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Old 11-26-2006, 07:08 PM   #11
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My knives are expensive so when ever they need sharpening I take them to a store that specializes in sharpening knives.
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Old 11-26-2006, 09:05 PM   #12
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I believe I have the best system so far....The Husband.

He loves to eat and he really isn't thrilled about having my blood in his food dishes so I explained how much more dangerous dull knives are and voila!
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Old 11-27-2006, 12:32 AM   #13
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Quote:
Originally Posted by auntdot
Hi M-L-B, have not seen you in a while, welcome back.

Until a couple of years ago I did not understand anything about knife sharpening.

But the web is great and would recommend Googling a bit. You can learn the basics very quickly.

Yes, the ideal way to sharpen is the hone, which I have several of, and then often use the steel to take off the burr.

But I am lazy and rarely used the hones, so purchased one of the electric sharpeners. And I am a fan.

Yes I know it will take too much off the knife but I do not care. I don't use the knives all that much so they don't dull often. We are just home cooks and there are only two of us, and I find that method works fine for us.

If I have to buy another knife or two I will.

Just my way of doing things, and I recommend the approach to no one.
I too use an electric (Chef's Choice 120 - 3 stage). By using only the 3rd stage for most resharpenings, it only hones, much like a steel does, but with better precision. You almost never have to use the 1st stage, and only once a year or so for the 2nd stage. I too am just a home cook, and I can guarantee that I will be long dead before any of my knives are worn down beyond usefulness.
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Old 11-27-2006, 12:27 PM   #14
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thanks a ton guys
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Old 11-28-2006, 04:55 AM   #15
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I have a steel I got with my knives...and it is a good one. I don't use it however, I have an Ergo Steel II (had to go and get it to check what it is called). I got it from a butcher friend. You run your knife down a plastic groove which runs past two metal wires (hope this makes sense its not a real good explanation).
Is is good for me as I have trouble with a traditional steel...I just cant seem to make the knife follow the same path twice...this way I keep a good edge on my knives.
When it needs sharpening my sister or my dad does it for me. They both have a lansky (sp?). They do a much better job than me !
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Old 11-28-2006, 08:46 AM   #16
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i believe it was andy m who turned me on to this kit:



i got it at dicks sporting goods for about $40 and it works great!!


http://www.dickssportinggoods.com/pr...ife+sharpening
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Old 11-28-2006, 09:48 AM   #17
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That's a Lansky kit. It works great because it allows you to maintain the proper angle for the blade edge.
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Old 11-28-2006, 10:30 AM   #18
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Quote:
Originally Posted by Little Miss J
You run your knife down a plastic groove which runs past two metal wires (hope this makes sense its not a real good explanation).
it does make sense, the Wires are in V type cross, the blade takes the angle of V base.
others that are similar use staggered metal discs usualy 4 one side and 3 the other.
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Old 11-28-2006, 03:11 PM   #19
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Yup thats its...foolproof knife sharpening. Thats what I like!
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