"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Click Here to Login
Thread Tools Display Modes
Old 12-01-2008, 09:10 AM   #31
Chef Extraordinaire
pacanis's Avatar
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Ahhh, that makes sense. Thanks.

Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 12-01-2008, 09:29 AM   #32
Chief Eating Officer
GB's Avatar
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Originally Posted by buzzard767 View Post
I had a tendency to grip the handle too firmly. This led to slight twisting moments which changed the position (flatness) of the blade without me being aware.
This is what I have been doing as well. I am trying very hard to hard to loosen my grip a bit. I have no problem with shorter blades, but with 10" or so I find it a challenge to get my grip right.

You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 12-01-2008, 10:18 AM   #33
Sous Chef
buzzard767's Avatar
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
I didn't say which handle - the knife handle. I think it comes from over concentration before the action becomes second nature. Also there is the discomfort when changing sides. I right hander will be more comfortable with the right hand controlling the stone. All it takes is practice.

If you have some cheap carbon knives like Old Hickories they make good starters because the metal cuts fast as well as takes a sharp edge. Don't try very hard steels until you get comfy. My pocket knife has a Hitachi ZDP-189 blade which is a powdered steel hardened in the Rockwell 66-67 range. I spent an hour trying to thin the little 3"er to 10 degrees and gave up in frustration. The EP coarse hardly made a dent. I finally pulled out my DMT Extra Extra Coarse Diamond plate which will bite into anything and finished the job free handing. There are a few things the EP just isn't capable of but 99% of kitchen knives are no problem whatsoever.


"There are only two kinds of people that understand Marines: Marines and those who have met them in battle. Everyone else has a second-hand opinion." Unknown
buzzard767 is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:54 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.