Knife Sharpening

DJ... said:
Sharpening you do on a grinding bench and blade straightening you do in the kitchen with simple tools. Alton Brown explains it best (watch from 5min):

[video=youtube;N-rAgA_Y1qI]http://www.youtube.com/watch?feature=player_detailpage&v=N-rAgA_Y1qI#t=302s[/video]
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I have never seen that show before. Nice and informative. I especially love the sort of cooking 101 type facts. Like some flavours only come out in alcohol, fats or water. Something I did not know. Thanks for that DJ, will probably watch some other episodes now.
 
SoulTax said:
I have never seen that show before. Nice and informative. I especially love the sort of cooking 101 type facts. Like some flavours only come out in alcohol, fats or water. Something I did not know. Thanks for that DJ, will probably watch some other episodes now.
Click to expand...

Good Eats is absolutely awesome for the amateur cook who wants to learn the basics of the science of cooking. Alton Brown is a science and cooking hero of mine...
 
Dimpie (COMPUTEK) said:
This thing is a beast ....

www.sharpedge.co.za

Work Sharp Mk.2 Knife & Tool Sharpener

<p>MK.2 upgraded version of The Original Electric Knife and Tool Sharpening machine. Flexible belts, sharpening guides and a two-speed motor to make sharpening faster, easier and more versatile than before. Solid construction, works flawlessly and r
www.sharpedge.co.za www.sharpedge.co.za
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Can attest to this. Also have this one. It might not be the best sharpener in the eyes of purists and I won't sharpen a R5000+ knife on it, but for the rest it is awesome. 2 Minutes worth of work gives you a shaving sharp blade.
 
I have a Lansky with 5 stones but it is a pain to sharpen my kitchen knives with it so i bought a Warthog V-sharp, i leave it in the kitchen and touch up my knives when they need it .
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Warthog V-Sharp CLASSIC II Knife Blade Sharpener

Buy the Warthog V-Sharp CLASSIC II Knife Blade Sharpener from Warthog online at outdoorwarehouse.co.za and get it delivered to your door. Many ways to pay & get instant savings on adventure gear with Outdoor Rewards.
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Painless and it just works .
 
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Do it right and get a wetstone. You can buy little guides that slip onto the blade to help train the muscle memory for angle but you can also feel it quite easily without those.

Keep a steel for maintaining the edge between uses.

Most of the gadgets out there take off far too much material and screw up your knives.
 
I have used lansky for many years to set the edge on the blade the way I like it. And only occasionally rework the blade if it has taken a beating. Then I use a DMT diamond card like this Toolcraft to take with me camping etc to keep the edge honed. Replaced most of the knifes in the kitchen with ceramic knifes. Except bread and ice knife.
 
After trying different things I have settled on cheap knives with a cheap sharpener. I have all those cheapish knives that you got for free/cheap form Spar a few years ago when you shopped. Those different coloured ones.
They loose their edge after almost every use.
Then I have this cheap Verimark Shogun sharpener and then just run it through 2 times before every use.
The cheap knife's metal are so soft and thin, it takes no effort to get it razor sharp.
 
Jean Claude Vaaldamme said:
They loose their edge after almost every use.
Then I have this cheap Verimark Shogun sharpener and then just run it through 2 times before every use.
The cheap knife's metal are so soft and thin, it takes no effort to get it razor sharp.
Click to expand...
But it also takes no effort to make them blunt? At least with a decent knife you don't need to sharpen after every single use. I do a proper sharpen maybe once a year and use a honing steel occasionally the rest of the time.
 
saor said:
But it also takes no effort to make them blunt? At least with a decent knife you don't need to sharpen after every single use. I do a proper sharpen maybe once a year and use a honing steel occasionally the rest of the time.
Click to expand...
Yes, to take 5s to run them through the cheap Shogun sharpener that is permanently standing on the counter, every time I make a salad or cut a chicken, is no effort.
No fancy big sharpener to take out or setup.
For things like tomato I like a super sharp knife, and even the expensive knives, sharpened with expensive sharpeners loose that really sharp edge after cutting things like a chicken or to many cuts on your wooden board.
 
Lansky works the best for me. The silver knife is a Spar knife that I use daily and sharpen maybe 3 times a year. That one will slice a tomato paper thin
Screenshot_20220123-161237_WhatsApp.jpgScreenshot_20220123-161243_WhatsApp.jpg
 
I use a spiderco triangle sharp maker and a wusthof steel.

Obviously you want to have good steel blades too, else they cannot hold their edge
 
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