If there is a Meat shop Grocery store with real meat cutters you may be able
to get them to sharpen your knife for a small fee. Make sure they DO NOT
use a electric grinder type of stone. A hand stone only. There is one near
me that charges 3.00 a knife and puts a great edge on it.
Most meat shops will have 3 inch wide by 9 inch long stones mounted so they
can be used to put on an edge.
Sharpen any knife to where it will shave hair off your arm is the standard.
This will allow you to use a steel to keep it sharp for a long time of
kitchen use.
--
Emil Luca
"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.I tried to look in the FAQ but the link to the FAQ I had
http://vsack.bei.t-online.de/rfc_faq.html
only took my to a German language page.