bbq > wrote:
> On 8/28/2011 3:27 PM, Bob-tx wrote:
> >
> > My best friend and I agree on a lot of things. We both like to barbecue
> > and grille, we both like Canadian whisky, we both like to look at
> > pretty women, and we both like sharp knives - which is where the
> > disagreement comes in.
> >
> > I sharpen my knives on Arkansas stones, a soft stone to get the initial
> > edge back, and a hard stone to finish it off.
> >
> > He "sharpens" his knives on a steel, like the butchers use.
> >
> > I maintain that a steel does not sharpen a dull knife, in the sense
> > that it does not remove any of the knife blade metal. The purpose of a
> > steel is to correct a wire edge on a knife. A wire edge is a knife edge
> > that has rolled over from hitting a bone or something hard. In the
> > sense that it corrects the wire edge, it does make the knife sharper,
> > but once a knife is dull, a steel will not sharpen it.

Who was it said, "Ya cain't polish shit!"

> This is a site that has a lot of good information on sharpening. I use
> a round sharpening steel. I try and hold it at 22° and run the knife
> across 10 times on each side. If it can cut a newspaper cleanly, I call
> it sharp.
>
> As a kid, to check the sharpness of skates we would run the blade across
> our thumb nail. If we got shavings, the skates were sharp. If not, time
> to scrounge up 2 quarters and head off to Ace Hardware to get them sharp
> again. I don't know if this technique works well for knives.
>
> http://sharpeningmadeeasy.com/
>
> From what I gather in this thread, it is a draw. Let him order the
> steak dinner first, that you pay for. And you order second a dinner
> that he will pay for. That way you can come out ahead....

That's good, Rick!

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