A FRUSTRATING EVENING AT THE KNIFE SHARPENING BENCH

[chief38]

Don't know wether it's my OCD or my years of being a Boy Scout, but I am always prepared. I can't remember there ever being a time that I did not have a very sharp knife in my pocket - and that is meant for cutting tasks, not for SD. Our generation was usually taught a pocket knife is and EDC tool and I have had one in my pocket since I was 7 or 8. That said, many who do carry one could not cut squat with it because they are not much sharper than a banana.

Not too long ago I spent two months living at a friends house because our new home had not been completed and we had to move out of our older home. One night I needed a sharp knife in my friends home (where we stayed) and he had not one single knife with an edge! I kid you not, I actually used an extra paver from his driveway to sharpen one of his knives. It wasn't exactly razor sharp, but it was sharp enough to cut up he steaks we BBQ'd. Hey, ya do what you gotta do!

 

[hardluk1]

I have to smile a bit after reading this tread . We have daughter that's a sous-chef now at a better restaurant in the area . After working there a while the chef let her use an older set of his Sora knives and she bragged about how nice they were ? So mom hinted around as to the blades she used at work and I bought her 4- Shun Sora knifes for her birthday . She loves them still after several years of use at work and at home .

We still use mainly some Old Hickory knifes my MOM gave us that were her's dating from the early 1940's , I think we have 7 o0r 8 of these knifes 14"er down to a couple 6" knifes. We got them some 44 years ago when we got married along with a new zwilling 12" steel and still use them the most often . There old enough to be all 1095 steel . We have a nice set of water stones and a small combo bench when needed too . NC does not allow straight blades concealed so I bought me a ZT-0350 10 or 12 years ago for carry .

 

[A10]

I mostly use a ceramic rod for my kitchen stuff. If they get too dull (i.e., my wife has been using them) I have a worksharp Ken Onion with the blade grinder attachment I'll use. Low and slow is the name of the game, and if they're not damaged too badly it doesn't take long. A bunch of folks I know just strop when the edge gets a little dull.

 

[rockquarry]

I've found very few people that keep kitchen knives sharp. My late mother-in-law not only had very dull knives, most had the points broken off because they were used as a screwdriver. I referred to them as "safety" knives; you'd never cut or puncture yourself with one but you might get a mild bruise.

 

[NYlakesider]

I've found very few people that keep kitchen knives sharp. My late mother-in-law not only had very dull knives, most had the points broken off because they were used as a screwdriver. I referred to them as "safety" knives; you'd never cut or puncture yourself with one but you might get a mild bruise.

In my limited time of being around knives I have found that getting cut by a dull blade is many times worse than a cut with sharp one.

Possibly its just me but stopping the bleeding if inured by a dull takes more time.. Not talking about being in a knife fight but by doing something stupid with a blade or some other item.

 

[hardluk1]

Something I was just thinking about that can get peoples attention . We do not go out to eat steak very often but on those occasions restaurants tend to have those jumbo sized saw tooth knifes to use and thats when both my wife and I tend to pull out or pocket flippers so you hear a Click Click of our knifes opening and we git some folks watching us . Even had a waitress a few times ask if there knife had a problem . No sawing needed just a pull of the blade and piece is ready to eat. When finished with the meal a dep in the glass of water and a wipe on the napkin has it cleaned .

 

[rockquarry]

In my limited time of being around knives I have found that getting cut by a dull blade is many times worse than a cut with sharp one.

Possibly its just me but stopping the bleeding if inured by a dull takes more time.. Not talking about being in a knife fight but by doing something stupid with a blade or some other item.

I've heard the "dull knife causes worse cuts" tale since I was in the Boy Scouts. Perhaps there is something to the claim but I have never seen any indication of such. Maybe it's because few go back and check the sharpness of a blade after an injury.

 

[chief38]

I've heard the "dull knife causes worse cuts" tale since I was in the Boy Scouts. Perhaps there is something to the claim but I have never seen any indication of such. Maybe it's because few go back and check the sharpness of a blade after an injury.

