guy.
So....all that being said...I know alot of these other guys have some pretty
good ideas about knives because I remember a thread about sharpeners a few
months back. About the time I first discovered this group.
Also, I am not sure where you live but we have business locations in Stoney
Creek, Ontario and Vancouver, BC.
If you are near either of these go to www.nella.com
and you will find the addresses and ph.#'s. Someone there may be able to
point you in the right direction or even sharpen your knives for you and
sell you a really good steel.
I hate to let you down on this one, Harry. Man, I'm just a driver and a
sales rep. I don't know s**t! My customers all just call me "the knife guy".
--
Fosco Gamgee Whitfurrows
and his 6" boner
Jim
>I hate to let you down on this one, Harry. Man, I'm just a driver and a
>sales rep. I don't know s**t! My customers all just call me "the knife guy".
>
Well, my golden idol is tarnished. I'm so disillusioned. (Just kiddin' ya there
Fos).
Harry, I've used a whetstone for years. Mine was given to me by my dad- that
man could make a knife scarily sharp. I can do pretty well with it, but I've
recently been using the Spyderco Tri-Angle Sharpmaker. It's very simple to use
and I've had excellent results.
Other folks swear by Lansky sharpeners
I doubt you could go wrong either way.
Jim
"There would be a lot more civility in this world if people
didn't take that as an invitation to walk all over you"
- (Calvin and Hobbes)
The Fat Man®²°°³
> I hate to let you down on this one, Harry. Man, I'm just a driver and
> a sales rep. I don't know s**t! My customers all just call me "the
> knife guy".
Damn! You busted my bubble. I had you pictured as a mountain man type who
makes his own knives and is a master of sharpening.
TFM®
The Man With The Four Way Hips
> what recommendations have you for me, please?
>
Check out the knife sharpening info at
http://www.ameritech.net/users/knives/knives.htm The author is a regular
contributor to rec.food.equipment.
barry
hard steel blades. Having said that, I still prefer soft steel (the kind
that rust) and a sharpening steel. I just seem to get a much sharper edge
and can re-do the edge in a few seconds.
Barry
"Harry Demidavicius" <har...@shaw.ca> wrote in message
news:jgtslvo1q4rq41aur...@4ax.com...
Peter Aitken
news:3SF7b.135636$Ay2.29...@news4.srv.hcvlny.cv.net...
I can't say enough nice things about the EdgePro. The edges are much
superior to those produced by any other sharpening tool I have used,
including the Chefs Choice, and because of the adjustable angle and wide
range of grits it is very flexible. I sharpen once every 4-6 months, which
takes about 30 minutes for the 8 knives I use regularly. Regular use of the
ceramic "steel" that is included keeps things sharp in the interim.
--
Peter Aitken
Remove the crap from my email address before using.
Harry Demidavicius
<us...@comcast.net> wrote:
>
>"Harry Demidavicius" <har...@shaw.ca> wrote in message
>news:jgtslvo1q4rq41aur...@4ax.com...
>> I'm planning to move on from the whetstone to a knife sharpener, Fos -
>> what recommendations have you for me, please?
>>
>
>I don't know how to break this to ya, Harry, but if you can sharpen a knife
>on a stone you're a better man than me. The company I work for has a
>sharpening service we provide to businesses in which we supply the knives
>and swap the dull ones for sharp ones every week. I am a sales and service
>rep and after 8 years of working for Nella I have yet to sharpen a knife.
Thks Fos. Vancouver is closer by far but not in the game. My butcher
takes my worst cases and restores them - then I'm good for several
months. But I hate to come in with three knives looking for a fix.
It takes me all morning to stone & steel my knives, which is fine when
the Weather's crappy but ....
Harry
Harry Demidavicius
>> "F.G. Whitfurrows" wrote:
>
>>I hate to let you down on this one, Harry. Man, I'm just a driver and a
>>sales rep. I don't know s**t! My customers all just call me "the knife guy".
>>
>
>Well, my golden idol is tarnished. I'm so disillusioned. (Just kiddin' ya there
>Fos).
>Harry, I've used a whetstone for years. Mine was given to me by my dad- that
>man could make a knife scarily sharp. I can do pretty well with it, but I've
>recently been using the Spyderco Tri-Angle Sharpmaker. It's very simple to use
>and I've had excellent results.
>Other folks swear by Lansky sharpeners
>I doubt you could go wrong either way.
>Jim
>
Thanks, Jim. I'll go shopping. That should do me for the worst case
scenarios. I don't need to feel indebted to my butcher who can take
my best stoning and drive it up from Kindiegarten to University level
in 20 strokes. It is humiliating when they hand you back your blades
with a superiour smirk. Even if the service was for "free".
Harry
Harry Demidavicius
Harry
TomD
Harry,
Try rec.knives. A bunch of nice folks. You could also Google
rec.knives for sharpening.
This is a link to a sharpening FAQ.
http://www.bladeforums.com/features/faqsharp.shtml
This is a link to Edge-Pro. A system I use and can recommend. Ben is
a very helpful and nice fellow. Also, there was a recent thread on
rec.knives about a Canadian supplier for Edge-Pro, but I recommend
buying directly from Ben.
http://business.gorge.net/edgepro/
Hope This Helps,
Tom
P.S. I have no affiliation w/ this firm, just a happy customer.
