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Kitchen knives (Read 8726 times)

kelvin

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#25 Re: Kitchen knives
June 22, 2018, 11:33:55 am
however

I can only speak for myself but I've never had to sharpen a knife, just true the edge up on a steel.
I recently gave the new girlfriend one of my German knives I'd had maybe 8 years and in only a couple of months, it's kaput. IMO. She uses the same sharpener as yours.

teestub

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#26 Re: Kitchen knives
June 22, 2018, 11:55:09 am
Will, have a look at how much metal that sharpener grinds off each time you use it. They do give you a good edge but seem to need use frequently and therefore end up grinding away a lot of the blade. A steel doesn’t take much practice to hone a blade, and as Kelvin said, bar any major mistreatment this is all you need.

Been looking at investing in a whetstone for maintaining a Helle knife I got for outdoor utility stuff/fending off fierce wild animals/trying to look like Ray Mears. There seems to be a large array of options of grain, can anyone recommend what I should be looking for?

Johnny Brown

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#27 Re: Kitchen knives
June 22, 2018, 05:02:59 pm
I use the one I bought for my chisels, it has two sides coarse and smooth, works great.

I've also got a kitchen devils roller like the above. Doesn't really work imho.

I'm pleased we've got the thread back to a point where Jim can wade in though.

Ru

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#28 Re: Kitchen knives
June 22, 2018, 06:16:37 pm
I'm pleased we've got the thread back to a point where Jim can wade in though.

Until I spoil it again with references to a nanny, a second home in the south of france and something about Waitrose.

andy popp

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#29 Re: Kitchen knives
June 22, 2018, 06:50:22 pm
I'm pleased we've got the thread back to a point where Jim can wade in though.
and something about Waitrose.

Booths, surely?

TobyD

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Muenchener

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#31 Re: Kitchen knives
June 29, 2018, 07:23:54 am

butters

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#32 Re: Kitchen knives
June 29, 2018, 07:17:08 pm
Been looking at investing in a whetstone for maintaining a Helle knife I got for outdoor utility stuff/fending off fierce wild animals/trying to look like Ray Mears. There seems to be a large array of options of grain, can anyone recommend what I should be looking for?

Simply put the bigger the number the finer the grain and the more time you have to spend to get a decent edge so don't make the numbers too big unless you are immortal, have so much money you no longer need to work or have a man servant who needs to be kept occupied.  ;) Would suggest either a 400 \ 1000 if you treat said knife like an iron bar (and it has the edge of similar standard) or more likely a 1000 / 4000 if you look after it. The hard part will be keeping the angle consistent every sweep but as a rule go flatter on the coarse side and steepen the angle for the fine side.


GraemeA

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#33 Re: Kitchen knives
June 30, 2018, 04:35:33 pm
Still not meant for the dishwasher though. That Japanese shop looks incredible.

I bought a lovely general cooks knife in carbon steel (6" blade) from http://kap-kam.com/index_en.html, absolutely gorgeous! Not for everyday use so haven't had to worry about sharpening yet - it makes short work of carving a roast chicken.

I will almost certainly be returning to Tokyo more than once in the next couple of years so would be happy to pick knives up for people on my next trip!


 

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