Thread: Kitchen knives too sharp

Originally Posted by Kees

I use a Sabatier sharpening steel for my kitchen knives, I cannot be bothered to take out my hones every time a knife gets blunt. 10 round trips before use is all it takes.

I've done my fair share of butchering over the years and I always keep my steel close at hand. Every time the knife hits bone or after a minute of cutting, I give it a few swipes on the steel. A knife maintained this way will stay incredibly sharp for a long time.

Originally Posted by puketui41

I've done my fair share of butchering over the years and I always keep my steel close at hand. Every time the knife hits bone or after a minute of cutting, I give it a few swipes on the steel. A knife maintained this way will stay incredibly sharp for a long time.

A Good Steel is to a Good Knife what a Strop is to a Razor

I like a kitchen knife to be sharp enough to cut through a sandwich without smushing the bottom piece of bread. Also to slice a tomato without sliding across the skin, but rather "biting" into the skin.