elcameron
Cook
- Joined
- Feb 14, 2007
- Messages
- 89
Jeekinz said:As a woodworker, I'm constantly sharpening carving tools, chisels, knives etc. For my kitchen knives, I use a Japanese water stone like the one below. I prefer this method for one, because it removes the least amount of steel which will give my knives a longer life. Also, there are sharpening stones that are use water as a lubricant and others that use oil as a lubricant. I have found and read that using the oil the micro shavings from the blade just stick to the knife which in turn would become an abrasive instead of a lubricant.
There is a good tutorial on the Food Network site, and you can find articles on the web regarding sharpening. It is not hard to do as long as you have the patience. I sharpened a 10" chef, 10" slicer, boning & paring knife last weekend, it took me about 30-40 min. total.
(then you can sharpen everyone else's knives)
Excellent points and a beautiful stone. Is that 6000 grit, you could sharpen a razor blade on that thing.