Knife Sharpening

[albaqwerty]

We used to have an oilstone, can't find the thing anywhere but do have a steel.

I've never used one but have seen chefs on TV use one. Do you have to do it that fast?

I'd cut myself.

[vallaw]

Have never been able to use a steel -can't get the angle right. I have a proprietary ceramic knife sharpener - works for me! I do remember my father's carving performance used to include flashing the steel - maybe it's a man thing?

[albaqwerty]

I used a steel many, ahem, a few years ago when OH was at work. I made the knife more blunt!! Or should that be blunter?

It must be a man thing. The preparation of standing up from the dining room chair, etc etc:D

[ChuckFickens]

Strictly speaking a steel is not for sharpening a knife, a steel is used to retain the edge once it's sharp, it should be sharpened on a oil or whet stone.

[tamborine]

I use this

http://www.amazon.co....qid=1316791376&sr=8-8

[albaqwerty]

many thanks folks.

You know full well the stone will turn up when I'm looking for something else.

I'd prefer to cut myself with a sharp knife, rather than a blunt one.On second thoughts, I'd prefer not to cut myself at all, but the onions and carrots are annoying me.

[vallaw]

Can't knit today because yesterday I bounced my bread knife off my thumb - I would prefer not to cut myself either! Upcoming great-aunt duties require production of cobweb-fine shawl and I have a thumping great thumb!

[RATTER15]

Never ever use that thing that tambo has suggested, I remember using one many years ago and watching the shards of steel peeling off my knife. Dreadful things, I didn't even know you could still get them.

[tamborine]

Wipe the knife with sponge after sharpening to remove bits.

[ChuckFickens]

Or use a proper way of sharpening knifes and don't destroy them in the first place.

[tamborine]

It hasn't harmed my knives but tomatos fear it.

[didoatwork]

We used to sharpen knives outside on a piece of slate or step in the garden. Just wet it and go!

[Clanad]

The steel is actually easy to use and quite effective once the technique is learned. No... it doesn't have to be fast. That only comes with experience. Thing is, all sharp knives blades will actually "roll over" since they're so thin. The steel is used to "unroll" that edge, so it's important to apply the steel on the up and downstroke. A good steel will have a guard at the handle/steel juncture, which will hep protect you. Just try it slowly first...

[scotman]

I have never been able to use a steel. Also I think you need to have good quality high carbon steel knives. Most 'stainless steel' knives bought in shops are not that high carbon and will not take very good edges anyway.
I use a diamond lap tool on mine now.

[connor91]

"We used to have an oilstone, "

block of wood,drawing pins,fine wet & dry carbon paper,


con.

[butcherbilly1324]

At work we use an electric grinder to sharpen the knives, then keep the knives honed with the steel, yes you do have to use it that fast, you very rarely cut yourself using the steel there is a small guard on the handle....