can someone recomend a good stone for kitchen knives?

Wakey · Post by **Wakey** » Mon Oct 19, 2009 10:52 am

I have a feeling any will do but I know zero about them and figured I'd rather ask a dumb question than buy the wrong thing.

I have a nice set of Henckels.

I wanted to purchase this online.

Thanks!

Wakey · Post by **Wakey** » Mon Oct 19, 2009 10:55 am

Do I need 3 stones? http://www.ehow.com/how_2282_sharpen-ki ... nives.html

Comments at the bottom of the article..

DELETED · Post by **DELETED** » Mon Oct 19, 2009 11:29 am

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waterguy · Post by **waterguy** » Mon Oct 19, 2009 1:27 pm

Wakey · Post by **Wakey** » Mon Oct 19, 2009 5:06 pm

waterguy wrote:opps

Dammit!

http://tinyurl.com/yjoj7jv

Wakey · Post by **Wakey** » Mon Oct 19, 2009 5:08 pm

SJ, I have one of those and I use the steel allot.

I've heard here and elsewhere a stone is the ticket.

DELETED · Post by **DELETED** » Mon Oct 19, 2009 5:25 pm

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Wakey · Post by **Wakey** » Mon Oct 19, 2009 6:15 pm

This is the one I have.

http://www.amazon.com/Chefs-Choice-2-St ... B00075M2AY

RickG · Post by **RickG** » Mon Oct 19, 2009 10:10 pm

I like a medium and fine grit water stone. I've had a couple over the years, but I like the Wusthof brand I have. It takes about 1 minute to put an edge on a high carbon steel knife and 3 minutes for a stainless steel knife. There's nothing magic about the Wusthof brand, anything will do.

Check out a good egullet lesson on knife care, for the obsesive!

http://forums.egullet.org/index.php?/to ... harpening/

Cheers, RickG

bubblybrenda · Post by **bubblybrenda** » Mon Oct 19, 2009 11:44 pm

Rick, thanks for the link. That's way more information than I ever dreamed I'd need to know but I did learn a few things about knife care. Still won't convince me to sharpen a knife though. Will buy a stone so "someone" can sharpen my knives when they come to visit.

Wakey · Post by **Wakey** » Tue Oct 20, 2009 6:15 am

Perfect Rick, thanks!

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