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Old 12-14-2004, 01:15 PM   #1
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Good Knives?

Im looking for some good, reasonably priced knives, I have a set of Oneida knives and they were great when i first got them but now they dont seem to stay sharp. I am looking into purchasing a Lansky Sharpener set, do you think that will improve the cutting of my current knives or should i look for others?

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Old 12-14-2004, 01:23 PM   #2
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Hi kinte. There was a discussion awhile back about this. Here's the link to the thread. It would probably be a good place to start but I'm sure there are folks here who can answer other questions you have, too!
http://www.discusscooking.com/viewtopic.php?t=1534
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Old 12-14-2004, 01:28 PM   #3
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Bienvenu, kinte. I am the wrong person to answer this question, but glad you found our board!
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Old 12-14-2004, 02:05 PM   #4
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Quote:
Originally Posted by PA Baker
Hi kinte. There was a discussion awhile back about this. Here's the link to the thread. It would probably be a good place to start but I'm sure there are folks here who can answer other questions you have, too!
http://www.discusscooking.com/viewtopic.php?t=1534
that old post helped a lot, thanks
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Old 12-14-2004, 02:15 PM   #5
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I have a Lansky system and I love it. Yes I bet it would probably improve your current set of knives if you sharpened them with the Lansky system. I would give that a shot first if you like your Oneida knives. It would be a lot less expensive than replacing them and if you still decide that you want to get new knives then at least you have a great sharpening system for those.

Make sure to also use a steel on your knives before (or after) each use. This will help your knives stay in top condition.
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Old 12-15-2004, 05:30 PM   #6
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On our local PBS radio station, an chef was interviewed. During that interview he was asked how to use a steel. He answered and I tried his method for steeling. It really honed the edge of my knives, be they the older Chicago Cutlery, the ancient carbon steel, or the newest high-end Chroma. Here's what he said.

Run the knife at a twenty degree angle lightly accross the steel, as if you were cutting into it. To this 5 times on one side, then the other. Then repeat the process, only this time, running the knife along the steel 4 times per side. Then do it three times per side, then two, and finally give it one last stroke per side.

As I said, it worked incredibly well for me. Give it a try and tell us how it works for you. Of course, you should start with a reasonably sharp knife.

Seeeeeeya; Goodweed of the North
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Old 12-15-2004, 05:36 PM   #7
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I use the exact method Goodweed described. The motion you use is as if you are taking sliced off the steel. Use the weight of the knife to do the work. A lot of pressure is not needed.
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Old 12-16-2004, 02:59 AM   #8
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Would you perhaps consider getting a professional to bring them back to life?

I am, as of yet, without even one decent knife, hell I do not know what a good knife feels like, but I know when I use one I will :).

What are peoples opinions of getting their knives profesionally sharpened? Do you consider it occaisionally necessary? Or do you believe with regular treatment and care you don't need it?
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Old 12-16-2004, 07:13 AM   #9
 
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If you are looking for reasonably priced good knives, I would suggest either Dexter Russell carbon steel knives, or the high carbon steel knives.

They are relatively inexpensive, yet well made.
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Old 12-16-2004, 09:12 AM   #10
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Quote:
Originally Posted by Haggis
What are peoples opinions of getting their knives profesionally sharpened? Do you consider it occaisionally necessary? Or do you believe with regular treatment and care you don't need it?
I think that if you find a professional who does a good job then that is great. The problem is that even professionals can do a bad job and end up ruining your knife. I did not trust myself to just use a stone freehand. I had never done it before and knew I would destroy my knife if I tried so I bought a Lansky system which took all the guess work out of the process. I practiced on a knife I didn't care about first so I was sure I could do it right. I do not think it is necessary to have them professionally sharpened if you or someone you know can do it yourself. If you can't or won't do it then. yes, a pro should be used as long as you feel they will do a good job.
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