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Old 01-05-2014, 12:52 PM   #21
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I've gotten into the habit of hand washing my knives. It's not a big deal. I steel them before I put them back on the magnetic strip I store them on. How often you sharpen is a matter of how much they get used, what they are used on and your tolerance for dullness.
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Old 01-05-2014, 01:19 PM   #22
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That was another question I forgot to ask.

How often would you sharpen these knives?

Lets say you work in a professional kitchen 40-60 hours a week

Compared to

At home daily for about 30 minutes a day, if that.
I can't speak for a professional kitchen...

But I take the knives that I use the most to be sharpened about 4 times a year. Sometimes more often.
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Old 01-05-2014, 01:26 PM   #23
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What is the proper way to clean a Wusthof Classic? Towel, sponge, water, soap?

I've never owned a chefs knife worth taking care of like a baby. But now I'm looking to.
I use hot, soapy water and a dish brush, this keeps me from accidentally cutting myself.
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Old 01-05-2014, 01:57 PM   #24
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Also, where do you get your knives sharpened? and how much does it cost?
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Old 01-05-2014, 02:02 PM   #25
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Also, where do you get your knives sharpened? and how much does it cost?
Try stores that sell knives, butcher shops, BBB and Google. There have to be multiple options in a big city.
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Old 01-05-2014, 02:11 PM   #26
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Also, where do you get your knives sharpened? and how much does it cost?
There has been a knife sharpener at a Farmers Market that I go to. Otherwise I usually go to a knife store or a kitchenware store. First two options preferable.

Price ranges depending on knife size and type and who is doing it. Ballpark $2 per knife.
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Old 01-05-2014, 02:33 PM   #27
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Also, where do you get your knives sharpened? and how much does it cost?
I take mine to a good supermarket with its own butchers. They always ask me if I'll be shopping while they sharpen and I always say yes. Then I shop for 20 minutes or so, come back and my knives are done. They don't charge me. I have them sharpened 4-5 times a year, and definitely a week or so before Thanksgiving.
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Old 01-06-2014, 08:50 AM   #28
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What is the proper way to clean a Wusthof Classic? Towel, sponge, water, soap?

I've never owned a chefs knife worth taking care of like a baby. But now I'm looking to.
I just hand wash them when I wash my good wine glasses and pots and pans after meals or during down time while cooking.

I sharpen them when they need it, but having a good hone and knowing how to use it is a necessity. I don't pull out my sharpener that often. I'm just a home cook, so my knives don't get used like they would in a professional kitchen. I've read that most restaurant cooks have their knives sharpened regularly by a professional.
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Old 01-06-2014, 09:12 AM   #29
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I sharpen them when they need it, but having a good hone and knowing how to use it is a necessity.
Do you hone everytime before you use your knife?

And is there a such thing as good and bad hones. If so can you recommend one for me if I am going to buy a Wusthof Classic.
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Old 01-06-2014, 09:35 AM   #30
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Do you hone everytime before you use your knife?

And is there a such thing as good and bad hones. If so can you recommend one for me if I am going to buy a Wusthof Classic.
It's recommended that you hone your knives before each use, using a steel. A dull knife is a dangerous knife and if you hone it before (or after) each use, you know it's sharp.

I have two steels and they seem pretty much the same to me, except for the shape. One is round and one is a bit flattened.
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