I've been contemplating getting a sharpening stone set for my kitchen
knives. Which kit is easiest to use? This would be my very first time
doing this and I have a nice set of Wusthof knives I don't want to ruin by
doing it wrong.

Thanks!

Eddie

On Tue, 5 Dec 2006 20:06:16 -0500, "Eddie G"
> wrote:

>I've been contemplating getting a sharpening stone set for my kitchen
>knives. Which kit is easiest to use? This would be my very first time
>doing this and I have a nice set of Wusthof knives I don't want to ruin by
>doing it wrong.
>
>Thanks!
>
>Eddie
>


Start reading here - it shows several different systems. We have a
Gatco.

http://users.ameritech.net/knives/knives1a.htm#stones

Boron

"Eddie G" > wrote in message
...
> I've been contemplating getting a sharpening stone set for my kitchen
> knives. Which kit is easiest to use? This would be my very first time
> doing this and I have a nice set of Wusthof knives I don't want to ruin by
> doing it wrong.
>
> Thanks!


I'd strongly advise against it. Doing a proper job is difficult and
requires a lot of practice. A proper sharpening is not a sharpening at all.
It is rebuilding the cutting edge. The angle that the blade is ground to is
extremely important. The sharpening is another step, followed by steel
honing. It is not expensive to have it done professionally. I'd
recommend a pro do the job, then you keep the edge in shape with the use of
a steel. If you do not abuse the knife, you may just need a sharpening
every 6 months or so. Maybe even less depending on what you use it for and
how often.

Paul

"Paul M. Cook" > wrote in message
news:69pdh.11478$Ga7.8559@trnddc01...
>
> "Eddie G" > wrote in message
> ...
>> I've been contemplating getting a sharpening stone set for my kitchen
>> knives. Which kit is easiest to use? This would be my very first time
>> doing this and I have a nice set of Wusthof knives I don't want to ruin
>> by
>> doing it wrong.
>>
>> Thanks!
>
>
> I'd strongly advise against it. Doing a proper job is difficult and
> requires a lot of practice. A proper sharpening is not a sharpening at
> all.
> It is rebuilding the cutting edge. The angle that the blade is ground to
> is
> extremely important. The sharpening is another step, followed by steel
> honing. It is not expensive to have it done professionally. I'd
> recommend a pro do the job, then you keep the edge in shape with the use
> of
> a steel. If you do not abuse the knife, you may just need a sharpening
> every 6 months or so. Maybe even less depending on what you use it for
> and
> how often.

I'll take your advice, but what about the guide clamps that come with the
stones?

Eddie G (removeme) wrote:
> I've been contemplating getting a sharpening stone set for my kitchen
> knives. Which kit is easiest to use? This would be my very first time
> doing this and I have a nice set of Wusthof knives I don't want to ruin by
> doing it wrong.

Get yourself a whetstone (any decent hardware store - Lowes/Home Depot
are fine) and practice on inexpensive cutlery, an old boy scout
penknife for instance. Then move up in increments to better quality
knives, like an inexpensive fisherman's fillet knife.

And always keep in mind that with knife sharpening less is more... if
you don't abuse your knives then all they should ever need is a very
occasional light touchup... just a few licks with the stone and the
rest of the time swipes with the steel. Those who who seem to need a
collection of all sorts of sharpening aids/jigs/machines and are
constantly removing metal from their blades are exactly those people
who abuse their knives to begin with that necessitates all that
fiddling. If you drive your knives as carelessly as teenagers drive
automobiles then you will wear out knives as often as they wear out
tires.

Sheldon

"Paul M. Cook" > wrote in message
news:69pdh.11478$Ga7.8559@trnddc01...
>
> "Eddie G" > wrote in message
> ...
>> I've been contemplating getting a sharpening stone set for my kitchen
>> knives. Which kit is easiest to use? This would be my very first time
>> doing this and I have a nice set of Wusthof knives I don't want to ruin
>> by
>> doing it wrong.
>>
>> Thanks!
>
>
> It is not expensive to have it done professionally.

How do I find a knife sharpener? There is no listing for "knife sharpener"
in the phone book.

"Eddie G" > wrote

> How do I find a knife sharpener? There is no listing for "knife
> sharpener" in the phone book.

I just picked mine up ... a hardware store, the old fashioned kind, will
often have a service where they send your knives out. It cost $3 a knife
and whoever it is did a great job.

nancy

On Dec 5, 5:37 pm, "Paul M. Cook" > wrote:
> "Eddie G" > wrote in ...
>
> > I've been contemplating getting a sharpening stone set for my kitchen
> > knives. Which kit is easiest to use? This would be my very first time
> > doing this and I have a nice set of Wusthof knives I don't want to ruin by
> > doing it wrong.
>
> > Thanks!I'd strongly advise against it. Doing a proper job is difficult

If you define proper as an edge that will slice tomatoes easily (and
not one that looks perfect under a microscope) it's surprisingly easy.

and
> requires a lot of practice.

