"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-05-2017, 12:41 AM   #21
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,381
Quote:
Originally Posted by Julio View Post
Hello Everyone,

It was suggested about a butcher sharpen the knives but I didn't want to walk around NYC with knives in a bag.
Why not? It sounds like a fun way to spend a quiet Saturday afternoon. Just think of all the attention you will get and headlines created! Some country western star just might even write a song about you. Then someone could write a Broadway musical about you! Go ahead. Have some fun!
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-11-2017, 10:26 AM   #22
Assistant Cook
 
Join Date: Mar 2017
Location: berwyn
Posts: 5
You could always try a professional sharpener if you don't have the equipment to do it yourself
__________________

vince20d is offline   Reply With Quote
Old 03-25-2017, 12:29 AM   #23
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,288
Quote:
Originally Posted by Bigjim68 View Post
I use the Edgemaker Pro on my other than Japanese knives. It works very well on Wusthof, Henkel, Forschner, and similar.

Available at around $25.00, virtually no learning cure, and easily stored.

https://www.walmart.com/ip/The-Edgem...&wl13=&veh=sem
+1. These work great on anything under 59 RC hardness.
__________________
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 03-25-2017, 05:27 AM   #24
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,226
I know this is an " It Depends " kind of a question, but how often would you say you feel your knives need to be sharpened ?

I know it depends n type of knife, material, how frequently it gets used, what you cut with it etc . But what would you say, on average knives need to be sharpened for the typical every day home cook ( Just curious).
larry_stewart is offline   Reply With Quote
Old 03-25-2017, 05:27 AM   #25
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,226
I know this is an " It Depends " kind of a question, but how often would you say you feel your knives need to be sharpened ?

I know it depends n type of knife, material, how frequently it gets used, what you cut with it etc . But what would you say, on average knives need to be sharpened for the typical every day home cook ( Just curious).
larry_stewart is offline   Reply With Quote
Old 03-25-2017, 09:43 AM   #26
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,858
For mine, a couple of times a year at most for the 10" Wusthof chef that I use 90% of the time. And those are not aggressive sharpenings, just a half dozen strokes on the second and third stages on my Chef's Choice bring life back to the edge.

In between sharpenings I just tune the edge with my hone before each use.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 03-25-2017, 01:55 PM   #27
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,381
Pirate found one of these on the ground one day. Really simple.

https://www.bedbathandbeyond.com/sto...ZzcaAvHj8P8HAQ

It has been sitting in my drawer for a couple of months. Dull scissors. Used this. To my amazement it work!!! I was going to buy new ones next month. Next I will try it on one of my knives.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-25-2017, 07:05 PM   #28
Assistant Cook
 
Join Date: Jul 2008
Posts: 36
Quote:
Originally Posted by Rob Babcock View Post
+1. These work great on anything under 59 RC hardness.
+2. Edgemaker Pro works great on my non Japanese knives. I use it regularly and very happy with it on my Henckels 4 star, Wusthof pros, etc...

Never used it on the "new" style Henckels and Wusthof that are factory sharpened at 15 degrees or less. Has anybody tried it with knives that are set a degree lesser than 20-23 per side? Thank you.
chessplayer is offline   Reply With Quote
Old 03-26-2017, 03:29 AM   #29
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,540
Quote:
Originally Posted by Julio View Post
Hello Everyone,

Thank you all for the wonderful replies,

It was suggested about a butcher shaper the knives but I didn't want to walk around NYC with knives in a bag.

.
Oh, that's silly. It's not like concealing a loaded firearm. Just wrap the knives in a towel, put rubber bands around the towel, and put them in a backpack or duffel bag.

With wires, a clock, and sections of pipe.

But seriously, no one will care. Even if you take a subway or go through a bus terminal and have your bag checked, just explain to the police what you are doing. Up front, as you hand them the bag.
__________________

__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom 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





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:41 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×