"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Reply
 
Thread Tools Display Modes
 
Old 12-25-2012, 12:54 AM   #11
Senior Cook
 
Join Date: Aug 2012
Location: New Hampshire, USA
Posts: 160
Hmmmm

Now we're talking. And for a handle for one of the thicker rods maybe a bed post end or something like that from someplace. Just a vice and some careful drilling with a DeWalt or even a hand drill might do the trick.

Thanks for the tips. I've got those pages bookmarked now.
__________________

__________________
Stock Pot is offline   Reply With Quote
Old 12-25-2012, 12:01 PM   #12
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,306
Glad to help.
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 12-25-2012, 06:00 PM   #13
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
As the OP states, the only real purpose of a glass rod for knives is honing very hard knives (like 60 RC and harder). A glass rod isn't really all that useful for softer knives like those from Wusthof, Henckels, etc.
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 12-26-2012, 05:43 PM   #14
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Do the more expensive rods have a frosted finish?
__________________
justplainbill is offline   Reply With Quote
Old 12-26-2012, 08:12 PM   #15
Senior Cook
 
Join Date: Aug 2012
Location: New Hampshire, USA
Posts: 160
Frosted

I believe the Hand American professionally made model is frosted.

More and more I find myself reaching for my carbon steel knives and using my smooth butcher's steel on them. They go for months and months without needing any sharpening. I am beginning to think that greater RC hardness is not necessarily a virtue in kitchen knives. Also, two of those are the old fashioned french style (Thiers-Issard Sabatier chef knives) and I love using them. Same for my very inexpensive Old Hickory boning knife. Yes, you have to rinse them and dry them a lot or they'll tarnish and pit, and steel them a lot to keep them sharp, but none of that is any big deal to me.
__________________
Stock Pot is offline   Reply With Quote
Old 12-27-2012, 12:45 AM   #16
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
Many of those Sabatier knives are actually pretty hard. Hardness in a knife is neither here nor there really; in and of itself the RC doesn't say much. If it's very hard but not at all tough (brittle like a ceramic) then it's of limited usefulness. Very good steels that can be hardened to a high RC with superb toughness, such as M390, are staggeringly good in the kitchen. Every one of my personal favorite knives is at least 60 RC and all will hold up pretty well in a pro kitchen.

However, some harder ones aren't really all that great. Several of my coworkers have Shun knives and it seems they only keep a usable edge for a couple weeks to may a month or two depending on how they're treated. I just don't think VG-10 is a great kitchen knife steel.
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 01-03-2013, 04:26 PM   #17
Senior Cook
 
Join Date: Aug 2012
Location: New Hampshire, USA
Posts: 160
Ceramic

The larger diameter borosilicate rod project ran into snags when the supplier that PincessFiona told me about informed me that I would need a torch to cut through it. So I went with Plan B- a ceramic sharpening rod. Yes, I know they take off a little bit of metal, but it really doesn't amount to much. It seems perfect for occasional use on the High- RC Japanese knives and also for occasional use on everything else in between regular steelings. First impressions: very good, very useful new sharpening thing for my arsenal.
__________________
Stock Pot is offline   Reply With Quote
Old 01-03-2013, 09:27 PM   #18
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,306
Well...at least now you know!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 01-04-2013, 10:07 AM   #19
Senior Cook
 
Join Date: Aug 2012
Location: New Hampshire, USA
Posts: 160
Yep. I'm glad I looked into it. Now I can be happy with my ceramic alternative. Lots of interesting hard to find items on that page, btw.
__________________

__________________
Stock Pot is offline   Reply With Quote
Reply

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

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:50 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.