Yeah, work on some cheap knives before you try the good ones. But not
a lot of practice.

A proper sharpening is not a sharpening at all.

huh?

> It is rebuilding the cutting edge.

By taking some metal off, ie sharpening.

The angle that the blade is ground to is
> extremely important.

Are we slicing vegetables or looking at the knife under a microscope?

The sharpening is another step, followed by steel
> honing. It is not expensive to have it done professionally.

Yeah but it's more fun and convenient to do it yourself. Get a 2-sided
sharpening stone (fine and medium) at the hardware store and read about
sharpening, or have some one show you how to do it. Hold the knife at
the same angle as you run it over the stone, a few strokes on one side
and then the other. Steel it for a few strokes and try it on a tomato.

I'd
> recommend a pro do the job, then you keep the edge in shape with the use of
> a steel. If you do not abuse the knife, you may just need a sharpening
> every 6 months or so. Maybe even less depending on what you use it for and
> how often.
>
> Paul

On Tue, 5 Dec 2006 20:06:16 -0500, "Eddie G"
> wrote:

>I've been contemplating getting a sharpening stone set for my kitchen
>knives. Which kit is easiest to use? This would be my very first time
>doing this and I have a nice set of Wusthof knives I don't want to ruin by
>doing it wrong.
>
you don't need a kit. I have a two grit stone that I bought for a
dollar at a discount store 10-15 years ago that does a great job at
sharpening. I also have a Chef's sharpener. They have their places.
I honed my dull santoku Knife with my cheap stone a couple of weeks
ago and it's still sharp.

--
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Eddie G wrote:
> "Paul M. Cook" > wrote in message
> news:69pdh.11478$Ga7.8559@trnddc01...
>> "Eddie G" > wrote in message
>> ...
>>> I've been contemplating getting a sharpening stone set for my kitchen
>>> knives. Which kit is easiest to use? This would be my very first time
>>> doing this and I have a nice set of Wusthof knives I don't want to ruin
>>> by
>>> doing it wrong.
>>>
>>> Thanks!
>>
>> It is not expensive to have it done professionally.
>
> How do I find a knife sharpener? There is no listing for "knife sharpener"
> in the phone book.
>
>

Often they are little shops that can't afford the yellow pages ad. A
good way to find them would be to call the local (real) hardware store.

They are typically inexpensive and do a great job. Many also do saw
blades etc.

In article <69pdh.11478$Ga7.8559@trnddc01>,
says...
>
> "Eddie G" > wrote in message
> ...
> > I've been contemplating getting a sharpening stone set for my kitchen
> > knives. Which kit is easiest to use? This would be my very first time
> > doing this and I have a nice set of Wusthof knives I don't want to ruin by
> > doing it wrong.
> >
> > Thanks!
>
>
> I'd strongly advise against it. Doing a proper job is difficult and
> requires a lot of practice. A proper sharpening is not a sharpening at all.
> It is rebuilding the cutting edge. The angle that the blade is ground to is
> extremely important. The sharpening is another step, followed by steel
> honing. It is not expensive to have it done professionally. I'd
> recommend a pro do the job, then you keep the edge in shape with the use of
> a steel. If you do not abuse the knife, you may just need a sharpening
> every 6 months or so. Maybe even less depending on what you use it for and
> how often.
>


Oh pshaw! With a few minutes of instruction and a modest amount of
manual skill, anyone can do a good job. If you want precise control, get
an EdgePro system which keeps the proper angle for you. But even with
just a bench stone it's possible to do a great job on your knives and
you have a satisfaction of learning a new skill and doing it yourself.

I recommend getting a diamond water stone with a non-skid base. For
example:

http://www.basspro.com/servlet/catal...0861&hvarDept=
400&hvarClassCode=13&hvarSubCode=6&hvarTarget=brow se&cmid=PP_P1_2
&cmCat=CROSSSELL

The "stone" is actually a flat piece of metal with diamond grit embedded
in it. Unlike real Arkansas stones it always remains flat, and using
water instead of oil as the liquid is less messy. We keep our three
fillet knives super-sharp with a stone like this.


--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Eddie G (removeme) wrote:
> I've been contemplating getting a sharpening stone set for my kitchen
> knives. Which kit is easiest to use? This would be my very first time
> doing this and I have a nice set of Wusthof knives I don't want to ruin by
> doing it wrong.
>
> Thanks!

