knife care

David,

Thanks. However, I have been familiar with PCD for several years now and have ordered from them several times. They usually have good prices and their service is excellent.

[Chef David Simpson]

Have you seen those new french knives with the inlays about 720.00 bucks for the chefs' and the paring'? Oh, man those are bad mofos!! Can't recall the name.

Hey, c'mon CDS!! Not all mofo's are bad

[Chef David Simpson]

Call your sponser!

Danielle,

My knives are etched with my initials using one of those gadgets that they sell for engraving your valuables. You can buy them just about anywhere and they are cheap. Nothing fancy, but it works!

I am considering a chef's choice 120 3 stage electric sharpener. Any feed is appreciated.

Cookie,
I have one and they do OK. Not great. I would NOT use one on an expensive knife. If you are not too concerned with your knife and want a quick edge, go for it. It also does less and less as it gets older.

Chef David,

I admit that I am powerless over stupidity; that my life had become unmanageable.

Ok,so electric sharpeners are not the way to go. I have a fair collection of Henckels four star knifes and I am in want of doing right by them. Does anyone know of any top notch web sites on the subject of knife sharpening,stone use etc? I Recall years back seeing a high quality three sided oil bath stone. Is this the best tool for the job? Any good sources for such an animal?
Also looking for a good set of steak knifes. What do folks like out there?

Cookie:

I have a Chef's Choice electric knife sharpener which I never use because it does a terrible job in my opinion. I would never use it on a quality knife.

Here is a quote from a previous post of mine:

"I have discovered a neat little knife sharpener that puts a perfect edge on a knife blade and it doesn't mar or scratch the polish on the sides of the blades. It is a 2 in 1 QuickSharp, put out by Main Street Products, LLC, White Plains, NY 10606. It will also sharpen scissors. It uses tungsten carbon inserts and it will even sharpen a Buck knife, which are so hard that most people don't like them because they can't sharpen them.

The Quicksharp is a handy little tool that will fit in your pocket. This thing really works.

You used to be able to find this at many sporting goods and hardware stores throughout the country. Their telephone number is 914-682-9400. However, I just found out that they are going out of business and if you don't order from them this week, you will just be SOL.

I am trying to get in touch with them right now and will give you further information when I do. This is a real shame."

This device is really easy to use and really works. It also does not scratch the sides of the blade.

I used to use a stone in the old days, but always found that I would leave scratch marks on the sides of my blades, which I detest.

Lansky makes sets of small stones of varying coarseness that you use in conjunction with a guide that puts the stone at exactly the right angle. With care you will not scratch the sides of the blades. Probably easiest to find the Lansky system at a very good sporting goods store.

Most of the time, I use the Quicksharp. If I need something special, I use the Lansky stones.

Thank You For the Feed back. I went on a web quest as a result. Unfortunately I could not locate The Quicksharp that Crudeau recommended. The company closed doors in December.
I did However come across a very good article in the www.knifecenter.com site. The article entitled "The sharpening FAQs from the usernet news group rec.knifes" Author Joe Tamadge.
Very informative,very through.
Still curious as to what recommendations for good quality steak knifes are out there.

[Lovesherfood]

I use a good quality Silicon Carbide oilstone (course and smooth double-sided) with a lubricant mixture of 1/2 diswashing detergent and water. This is great and butcher's also use these to keep their knives sharp. They are relatively inexpensive aswell.

[kokopuffs]

For info on sharpening stones, go to the epicurious.com forum. Go to their archives and for posts under KNIFE SHARPENING in the KITCHEN COUNSEL forum. I've written extensively on this subject. Get yourself an older Carborundum brand coarse silicone carbide sharpening stone (or a coarse/fine combination stone, same brand). Use mineral oil (aka baby oil) to float particles off of the stone. It may be cleaned using kerosene.

I prefer Carborundum brand stones to the Norton brand although the latter is more easily obtainable. Avoid India, Washita and Arkansas as they are "finishing" stones, used to finish the edge on surgical and fine cabinetry instruments and tools. That type of edge is unnecessary for food preparation. You want a rough edge as opposed to a smooth one.

Oh, and one more thing, price. Get the longest carborundum stone you can find . 8" x 2 1/2 " is the smallest size you want for chef's knives. I've bought them from the EBAY online auction for less than $10 (ten dollars) apiece. DO not get Norton brand. I do use Norton stones for other
applications, however.