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Cookware 41

Sharpening stone advice for an ignorant person

tim irvine | Aug 3, 201309:22 AM

I have nice knives, an assortment of older French carbon steel ranging from a very small TI Nogent parer to a 10" chef from the late sixties. I do not recall its brand, but the logo was a grape cluster. The others 10" slicer, 8" chef, 6" chef, and 4" chef) are regular TI carbon with laminate all nice, nothing really unusual, no stainless. (My two stainless blades are a TI cleaver and a Dexter 10" bread). All the info is because I know we are all interested in what others have chosen. For years my regime of maintenance has been twice a year through a Chef's Choice electric, two light passes on each angle, both sides, and a few light passes on a fine Sabatier steel before each use. They are sharp enough I can slice a tomato thin enough to read through it with a simple draw. However, on the premises that they could be sharper, that I enjoy doing most things the oldest most hands on way, and that my 24 year old daughter would probably enjoy the electric for her SS blades, I am thinking of acquiring and learning to use stones. I have not sharpened with a stone since I was in 7th grade and kept my rigging knife sharp enough to shave using my dad's stone with a few drops of 3 in 1 oil on it. So, I come from a vantage point of ignorance balanced by appreciation and already reasonably sharp knives. What would you get and why? A quick read led me to consider a 1000 and a 3000. No idea on brands. I have long wanted a longer steel and will likely go to a Dickoron polished steel.

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