hey guys! im a bit of a cooking fan, and like to keep all my knives razor sharp.

I usually use a stone like this but i seem to find they go smooth very quickly and no longer sharpen the knives as well. i remember i used to have a good oil stone years back, which was very good, but i was wondering if anyone could suggest anything better? ive tried steeles etc in the past but i can rever seem to get the razor edge i can with a good stone :-( :chef:

another knife :wink:

Get a 'diamond' dry stone like I use for my chisels.

Just asked my mate who's a bit of a chef and he swears by sabatier knives and uses a steel.

cheers pal :-) was the stone you were talking about like this, and can you get the razor sharp, so theyl take the hairs of your arm? (thats how i test mine lol)

 

i cant really afford top quality knives :-( soon as i get a bit more sorted money wise im going to invest in a proper set :-)

Take them in the your local butcher and he might sharpen them for you. My father in law use to be one and done a few for his customers.

Stones are for sharpening and steels are for honing.

On my phone at the moment but I'll have a look when I'm home. Seem to recall reading an article by Tom Parker Bowles about this. I'll try and find it. For the record I'm a veggie who pretty much eats cheese, potatoes, pizza and pasta. So not really my field of expertise but this stuff interests me. The master knife craftsmen in Japan test the sharpness of their knives on their thumb nail.

I too check the sharpness of my chisels on my arm hairs.

The missus

Razor sharp knives are a bad idea - just ask my mate '3 fingers' :lol:

 

what the hell you cutting with it anyway? I think your steaks might be a bit overdone buddy.. Oh, and don't go overboard with a steel, you can soon take off the edge that you've put on - about 5-6 times depending how often you sharpen them.. :shuriken:

Razor sharp knives are a bad idea - just ask my mate '3 fingers' :lol:

 

what the hell you cutting with it anyway? I think your steaks might be a bit overdone buddy.. Oh, and don't go overboard with a steel, you can soon take off the edge that you've put on - about 5-6 times depending how often you sharpen them.. :shuriken:

 

LOL, blunt knives area a bad idea! Everything is cut better with a sharp tool :death: and not much chance of over done steak here lol, i have mine blue! and still moo'ing in the middle lol!

http://www.dailymail.co.uk/home/moslive/article-1312250/TOM-PARKER-BOWLES-How-edge--years-making--The-Stradivarius-kitchen-knives.html

I know where I'd like to stick a sharp knife....................... In my ex lol

Hell hath no fury... :death:

http://www.cooks-knives.co.uk/acatalog/Kyocera_Ceramic_Knives.html

 

Just get a set of these, serious business to be honest, i had a set once, brilliant bit of kit