Posts tagged: knives

Jan 24 2012

What would be the best knife sharpener fore a knife collector?

I collect knives and have had a few sharpeners. I like to keep my knives as sharp as i can. What would be the best sharpener to do this? I have both serrated and straight edge blades. Most of my blades cost from -0 so i don’t want a cheep sharpener that would destroy the blade.
@Cane Toad Mutiny Yes i know a true knife collector keeps them mint condition, but for me if you own something like a knife or gun you should have it in top performance just in case you need it one of these days.

Aug 28 2011

What is stronger and holds a sharper edge for longer, carbon steel or surgical steel?

I’ve been looking for a set of knives that will hardly or almost never need sharpening and wont break easily, or at all. Can anyone tell me whether its carbon or surgical steel Im looking for?

Aug 25 2011

Why won't this knife sharpen?

I’ve had this knife (Meyerco Camp USA Blackie Collins 440 steel) for a while, and I’ve tried sharpening it with wet stones, ceramics, and a kitchen knife sharpener, with no luck. I’ve considered that maybe I’m just doing something wrong, but I have/had other knives with 440 blades and I’ve sharpened them easily. I know there are different types of 440, but should that make that much of a difference? It doesn’t say what type it is, just that it is. I also can’t find any information on the knife, since I don’t have a model name or number for it.

Aug 24 2011

Can I use a regular diamond or wet stone to sharpen a SOG SEAL Team Elite knife?

I’ve had a SOG SEAL Team Elite utility knife for a while now and have made pretty good use of it… however, the blade is now pretty dull (only the straight edge though, the serrations are still sharp) and it needs sharpening. I am just worried that I’ll mess up the blade if I use any old stone to sharpen it because SOG brags that their knives are made of AUS-8 steel that is heat and cryo-treated so they’re extremely durable and hard. To me, this sounds like a diamond stone isn’t hard enough to sharpen the blade and that I may need to send it in to be professionally sharpened with a laser or something. But I really don’t have that good of a clue… so do you think I can use just a regular stone to sharpen the knife or not?

Aug 20 2011

What can i make with a bench grinder?

I just recently bought a little bench grinder, it has two disks. One i think MAY be finer than the other, but im not certain.
I was just wondering what i could make with one. I can vaguely remember seeing something somewhere about making knives and what not, I guess it would be easy enough to sharpen a blade onto some steel.

But i was thinking more projects that would give me some better experience with a bench grinder.
What are some thing i could make, like some projects that may include using the bench grinder.

I understand fully the risks, i intend on wearing safety goggles and gloves.

Any and all info, links and videos are obliged. And don’t hesitate to email me.
I wasn’t meaning what can i make only with a bench grinder. Im not stupid, that’s like saying what can i make with only a paintbrush (no paint or canvas). I can use other stuff, i was meaning what projects can i do that involve a bench grinder as a main part of said project.

Aug 15 2011

What are the best pocket/utility knives?

I know of the big companies; cold steel, spyderco, benchmade, kershaw, gerber. Are there any other quality knife makers that I am forgetting?

What companies in your opinions make the best overall practical, camping and heavy duty knives? Best bang for your buck? Cheapest but well made? Best service and warranty? The blade will hold up to constant use and/or is easy to sharpen or the company will do it for you free/cheap?

I have two kershaws and I like them. Cheap and reliable and I have not yet to have any problems with them. One is a Ken Onion chive (great little pocket knife).

I am looking for something along the lines of a legal pocket knife in california ( I believe the blade has to be under 2 3/4") and something no bigger than say a six inch blade. Folding or not.

Aug 14 2011

Knives, I need info about them and sharpening them. Thank you!?

