Just got through doing touching up all of my kitchen cutlery. Some of them were pretty sad, had to go over 3 of them with a coarse stone and work them up. Also spent about an hour learning to use the steel on them better so I can avoid any major stone work like that.
Feels good, now I need a steak :evil:
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May 5, 2012, 11:38 PM
I have a pair of ceramic sticks on the counter top. Every time I go to use a knife it gets three or four strokes. Use the knife then wash and dry by hand.
Once a year I take my kitchen knives and some of my game knives to a professional sharpening service in Kansas City. A place called Ambrossi Brothers cutlery. They sharpen knives for restaurants and the like. They charge $2 a knife if you come back in a few hours or $3 a knife if you want to wait. They come back true and scary sharp.
May 6, 2012, 01:32 AM
All my efforts in this are for naught as my wife feels they should be up to use as gardening tools, paint scrapers, pry bars and worse. Then there's the throwing of everything together in a cutlery "junk drawer" with spatulas, ladles and forks. Doesn't matter what type of organizational situation we agree to - 2 weeks later we're back to pile-o-knives. So, I take them down to the shop every couple of months and run them across various sanders, grinders and polishers.
Man o man, do I miss the little old Mexican guy who used to cruise my neighborhood in Oceanside, fixing, straightening and generally restoring knives and scissors at your back door.
May 6, 2012, 09:44 PM
I check them every few weeks and after 18 years my wife has learned not to run her hand in the knife drawer. I keep them commerical kitchen sharp.
May 6, 2012, 10:12 PM
I used to charge a pound of venison per person where I used to work. I usually ended up with 20 or so pounds a year. It usually took about a minute per knife unless they were really bad.
Sometimes you just had to wonder how they could cut anything. Light reflecting down the full length of the blade.
May 6, 2012, 10:28 PM
I keep my knives sharp but after a while my unskilled hands leave one side of the blade a little different angle than the other. Although when I have these guys work my knives over. It is great to watch there eyes when they start working over something made in D2. Ambrossi Brothers have touched up 6 of my custom knives and its always the same reaction. Boy that is a hell of a knife take good care of her.
May 8, 2012, 08:50 PM
I love spending time sharpening kitchen knives and later finding them in the dishwasher. Almost as much as walking into the kitchen and seeing a carbon kitchen knife I have spent a lot of time sharpening and carefully oiling laying wet on the cutting board covered in rust.
May 11, 2012, 01:25 PM
I use my Spyderco Sharpmaker on my kitchen knives...does a great job on the carbon steel Old Hickory. I use the same sharpener on my good knives as well. These are off limits for use, much less sharpening, to eveyone in the house except for myself...