Alan Z.
I too am a fan of the Spyderco Triangle Sharpmaker... I have a couple of
them, and often give them as gifts.
You'll have to buy your own, however <s>
"Harry Demidavicius" <har...@shaw.ca> wrote in message
news:4hvvlvslrrh6807g5...@4ax.com...
Harry Demidavicius
>Harry,
>
>I too am a fan of the Spyderco Triangle Sharpmaker... I have a couple of
>them, and often give them as gifts.
>
Thks, Zed.
>You'll have to buy your own, however <s>
I am now officially devastated. ;0)
Harry
Brick
> Thanks, Jim. I'll go shopping. That should do me for the worst
case
> scenarios. I don't need to feel indebted to my butcher who can take
> my best stoning and drive it up from Kindiegarten to University
level
> in 20 strokes. It is humiliating when they hand you back your
blades
> with a superiour smirk. Even if the service was for "free".
>
> Harry
I've been toying with the idea of upgrading my ECCC (El Cheapo Chicago
Cutlery) and this thread has kicked me into hi-gear. I made a start
today by taking my four ECCC steak knives to ACE hardware for
sharpening. They had some speciallized equipment that I've never
seen before, but one of the floor salesmen did the work. I admit that
I don't know 'Schidt' about sharpening or even how to tell if a knife
is as sharp as it should be. I hold a piece of newsprint up by the
edge
and slice down it with the knife. If it cuts clear to the bottom
without
tearing, I call it sharp. The blades I got back from ACE had clear
tool marks even to these dim eyes. They cut the paper pretty good
but I wouldn't take a hundred dollar blade to them. There was a
significant difference from blade to blade. I'm going to try and find
a Pro that can produce like that butcher mentioned in this thread.
I'm not going to ask anybody to do it for nothing. (I read the
sharpening FAQ. I don't think I want to go there by myself.)
Brick (and his quest for the best, or almost)
Brick
> I've been toying with the idea of upgrading my ECCC (El Cheapo
Chicago
> Cutlery) and this thread has kicked me into hi-gear. I made a start
> today by taking my four ECCC steak knives to ACE hardware for
> sharpening. They had some speciallized equipment that I've never
> seen before, but one of the floor salesmen did the work. I admit
that
> I don't know 'Schidt' about sharpening or even how to tell if a
knife
> is as sharp as it should be. I hold a piece of newsprint up by the
> edge
> and slice down it with the knife. If it cuts clear to the bottom
> without
> tearing, I call it sharp. The blades I got back from ACE had clear
> tool marks even to these dim eyes. They cut the paper pretty good
> but I wouldn't take a hundred dollar blade to them. There was a
> significant difference from blade to blade. I'm going to try and
find
> a Pro that can produce like that butcher mentioned in this thread.
> I'm not going to ask anybody to do it for nothing. (I read the
> sharpening FAQ. I don't think I want to go there by myself.)
>
> Brick (and his quest for the best, or almost)
>
>
Right after I hit the send button I had a brain fart. I ran to the
kitchen and got out my little 20 year old camping sharpener.
Here's their Web Site. (Thanks to Google). I have the 3 1/4 X 1/4
sportsman's model with leather case and brass handle. It's
a 600 grit diamond sharpener folks. Their site will tell it
better then I can. It's not a sharpening system. It's a round steel
file type of sharpener, but it's diamond grit. I'll post a pic
to ABF tomorrow. Oh, they supply professional sized
tools too including flat stones in various grits.
http://www.eze-lap.com/index.html
Brick (But I still don't know how to sharpen a knife)
John O
>
What about something like this:
http://tinyurl.com/n7a3
John O
Harry Demidavicius
wrote:
A decent butcher or those guys who sell knives can do a great job in
my World. The latter charge. The former only do it for regular
customers and you have to suffer "the Patronizing Smirk" [cousin of
the Gallic Shrug].
As to knives, I don't know where you are, but visit Lee Valley's site
<www.leevalley.com> in Ottawa why don't you. They have the world's
best deal on Sabatier knives. The good ones]. It's a family owned
business with high class stuff for good little boys [who have money
;0) [The usual disclaimers - no financial interests etc - just a
satisfied customer].
Harry
Cuchulain Libby
"Harry Demidavicius" <har...@shaw.ca> wrote > As to knives, I don't know
where you are, but visit Lee Valley's site
> <www.leevalley.com> in Ottawa why don't you. They have the world's
> best deal on Sabatier knives. The good ones]. It's a family owned
> business with high class stuff for good little boys [who have money
> ;0) [The usual disclaimers - no financial interests etc - just a
> satisfied customer].
All you guys:
I've had a full set of Henckels for a few years now. Take 'em to the gun
shop a few times a year, bought a two-sided wetstone blah-blah-blah...
In the stall next to the Oaxacana with the ollas is a Latina who sells
kitchen crap, old Revereware skillets, etc. Had an old Cory vacpot but I
missed that one <sigh> anyway she has a tub of knives, I paid $5 for her
most rusty knife of a Japanese shape. Ran it through one of those $10
v-sharpeners and made a paste of K salt and lemon juice; that fucker is
every bit as good as a Henckels.
Go to the flea market and buy full carbon steel knives, they work and
they're cheap.
-Hound