fhm@cbosgd.UUCP (06/12/83)
We just bought several new knives. They are made in Germany and have excellent blades. I am sure that they will need sharpening sooner or later. I have never had great success in keeping a knife really sharp. Any suggestions? Frank Myers cbosgd!fhm
lynnef@teklabs.UUCP (06/13/83)
To keep a good knife sharp get yourself a sharpening steel (available in any fairly decent department store) and either sharpen the knives every time you use them or once or twice a week. We just let ours go until they don't seem to be working very well, and then give them a couple of passes with the sharpening steel, and they work really well.
jm@tekid.UUCP (06/13/83)
I have been sharpening knives to near razor sharpness
with a "Crock Stick" (undoubtedly TM) for years now.
What (pray tell) is a Crock Stick, you ask...
A CS is a pair of alumina-ceramic rods moounted in a
block of wood so that they are each 17 degrees (I think)
down from vertical. The knife is sharpened by holding
the block of wood with one hand (against a table),
while drawing the knife down each rod with the blade
held such that the edge is perpendicular to the table.
If the blade is not too fouled up, a very clean edge
will result in a very few minutes.
The advantage here is that the sharpening action is
more uniform than with a stone. It is easier to hold the
knife vertical and draw it down the rod than it is to
hold it at an angle of 17 degrees on a sharpening stone.
The disadvantage is that it is tempting to do the sharpening
while reading or otherwise not paying attention. I have
a scar on the top of my left wrist that required five
stitches to close to show what happens when you let your
attention lapse. I was sharpening a large butcher knife.
Incidently, recent metalurgical research has shown that
dry sharpening (w/o oil, that is) puts a finer
edge on knives when using a stone.
Sharp Knives are Safer,
Jeff Mizener
Tektronix Inc., ID/ADG
Beaverton, OR
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ARPA: tekid!jm.tek@rand-relay akhtar@uiucdcs.UUCP (06/14/83)
#R:cbosgd:-4200:uiucdcs:8600029:000:1334 uiucdcs!akhtar Jun 13 12:57:00 1983 Knife sharpening: Well, 2 things - use a sharpening stone (Carborundum, Diamond whatever fits your budget) and a butcher steel. A sharpening stone will put a NEW edge on a knife, and it should not be neccessary to do this at all often. Certainly we find it necessary only at 3-4 month interval at worst. Just follow the instructions with the stone. One of the best investments we made for our kitchen was the butcher steel. A butcher steel 'realigns' the old edge of the knife, and consequently causes much less wear. For kitchen use, buy something large e.g 8 inch length. To use: Hold steel in left hand. Hold vertically, with handle up, and bottom of steel resting FIRMLY on a table or other flat secure surface. Take knife in right hand. Starting at the top of the steel and bringing down. Hold knife at approx 20 degree angle. Also Start knife in contact with steel close to knife handle and bring knife towards you as you move the knife down the steel. Sounds long winded but is easy really. Repeat procedure a number of times with each edge of the knife i.e. from right and left of the steel. Very quick and easy, and very effective. The ease will depend on the quality of knife blade. Hard steel will require more effort but keep better. Soft steel sharpens very easily but also loses its edge easily. uiucdcs!akhtar
lipp@ccvaxa.UUCP (06/14/83)
#R:cbosgd:-4200:ccvaxa:5900007:000:250 ccvaxa!lipp Jun 13 08:49:00 1983 Have you seen the ceramic rod sharpeners? Two pencil sized rods fit into a wooden base in a "V" configuration. The "V" assures the correct bevel to the blade as it's sharpened....Most hardware stores that sell 'em have a display model--try it....