Instructions on how to steel and sharpen your kitchen knives. Rodelle Vanilla blogger Carol Busch visits The Cupboard in Fort Collins, CO and learns how to select the appropriate sharpening steel and the proper technique for steeling your knife.
i decided to make my own straight razor but i don’t really know how to put on a razor edge or what would be the best metal to use. i thought a hack saw blade cut to the shape of a straight razor with a dremmel and than quenching it in water would be a good idea as because it is a very good metal for blades and the quenching to keep its temper but than i read an artical on midle eastern knifes saying that their blades though they arent crafted well are made of the best metal u can get. that metal being demascus steel. now im wondering if i should use demascus steel instead of carbon steel. and im also wondering where to get it. and despite choosing the best metal to use i don’t know how to put such an edge on a piece of un sharpened metal. i know its possible to do because i saw a bearded man sharpen a common house hold knife into a razor blade which he domonstraited its sharpness by shaving off his beard. he said that good knife sharpening consists of 99% skill and 1% equipment. right now im at 10% skill and 0% equipment. could somone tell me what equipment to use to achieve such an edge and where to get it as well as teach me how to sharpen the knife to achieve a razor edge. i know that learning such a skill takes a large deal practice and study to master the skill so i dont expect to learn anything major from yahoo answers so a book recomindation might help. it also would be of great help to know how to polish and preserve the blade. i dont have much money because i spent it on the hacksaw blade and dremmel cutting wheels which i might not even use for the blade so it would be of great help if we could keep the equipment costs low. however i do know the importance of knowledge so i wont mind spending alot of a good book on the subject. best wishes
I am choosing a flybuys reward, i have narrowed it down to the two following:
•11 knives plus knife block & Staysharp sharpening device.
•Safe knife block for storage of Wiltshire Staysharp Stainless Steel knives.
•Easy to use sharpening device to keep knives sharp at all times.
•Knives: Paring, Utility, Carving, Vegetable, Cook’s, and 6 Steak Knives.
•Highest Quality Stainless Steel for Wiltshire premium knives.
•Well balanced hollow handle for comfort of use.
•Dishwasher safe.
•25 Year Guarantee.
(I ONLY REALLY NEED THE 5 OTHER KNIFES AND THE SHARPENER AS I HAVE STEAK KNIFES ALREADY)
all porcelain and classic white 5 piece bake set,
The set includes a lasagne dish, two casserole dishes and two baking dishes. For extra ease, the bakeware is dishwasher and microwave safe.
WHICH I ONLY WANT THE CASEROLE DISHES AS I HAVE THE OTHERS
which should i choose please?
How much should i expect to pay to have them sharpened? Can all of the knives in my block be sharpened, or only the ones without serated edges? thank you
Here is Lesson #5 in a multiple part series on sharpening a kitchen knife using Japanese water stones.
Sharpening a knife with a steel is a bit mis-conceiving in that the real purpose of a steel is to straighten or re-align the blades. The proper way to use a steel is to always stroke the knife away from your hand.
I found my brothers old butterfly knife and is in really bad shape, the paint on the handle is chipped horribly, the blade is dull and very scratched. i’m not too worried about making the blade sharp, i would like to get the scratches out and fix the handle. any ideas?
It’s stainless steel
it’s just flaking paint. like, should i strip it all back and paint it? and what kind of paint?
This is my very first Youtube upload and its about me sharpening my Buck pocket knife with my sharpening know how, hope you enjoy! If youre wondering what that black dot is that stays in the picture, I dont know what that is so your guess is as good as mine