or Connect
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Equipment Reviews › Which sharpening steel should I buy?
New Posts  All Forums:Forum Nav:

Which sharpening steel should I buy? - Page 2

post #31 of 36
Quote:
Originally Posted by spudnikkul View Post

Honing is done at ideally at a 20 degree angle between the blade and the steel. It is slightly off parallel. 

Interesting, I was under the impression that it depended on the knife, i.e. the sharpening angle, I guess one learns every day...

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #32 of 36
Pete: which steel do you use, the fine or extra fine as my blades are always finished with a Hall's Black Surgical stone?

Edited by kokopuffs - 6/21/13 at 9:40am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #33 of 36

I think you mean 包丁 which is pronounced Hōchō. (kitchen knife) they are not only for sashimi. Japanese people use those knives to prepare all kinds of food. I am also looking for a good, affordable ($50) honing steel, for carbon steel knives. I don't want a ceramic one as it does break easily, so any suggestion are welcome. tks

post #34 of 36
Ceramic is the best, funny not many people seem to know anything about how to sharpen and or hone a blade. The metal steels are not good as they force the edge back and remove lots of metal in the process, worse off is the diamond steel, this is to aggressive ripping and tearing at the edge.
If you want your edge to stay and not have to hit your stones to get new edge then use ceramic steel it is the least aggressive and puts the edge back faster than most. They have 3 different hardness steels fired once white fried 2 times black fired 3 times white again. Find what ever works for you but best thing you can get is ceramic. Also they have break resistant steels that have a special tip and also shock absorbers built in. Hope this helps!
post #35 of 36

I use the sharpening board from Woodstock.

 

It's got 6000 grit.

 

It's quite easy and surprisingly quick to have my Sekizo Yanagiba Sashimi Knife 210mm.

 

I usually have my knife ready in about 5mins.

post #36 of 36

hi Johnarmr,

 

i have a Miyabi 5000MCD, can you name me a good steel sharper brand, but not so expensive.

 

thanks

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Equipment Reviews
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Equipment Reviews › Which sharpening steel should I buy?