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Old 04-29-2009, 05:04 AM   #11
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Originally Posted by freefallin1309 View Post
Holy cow! Nice, but very expensive


It could be expensive but you get what you pay for save you time sharpening all those knives that you have. This could made investment in the long run.
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Old 04-29-2009, 06:16 AM   #12
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Originally Posted by herzelgarcia72 View Post
It could be expensive but you get what you pay for save you time sharpening all those knives that you have. This could made investment in the long run.


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If you want or need exact angles then the EdgePro works best. As for saving time and money, free handing is the way to go. 3 x 8" stones as opposed to the EP's 1 x 6". I can sharpen a knife with full size water stones in one forth the time it takes with my EdgePro, and the money up front is less.
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Old 04-29-2009, 10:08 AM   #13
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I'm just old-school, I guess. I still have the same triple sharpening stone from when I was in restaurants. It's like this one, but over 30 years old, now. Heh, my Forschner knives are the same age, come to think of it. This stuff will still last my daughter's lifetime.

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Old 04-29-2009, 10:51 AM   #14
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I'm just old-school, I guess. I still have the same triple sharpening stone from when I was in restaurants. It's like this one, but over 30 years old, now. Heh, my Forschner knives are the same age, come to think of it. This stuff will still last my daughter's lifetime.


Very nice, glad to hear it lasted that long I saw the triple stone at the restaurant supply store last week and thought about it. But a $5, 3x8 stone sat right next to it and I opted for it for the practice. I sharpened all of our kitchen knives on it last week and forgot how much nicer and more efficient cutting with sharp knives could be
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Old 04-29-2009, 01:04 PM   #15
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I use the Accusharp Knife Sharpener. Its' design makes it very easy to hold at the correct angle to get super sharp blades fast.

The Accusharp was the top rated home knife sharpener by the "Cook's" TV show.

You can pick them up for around $10.
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Old 04-29-2009, 01:31 PM   #16
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I'm just old-school, I guess. I still have the same triple sharpening stone from when I was in restaurants. It's like this one, but over 30 years old, now. Heh, my Forschner knives are the same age, come to think of it. This stuff will still last my daughter's lifetime.


I guess I am old school too, cause I use the Norton 3 way system too!

I have a great video made by Jacques Pepin showing the proper way to sharpen knives using this system.

Yeah, I have electric sharpeners for the cheap knives I use to pick veggies in the garden and such.
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Old 07-28-2009, 03:16 PM   #17
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unfortunately, out of necessity (poor college student) my method of choice is a very old 1X2 whetstone from my scouting days, and a steel to hone. I love how sharp my knives are compared to the restaurant at which i work (in fact, I take a couple of my own knives with me because they actually cut, nobody else touches though).

id love to get a better sharpener though. at least a larger stone that was easier to use.
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Old 07-28-2009, 03:23 PM   #18
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I'm using an 8" stone and steel and I've never had sharper knives, I think the stone cost about $6 at a local restaurant store. I had several knives that needed sharpening, so I started with the old cheap ones of my wife's that she got when she went to school in case I ruined the blades. But nothing bad happened, other than laying one of the knives down a little too flat and ended up scratching up the blade a little ... but what the hey, that's why I started with the cheap ones :) After a while, you get to feel how the blade needs to lay on the stone and get the feel for each gauge of steel for each blade and voila!
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Old 07-28-2009, 04:54 PM   #19
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The majority of food service workers and chefs out there have their own knives and don't bring real expensive ones to the job. Why? Health regulations probably require plastic cutting boards which are harder on knife edges than good hard wood chopping blocks. But they can be tossed in the sanitizer. So most pros have a good professional blade costing about $35 from Dexter Russell or Forschner. Such a knife does not come very well sharpened as the pro likes to put his/her own edge on it.

A stone costs about $6, the pro knife about $30. This is how you learn to do it. (not with your $350 Japanese Sushi blade).

Many good videos of how to sharpen on YouTube.

Yes I have wonderful craft made knives from New West which I love so much I now keep them home on my maple block. I have a Russell and a Forschner/Victorinox in my knife kit...equally sharp, no where as pretty. But if some one drops it in the sanitizer sink, I won't have a melt down. :)
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Old 07-28-2009, 05:53 PM   #20
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The majority of food service workers and chefs out there have their own knives and don't bring real expensive ones to the job. Why? Health regulations probably require plastic cutting boards which are harder on knife edges than good hard wood chopping blocks. But they can be tossed in the sanitizer. So most pros have a good professional blade costing about $35 from Dexter Spenser or Forschner. Such a knife does not come very well sharpened as the pro likes to put his/her own edge on it.

A stone costs about $6, the pro knife about $30. This is how you learn to do it. (not with your $350 Japanese Sushi blade).

Many good videos of how to sharpen on YouTube.

Yes I have wonderful craft made knives from New West which I love so much I now keep them home on my maple block. I have a Spenser and a Forschner/Victorinox in my knife kit...equally sharp, no where as pretty. But if some one drops it in the sanitizer sink, I won't have a melt down. :)
The knives i bring are far from my nicer ones, they are just far nicer than the neglected, abused, community knives the restaurant has.
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