Sharpening Mac knives?

Quoted message said:

Will I ruin my Mac knives sharpening them on the bottom of a ceramic
cup?

No, you will not "ruin" them. Will you need to have them re-ground and
honed, maybe.

--
Dave
www.davebbq.com

Quoted message said:

Will I ruin my Mac knives sharpening them on the bottom of a ceramic
cup?

At the risk of sounding arrogant, why don't you go to a good restaurant
equipment store and buy yourself a sharpening steel instead of
improvising in the kitchen? Two things, you are going to damage the
edge of your knives, and two ceramic cups are not sharpening tools.

Cheers,

Ray
Austin, TX
===

Ray S. & Nayda Katzaman said:

Quoted message said:

Will I ruin my Mac knives sharpening them on the bottom of a ceramic
cup?

At the risk of sounding arrogant, why don't you go to a good restaurant
equipment store and buy yourself a sharpening steel instead of
improvising in the kitchen? Two things, you are going to damage the
edge of your knives, and two ceramic cups are not sharpening tools.

I worked for a manufacturer's rep for MAC knives about 35 years ago
when they were trying to break into the market here in the US. The
instructions that accompanied the kitchen knives said to sharpen them
on the bottom of a ceramic cup. I was also told this by their Japanese
rep in the US.

Odd, but true.

Their lines have certainly expanded beyond the ones they had then,
though I still use several of those old ones, myself.

Boron

Quoted message said:

Will I ruin my Mac knives sharpening them on the bottom of a ceramic
cup?

I had Macs 30 years ago. That's what the mfg. recommends.
It doesn't mean you can't use a sharpening steel on them instead
if you choose.

gloria p

Ray S. & Nayda Katzaman said:

Quoted message said:

Will I ruin my Mac knives sharpening them on the bottom of a ceramic
cup?

At the risk of sounding arrogant, why don't you go to a good restaurant
equipment store and buy yourself a sharpening steel instead of
improvising in the kitchen? Two things, you are going to damage the
edge of your knives, and two ceramic cups are not sharpening tools.

Cheers,

Ray
Austin, TX
===

The manufacturer recommends sharpening on the rough bottom
of a ceramic cup.

gloria p

In article
<[email hidden]>,

Puester said:

Quoted message said:

Will I ruin my Mac knives sharpening them on the bottom of a ceramic
cup?

I had Macs 30 years ago. That's what the mfg. recommends.
It doesn't mean you can't use a sharpening steel on them instead
if you choose.

I had Macs 30 years ago, too. I still have (and use) them. I ruined a
steel trying to sharpen the knives on it -- I think they're made out of
particularly hard steel; the "steel" lost all its grooves.

I sharpen mine using diamond plates from the hardware store: medium,
then fine, followed by a few strokes on a hard Arkansas stone. Then it's
shaving time. I touch them up with the ceramic "steel" that I got with
the knives, but it's not enough to keep up with the concentrated
mistreatment ability of a knife-unsavvy wife and two teenagers.

Isaac

Ray S. & Nayda Katzaman said:

Quoted message said:

Will I ruin my Mac knives sharpening them on the bottom of a ceramic
cup?

At the risk of sounding arrogant, why don't you go to a good restaurant
equipment store and buy yourself a sharpening steel instead of
improvising in the kitchen? Two things, you are going to damage the
edge of your knives, and two ceramic cups are not sharpening tools.

A steel is a not a sharpening tool. It is used for maintenance.

jay said:

Ray S. & Nayda Katzaman said:

Quoted message said:

Will I ruin my Mac knives sharpening them on the bottom of a ceramic
cup?

At the risk of sounding arrogant, why don't you go to a good restaurant
equipment store and buy yourself a sharpening steel instead of
improvising in the kitchen? Two things, you are going to damage the
edge of your knives, and two ceramic cups are not sharpening tools.

A steel is a not a sharpening tool. It is used for maintenance.

They did say "Sharpening Steel", which would indicate that they meant
ceramic or diamond or even stone aggregate.

A "Steel" is exactly what you said it is.

Village Sharpener wrote on 16 Jan 2006 in rec.food.cooking

Quoted message said:

jay said:

Ray S. & Nayda Katzaman said:

[email hidden] wrote:

>Will I ruin my Mac knives sharpening them on the bottom of a ceramic
>cup?

At the risk of sounding arrogant, why don't you go to a good

restaurant

Quoted message said:

Quoted message said:

Quoted message said:

equipment store and buy yourself a sharpening steel instead of
improvising in the kitchen? Two things, you are going to damage the
edge of your knives, and two ceramic cups are not sharpening tools.

A steel is a not a sharpening tool. It is used for maintenance.

They did say "Sharpening Steel", which would indicate that they meant
ceramic or diamond or even stone aggregate.

A "Steel" is exactly what you said it is.

First off Mac knives come with instructions to sharpen on the bottom of a
ceramic plate. Second a steel is a steel and not a honing surface.

A steel is used to straighten the thin edge of a blade...not to create a
new edge as the abrasives you mention would.

So I hope that corrects any misconception you have "Mr Sharpener".

