knife care

[Chef David Simpson]

You should first learn how to sharpen your own knives manually. Invest in a double sided stone. A cook that can't sharpen his/her own knives will fall behind in more ways then one. If you learn the hard way first, things will come easy to you.
Always use gaurds when not in use. Wash in disinfectant after every use.

[m brown]

What about using diamond dust steels for keeping an edge? and does anyone have a cost effective source for steels?
Thanks in advance!

[Chef David Simpson]

Yes, Globel has a diamond dust steel for about $109.00. If that's what your talking about. Cost effective, I don't understand that question. It would all depend on what you mean about cost effective.

I found a sharpening stone at my local hardware store today for $8.95 CDN. It was a bit too short and had coarse/fine grit instead of medium/fine so I didn't bother. Once I find the right one, I'm sure it won't be much more than $10 or so... Do the professional chefs out there have issues with these cheaper stones or are they acceptable?

I need help with the care of my knives. How much should I spend on my stone? Or should I just by an electric sharpner? If you know these answers please share them a desperate beginner.

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mocooks

[cape chef]

You can buy a high carbon magnetized steel for 20 - 30 dollars. Remember the steel is only to keep an edge on your knife,It does not sharpen it. I would stay away from electric or drag through sharpeners. They do more damage then good.I would always use a stone and a light oil,you can buy stone oil at any equipment supply house. I have had a 3 sided stone with a drip reservoir for 10 years and it is by far the best for manual sharpening, but it's not cheap 150 dollars or so.But like a fine knife it's worth the investment
cc

[Isa]

I am curious about steel, does it have a life span or is it always good? Does it need any kind of maintenance?


Thanks!

Good steels last almost forever, with good care. Care for them like you would a good knife. Don't run them through a dishmachine, just wipe them and hand wash them. Be sure to wipe them after every knife and be careful about cross contamination. I've seen guys cut raw chicken, run the knife over the steel, then the next guy runs his knife over the steel and begins chopping veggies for a salad. I have had cheap steels that begin to flake after several years, so be careful.

[m brown]

Okay, I am looking for a cheap diamond steel for everyday use. Thanks.

[Isa]

Thanks for the info CampChef!

[cape chef]

actually a steel does have a life, Although it depends on how often you use it. we go through 4 or 5 a year with a staff of 20, the beveled threads do eventually ware down. I have a Henkle steel at home that I have had for over ten years and still is in good shape,so for home use It really does last quite a while.
cc

I need to find a way to have my knifes engraved.
Any suggestions?
Danielle

[Isa]

Jewellers often do engraving.

[Dlee]

mocooks,

I am embarrased to say that I use an electric sharpner on my everyday work knives. I use a chef choice sharpner.

I do however use stones on my good knives.

Whatever, you do you should know how to use a stone. The stone gives you a finer edge.


D.Lee

[Chef David Simpson]

I think everyone will find this site useful. www.cutlery.com