More like a huge step. That is like saying the Mississippi is a bit of a step up from the Pedernales.
Kitchen Knife Sharpening
- Thread starter Shutterbug57
- Start date
Same here unless they suffered some edge damage.I use one of these:
Now that is more like it!!
Very true! But you can never have too many sharpening stones or knives!!
Tell that to my girlfriend
I am still trying to explain that to my wife!! got another knife turning up soon as well
I have seven stones. I use 3... I have a LLC and am insured for theft/natural disaster if something happens to customers knives if in my possession.
I still have room for improvement!
I still have room for improvement!
The burr is something I didn't fully appreciate until I'd tried the Lansky system. I think after using this I'd be much better at using whetstones
I use a Chef's Choice two stage Diamond Hone to get them sharp, I follow that with a very fine ceramic sharpening wand to get rid of the burr and refine the edge. I used to use stones but it was labor intensive and I get just a good an edge with the Chef's Choice.
Nice! 
I use this for my kitchen knives as it removes very little metal and finish the edge with a leather strop. Can shave with the edges or chop onions, its your call. LOL
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For day-to-day maintenance, I swear by the Accusharp (for western edges). I got turned on to it after Cooks Illustrated began singing its praises.
http://www.amazon.com/AccuSharp-1-001-Knife-Sharpener/dp/B00004VWKQ
http://www.amazon.com/AccuSharp-1-001-Knife-Sharpener/dp/B00004VWKQ
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I had the Lansky for awhile but I had the same issue with longer knives. I've been using an Edge Pro Apex with Naniwa water stones for the last few years and am pretty happy with the laser edge I can get.
I also use a Ceramic "Steel" for touch ups.
I also use a Ceramic "Steel" for touch ups.
I love the Equipment Corner with Adam Reid. In fact, its the only part of the show that I really watch. As soon as his segment is over, I change the channel.
If he says its a good tool, that's enough recommendation for me. I want one.
I currently have two Chef's knives (A Victorinox and a Japanese one purchased through a B&B group buy a while back).
I have never sharpened knives in my life (I hang my head in shame!) and wanting to know whether the Apex kits are something that a beginner like myself should invest in? Or is there something more suitable to beginners?
I have never sharpened knives in my life (I hang my head in shame!) and wanting to know whether the Apex kits are something that a beginner like myself should invest in? Or is there something more suitable to beginners?
I didn't find the Edge Pro Apex all that difficult to pick up. The included instructional videos (which I think are all on YouTube) pretty much spell it out for you.
You'll still need to learn the basics of sharpening, but this system should help remove a few variables while you do it. I can quite honestly say that I'd recommend it.
I think it depends a bit on where you are going with cooking and knives. For many folk the sharpener on the back of the electric can opener will be all they ever need. Many restaurants use knife services who supply decent serviceable blades on a sharpening rotation that uses up the knives fairly quickly.
Then there are the guys who cook a lot, or cook some, or cook not too much but really enjoy the sharpness of a knife.
There are a lot of ways to go from there.
Then there are the guys who cook a lot, or cook some, or cook not too much but really enjoy the sharpness of a knife.
There are a lot of ways to go from there.
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