Quote:
Originally Posted by Transition Zone
On Mar 15, 7:34*pm, jon_banquer wrote:
On Mar 15, 3:19*pm, jon_banquer wrote:
If you strop a knife do you still need to steel it? What does steeling
do that stroping doesn't?
I can get one of my kitchen knifes so sharp that I can easily cut the
hair off my arm but it won't stay sharp and very quickly dulls. Is
this a sign of a cheap knife?
How can you tell if a knife will hold an edge?
I'll be the first to admit I don't know a ****ing thing about knives
and until now I've never been interested in cooking
I know that sometimes, the cutco knife salespeople are in the area.
They go door to door with demostrations and everything. I guess they
might make house calls in your area.
CUTCO Cutlery & Vector Marketing: Kitchen knives, block sets, utensils |
To me, the most important thing is to be able to sharpen it easily. I buy Kiwi knives and have some Thai carbonated knives that are all easy to sharpen. I spend maybe ten minutes once per week to make sure all of my knives are splittin' hair sharp.
I have a Cutco, and it does hold the edge well; but is a biznitch to sharpen.