Knife Thread

Flibster said:
Keeping knives sharp? Yes, completely different jobs... :confused:


Globals are slightly awkward in that the blade angle is shallower than a lot of knives.
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Another thing... Global knives are pretty hard steel, so if you're using a honing steel which is softer than the knife, it's not going to do much. The OP will need a particularly hard steel honing rod, or a ceramic rod.

(a little cheat: turn a coffee mug upside down. It has the same effect ;))
 
Sundance said:
Another thing... Global knives are pretty hard steel, so if you're using a honing steel which is softer than the knife, it's not going to do much. The OP will need a particularly hard steel honing rod, or a ceramic rod.

(a little cheat: turn a coffee mug upside down. It has the same effect ;))
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Use the bottom of a coffee mug to sharpen a knife?
 
Raymond Lin said:
Use the bottom of a coffee mug to sharpen a knife?
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Yeh, if it looks something like this:
5OfGO.jpg.png

It works! Although the bottom of the mug will have a black ring :p

I did that before getting a proper set of waterstones, which incidentally is why I first posted in this thread and I completely forget to ask my indented question!

Now, I recently bought some waterstones (http://www.edenwebshops.co.uk/en/ct/eden-quality-sharpening-stones.htm). One with a 240/800 grain, and one with a 2000/5000 grain. I've had a good go at sharpening some knives, after watching all the videos on youtube, but I'm not getting them "razor sharp" like I'd hoped. The knives were very dull in the first place, and I think I've now got a nice, defined edge on them but depending on the quality of the knife, is there a maximum sharpness you can achieve? None of the knives are expensive.

In short, anyone got any quick tips or thoughts on where I might be going wrong?
 
Just wanted to ask a quick question. I was thinking of getting a Robert Welch knife seeing as they get good feedback here plus they look pretty good.

I've just been using a mug to store my extremely cheap tesco? knife in. Obviously that's not what I want to do if I buy a better knife! But I'm currently renting so can't install any magnetic strip or anything. What would be the best way to store it?
 
See if you can get a wooden block where you can put the knives in back to front (so sharp bit not facing down towards the ground, but up, handle still up top) as this stops any wear on your knives while pulling in and out the block.
 
Razor-BladE said:
Just wanted to ask a quick question. I was thinking of getting a Robert Welch knife seeing as they get good feedback here plus they look pretty good.

I've just been using a mug to store my extremely cheap tesco? knife in. Obviously that's not what I want to do if I buy a better knife! But I'm currently renting so can't install any magnetic strip or anything. What would be the best way to store it?
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How about a knife drawer insert?

55653310_P1.jpg
 
CHokKA said:
I ask because part of the blade at the base has two chips. I have no idea how they happened, I take very good care of my knife, washing it after each use and then storing it in it's own magnetic sleeve to protect the blade. These chips are very tiny, and I think a honing steel will smooth them out and get rid of them. I bought a Minosharp 220 for the knife, it came yesterday, but I'm not sure that'll sort the chips out.
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A couple of years ago I had a chip in the edge of one of my Globals, a GS-3. The chip was about 3mm long and maybe 0.25mm deep. I used a Minosharp two wheel sharpener to remove it, the course wheel to reshape the blade & the finer wheel to finish to a perfect sharpness. You wouldn't ever know it had been damaged.

Now I have a new problem in that I've deformed the edge of my GS-5 by trying to open a coconut while slightly drunk. There's a slight bump where the edge is pushed to one side, about 4mm long and deformed by less than 1mm. Any suggestions on how I could go about straightening it?
 
I probably should have posted a reply to this thread but I totally forgot about it! My MinoSharp sorted the chips on my Global and has done a great job of returning the edge to the blade. I'm very happy with how well the MinoSharp works with my Global.

I don't know what you can do about your knife being slightly bent. Hopefully someone here can help :)
 
I don't have a drawer. The magnetic block seems good, but they're all big/expensive. Only need one for 2/3 knives. As I'm only thinking of buying the filleting knife atm (my cheap cooks knife will do for now) is there some sort of knife cover I could use which is cheap?

Does anybody know/have used these Tojiro Sha Ra Ku knives? http://www.millyskitchenstore.co.uk/ have them at really good prices atm (compared to 2 other sites I looked at) and they're around the same price as RW knives. Just wondering if anyone knows if they're decent or not?
 
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Am I the only one, who detest blades with special coatings or depressions in?
These don't mean food doesn't stick, these make food glue to the blade.
I had a great knife, not cheap either, but the stupid anti stick coating, was actually like bloody glue, same with depressions.
 
I have the James Martin by Stellar Santoku knives and they have these little depressions along the blade not sure if they're supposed to do anything or if it is just the way it is made.

]One trend in some non-Japanese santoku variations made of a single alloy is to include kullenschliff[verification needed], scallops or recesses (known as kullens[verification needed]) hollowed out of the side of blade, similar to those found in meat-carving knives. These scallops create small air pockets between the blade and the material being sliced in an attempt to improve separation and reduce cutting friction. However, manufacturing limitations generally restrict such features to mass-produced blades fabricated of softer, less expensive stainless steel alloys.
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Nope doesn't work for me, things stick to the blade when chopping. :D
 
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bsoltan said:
I have the James Martin by Stellar Santoku knives and they have these little depressions along the blade not sure if they're supposed to do anything or if it is just the way it is made.


Nope doesn't work for me, things stick to the blade when chopping. :D
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i am actually glad to hear that.. i just treated my self to a Kin Santoku without scallops and things stick to it

i was thinking i should have got one with them, so im happy to know they dont really make any difference

this knife brings a whole new meaning to the word Sharp!
 
I find they do make a difference, they make the problem worse, you get a vacuum between the item and the knife. I prefer plain shiny metal myself.
 
Ok, scratch all that I've said haha. I'm going to get a Victorinox Rosewood filleting knife, and Eden Classic VG10 13cm utility and 20cm cooks knives.
Along with a 1000/3000 grit combi stone, ceramic honing rod and wooden knife block. With their discount it makes it really cheap! Comes to just under £115 for the whole lot.

The price swayed me, otherwise I was seriously thinking about getting the Fujiwara FKM 13cm petty and 21cm gyuto which would've set me back about £90 for just those two.
 
theNude said:
My parents have the global 8 piece block set, it makes me cry every time I see them in the dishwasher or my dad sharpening them on one of these...

http://www.amazon.co.uk/dp/B001DXVL6K/?tag=hydra0b-21&hvadid=9550946229&ref=asc_df_B001DXVL6K

They feel so rough now and my dad swears by how sharp they are but they are just not :(
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Haha, I was just about to ask if these were any good for sharpening. I guess not then?

I have just bought myself a cheap Victorinox 19cm chefs knife. I have a 1000/6000 wet stone, but I suck at keeping a consistent angle on the blade and end up rounding the edge. I wouldn't mind using a sharpener that is going to get the angle consistent and then polish it up on the 6000grtit stone.

http://www.amazon.co.uk/Shinkansen-...33LJ/ref=sr_1_7?ie=UTF8&qid=1359930870&sr=8-7

Would something like this be any better?
 
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