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Old 01-30-2010, 06:04 PM   #11
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Just finished slicing up a chuck pot roast for dindin. This reminded me of how much lack of appreciation is expressed towards some Brit cutlery. For softer stainless knives my go-to steel is a combination smooth and medium cut FLINT made in England steel and my fav knife when the wife brings the wrong or no knife to my place setting at the dinner table is a cut down forged stainless A. Petre & Company of Sheffield, England.
Like so many things (e.g. Griswold) I guess Petre is out of business.
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Old 01-30-2010, 06:27 PM   #12
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Is there a sharpening how to thread on here?
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Old 01-30-2010, 07:48 PM   #13
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Originally Posted by vagriller View Post
Is there a sharpening how to thread on here?
There are several.

It depends on what you're looking for and what you're prepared to spend. There are some decent machines if you want good enough sharpness, if you want truly sharp you use water whetstones and if you want really scary sharp there are a number of systems that combine the goodness of whetstones with mechanical repeated angles.
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Old 01-30-2010, 08:07 PM   #14
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There are several.

It depends on what you're looking for and what you're prepared to spend. There are some decent machines if you want good enough sharpness, if you want truly sharp you use water whetstones and if you want really scary sharp there are a number of systems that combine the goodness of whetstones with mechanical repeated angles.
I'll look it up. Initially I am sure ANYTHING will be better than the current cutlery situation in my house. As of right now the best knife in the house is a Pampered Chef paring knife, but I just ordered a Rada cook's knife from a fundraiser catalog at work. I'm sure Rada is not as good as a Wusthof or Globe, but for $8 I figured it was worth a shot! In any case, the butcher shop at my local grocery store sharpens knives for free.
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Old 01-30-2010, 08:42 PM   #15
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I believe that should have been Wusthof or Global!
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Old 01-30-2010, 11:36 PM   #16
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For a beginner I'd suggest either the Lansky or Spiderco ceramic rod systems. The Furi fingers system is easy to use and gets a decent edge.

Avoid the ceramic wheels or tungsten carbide "V" systems. They can get your knives sharp, but at a cost.
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