I would like to buy my boyfriend a nice gift and I know he likes knives, I have bought him a Henkle Santoku something I don’t know it was one 5 inch knife for like so it better have been good, he said he liked it and it was very good. Anyways I would like to buy him something to sharpen and hone the knife. Also was thinking maybe buying him another knife. What would I buy that is very good quality for sharpening and honing and where would I find it. Plus what would be another knife he could get a lot of use? He loves to cook. I just want to buy the right thing and I will spend a bit of money but like say no more than 0 for both. We live in Orlando, FL. Thanks so much I have no clue with kitchen stuff.
Link to what I got him: http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=13879290
Okay maybe like 0-160. Thanks! :)

Aug 11 2011

Can you tell me the elements in this poem?

Its by Donald Hall

Wolf Knife

In the mid August, in the second year
of my First Polar Expedition, the snow and ice of winter
almost upon us, Kantiuk and I
attempted to dash the sledge
along Crispin Bay, searching again for relics
of the Frankline Expedition. Now a storm blew,
and we turned back, and we struggled slowly
in snow, lest we depart land and venture onto ice
from which a sudden fog and thaw
would abandon us to the Providence
of the sea.

Near nightfall I thought I heard snarling behind us.
Kantiuk told me that two wolves, lean as the bones of a wrecked ship,
had followed us the last hour, and snapped their teeth
as if already feasting.
I carried the one cartridge only
in my riffle, since, approaching the second winter,
we rationed stores.

As it turned dark,
we could push no further, and made
camp in a corner of ice hummocks,
and the wolves stopped also, growling
just past the limits of vision,
coming closer, until I could hear
the click of their feet on ice. Kantiuk laughed
and remarked that the wolves appeared to be most hungry.
I raised my rifle, prepared to shoot the first that
ventured close, hoping
to frighten the other.

Kantiuk struck my rifle down and said again
that the wolves were hungry, and laughed.
I feared that my old companion
was mad, here in the storm, among ice-hummocks,
stalked by wolves. Now Kantiuk searched
in his pack, and extracted
two knives–turnoks, the Innuits called them–
which by great labor were sharpened, on both sides,
to the sharpness like the edge of a barber’s razor,
and approached our dogs
and plunged both knives
into the body of our youngest dog
who had limped all day.

I remember that I consider turning my rifle on Kantiuk
as he approached, then passed me,
carrying knives red with the gore of our dog–
who had yowled, moaned, and now lay
expired, surrounded
by curious cousins and uncles, possibly
hungry–and he trusted the knives
handle-down in the snow.

Immediately after he left the knives, the vague, gray
shape of wolves
turned solid, out of the darkness and the snow, and set ravenously
to licking blood from the honed steel.
the double-edge of the knives
so lacerated the tongues of the starved beasts
that their own blood poured
copiously forth
to replenish the dog’s blood, and they ate
more furiously than before, while Knatiuk laughed,
and held his sides
laughing.

And I laughed also, perhaps in relief that Providence had delivered us
yet again, or perhaps–under conditions of extremity–
far from Connecticut–finding there creatures
acutely ridiculous, so avid
to swallow their own blood. First one, and then the other
collapsed, dying,
bloodless in the snow black with their own blood,
and Kantiuk retrieved
his turnoks, and hacked lean meat
from the thigh of the larger wolf, which we ate
grateful, blessing the Creator, for we were hungry.

Aug 07 2011

Question(s) on buying kitchen knives?

I have been trying to work my way through Mastering the Art of French Cooking by Julia Child, Simone Beck and Louisette Bertholle, now im trying to equip my kitchen with good supplies. I can’t seem to find good French Chef’s knives in any stores or online, at an affordable price. (if you know where i can get them i would appreciate if you told me) the ones I can find are for the most part over priced or are all stainless steel which is hard to sharpen. Julia Child recommends carbon steel which I cannot find.
Or a good brand of knives that I might try. Thank you for your help!
do you want hard or soft steel?
I know knives are ‘pricy’ but im talking about over priced such as a 0 12" chef’s knife by wustoff.

Aug 03 2011

What are the best knife steels?

what are some of the all of around steels for knives?

like x steel is good because it is easy to sharpen and holds an edge but is pricey, and y steel is good because it easy to sharpen but is sort of on the soft side

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