Knife sharpening day at the OK-ish corral. Every month or two, the stones get soaked. 600/1000/3000 and then the steel.
I don't buy 'good' knives for our kitchen. It's taken me years to get the barbarians to not throw knives in the sink or dishwasher. I buy working knives at the restaurant store. Damn near disposable, but they do hold an edge and they are shaped correctly. The best blade in the pack is a Victorinox that cost about $50.
Sharpening sessions involve cleaning, 600 grit till the edge is shaped right, then 1000 and 3000 to get the sharp. Clean between stoning, and before the steel. Once dry and fully cleaned they go back to the magnet rack over the counter.
When is it time for a sharpening session? When I am disappointed with performance on the board.
No comments:
Post a Comment