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can someone recomend a good stone for kitchen knives?
Posted: Mon Oct 19, 2009 10:52 am
by Wakey
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!
Posted: Mon Oct 19, 2009 10:55 am
by Wakey
Do I need 3 stones?
http://www.ehow.com/how_2282_sharpen-ki ... nives.html
Comments at the bottom of the article..
Posted: Mon Oct 19, 2009 11:29 am
by DELETED
DELETED
opps
Posted: Mon Oct 19, 2009 1:27 pm
by waterguy
opps
Re: opps
Posted: Mon Oct 19, 2009 5:06 pm
by Wakey
waterguy wrote:opps
Dammit!
http://tinyurl.com/yjoj7jv
Posted: Mon Oct 19, 2009 5:08 pm
by Wakey
SJ, I have one of those and I use the steel allot.
I've heard here and elsewhere a stone is the ticket.
Posted: Mon Oct 19, 2009 5:25 pm
by DELETED
DELETED
Posted: Mon Oct 19, 2009 6:15 pm
by Wakey
Posted: Mon Oct 19, 2009 10:10 pm
by RickG
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
Posted: Mon Oct 19, 2009 11:44 pm
by bubblybrenda
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.
Posted: Tue Oct 20, 2009 6:15 am
by Wakey
Perfect Rick, thanks!