The principle behind that saying is that with a dull knife you must use more effort to make a cut. By using more force you are more likely to injure yourself. That said, I have from time to time slipped, done something dumb or have been careless. No serious injuries, just superficial cuts, but not wanted either way!

 

[rockquarry]

The principle behind that saying is that with a dull knife you must use more effort to make a cut. By using more force you are more likely to injure yourself. That said, I have from time to time slipped, done something dumb or have been careless. No serious injuries, just superficial cuts, but not wanted either way!

That makes sense.

 

[StrawHat]

A dull knife requires more force to make a cut. And the cut tends to be more jagged and heal slowly.

A surgeon always uses the sharpest edge available.

Kevin

 

[s&wchad]

We do not go out to eat steak very often but on those occasions restaurants tend to have those jumbo sized saw tooth knifes to use and thats when both my wife and I tend to pull out or pocket flippers so you hear a Click Click of our knifes opening and we git some folks watching us.

It's possible to cut a steak without grinding the blade into the plate, but the vast majority of people don't give it a second thought. That's why restaurants use serrated knives.

I prefer a plain edge steak knife, but I usually give guests a serrated knife. The Mrs and I use the knives on the left. Everyone else gets the knives on the right.

 

[Hawg Rider]

Yes, kitchen knives can be a challenge! Although I have my own favorite kitchen knives, years ago my wife was "convinced" to buy a full set of Cutco knives...extremely expensive but lifetime warranty. I have to admit that after 20+ years they are still VG daily knives, sharpen well, and Cutco has only had to replace one paring knife for us at no charge. On the other hand, we bought a 3-knife set of Emeril's santoku knives. Terrible! Cheap knives that won't hold an edge and the edge chips. My favorites are Forschner, Victorinox, and Wustoff. My youngest son (former meat dept. manager for a large grocery chain) bought me a Dahlstrong Gladiator a couple of years ago and that's a great knife, too. I keep telling my wife to let me know whenever the knives start getting dull...I give them a few strokes on the 12" steel and they're good to go! Otherwise, for heavier sharpening, I use oil stones, or a Spyderco Triangle sharpener.

 

[chief38]

It's possible to cut a steak without grinding the blade into the plate, but the vast majority of people don't give it a second thought. That's why restaurants use serrated knives.

I prefer a plain edge steak knife, but I usually give guests a serrated knife. The Mrs and I use the knives on the left. Everyone else gets the knives on the right.

I dislike serrated knives immensely! About the ONLY thing they are good for is cutting bread.

Around Christmas time we purchase at least one or two $500 gift certificates at Capitol Grill at a discount for future use. When you buy the certificate they also give you a set of 6 of their steak knives which are the same ones they use in their restaurant. They are of course serrated and since they are not really that sharp they rely on the saw tooth ripping action to cut meat. Since we have an excellent set of 8 Wusthof proper steak knives we rarely have any real use for the Capitol Grill free bees. We usually give a set to a friend, neighbor, relative etc. I did actually keep one set of 6 for use when we have a larger gathering and I love to watch which guests take what knife - lol. Most opt for the proper Wusthof knife instead of the too large, too clunky, saw-tooth Chinese made Capitol Grill knife. It's fun to watch - lol.

BTW, I have in the past actually ground off the serrations on cheap knives and sharpened them to give to people or for use as utility knives. Since most people don't keep their knives sharp, they rely on the serrations as do many of the restaurants. Restaurants don't want to have to resharpen knives every week and that is probably why most restaurants use serrated versions.

 

[KyleeMarks]

Dealing with thick blades is a real challenge, especially with lower-quality steel. Props to you for tackling the re-profiling and getting them to a usable state.

 

[chief38]

Dealing with thick blades is a real challenge, especially with lower-quality steel. Props to you for tackling the re-profiling and getting them to a usable state.

What ever Chinese manufacturer is making the knives for Paula Dean should drop knife making and make Crow Bars - lol. With such poor steel I would think they made them extra thick to keep them from cracking.