Re: Questions about knives/sharpeners
Peter A
donts...@spam.com says...
> I'm a casual cook who has recently been getting into more involved
> cooking projects, as part of teaching my teen son and new husband to
> cook.
>
> I've bought some Victorinox fibrox-handled knives to help me get
> started (paring, chef's, slicing). I also have an older set of Chicago
> Culterly knives with walnut handles.
>
> I'm struggling to keep all of them sharp. I know I'm supposed to use a
> steel to help keep the edges sharp daily, and then as they dull over
> time I'm supposed to sharpen them.
>
> That's where I get stuck. I'd like to learn how to sharpen my knives,
> myself. I'd also like a manual approach (not electric).
>
> I'm trying to find information online, and it's all very confusing.
> There seems to be a few different options.
>
> 1) Lansky sharpening kits (with a clamp and individual stones).
>
> 2) Crock sticks
>
> 3) Pull-through sharpeners
>
> I suppose I could also use a whetstone and oil, but, I do prefer some
> sort of guide to keep me on the correct angle. I think the pull
> through sharpeners are the cheapest and (possibly) least-effective
> way. However, I really don't know the pros and cons of any of the
> types.
>
> I would really appreciate whatever feedback people in the group can
> provide (including other options).
>
> Jenny
>
If you are serious about this - and it sounds like you are - then you
might consider the EdgePro system. www.edgeproinc.com. The Apex system
is all you'll ever need. I have been using it for 6-7 years. It's a
manual system that lets you maintain a precise angle between the knife
and the stone, essential for good sharpening.
--
Peter Aitken
Author, MS Word for Medical and Technical Writers
www.tech-word.com
Susan
Have a run at this book. Not only how to care for them as you're so
curious about; but how to use them. Lots of illustreations, great for
righties, or lefties Great book!
Knife Skills Illustrated: A User's Manual
by Peter Hertzmann
About 20 bucks at Amazon.
Susan
David Scheidt
:I'm trying to find information online, and it's all very confusing.
:There seems to be a few different options.
:1) Lansky sharpening kits (with a clamp and individual stones).
:2) Crock sticks
:3) Pull-through sharpeners
Lansky and the like (there are several other systems that are much the
same) work fine. They're a bit of pain to use on a long knife, as you
have to move the clamp to reach the whole thing if the knife is longer
than about 8 inches. They will teach you how to hold a consistant
angle, so when you go to a bench stone it will be easier. There are
also guides like this one:
http://www.leevalley.com/gifts/page.aspx?c=2&p=32456&cat=4,104,53214&ap=4
which let you use a regular bench stone. (I've never used this one;
but I did have one that looked like this, and which worked reasonably
well.)
I'd probably go for the lansky, or something like the lee valley guide
and a 1000/4000 combination waterstone. If you have very dull knives,
a coarser stone will speed the initial sharpening; a $5 one from the
hardware store will do fine for that. (The five stone lansky sets
come with a very coarse stone.)
--
sig 48
Del Cecchi
"Jenny Purcell" <donts...@spam.com> wrote in message
news:4ssv14tgtlv9jc2pe...@4ax.com...
> I'm a casual cook who has recently been getting into more involved
> cooking projects, as part of teaching my teen son and new husband to
> cook.
>
> I've bought some Victorinox fibrox-handled knives to help me get
> started (paring, chef's, slicing). I also have an older set of Chicago
> Culterly knives with walnut handles.
>
> I'm struggling to keep all of them sharp. I know I'm supposed to use a
> steel to help keep the edges sharp daily, and then as they dull over
> time I'm supposed to sharpen them.
>
> That's where I get stuck. I'd like to learn how to sharpen my knives,
> myself. I'd also like a manual approach (not electric).
>
> There seems to be a few different options.
>
> 1) Lansky sharpening kits (with a clamp and individual stones).
>
> 2) Crock sticks
>
> 3) Pull-through sharpeners
>
> sort of guide to keep me on the correct angle. I think the pull
> through sharpeners are the cheapest and (possibly) least-effective
> way. However, I really don't know the pros and cons of any of the
> types.
>
> I would really appreciate whatever feedback people in the group can
> provide (including other options).
>
> Jenny
The apex or the "sharpmaker" are good.
see http://users.ameritech.net/knives/index.htm
Steve B.
