Do you sharpen your own knives?

I am somewhat over zealous about sharp kinves.

How about the rest of you.

I sharpen mine myself with a Japanese water stone after learning the hard way that sharpening services suck!

[m brown]

I've had a tri-stone for about ten years and when I feel I can hammer no more with my trusty knife, I will sharpen away. One must be careful not to whittle the knife to nothing. I was taught to keep a 10 degree angle on the blade when sharpening and steeling.

[layjo]

Yes! I sharpen my knives, but lately I've been lazy. I sometimes have to share my knives with other cooks, but I wish they would occasionally run the knife accros the steel, so I wouldn't have to sharpen it so often. He he, ha ha. A while back I purchased a Chef's Choice electric sharpener. It helps to bring the the edge to the knife more quickly and then I finish it on a stone and use the sharpening stone mineral oil. I guess I try to keep it at about a 15-20 degrees. Actually I place my index finger along the center of the spine of the knife. When my finger barely rubs against the stone or steel, I feel it is a comfortable angle. I Always check the blade for gaps by rocking it lightly against stainless steel flat surface. No gaps= full exposer of the blade to item being cut. ( a good friend told me this).
Happy Sharpening!

[Nick.Shu]

i like very sharp knives.

Unfortunately, i've ended up with a bow shaped whetstone. I've found that my technique only gives you about 6 years life out of a standard 25cm victorinox main knife.

Heheh, my teacher at college got very upset when my knive pushed the chopping board everywhere because of it being over sharpened.

[Nicko]

I always used to sharpen my own knives, but the first several times I really ground them way down. In time I learned how to keep the edge and not grind down the steel. Typically I used a three side Arkansas wet stone. I have tried the Spider system which utilizes ceramic rods. Not bad, but still can't get the edge an Arkansas stone can. When I am sharpening my ice carving chisels Jeff I used the Japanese wet stone.

In a strange way I feel that sharpening your own tools makes you more of a chef. Just like a master carpenter takes care of their tools, a chef takes care of their tools.

------------------
Thanks,

Nicko
nicko@cheftalk.com

[Isa]

That is one skill I wish I had. I got a thing, sorry can't remeber the english name of it, a fusil in French, a long rod, would be the best way to describe it. In any case I am somewhat affraid to use it on my good knife. I am thinking of asking my butcher for a lesson.


Sisi

[Mezzaluna]

Sisi, I think you mean a steel (the long rod).

I have a Henkels hand-held sharpener with a slot you pull the blade through. I got it for a wedding gift. Am I right to avoid using it on my new Global knife (13cm blade)? I have ceramic sticks and a steel as well. I don't want to get into using stones. Any advice???

[Isa]

Yes that's it a steel. Thank you, I couldn't remember how it was called in english.


Could someone please tell me if this is true. I've heard that a good steel is like a magnet at the end. Is this true? If the end no longer act as a magnet is the steel still good?


Thanks


Sisi

[Greg]

Some are magnetic, some aren't. The reason for this is so that any little bits of metal that honing removes clings to the steel. If the steel isn't magnetic, just don't use it too close to food and wipe the blade of the knife when you are done.

[Isa]

Thanks for the explanation Greg!


Sisi

[UniChef]

Yes, I sharpen my own knives. And I hate it when people put cooking oil on the wet stone. That just gums it up. You should only use honing oil.

[Live_to_cook]

Is honing oil the same thing as mineral oil, or are they different? Do you buy honing oil from a cooking supply house, or -- ??

[Nick.Shu]

errmmm, i actually use a 50/50 mixture of water and detergent for my whetstone.

Its seems to do the job and washes off after.