|
kNIFE SHARPENING I guess i need to put in my two cents. I have worked in the food industry since i was a teenager . My father was a wood craftsman of the old school so he could sharpen anything . He gave me my first knife and stone. the stone was actually used for scalpels, diamond stone of course . not sure of the brand name but ive been using it for 20 years or so and its still in good shape. although its almost worn out. And mike yes the steel does sharpen the knife its not just for honing. I have also worked in the fishing industry commercially and on headboats and six pack boats.I grew up in a family of commercial fisherman . At one time my brothers were the best in the buisness when it came to filletting fish. my brothers could keep a razors edge on their knifes and they would always sharpen one side of the knife more than the other . They would then run the knife on the other side a few time to remove the burrs and then would use the steel for resharpening . I imagine they knew what they were doing . i have used the same method for filet knives and i sharpen both edges on my kitchen knives. Another note ask any chef what holds a better edge and carbon steel will hold up a lot better than stainles.
|
Threaded Mode