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sharpening stones

Thread in 'General Information' started by Brett Hartwig, Jan 8, 2015.

  1. Brett Hartwig

    Brett Hartwig Well-Known Member 1st Gen Owner V6 Engine

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    So, I just purchased some new kitchen cutlery. Went with Schmidt Brothers Carbon 6, they are sweet! I want to get a sharpening system and have been researching them but what do you all suggest? I would like to go with a combo sharpening stone to get them razor sharp once they start to dull in a few months. Should I go with wet stone or oil? what brand- Norton, Smith, Shun, etc.? What grit- 1000/4000, 600/1000? Looking for any suggestion you have
     
  2. Allen Bock

    Allen Bock Member 2nd Gen Owner V8 Engine

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    Get a Lansky sharpening kit.
     
  3. Richard L

    Richard L Well-Known Member 1st Gen Owner

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    My advise is that if you have an expensive set of Kitchen knives, have them professionally sharpened. Check with some of you local restaurants and find out where they have their knives sharpened and get estimates from them. It's not all that expensive and you know the job will be done right.



    Sure, you can buy sharpening stones and do the job yourself, but if you don't know what sharpening stone to use, you probably don't know how to properly sharpen a knife. It's not rocket science, but if you don't do it right, you will never be happy with the knives you spent so much money on..



    A properly sharpened knife should only require occasional touch-ups with a sharpening steel just to hone the edge and remove any burrs. Commercial kitchens and professional chefs use their knives far more than most people will use them in their home kitchens and they don't require that much sharpening, but they also don't use their knives in a manner that will cause undue dulling, and only use wood or certain nylon/plastic cutting boards.



    ...Rich
     
    Last edited by a moderator: Jan 11, 2015
  4. Brett Hartwig

    Brett Hartwig Well-Known Member 1st Gen Owner V6 Engine

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    Well, what I decided on was the Wusthoff Gourmet TriStone sharpener. I want to practice a bit and get good at manually sharping knives to razor sharpness. I have my old set of Kitchen Aid knives and another few knives to practice on before I ever mess with my new knives.
     
  5. Gavin Allan

    Gavin Allan Well-Known Member 2nd Gen Owner V8 Engine

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    Good luck! I'd love to learn how to get 'em good and sharp too.
     
  6. JohnnyB

    JohnnyB Well-Known Member 2nd Gen Owner V8 Engine

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    in NYC we still have the guy that comes around in the knife sharpening truck. Not as often as it used to be but I still use him. A pro sharpening is the way to go. And he told me to never soak the knives in water after using them. I wash the knives as soon as possible after using them.

     
  7. Brett Hartwig

    Brett Hartwig Well-Known Member 1st Gen Owner V6 Engine

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    Used the new Wusthoff Tri Stone sharpener today on some practice knives. Seems to work quite nicely, takes a little time and patience to work the knife on the stone, but the results are nice. Couldn't even cut through a tomato before, now effortlessly slices through a piece of paper. Perfect for my kitchen needs
     
  8. Gavin Allan

    Gavin Allan Well-Known Member 2nd Gen Owner V8 Engine

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    Cool!!! :banana:
     

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