The best sharpening system for you depends on your working style.
Following are some recommendations, sorted by price with comments on
each model:
For under $20:
A good bench stone and time to develop sharpening skills. Not as
good as a guided system, but definitely the lowest price. For the
Luddites.
For about $50:
Spyderco SharpMaker - quick and easy, but bevels are not pretty.
Handy for the kitchen, and recommended for people who don't want a lot
of work, but don't want to spend the money for an electric machine.
Lansky/GATCO/DMT rod-guided system - not as fast to use as the
SharpMaker, but nice clean bevels. For the craftsman.
For around $100
Chef'sChoice 320 ($90) - electric machine, sharpens and strops to a
shaving edge. This or the following CC model is a perfect, no-skills
solution for those willing to spend the money.
Chef'sChoice 120 ($120) - adds a coarser "pre-sharpening" stage,
needed for really dull knives and/or thick blades.
EdgePro Apex ($125) - the perfectionist's rod-guided system. The
Pro model ($295) accepts attachments for scissor and chisel sharpening.
Paper Wheels ($30 for the wheels, plus $70 for a bench grinder).
Requires a little skill; angle control is manual, but it is the fastest
way I have found to sharpen a knife.
For around $350:
Chef'sChoice 2000 commercial sharpener. This machine
produces a double bevel edge, unlike the triple bevel produced by their
home machines. The sharpening unit is removable so it can be cleaned in
a dishwasher, and be replaced when it wears out. Life expectancy is
about 3000 knives. About $350 for the base unit, $379 for a setup with
signs, etc.
For around $600:
Tormek - power wet grinder with fixtures available for
everything including scissors and woodworking tools. Angles are well
controlled and bevels are clean. Can also be used freehand. $500 for
basic machine with stone grader and stone truing tool plus $100 for jigs
for knives and scissors.
For around $2000
The F. Dick sharpening machines, SM-110 and SM-111, are the
ultimate tools a food processing plant or a a knife rental business with
dozens of similar knives. Not as versatile as the Tormek or the two
sharpeners below.
For around $5000
The F. Dick SM-160T. More versatile and faster than any of the
above. Requires 220V, not suitable for mobile use due to the high power.
For around $7000
The Perfect Edge Tower. Even more versatility and speed.
Strictly pro.
Steve
--
Sharpening Made Easy: A Primer on Sharpening Knives and Other Edged Tools
Copyright January 2002 Knife World Publications
www.sharpeningmadeeasy.com
Del Cecchi
> On Tue, 6 May 2008 13:52:59 -0400, Peter A <pai...@CRAPnc.rr.com>
> wrote:
>
>>> That's where I get stuck. I'd like to learn how to sharpen my knives,
>>> myself. I'd also like a manual approach (not electric).
>>>
>>> I'm trying to find information online, and it's all very confusing.
>>> There seems to be a few different options.
>>>
>>> 1) Lansky sharpening kits (with a clamp and individual stones).
>>>
>>> 2) Crock sticks
>>>
>>> 3) Pull-through sharpeners
>>>
>>> I suppose I could also use a whetstone and oil, but, I do prefer some
>>> sort of guide to keep me on the correct angle. I think the pull
>>> through sharpeners are the cheapest and (possibly) least-effective
>>> way. However, I really don't know the pros and cons of any of the
>>> types.
>>>
>>> I would really appreciate whatever feedback people in the group can
>>> provide (including other options).
>>>
>>> Jenny
>>>
>>
>>If you are serious about this - and it sounds like you are - then you
>>might consider the EdgePro system. www.edgeproinc.com. The Apex system
>>is all you'll ever need. I have been using it for 6-7 years. It's a
>>manual system that lets you maintain a precise angle between the knife
>>and the stone, essential for good sharpening.
>
> Hencklels.
>
> The Edgepro System looks good on the web site, but I'm rather nervous
> about buying something that expensive without being able to try it
> out, first (or at leats LOOK at it).
>
> Is there some place I might be able to demo it in public (upscale
> cooking supplies store, would my local knife sharpener likely use it,
> etc?)
>
> Jenny
You might consider one of the chef's choice electric sharpeners, or a
sharpmaker if all you want is sharp knives in your kitchen.