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msteve1014
Senior Nomad
Posts: 947
Registered: 12-2-2006
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back to the sharpeners,i have found nothing i like better than the lansky set up.after all your blades are sharp all i need is to hone every so often
with a ceramic stick. that will get you through many fish or an elk.different blades for each.i have used a russel lamb skinner for almost 20 years
that still has a lot of blade left.
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Summanus
Nomad
Posts: 481
Registered: 10-15-2006
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Lansky's is great product.
I couldn't agree more, msteve. I think Lansky's makes one of the most popular sharpening kits around. Good for a lot of hunting, fishing, and home
uses. Great prices and quite a variety of choices.
Farasha, that keepsake rod sharpener should be okay still...give it a try if you feel like you should be using it. If not, make or buy a nice display
case and hang in your kitchen as a memento from your father and grandfather. I've done the same with some objects from my father's use, also. But
then, I am an incurable romantic.
Summanus....ancient Roman Nightly Thunder God. He liked refrieds too.
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Crusoe
Senior Nomad
Posts: 731
Registered: 10-14-2006
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Its Just A Mans World!!!!!
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FARASHA
Senior Nomad
Posts: 848
Registered: 6-3-2006
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Another Question - True or not - Dishwasher make knives dull??!!
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jimgrms
Senior Nomad
Posts: 664
Registered: 9-30-2005
Location: oceanside ca
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Mood: its always good
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Farasha no dish water will not dull a knife, throwing the knife in the dishwater with other dishes and pots will , a knife becomes dull when the
edge gets bent over from day to day use, and a steel ( the dagger thingee your grampa gave you) is used to straiten the edge and make the blade
sharp. after several cycles the edge fatigues and breaks, then you need a stone to re sharpen the edge. and that folks is proably more than you
ever wanted to know about knives jim
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Alan
Super Nomad
Posts: 1626
Registered: 4-6-2005
Location: Yucaipa, CA/La Paz
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Yesterday, on the advice of previous posts, I splurged and bought the Lansky system. I'm afraid I can't say I am really happy with it. Of course I
am never happy with my knives unless they leave little bald spots on my arm when testing for sharpness. Looks like I will have to spend even more now
to get the Ultra-fine stone. In frustration I dragged out my old Spyder Co. setup which had lost it's effectiveness over the years. I scrubbed all
of the stones with Barkeeper's Helper and Voila, Good as new!
So to answer the origional question without getting into the harvesting and marketing of lettuce, the Spyder Co. System IMO is the fastest and easiet
way to restore an edge and a good Forschner steel to maintain it between sharpenings.
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Hook
Elite Nomad
Posts: 9009
Registered: 3-13-2004
Location: Sonora
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Mood: Inquisitive
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Here is a film supply place in SoCal that is selling the Spyderco 204 for a great price, through the end of the month.
http://cinemasupplies.stores.yahoo.net/spydtriansha.html
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Hook
Elite Nomad
Posts: 9009
Registered: 3-13-2004
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Got my Spyderco in the mail yesterday. I think it will take some getting used to. Or maybe I will be finishing my fillet knives with a really fine,
hand-held ceramic/clay stone. I think I can get them sharper with that.
Alan, with fillet knives, I am using the method they describe as using the corners of the grey stone, followed by using corners of the white stone.
Are you doing more than that? Do you have the optional diamond surface or ?
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Cypress
Elite Nomad
Posts: 7641
Registered: 3-12-2006
Location: on the bayou
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Mood: undecided
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A chainsaw file will put an edge on a knife quick, but it will also eat a lot of metal.
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Alan
Super Nomad
Posts: 1626
Registered: 4-6-2005
Location: Yucaipa, CA/La Paz
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| Quote: | Originally posted by Hook
Got my Spyderco in the mail yesterday. I think it will take some getting used to. Or maybe I will be finishing my fillet knives with a really fine,
hand-held ceramic/clay stone. I think I can get them sharper with that.
Alan, with fillet knives, I am using the method they describe as using the corners of the grey stone, followed by using corners of the white stone.
Are you doing more than that? Do you have the optional diamond surface or ? |
I use the following process;
gray corner, gray flat, white corner and finish with the white flat.
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Hook
Elite Nomad
Posts: 9009
Registered: 3-13-2004
Location: Sonora
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thanks, Alan, i'll try it.
I keep my fillet knife in the house, when not on the boat. I like it for almost any serious cutting including veges and meats. I'll get a sharpening
op soon.
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Hook
Elite Nomad
Posts: 9009
Registered: 3-13-2004
Location: Sonora
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LA Times Food writer sold on Edge Pro
......but I aint paying 185 bones for a sharpening system. I'll stick with my Spyderco system.
[Edited on 3-21-2007 by Hook]http://www.latimes.com/features/food/la-fo-tool21mar21,1,4630113.story?coll=la-headlines-food
[Edited on 3-21-2007 by Hook]
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Diver
Ultra Nomad
Posts: 4729
Registered: 11-15-2004
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Edge Pro is expensive but the results are amazing.
Especially for someone that isn't very good at sharpening.
It is made in our area and he has taken over all the restaurant sharpening as his results are consistently better. He makes them throw away their
steels.
The edge lasts longer than most methods and comes back easy.
Of course, I haven't coughed up the $$ for one yet either.
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