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Discussion in 'Sidewinders Bar & Grille' started by Wound_Up, Nov 19, 2021.
A Gengetsu 210mm Semi-Stainless Wa-Gyuto. It has been my primary kitchen knife for years.
damn that is one sharp knife.
I've got several Opinels. LOVE THEM, except for one I was given as a gift that is all spiffy and NOT carbon steel. That one's a piece of junk. Got my first one during my knapsack year, 1972, in France. Still have it.
That's a honing stick. It doesn't actually sharpen the knives but removes small burs and straightens out the very edge of the blade.
Nice. I have a nice Wusthof that's due for a professional sharpening. I went German because of the durability. I'm not the best at taking care of nice things.
What is it with ex wives.. ??? if you don't post for a while we'll notify the plod.. not that they'll be bothered, they're too busy chasing rainbows and unicorns..
Good choice. I am good about taking care of stuff. My wife, not so much. But at least I can refinish the edge as necessary after she hacks through chicken bones with it.
For steak knives I go cheap and just sharpen them once or twice a year.
Anything Vintage of course
When I first got this I shaved 30 slices off a small grape. I was only halfway through the grape when my wife said " that's enough show off.
I asked her if she could do that with the dull saw she calls a knife.
Ive got an oil stone that was my dads. After a good honing I use a leather strop with green compound.
Touch ups are done with a chef steel.
I have one of these for my chisels.
old school stone & hone
a good sharp knife is a safe tool
Thanks for the replies. I expected replies to be about as varied as they were.
The Speedy Sharp thing is supposed to be here today so hopefully I'll get to test it out on my SUPER DULL, POS Gerber pocket knife.
Then it's into the kitchen! Lol
i have a simple jig much like the first one shown.
if there are no nicks in the edge i strop blades with a piece of leather. i can get a good improvement with denim also.
if you strop your multi-blade razor cartridge on denim in the non shaving direction only you can get it sharper than new.
I have been using the Spyderco Sharpmaker for many years.
Easy to use and works great.
I use a steel to regularly hone my kitchen knives, and I've got a few sharpening stones as well (including a Japanese water stone).
However, instead of the stones I also find myself using a pull through sharpener. It's two bits of ceramic at the correct angle for my knives, and you pull the blade through it a few times to get a good edge. It's a bit rough, and not as good as using the stones, but it's a lot faster.
In a pinch, the bottom of a mug is also a surprisingly good sharpening stone!