Knife Thread

jpaul said:
Delivery was maybe 10 days (albeit 2 years back)
A lot of ebay ones are not natural waterstone, but synthetic whetstone/corundum, so I believe maybe a lot more agressive with non-uniform grain,
you also need to check that ebay ones are a decent size.
I had followed a guide like this
Lansky seemed expensive and potentially agressive, and I thought I could hold it at right angle.
I have not broken a stone but I think waterstones are fragile, and you have to let them dry out naturally, after use.
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Thanks
could I start off with a basic B&Q stone 250/450 for a dull knife, then move up to this stone?
 
Moses said:
Grit 200 to 600: suitable for repairing the cut of blunt knives
Grit 800 to 1000: suitable for the sharpening of knives that are in a good condition
Grit 2000 to 3000: for a sharper sharpening result than the condition in which many new knives are delivered
Grit 5000 to 12000: for the sharpening of knives into a razor sharp condition

That's rough guidance. I'm sure loads of places with have slightly different views. From,

http://www.knivesandtools.co.uk/en/pt/-naniwa-professional-stone-p330.htm
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Don'f forget you will need a flatting stone for the whetstones.

I did the whole stone thing years ago, life is just to short IMHO, now I use a Chefs Choice electric knife sharpener that gives a great edge in a couple of minutes...

https://chefschoice.com/electric-sharpeners/
 
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2013 said:
Thanks,
How long does the delivery take ?
How do these compared to the cheap ones on ebay/amazon?
Also would I be better off with a normal stone like this and learn how to use it correctly or getting Sharpener System like the Lansky.
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Another to consider is this, based on the expensive edge pro:-

http://www.ebay.co.uk/itm/25S8-Upgr...n-Knife-Sha-/112183311079?hash=item1a1ea57ae7

And upgrade the stones to:-

https://www.knivesandtools.co.uk/en/ct/edge-pro-apex-sharpening-stones.htm
 
If I want to start getting a knife set but to get one at a time, which kind of knife would you suggest? Santoku? Chef knife? I'm looking at a couple of the Zwilling sets and my fingers is getting quite itchy for a new set of knives lol
 
neviditelny said:
If I want to start getting a knife set but to get one at a time, which kind of knife would you suggest? Santoku? Chef knife? I'm looking at a couple of the Zwilling sets and my fingers is getting quite itchy for a new set of knives lol
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I have a set of 5 globals and reckon the Santoku is what I use 80-90% of the time, followed by the serrated bread knife.

It is a hugely personal preference thing though. Scroll back in the thread at the knife porn pics others have posted and you'll see different opinions ! Its what YOU feel comfortable with that matters.
 
How easy is it to sharpen those Japanese knives without damaging the pattern on the blade? I'm really tempted at the moment but would be pretty scared of losing all that beauty on the blades.
 
You sharpen the edge of the blade not the whole of it, so that intricate pattern is safe unless you are very heavy handed or clumsy.

It is quite easy to make a mess of a blade with a whetstone if you're not particularly proficient with one, but that's why you practice on something cheap first and get comfortable with the range of motion needed before you move on to the good stuff.
 
In the end I went for a Tojiro DP and I will learn to sharpen with that and if I get upgrade-itis, hopefully I will be good enough at sharpening to warrant the outlay by then.

On a separate note, can anybody recommend a good pair of kitchen scissors or shears suitable to cut shells? I really love griddled lobster and it is hard to present it nicely because the fishmongers in Morrisons and Waitrose can't cut the shells properly. They always look like a snail shell when a bird has been banging it on the ground.
 
delta0 said:
Those are nice knives. 5 years though!
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Reading the website, the knives are a hobby he does on the side when he has the time.

Due to A very large waiting list, I warn that it could at this stage be more then 5 years wait on the list pure guessing

My main job is running Gubbeen farmhouse products with my family and I also have 4 kids under 8, so I'm sure you can image that very little time is available to make knives

At present there is over 770 people on the list and I make anything from 2 knives a week with periods of not getting into workshop to make any knives
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It's probably quicker to learn how to make knives and set up your own workshop.
 
Steampunk said:
IIRC, if it's a proper Damascus blade, the pattern goes through it. If it's acid etched to make it look like a Damascus blade, it's just a surface pattern that can be worn off.
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Damascus steel is acid etched to bring it out, but you don't sharpen the entire side of a blade,
 
lakekand i found to be excelent.

they had a cheap set of ceramic knifes for sub 30 quid that are briliuant and thier generic metal cheifs knife is cheap and superbley comfortable and sharp,. not had to sharpen it yet tough.
 
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