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Post by theevan on Mar 12, 2024 9:53:40 GMT -5
Got me a commercial knife sharpener, I'd like to have a steel to finish 'em off and keep 'em sharp while cutting stuff in the kitchen.
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Post by Cosmic Wonder on Mar 12, 2024 9:58:29 GMT -5
I think mine is a Henckels. It works fine and has for over twenty years.
What sharpening system did you buy? I use water stones.
Mike
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Post by majorminor on Mar 12, 2024 10:01:13 GMT -5
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Post by james on Mar 12, 2024 10:31:34 GMT -5
For honing long knives, a long steel is a good choice. Finger guards are obviously sensible . Stainless steel is fine and will last for ages. When I worked part-time in a butcher's shop for about 8-10 years, the inexpensive steels never needed replacing. They still work when they're a bit worn down. You might want to go for something that feels comfy in the hand.
I have been using my 10"-ish, cheapo steel at home for 45 years or so. It still does a good job.
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Post by amanajoe on Mar 12, 2024 20:12:33 GMT -5
Jewelstik
Got it 20 years ago with kitchen knives from a local knife maker. Has been great and never seems to wear out.
The oval is the one I have, they have since released others.
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Post by t-bob on Mar 12, 2024 20:22:17 GMT -5
I had at least a dozen of the Henckels and the whetstones. I did all of them thinly-razor knives - my ex-wife didn't even know what it was whetstones
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Dub
Administrator
I'm gettin' so the past is the only thing I can remember.
Posts: 19,863 
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Post by Dub on Mar 13, 2024 0:20:33 GMT -5
Jewelstik Got it 20 years ago with kitchen knives from a local knife maker. Has been great and never seems to wear out. The oval is the one I have, they have since released others. Was the local knife maker Don Caney and his dad? |
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Post by howard lee on Mar 13, 2024 6:47:39 GMT -5
Evan, I post this in the hope that it may narrow your search.
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Post by theevan on Mar 13, 2024 13:36:44 GMT -5
Helpful! Thanks, Howard. I went "best budget".
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Post by howard lee on Mar 13, 2024 19:38:33 GMT -5
Helpful! Thanks, Howard. I went "best budget".
I hope the handle isn't "too uncomfortable to hold" for you.
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Post by david on Mar 13, 2024 20:04:39 GMT -5
I have somehow accumulated Wustoff, Henkel, Gerber, and no-name steels, and Arkansas Sharpening Sticks. I don't think it matters which I use as long as I use them soon after I notice a lack of sharpness. I used to resharpen my knives any time they got a little dull. Now I only use my sharpener when the steel is not getting the knives sharp.
I like the 10-inch or so length for everything I do. If I were in the field cutting up a moose, I think I would carry what Steve recommends.
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Post by Cosmic Wonder on Mar 14, 2024 9:53:11 GMT -5
Got me a commercial knife sharpene Evan, I’m curious as to what you got. I use Whestones on my kitchen knives about once a year. There is some skill involved, and I’m semi skilled. It’s a bit of a production, flattening the stones first, then sharpening. But it works. I don’t get them shaving sharp, but they cut through paper well enough. The rest of the year the steel seems to keep them in good shape. A tip I heard on some tv show is that when using the steel you need 11-12 strokes on each side, and since trying that I’ve noticed it definatly works better. Mike |
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Post by theevan on Mar 14, 2024 9:58:20 GMT -5
Got me a commercial knife sharpene Evan, I’m curious as to what you got. I use Whestones on my kitchen knives about once a year. There is some skill involved, and I’m semi skilled. It’s a bit of a production, flattening the stones first, then sharpening. But it works. I don’t get them shaving sharp, but they cut through paper well enough. The rest of the year the steel seems to keep them in good shape. A tip I heard on some tv show is that when using the steel you need 11-12 strokes on each side, and since trying that I’ve noticed it definatly works better. Mike Edlund 401. Used. Got it for next to nothing. Suits my purposes. |
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