Thread: What's your Kinfe maintenance?

I thought this would be of use for us foodies out there who cook and use our knives every day, we all need a quick and effective method and system to keep our knives in tip-top condition, I always set the bevels and sharpen all my own knives, once they are at their optimum level of sharpness it's important to keep them there and do it quickly without a fuss, we don't really want to get our stones out or sharpening systems do we when one of our knives start to lose their edge, so here my quick method, I made a very short video of me sharpening my little Henckels Pro pairing knife, I use a Lansky turn Box.

After having used more than a few methods and stones and or diamond plates I have settled on 325 dmt for my slicers. One and done. My santoku I do refine to 1200. Simple and certainly sharp enough for what I am doing in the kitchen.

Originally Posted by celticcrusader

I thought this would be of use for us foodies out there who cook and use our knives every day, we all need a quick and effective method and system to keep our knives in tip-top condition, I always set the bevels and sharpen all my own knives, once they are at their optimum level of sharpness it's important to keep them there and do it quickly without a fuss, we don't really want to get our stones out or sharpening systems do we when one of our knives start to lose their edge, so here my quick method, I made a very short video of me sharpening my little Henckels Pro pairing knife, I use a Lansky turn Box.

Excellent video

I haven't heard a Welsh accent for 18 years, I don't think I've seen a Welshman in Canada.

Cymru am byth Jamie.

Originally Posted by STF

Excellent video

I haven't heard a Welsh accent for 18 years, I don't think I've seen a Welshman in Canada.

Cymru am byth Jamie.

Steve, Diolch yn fawr iawn.

Originally Posted by celticcrusader

Steve, Diolch yn fawr iawn.

da chi

Great minds think alike

I have a VERY old SpyderCo version of the "Sticks" it keeps me sharp for about 1 year before I decide I just MUST rehone Kitchen knives

Mine has Two different angle settings one is the more common 22° and the other 15°, I find better for Japanese knives

Nice video Jamie. My Dad had a set of those, not sure what brand but he could get a knife scary sharp with them.

Steve I knew a guy years ago who was a security guard at a hospital I did work for and he had a thick Scottish accent. I naturally assumed he was from Scotland until it came up in conversation with the head of security and he told me he was from Canada; not sure where and I don't know if he (head of security) knew.

I have had a Case version for 48 years I reckon. It finishes great after a medium DMT.
I clean the sticks back to white with barkeeps friend and a toothbrush on occasion.

Originally Posted by PaulFLUS

Nice video Jamie. My Dad had a set of those, not sure what brand but he could get a knife scary sharp with them.

Steve I knew a guy years ago who was a security guard at a hospital I did work for and he had a thick Scottish accent. I naturally assumed he was from Scotland until it came up in conversation with the head of security and he told me he was from Canada; not sure where and I don't know if he (head of security) knew.

I can only guess he has Scottish parents.

I always felt the people in New Brunswick on the East Coast of Canada sounded a bit Irish to me and when I went to Newfoundland I was very suprised. Their music is definately Irish - and they like it!!

What are those knife sharpening sticks and the wood with the correctly angles holes called.

Are they expensive and where can I get them too, they look like they might be better than my steel.

The last time i sharpened my large knives was as I was burnishing my TransArk