"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Reply
 
Thread Tools Display Modes
 
Old 04-21-2005, 05:26 PM   #21
Certified Executive Chef
 
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
Quote:
Originally Posted by Hungry
Seems that I heard that a dull knife is more dangerous and cause more accidental cuts than a sharp one!
I have heard that as well, Hungry. My knives are sharp as I can cut a tomatoe easily, but I guess my sharpening them regularly makes me more aware of them being sharp.
__________________

__________________
norgeskog is offline   Reply With Quote
Old 04-21-2005, 08:49 PM   #22
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Quote:
Originally Posted by velochic
Does anyone get their knives professionally sharpened? If so, how often and is it worth it? I sharpen all but my Wusthof Santoku Hollow Edge (it doesn't ever need it) right before using on a sharpening steel, but it seems that over time, they've still lost their edge. I'm wondering if I should get them professionally sharpened. I can get my two chef's knives, a boning knife, carver and two paring knives sharpened for less than 10 euros (13 dollars). Is that a good deal?
At about $2 per knife .... yes it is worth having them professionally sharpened. How often depends on how much you use them and your cutting surface (end-grain wood doesn't dull the blade as much as edge-grain wood, which isn't as bad as plastic - glass or marble will dull them in no time.

If you know how to use an oil stone then the Norton system that choclatechef has is great. Most of the better professional kitchens will have them ... and leaning how to use them is part of the first week or two of Culinary School. But, it does require some instruction on how to use them correctly, and a bit of practice, so that you're not dulling your knives more than you are sharpening them.

The Lansky system is probably best for someone who doesn't know how to use an oil stone, or doesn't have much experience using one, and certainly takes up less space than the Norton oil-stone system.

If you have a knife store near you ... go talk to them. They can show you sharpening systems that will not wreck your knives .. and help you find one that will be best for you.

I use an oil-stone ... sharpen my knives every couple of months ... and still take them to a professional every 2-3 years to "true up" the blades.
__________________

__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 04-21-2005, 09:04 PM   #23
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,049
Quote:
Originally Posted by GB
This is half correct. A dull knife is more dangerous than a sharp one, but it does not cause any more accidents. The reason a dull knife is more dangerous is that if you do get a cut from a dull blade it will not be as clean a cut as if it were sharp. The blade will rip the skin more than cut it and that encourages infection.
Another reason that a dull knife is more likely to cause an accident, even if the user thinks they are being careful, is that you are required to use more force to accomplish the same objective than you would need if the knife was sharp. That means that when do you slip, the momentum will carry the blade farther before you can stop the motion.

One also tends to be a bit more cavalier when handling a dull knife, thinking that it isn't as dangerous as a sharp one, which can also lead to more mistakes.
__________________
RPCookin is offline   Reply With Quote
Old 04-21-2005, 09:14 PM   #24
 
choclatechef's Avatar
 
Join Date: Sep 2004
Location: USA
Posts: 1,680
Quote:
Originally Posted by Michael in FtW
If you know how to use an oil stone then the Norton system that choclatechef has is great. Most of the better professional kitchens will have them ... and leaning how to use them is part of the first week or two of Culinary School. But, it does require some instruction on how to use them correctly, and a bit of practice, so that you're not dulling your knives more than you are sharpening them.
See, this is what comes from being older than dirt.

Back in the day [my day that is], I never heard of "the lansky" system. In my small town there wasn't a professional knife sharpener.

Everybody used an oilstone, and folks learned from their parents, aunts, uncles, etc.

As a matter of fact, most people I know still do [except those few electric sharpener folks].
__________________
choclatechef is offline   Reply With Quote
Old 04-21-2005, 09:38 PM   #25
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
LOL choc ... Grandpa, Dad, and one of my Grandmas taught me how to use an oilstone - and the Boy Scouts reinforced it!
__________________

__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW 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 09:48 AM.


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