Results 1 to 17 of 17

Thread: How to keep knives sharp

  1. #1
    jackie99 is offline Assistant Cook
    Join Date
    Oct 2008
    Posts
    14

    Default How to keep knives sharp

    My chefs knives are always blunt, I'm not very good at keeping them sharp. Can anyone tell me an easy way to keep them sharp and working their best?

  2. #2
    friendlybear's Avatar
    friendlybear is offline Assistant Cook
    Join Date
    Apr 2008
    Location
    in a cave
    Posts
    98

    Default

    If they are very dull, nicked or blunted, I would recommend a professional sharpening to start with. Once they have a good edge, it is a simple matter to touch them up with a sharpening steel when you need to. If you are doing it yourself, a combination whetstone is good. To start with, coarse side first, keep an angle of 15 to 20 degrees for a razor edge, 20 to 25 degrees for a chopping edge, then finish with fine side. Move the blade across the stone as if you were shaving a thin piece off, starting at the heel and finishing at the point, always moving the knife away from you. Make sure that you treat both sides of the blade the same.
    Last edited by friendlybear; 10-20-2008 at 03:02 AM.

  3. #3
    healthyeater is offline Assistant Cook
    Join Date
    Sep 2008
    Posts
    4

    Default

    Quote Originally Posted by jackie99 View Post
    My chefs knives are always blunt, I'm not very good at keeping them sharp. Can anyone tell me an easy way to keep them sharp and working their best?
    I got one of these from Amazon and it worked really well for me - my mum ended up getting herself one aswell because she was so surprised at how good it was.

    AnySharp | World's Best Knife Sharpener

  4. #4
    ChopHausMatt is offline Assistant Cook
    Join Date
    Dec 2008
    Posts
    1

    Default

    You could always go for an inexpensive solution and get a handheld knife sharpener such as those made by ChefMaster sold at retail stores. They have reversible carbide blades that extend the life of the sharpener, they keep all of my knives razor sharp and they are dishwasher safe to boot.

    Hopefully this was helpful, happy cooking!


  5. #5
    Cess is offline Assistant Cook
    Join Date
    Dec 2008
    Posts
    10

    Default

    Don't use knife in opening cans and don't slice anything without knife board.
    Videokonferenz Service

  6. #6
    cez
    cez is offline Assistant Cook
    Join Date
    Feb 2009
    Posts
    10

    Default

    I agree with cess don't use knife in opening your cans and always use knife board.. Well, you can buy a knife sharpening.. We have one and it really works, if you know how to use it you can have a better knives.

  7. #7
    chrisandcindy is offline Assistant Cook
    Join Date
    Jun 2009
    Posts
    7

    Default

    As you know most cuts from knives are because the blade is dull. If you Google Knife sharpeners there are good discussions of different type of sharpeners that are very economical and easy to use.

  8. #8
    Big Daddy's House's Avatar
    Big Daddy's House is offline Super Moderator
    Join Date
    Aug 2008
    Location
    Roxbury, MA.
    Posts
    226

    Default

    Also, try a Chefs' Choice knife sharpener. They're very good!! I have one.
    Last edited by Big Daddy's House; 07-11-2009 at 01:14 AM.
    I'm a Supreme Fan of Bentley Green & Aaron McCargo Jr.!!


    BDH.

  9. #9
    shoshin's Avatar
    shoshin is offline Assistant Cook
    Join Date
    Jul 2009
    Posts
    6

    Default

    When I was in college I used to sell Cutco knives. These are probably the highest quality knives out there and they hold an edge extremely well. You can also send them back to factory to have them re-edged for free (for as long as you own them). I only mention that fact because you can even pick up an old set at a garage sale or thrift store, send them back to the factory, and end up with brand new knives.

    With two sets in rotation you can always have factory sharp knives. (Send one set in while using the other set.) This is how I keep my knives sharp.

  10. #10
    Big Daddy's House's Avatar
    Big Daddy's House is offline Super Moderator
    Join Date
    Aug 2008
    Location
    Roxbury, MA.
    Posts
    226

    Default

    Also, never wash knives in the dishwasher.
    I'm a Supreme Fan of Bentley Green & Aaron McCargo Jr.!!


    BDH.

  11. #11
    kastal's Avatar
    kastal is offline Assistant Cook
    Join Date
    Jan 2009
    Posts
    11

    Default

    The most important thing is that always dry your knife using soft cloth after washing and then place it in knife rack, this increases the life of knife and you don't need to use sharpener every time. Besides this use of good quality knife sharpener result in fine, smooth and sharp knife edges.

  12. #12
    Big Daddy's House's Avatar
    Big Daddy's House is offline Super Moderator
    Join Date
    Aug 2008
    Location
    Roxbury, MA.
    Posts
    226

    Default

    Some of mine need sharpeing again.
    I'm a Supreme Fan of Bentley Green & Aaron McCargo Jr.!!


    BDH.

  13. #13
    shoshin's Avatar
    shoshin is offline Assistant Cook
    Join Date
    Jul 2009
    Posts
    6

    Default

    Also, if you do like to wash your knives in the dishwasher, make sure not to put them in the silverware holder with other metal utensils. Instead, lay them on the top rack. Rubbing against other utensils can seriously wear down your edges.

  14. #14
    Big Daddy's House's Avatar
    Big Daddy's House is offline Super Moderator
    Join Date
    Aug 2008
    Location
    Roxbury, MA.
    Posts
    226

    Default

    Putting them in the silverware basket also sets yourself up for a nasty cut!

    Something about the extremely hot water in the dishwasher that could make them dull.

    I WAS putting them in the top rack, BTW.
    I'm a Supreme Fan of Bentley Green & Aaron McCargo Jr.!!


    BDH.

  15. #15
    shoshin's Avatar
    shoshin is offline Assistant Cook
    Join Date
    Jul 2009
    Posts
    6

    Default

    Were they clumped together on the top dishwasher rack? Usually it is the movement of the knives against each other that leads to dulling. Another possibility is placing them blade down on the top rack. This could lead to the edge rubbing a little on the rack itself. So you can place them edge up. It is hard to believe that just hot water could dull your knives?

    Of course, hand washing is hands down the best approach..

  16. #16
    cookfoodrecipes.com is offline Assistant Cook
    Join Date
    Jul 2009
    Posts
    6

    Default

    Clean your knives with a damp cloth and then with a dry cloth and don't wash them in running water that often. Also keep them in wooden stand when not in use.

    regards
    cookfoodrecipes.com

  17. #17
    NYCLipo's Avatar
    NYCLipo is offline Senior Cook
    Join Date
    Sep 2009
    Posts
    284

    Default

    I agree with cookfoodrecipe, warm water wasn't a good idea for blades. The best thing you can do is to prevent this stuff. So that you're knife will be maintain sharp and long lasting..

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32