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Old 02-13-2016, 07:27 AM   #1
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Tired of cheapo knives.

Of late, my cooking has really being hard since every brand of knife i acquire disappoints after just several days. I have tried chopper, boning and kitchen scissors.They most become blunt and am not prepared to sharpen frequently. Am ready to spend whatever amount on quality.
Does anyone have any suggestions?
Thanks in advance.

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Old 02-13-2016, 07:33 AM   #2
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Specifically referring to knives, even with high quality knives, the blade has to me maintained with a steel between sharpenings.
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Old 02-13-2016, 08:45 AM   #3
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Read some of the posts in this Knives Forum. You'll find lots of info on what to buy and how to care for them.
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Old 02-13-2016, 11:28 PM   #4
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I learned you don't always sharpen them on a sharpener. Sometimes you're suppose to use that rod thingy, which I don't know how to use.


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Old 02-13-2016, 11:56 PM   #5
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Sometimes you should have you knife sharpened by a professional.

Had my best one done today at the farmers market. Cost $4.00, plus had a great conversation with the folks just hanging out.
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Old 02-14-2016, 12:04 AM   #6
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That's what I'm going to have to do... Find a pro to sharpen my knives.


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Old 02-14-2016, 12:38 AM   #7
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Quote:
Originally Posted by powerplantop View Post
Sometimes you should have you knife sharpened by a professional.

Had my best one done today at the farmers market. Cost $4.00, plus had a great conversation with the folks just hanging out.
You never realize just how dull your knives have become until you have them sharpened by a professional. So worth the expense and effort.
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Old 02-14-2016, 09:28 AM   #8
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That's what I'm going to have to do... Find a pro to sharpen my knives.
I have the butchers at my grocery store sharpen my knives a couple times a year.

Honing is easy to do. I do it each time before I use them.

Here's a video showing how to hone a knife. I put the honing rod on a towel in order to keep it steady; it's harder to hold steady and control the process when you hold the rod in the air. Hope this helps.
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Old 02-14-2016, 01:10 PM   #9
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I'm from the camp that as long as the knife is sharp enough then the brand doesn't matter.

Some of my favorite knifes are cheap generic ones that I keep sharp.

If it feels right in your hands then it's what you want.

Putting and keeping an edge on steel isn't rocket science.

Yeah it may take practice but what better knife to experiment on then one you are dissatisfied with.

What's the saying? Try, try, and try again.

If you're not comfortable sharpening yourself then by all means have a pro do it.

If you want to invest then look at http://www.tormek.com/en/
It will sharpen whatever you want.

I have had success with simple oil stones to keep my kitchen tools sharp.

Goggle Black Hard Arkansas for as sharp as you should need to go.
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Old 02-17-2016, 03:36 PM   #10
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Knives

I can recommend Shun and also NewWest Knifeworks. The former uses the excellent Japanese VG10 steel and the latter uses the also excellent American SM35 steel. I sharpen my own knives, but none of my Shun or NewWest knives have even started to go dull. According to what I have read on the bladehead forums, both should sharpen up well. I maintain the edge with a leather strop.
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