"Rick Rider" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
In another thread discussing sharpening of Wusthof's, Henckels, and Sabatier it was mentioned that the poster wasn't too fond of the Chef's Choice sharpener. I began to wonder if a home sharpener was as good at sharpening knives as taking the knives to a professional sharpener.
I just recently purchased a new knife and, while I thought my old knives were sharp, was amazed at the difference in sharpness. I began thinking about the last time I had them professionally sharpened and could not recall the occasion.
If you were to buy a new sharpener what kind would it be? I am leaning toward a bench grinder (variable speed) mounted set of wheels myself. One wheel sharpens the other finishes by removing burrs created on the first wheel. I could use the dressing wheel many times before needing to re-sharpen the knife on the first wheel.
Another option is the "drag the knife through the spinning stones" type of sharpener - if there is a specific name, I don't know it. Are any of these very good in the long run? I presume the technology has improved over the years.
No electricity required! Get an EdgePro. I am one of many people who swear by them. Excellent edges, the ability to set different bevel angles for different kinds of knives.
-- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
snipped No electricity required! Get an EdgePro. I am one of many people who swear by them. Excellent edges, the ability to set different bevel angles for different kinds of knives.
The best sharpening tool (in my opinion) is a good stone, some oil or water and your hand. The grit of stone depends on how dull the blade is. If the blade is really dull, start with a rough stone and work your way to a fine stone. If it is still sharp, use a few stokes with a fine stone. The angle of the blade is key, between 18 and 30 degrees, 22 being the angle for a good all use edge. Remember that a razors edge is nice for shaving but you don't shave in the kitchen right, it rolls over quickly and looses its edge. Sharpen the edge in one direction from tip to heel with the same amount of strokes on each side. Finish off with a butchers steel or a few stropes on a strip of leather to remove any burrs. Practice on an old knife.
