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.

http://www.cutco.com

On Mar 16, 11:19*am, Transition Zone > wrote:
> 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.
>
> http://www.cutco.com

Lots of good info / videos on this site. Thanks!

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.

On 2013-03-16, Transition Zone > wrote:

[ ... ]

> 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.
>
> http://www.cutco.com

Do they still demontrate that the kitchen shears can cut coins
in half? A friend was one of their salesmen decades ago, and that was
one of the demonstrations.

I have a pair (made long prior to the cushioned colored grips,
but still good size all-metal grips.)

Enjoy,
DoN.

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Gorio@foodbanana> wrote:
>
>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.

If you need to sharpen your home kitchen knives every week then you
have crappy knives and/or are abusing them... all that should ever be
necessary is to steel a knife a few swipes after each use. With
commercial use knives are sharpened regularly due to their receiving
regular abuse because time is a more valuable commodity than cutlery,
plus the knives used at commercial establishments are no-frills models
(stamped blades-molded plastic handles), very inexpensive, essentially
throw aways. Most butcher shops lease their knives from the company
that sharpens them, after about six weekly sharpenings they are thrown
away and replaced. In a home kitchen any decent quality knife should
never need sharpening... I've been using the same knives for some
fifty years, they're used every day, they're steeled with each use,
they have never been sharpened... in fact they're sharper than new and
continue to become sharper with use. If you need to sharpen your
knives each week than you are beating on them and are very likely only
attempting to sharpen them when in fact you're dulling them.

James Silverton wrote:

> I'll say it again! You can buy a ceramic 8 inch knife for about $25 and
> mine has kept its (very) sharp edge for more than 6 months. The heck
> with beautiful, damascened, $100 steel knives.

Don't try smashing garlic with it.

Your talking some serious trash about my favorite knives here Bro. I will allow only Forschner/victorinox kinives into my crib. Thats what all the pros use. I would highly recommend anybody wanting some good knives to snag that brand from right here. You cant go wrong. Victorinox Forschner Knives