"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Reply
 
Thread Tools Display Modes
 
Old 01-11-2009, 01:38 AM   #21
Senior Cook
 
jpaulg's Avatar
 
Join Date: Oct 2008
Location: Brisbane, Qld, Australia
Posts: 208
Quote:
Originally Posted by cheftoolz View Post
I am not like Cutco. If thats your impresion, your quite mistaken.
I was just trying to offer my help.
I am affiliated with Ergo Chef, Just trying to show how simple it is to use a Diamond sharpening steel. It's not rocket science and if you watched the video you should get enouph from it to do it. Just have to practice a few times.
Lets keep the Door to Door Cutco people out of it.
The technique shown in the video is good.

Diamond steels were invented for people too lazy to sharpen their knives properly. Yes they will get an edge on a blade, but so will pull through and electric sharpeners and in the same vein you can use a brick to sharpen a knife so why bother with any fancy sharpening paraphernalia at all.
__________________

__________________
jpaulg is offline   Reply With Quote
Old 01-11-2009, 07:40 PM   #22
Senior Cook
 
Join Date: Feb 2006
Location: Dallas, Tx. ( Big D )
Posts: 313
Angle?

Has anyone mentioned the degree that the knife should be to the stone and steel? Should that be 20 degrees?
__________________

__________________
Phil is offline   Reply With Quote
Old 01-11-2009, 08:55 PM   #23
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Quote:
Originally Posted by Phil View Post
Has anyone mentioned the degree that the knife should be to the stone and steel? Should that be 20 degrees?
It depends on two things, the steel and the purpose. First of all, just to get it out of the way, German knives are sharpened from the factory at 22 to 25 degrees per side. Shun knives are 16. Most Japanese knives are less than 10, some much less.

The steel: German knives can't realistically be sharpened less than 15 degrees per side because of the attributes of the steel, fairly sharp, and the edge holds quite well. 18 degrees is a nice compromise. Most Japanese steel can be sharpened to much less than 10 degrees, but, do you want that?

Purpose: Vegetables and boneless meats - go for it. Whatever edge the steel is capable of. Very tough skinned veggies or bone in meats - be careful. Best in the 20 degree range for German knives and 15-20 for Japanese.
__________________
buzzard767 is offline   Reply With Quote
Old 01-12-2009, 06:33 AM   #24
Senior Cook
 
Join Date: Feb 2006
Location: Dallas, Tx. ( Big D )
Posts: 313
For Buzz.....

Thanks for the techno info. I can't see most people holding the tolerance between three degrees, repeatedly. I just thought a golf swing was difficult
__________________
Phil is offline   Reply With Quote
Old 01-12-2009, 09:18 AM   #25
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Quote:
Originally Posted by Phil View Post
Thanks for the techno info. I can't see most people holding the tolerance between three degrees, repeatedly.
They can't. If you want perfectly flat bevels use an EdgePro. Freehanded bevels are always semi-convex due to human imperfection.


Quote:
Originally Posted by Phil View Post
I just thought a golf swing was difficult
The golf swing is not difficult. Repeating it is. 7 handicap here....

Buzz
__________________
buzzard767 is offline   Reply With Quote
Old 01-12-2009, 09:36 AM   #26
Senior Cook
 
Join Date: Feb 2006
Location: Dallas, Tx. ( Big D )
Posts: 313
Watched the video....

Very interesting, the EdgePro, and, expensive. However, if I purchased it and all attachments, it would not be as expensive as one lesson with Butch Harmon.
__________________
Phil is offline   Reply With Quote
Old 01-12-2009, 10:06 AM   #27
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Quote:
Originally Posted by Phil View Post
Very interesting, the EdgePro, and, expensive. However, if I purchased it and all attachments, it would not be as expensive as one lesson with Butch Harmon.
The difference is that your knives would get better.
__________________
Buzz

"There are only two kinds of people that understand Marines: Marines and those who have met them in battle. Everyone else has a second-hand opinion." Unknown
buzzard767 is offline   Reply With Quote
Old 01-12-2009, 11:10 AM   #28
Senior Cook
 
Join Date: Feb 2006
Location: Dallas, Tx. ( Big D )
Posts: 313
Look what I found, Buzz....

I'm a display/graphics guy, and have a shop full of stuff. I ran across a Lansky sharpening system I bought ions ago. I remember it working quite well but is a little tedious to use. It has five sharpening stones and was fifty bucks, waaay back. I think I'll try it out.
About that golf thing, you 'gotta practice!!
__________________
Phil is offline   Reply With Quote
Old 01-12-2009, 11:32 AM   #29
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Quote:
Originally Posted by Phil View Post
I'm a display/graphics guy, and have a shop full of stuff. I ran across a Lansky sharpening system I bought ions ago. I remember it working quite well but is a little tedious to use. It has five sharpening stones and was fifty bucks, waaay back. I think I'll try it out.
About that golf thing, you 'gotta practice!!
y

Yeah, use the Lansky. They work just fine and will yield a serviceable edge. If you want really sharp and polished knives it's gonna cost you and you'd be entering a different world. I know lots of people who use Lanskys for hunting and camping trips.

As to golf, ya don't need to tell me. I play and practice 4-5 days a week year round.

Buzz
__________________
buzzard767 is offline   Reply With Quote
Old 01-12-2009, 12:02 PM   #30
Senior Cook
 
Join Date: Feb 2006
Location: Dallas, Tx. ( Big D )
Posts: 313
I just looked....

Quote:
Originally Posted by buzzard767 View Post
y

Yeah, use the Lansky. They work just fine and will yield a serviceable edge. If you want really sharp and polished knives it's gonna cost you and you'd be entering a different world. I know lots of people who use Lanskys for hunting and camping trips.

As to golf, ya don't need to tell me. I play and practice 4-5 days a week year round.

Buzz
....where you're located. Now I hate you Dallas has ample weather to play golf, but not like where you are.
__________________

__________________
Phil 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 04:52 AM.


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