07-18-2004, 06:33 AM
Hi,
I'm a big believer in using a steel each time I use a knife and letting a pro sharpen my knives once a year or so. However, I maintain my pocket knife and used to maintain my hunting and fishing knives way back when, and all I used was an Arkansas whetstone. You can probably do pretty well by getting a medium grit Carborundum stone at a hardware store and a cheap steel from a restaurant supply house. Each should run you about ten bucks.
For kitchen knives, I'd guess that grinding them to about a 45 degree bevel and honing them at about that same angle with a steel should work pretty good. Most knives used on food need a bit of "bite" to the edge, so you don't want to make them "razor" sharp.
Googling on "sharpening a knife" will bring up a whole lot of how-tos. Probably most of them will work. Pick one that you like.
--Pete
I'm a big believer in using a steel each time I use a knife and letting a pro sharpen my knives once a year or so. However, I maintain my pocket knife and used to maintain my hunting and fishing knives way back when, and all I used was an Arkansas whetstone. You can probably do pretty well by getting a medium grit Carborundum stone at a hardware store and a cheap steel from a restaurant supply house. Each should run you about ten bucks.
For kitchen knives, I'd guess that grinding them to about a 45 degree bevel and honing them at about that same angle with a steel should work pretty good. Most knives used on food need a bit of "bite" to the edge, so you don't want to make them "razor" sharp.
Googling on "sharpening a knife" will bring up a whole lot of how-tos. Probably most of them will work. Pick one that you like.
--Pete
How big was the aquarium in Noah's ark?