New set of knives

When you say "maintain" do you mean "sharpen"? Or are you concerned with washing, storing, carrying, etc., too?

For sharpening, there's lots on the forums, but also look at Chad Ward's egullet.com site for the sharpening essays.  (Also easier in book form, in his one and only book, but it's free online).  Mac tells you to use the Rollsharp -- which might serve your purposes if you're really using those knives in culinary school daily; I'm sure the knives will get much sharper with waterstones if you learn to use them.  The notion is shrouded in mystical aura, but one thing I like about Ward is that he makes it clear that you really can sharpen your own knives.  It's rubbing metal on a rock, basically.

If your boning knife is carbon steel (?) that'll take a different sort of attention in washing/storing/cleaning mid-project.  (I can't tell if it is or not from the photo).

Awesome knives you received as a gift, by the way.  Truly

Quote:

Originally Posted by Allan Gaskin 

Yes, I mean sharpen. Sorry for my bad english, I'm not from the US :P

 

I hear you when you say the whole thing is shrouded in mystical aura hahaha some of the posts in CT are quite good, specially those where BDL talks about sharpening techniques, but as a noob I get lost easily. For now I only have a ceramic rod and a diamond ultra sharp 600 grit stone (which I know it's probably too harsh for these knives). 

 

I'll look for Ward's techniques! :D Thank you Wagstaff, I know these knives are really valuable, that's why I'm kind of obsessed to get all the knowledge about them before starting to use them in the wrong way.

 

Oh, I don't know if the Sabatier is made of Carbon steel, all it says in the blade and in the box is INOX, I'll google the product to get more details.

 

Thanks again for your help!
 

 

Your English is excellent -- I just didn't know if you wanted to cover lots of areas. I know there are many threads on here that talk about sharpening way, way above my level of expertise (not hard!); I mention Ward because 1) I like the book, and 2) you can get the sharpening info online for free, he's very generous with that.  There are also DVDs and such. I've seen the Korin DVD, which is helpful if reading egullet is just not quite... *visual* enough.  I haven't seen Dave Martell's DVD yet -- that's on my list.

The Sabatier is not carbon -- INOX is stainless.  Which is probably good, at least as far as the consistency of maintenance between that and the Macs. If you've read through BDL's posts, you don't need words from the likes of me, though! :-)

The URL for Chad Ward's sharpening page:  http://forums.egullet.org/index.php?/topic/26036-knife-maintenance-and-sharpening/

After you read all that, then maybe another good step is to watch all the sharpening tutorials at CKTG:  http://www.chefknivestogo.com/knife-sharpening-tutorials.html

Great pic of your old knives.  I have some that look very much like that, too, which I paid around $10 each for and was very impressed with.  Handles aren't so comfortable on mine, but I'm not a pro, don't need to hold onto them for hours at a time. And the blades are really nice, get sharp and cut well. They don't feel nearly as good as knives costing 10-15x as much, I admit...

But I love "old things".  To look at and to use.  Whether that's old to the individual, like what you've been using since you were 17, or old like pre-war Sabatiers.... I like all that.

And then I like shiny new lasers and such, too.