Knife Sharpener

by Eiron 3 months ago

One of the local Farmers' Markets recently sent out a community request for a knife sharpener to set up a stall. We have several sharpening businesses in town, but (apparently) none of them want to...

by Eiron 3 months ago

This was another unbelievable situation. This time, it was damage from misuse rather than damage created by a ham-fisted so-called "sharpening specialist." The owner said her 12 yr old daughter had...

by drrayeye 7 months ago

My focus has shifted back to issues of kitchen knife sharpness maintenance—and my surprising success in relying on a green loaded strop. It’s really only surprising if you think using wet stones i...

by drrayeye 7 months ago

Sharpening kitchen knives at home involves choosing a rabbit hole to inhabit. Here are a few: 1. Use it and throw it away 2. Hone it, and hire out annual sharpening 3. Sharpening stones ...

I've been looking into sharpening steels and have now focused on the following two potential buys. 1) F. Dick Multicut - see https://www.chefknivestogo.com/fdicfincutfl.html 2) F. Dick Dickor...

I'm a medium skill home cook and I like my kitchen tools to function well. In quarantine boredom, yesterday I had a thought that this would be a good time to learn how to use a whetstone. I have...

Hello The edge on my Wustoff chef knife is Kaput. I read your Message Board Rules and thought this query fit in with restaurant chat. Anybody have a favorite knife sharpening shop that doesn't g...

Picked up one of these handy-dandy doo-dads off eBay for $7.50 free shipping… Well I am waiting for my “real knives” to be shipped back from California to Ohio I have picked up a hodgepodge of t...

My niece has the below knives: - Tojiro Shirogami ITK Gyuto 210mm - Miyabi Mizu SG2 kit (3.5‑in Paring Knife & 8‑inch Chef's Knife) She has this 1200 grit whetstone: https://www.amazon.com/...

Knife is getting a little dull (an understatement as it could barely score salmon last night) Do you think I should go the combo route or should I invest in individual stones? I know Chosera is rea...

I have a set of knives (Calphalon) that were getting rather dull. I had, based on a youtube video, simply been running them over the honing steel about five times on each side after use. I decided ...

I recently purchased an 8" Global chef's knife after what seemed like a good bit of research trying to find a decent first chef's knife. I have been planning on learning to sharpen knives using a ...

I wonder what knife sharpener you use. I own the Global 220 and the 440 and also own the Yaxell combo 1000/600 grit stone. My knives get a ride on the Yaxell stones once every 2-3 months time...

I wonder that your favourite knife brands are in your home kitchen collection ? Do you personally feel you get better knife performance and shaprness from the more expensive brands or do you hon...

I was given a "Japanese" knife for Xmas. Went out and bought a matching Japanese 3.5" parer to go with it. I have the old fashioned Arkansas whetstones, which may have worked fine with my Frenc...

Someone talk me out of this. I've wanted this thing for over two years but always balked at price. Yes, I could spend $3/blade to have a store sharpen my knives but the problem is convenience ...

Hi all, Looking for advice on knives and sharpening. We've got the typical, nice-looking stuff you get as wedding presents: decent department-store stainless. The problem: I can put an edge on...

Does anyone have experience with these? If so, please tell me what it's been like. I have two butcher knives (Chicago, 6") & a Victorinix (about 8" long) plus three new Victorinix paring kniv...

by TastyReuben 5 years ago

Please see the pictures below. I have a Wusthof handheld sharpener, pictured below. My question is pretty simple: to use it, should I drag the knife through held as straight as possible, or sh...

by kaleokahu 10 years ago

With all the knife knowledge and esoterica on perpetual parade here at CH, I've never seen a post devoted to the humble table- or butter-knife. Yet, if you think about it, unless you're a butcher ...