PrintAdd a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
18 Comments:
Nope - I take them to the hardware store.
LindaD at 10:56AM on 03/07/07
I'd like to learn how to properly sharpen my knives at home, but until then I'll keep taking them to the professionals.
Alaina Browne at 11:13AM on 03/07/07
Yep. Used to take them to the hardware store, but they were getting a little brutal with the grinding. Nowadays I use a Chef's Choice Edge Select 120 Pro, and I gotta tell you, I have no problem with it what so ever.
Only exceptions are my serrated knives (which rarely need sharpening because they don't get used) and my baby, which is a 10" Toledo steel chef's knife - she gets hand sharpened with a stone and oil.
I think I have an unhealthy emotional attachment to my cutlery.
corycm at 11:30AM on 03/07/07
Yes. I sharpen my own knives from time to time. I use a steel on them ALL the time. To corycm... I do not recommend the Chef's Choice Edge Select as it is a very aggressive sharpener that grinds away a LOT more metal than necessary! As a culinary student, I ruined a knife on the 120. I've got my eye on an EdgePro Apex...
vogelap at 11:50AM on 03/07/07
Yes, its not hard just takes years of pratice. It helps that I'm a woodworker. i too have a unhealthy attachment to my knives. My wife has been in the dog house for several years after breaking my Mac knife blade while using it for a pry bar!
Hutch at 11:52AM on 03/07/07
Of course. I use the Select Pro 120(carefully) after I've been neglectful, but I'm rarely neglectful. I use that steel constantly, tho'.
dksbook at 11:54AM on 03/07/07
the husband sharpens our knives. he uses the spiderco knife sharpener.
french tart at 1:11PM on 03/07/07
my first food job was in a small, homey cafe and bakery and "the knife sharpener guy" would come in every week and give us a fresh set of sharpies. My mother told me that my grandmother used to take her knives and sharpen them out on the front steps!!
birdlandapple at 2:01PM on 03/07/07
I'm still trying to learn the art of honing a knife with a steel. There is no way I am ready to try sharpening. When my last set of knives got too dull I seen it as a good reason to start buying my set of Wusthof (which I jumped at quickly). As said, forget sharpening for now, I just don't want to wreck them with the steel. I use a standard steel now, but I also bought the diamond steel for when they start to get dull. But I don't attend on using it for quite some time.
jsholar at 3:33PM on 03/07/07
vogelap makes a really good point - most (arguably all) electric sharpeners can tear up knives really fast if you're new ,not paying attention, or are using a cheap, electric, single-stage sharpener. In a best case scenario you start making the steel brittle, in a worst case you turn your chef knife into a paring knife in three easy passes. Also the reasons you don't sharpen them that way on a regular basis, just when it's necessary to put a new edge on them.
Steel is a great way to maintain a good edge, just remember to use the right steel with the right knife (softer steel +harder knife = seriously ungood). But once that edge is gone, you can use that steel all you want and it's not gonna hold. That's when your sharpening comes in.
corycm at 3:47PM on 03/07/07
Yes, each use the knives get swiped with the steel. Once a month they get swiped with the stone and once a year they go to the nice lady at the Farmer's Market, which reminds me I need to do that this week end.
kitchenbea at 4:22PM on 03/07/07
I just bought my first set of fancy knives, and I want take proper care of them, but this "using the steel" thing is scaring me. The manual says to pass the knives over the steel at a thirteen degree angle, which makes me think 1) how the heck am I going to measure 13 degrees and 2) are my knives going to burst into flames if I'm not precise enough?
pstella at 5:47PM on 03/07/07
I'm with pstella... as I'm learning to use my steel (through practice with nobody around to correct my usage) are my knives going to go through combustion? All the help website still keep me uncertain. Steel usage would be a great video article here on Serious Eats!
jsholar at 9:13PM on 03/07/07
The best way to sharpen your knives bar none is to send them to Holley Knives (http://www.holleyknives.com/) to really get sharpened professionally (no high heat hardware store grinding hack job), and then hone them with your steel before each use.
haha at 10:40PM on 03/07/07
I also sharpen my own knives with the Chef's Choice Edge Select 120 Pro. I do this very infrequently, and with a light touch, and I use a steel often. I've never had a problem.
Lou at 8:26AM on 03/08/07
I always sharpen my own - after years of practice! I used to ruin some pretty good knives too.
The electric home sharpening appliances are very tricky to use and often take away too much metal. I clear of them!
If you don't have the patience to learn or don't have the aptitude, get them done professionally. Your knives will thank you.
fatbuddy at 10:18AM on 03/08/07
I take mine to the nice guy in the green truck who drives around the Upper West Side on Sundays. He rocks.
selizara at 10:23AM on 03/08/07
Who's the nice guy in the green truck, and when & where can I find him?
dawn76 at 11:06PM on 03/08/07