Listen to your neighbors. It starts with grilling in the winter. Soon
you'll be dancing naked. Then it's only a matter of time until you're
drinking Woolite in an alley somewhere on the Bowery.

>
> Eddie

Barry

On Wed, 06 Dec 2006 14:40:39 GMT, Peter A >
wrote:

>In article <69pdh.11478$Ga7.8559@trnddc01>,
>says...
>>
>> "Eddie G" > wrote in message
>> ...
>> > I've been contemplating getting a sharpening stone set for my kitchen
>> > knives. Which kit is easiest to use? This would be my very first time
>> > doing this and I have a nice set of Wusthof knives I don't want to ruin by
>> > doing it wrong.
>> >
>> > Thanks!
>>
>>
>> I'd strongly advise against it. Doing a proper job is difficult and
>> requires a lot of practice. A proper sharpening is not a sharpening at all.
>> It is rebuilding the cutting edge. The angle that the blade is ground to is
>> extremely important. The sharpening is another step, followed by steel
>> honing. It is not expensive to have it done professionally. I'd
>> recommend a pro do the job, then you keep the edge in shape with the use of
>> a steel. If you do not abuse the knife, you may just need a sharpening
>> every 6 months or so. Maybe even less depending on what you use it for and
>> how often.
>>
>
>
>Oh pshaw! With a few minutes of instruction and a modest amount of
>manual skill, anyone can do a good job. If you want precise control, get
>an EdgePro system which keeps the proper angle for you. But even with
>just a bench stone it's possible to do a great job on your knives and
>you have a satisfaction of learning a new skill and doing it yourself.
>
>I recommend getting a diamond water stone with a non-skid base. For
>example:
>
>http://www.basspro.com/servlet/catal...0861&hvarDept=
>400&hvarClassCode=13&hvarSubCode=6&hvarTarget=bro wse&cmid=PP_P1_2
>&cmCat=CROSSSELL
>
>The "stone" is actually a flat piece of metal with diamond grit embedded
>in it. Unlike real Arkansas stones it always remains flat, and using
>water instead of oil as the liquid is less messy. We keep our three
>fillet knives super-sharp with a stone like this.


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On Wed, 06 Dec 2006 14:40:39 GMT, Peter A >
wrote:

>using
>water instead of oil as the liquid is less messy. We keep our three
>fillet knives super-sharp with a stone like this.


I've used water, but never considered storing it in water (I aways
think "oil" for that purpose). OK, tomorrow - I'll try out that idea!

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On Thu, 07 Dec 2006 07:08:36 -0600, Alan wrote:

>On Wed, 06 Dec 2006 21:00:49 -0800, sf wrote:
>
>>On Wed, 06 Dec 2006 14:40:39 GMT, Peter A >
>>wrote:
>>
>>>using
>>>water instead of oil as the liquid is less messy. We keep our three
>>>fillet knives super-sharp with a stone like this.
>>
>>
>>I've used water, but never considered storing it in water (I aways
>>think "oil" for that purpose). OK, tomorrow - I'll try out that idea!
>
>Don't think you're supposed to *store* it in water!
>
>Some people dampen the surface a bit before they hone their knife.
>
Oh, it sounded like you should "store" them in water. I know some
people store their stones in oil.

>I have to say that having a whet stone is an easy thing! As a
>previous poster said, it isn't difficult to learn how to use it, and
>if you keep it handy you'll find that you will LOVE having your
>knives sharp -- and keeping them that way only takes a few seconds
>every now and then.

Ain't that the truth? I have a sharpening steel, a whet stone and a
chef's sharpener. I use my stone the more than the others.
>
>Alan
>
>==
>
>It's not that I think stupidity should be punishable by death.
> I just think we should take the warning labels off of everything
>and let the problem take care of itself.
>
>--------------------------------------------------------

Ask someone how to make your name and sig line disappear in a "return
reply". I think it's two leading spaces, but frankly I'm don't
remember.

--
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Eddie G wrote:
>
> How do I find a knife sharpener? There is no listing for "knife sharpener"
> in the phone book.
>
>
Look he http://users.ameritech.net/knives/links.htm#services
Many listings, some take mailorder.

Also try your culinary store.

For a higher quality of edge forget the saw people and look for beauty
salon shear sharpeners.

Steve

Eddie G wrote:
> I've been contemplating getting a sharpening stone set for my kitchen
> knives. Which kit is easiest to use? This would be my very first time
> doing this and I have a nice set of Wusthof knives I don't want to ruin by
> doing it wrong.
>
> Thanks!
>
> Eddie
>
>
I suggest the Spyderco Sharpmaker
http://users.ameritech.net/knives/crock.htm

Steve