Thread: Knives
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Old 01-19-2011, 03:36 PM   #9
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Originally Posted by brew View Post
Learn to sharpen your own knives and that will solve 95% of your problems. Blade steel and manufacturing techniques are overrated. A crappy $15 Chicago Cutlery chef knife will work just fine if you sharpen it and touch it up periodically. I have Shun paring and utility knives, a Henckles santoku, an Al Mar japanese 8" chef knife, a Chicago Cutlery bread knife and a couple of steak knives that I use as utility knives. They're all great and work very well. The most important thing is just to keep them sharp.

You should buy a good crock stick sharpener and learn to use it properly. Once you get a feel for the angles you will be able to sharpen free-hand. I do 90% of my sharpening on the bottom of a coffee cup. I only bust out my real sharpeners if I need to re-profile an edge or grind out a chip or something serious. People don't believe it when I can bring their dull crappy knives and scissors back to life with a coffee cup - but it works.
lol... the bottom of a coffee cup?? please send me a pic of that i definitely believe it tho... as long as what you are using is hard, fine, and even all across, you could get away with sharpening a knife on it

i am going to get some sanding stones to practice on my other knives... i would love to learn how to sharpen knives

the shuns however... those they will sharpen for free, so i might as well take advantage of that until i am comfortable doing those on my own
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