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
I was asking about the Furi Sharpening system. Are you telling me that I'll find an answer in your book? Not sure how the discussion shifted. Pass the Immodium. I could give a [censored] less whether my knives are serrated or scalloped.
It works. I've tried several knives from my, "I'll probably never use them again, but I just can't bear to throw out knives" box. They were effectively sharpened in fairly short order.
It's easy and fast. They say to get the edge set and then stay pretty much with the honer, and that's good advice. The other two components remove metal and can do so quickly. To get a good edge, the restorer will give you a starting point, even from a rather dull beginning. Then run the blade through the fingers piece to get it more exact and polished and finish with the honer.
A butcher's scimitar with a dull blade was tidied up in about two minutes. A paring knife about 45 seconds. Furi knives are made from a pretty hard steel, but they cleaned up very quickly (although none was really dull since they're relatively new).
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
I was asking about the Furi Sharpening system. Are you telling me that I'll find an answer in your book? Not sure how the discussion shifted. Pass the Immodium. I could give a [censored] less whether my knives are serrated or scalloped.
And it's a lucky thing you're the only person reading posts and it's all about you.
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
From my experience, most women in most kitchens don't care about "The Zen of Sharpening". They don't want to worship with a whetstone.... The kitchen knives are NOT holy prep instruments.
They just want reasonably sharp kitchen tools. ( knives.) American business hasn't yet come up with a quick, easy knife sharpener. Hence, the plethora of jagged-edged "permanent sharp" knives in the department stores.
It works. I've tried several knives from my, "I'll probably never use them again, but I just can't bear to throw out knives" box. They were effectively sharpened in fairly short order.
It's easy and fast. They say to get the edge set and then stay pretty much with the honer, and that's good advice. The other two components remove metal and can do so quickly. To get a good edge, the restorer will give you a starting point, even from a rather dull beginning. Then run the blade through the fingers piece to get it more exact and polished and finish with the honer.
A butcher's scimitar with a dull blade was tidied up in about two minutes. A paring knife about 45 seconds. Furi knives are made from a pretty hard steel, but they cleaned up very quickly (although none was really dull since they're relatively new).
I'm looking for a non-electric knife sharpener, simple to use knife sharpener. Something that I can keep in the drawer. I'm not into culinary arts or anything, and just want to sharpen my knives on occasion. I certainly don't want to take them to a knife sharpener.
-Thanks
Sorry I didn't see this thread earlier.
Lansky is among the best knife sharpening systems currently available. The controlled edge angle systems, even the basic sets, are better than any freehand stone or "gimmick" system.
