Thread: What's your Kinfe maintenance?

Originally Posted by sharptonn

I am with you there, Charlie. Unlike razors, Gimme some teef on that edge!

I am with you both too.
Always like a micro serrated toothy critter.

Pete <:-}

A vintage Carborundum 108 for me. Used under dripping water rather than oil.
Coarse side is great for veggies and general edge, the fine side is quite fine for raw meats.
Sometimes the coarse followed by just a couple of strokes on fine for a nice combo edge.
Regular maintenance is a must otherwise it takes the fun out of it.

That's what I normally use also. My brother got the sticks like Jamie's. In fact he got most of my Dad's sharpening stuff since he is a knife collector. The last time I talked to him about it I think he said he has over 2000 of them. Anyway, I got all or most at least of his Arkansas stones and anything razor related.
I did however get a pretty nice 2 sided 8 X 2 carborundum stone. I have no idea what the grits are but it's pretty course.on one side and pretty fine on the other. You can get these big long sweeps with a chef or butcher knife or Chinese cleaver. I usually wash it up and take it to a canvas and leather belt strops. Damn fine kitchen edge from it.