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Mr Libido Incognito" <[email hidden]> wrote

Quoted message said:

First off Mac knives come with instructions to sharpen on the bottom of a
ceramic plate. Second a steel is a steel and not a honing surface.

Porcelain has been used as an abrasive sharpener for centuries, one would
think. The 'mesh' of high-quality clay is very fine; they're fired at a very
high temp- it's the same thing being done right now by Coors Porcelain for
various 'ceramic stick' sharpening systems.
Pro butchers here in the slaughterhouses have used porcelain powerline
insulators, Coors beer mugs, and 'seconds' of big industrial shapes by
Coors, for butcherknife sharpening for a century and more. We have really
high-grade clay here- I think it's called 'kaolin' and is very fine and
pure.

Chas

t

Quoted message said:

Quoted message said:

Quoted message said:

>equipment store and buy yourself a sharpening steel instead of
>improvising in the kitchen? Two things, you are going to damage the
>edge of your knives, and two ceramic cups are not sharpening tools.

A steel is a not a sharpening tool. It is used for maintenance.

They did say "Sharpening Steel", which would indicate that they meant
ceramic or diamond or even stone aggregate.

A "Steel" is exactly what you said it is.

First off Mac knives come with instructions to sharpen on the bottom of a
ceramic plate. Second a steel is a steel and not a honing surface.

A steel is used to straighten the thin edge of a blade...not to create a
new edge as the abrasives you mention would.

So I hope that corrects any misconception you have "Mr Sharpener".

No misconception on my part. Only your ability to read the response.

Been sharpening professionally for 20 years. And you ?

Mr Libido Incognito said:

So I hope that corrects any misconception you have "Mr Sharpener".

Is it any wonder that I had to put pictures on my website for the "click
& Drool" types ?

If you only use your ears to hold up your hat, it's clear you have no
ability to hear what people are saying, "mr limp libido"...

Village Sharpener said:

t

Quoted message said:

Quoted message said:

>> equipment store and buy yourself a sharpening steel instead of
>> improvising in the kitchen? Two things, you are going to damage the
>> edge of your knives, and two ceramic cups are not sharpening tools.
>
>
>
> A steel is a not a sharpening tool. It is used for maintenance.
>
>

They did say "Sharpening Steel", which would indicate that they meant
ceramic or diamond or even stone aggregate.

A "Steel" is exactly what you said it is.

First off Mac knives come with instructions to sharpen on the bottom
of a ceramic plate. Second a steel is a steel and not a honing surface.

A steel is used to straighten the thin edge of a blade...not to create
a new edge as the abrasives you mention would.

So I hope that corrects any misconception you have "Mr Sharpener".

No misconception on my part. Only your ability to read the response.

Been sharpening professionally for 20 years. And you ?

Actually, instead of reiterating and confusing "Mr Libido Incognito",
read my response to the newbie sharpener in the other thread.

Now as far as "incognito", are you the same guy who bought the frozen
"waramp" bird (missing parts, folks...) and tried to defrost it in the
microwave ????? BWAHAHAHAHAHHA !!!

um, ever hear of h2O ? you simply stick the thing you wish to defrost
(your head comes to mind) under water (cold) which will speed the
process without cooking. You did take the giblet bag out first right ?
Betting you didn't...

I'm just glad you decided to buy a frozen bird instead of hunting your
own. I would not want to be anywhere near you in the woods.

Oh, if you wish to chime in on cooking, I have 2 published cookbooks
under my belt. And you ?

As far as steels AND sharpening steels, visit my site mentioned in
previous thread.

Hope you have the sack to ante up. For some reason your response and
ability to hide screams wannabe and troll. Show us your hand.

Mr Libido Incognito said:

So I hope that corrects any misconception you have "Mr Sharpener".

btw, thank you for your concern "mr libido incognito", uh "Hahabogus" uh
"Alan" uh "Monsur Fromage du Pollet".

Damn ! How many ID's do you have ? What the heck are you hiding from ?

Let's just call you Jill.

You can't hide.

Quoted message said:

Will I ruin my Mac knives sharpening them on the bottom of a ceramic
cup?

Probably not. Is the grit size listed on the cup ?

Just kidding.

A check of the mac site shows they sell "artificial" (Huh ?) diamond
sharpener in 600 grit, which is good for a final hone, but if you have
no edge to start with, you should have it professionally reprofiled.
They also sell the ceramic rod type.

A DMT (Diamond Machine Technology) stone is a good choice. At knife
shows ver the years I have noticed that people love to buy the diamond
coated sharpeners. Spend the extra $10-20 and buy a DMT. The diamond
dust they use on the import brands is not good, clogs frequently and is
almost impossible to create a slurry.

I am not a DMT rep, but they do make them in the town where my cutlery
shop is and I have met the former owner Dave Powell on numerous
occasions. There's a reason they make the best diamond sharpeners.

This is the origin of the crock stick sharpener. Why not get a real
crock stick sharpener? It will be safer and faster.

Steve
Sharpening Made Easy: A Primer on Sharpening Knives and Other Edged
Tools by Steve Bottorff
Copyright January 2002 Knife World Publications
www.sharpeningmadeeasy.com