My brother bought me really sharp nice knives for cooking but now they are dull. I don't want to ruin them. My electric can opener has an electric sharpener on the back but I feel that might ruin them! What should I do?
2006-06-13 17:07:05 · 10 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
well, the easiest thing would be to plead and cajole your local butcher to show you just how it's done.
get yourself a sharpening steel and a carborundum stone(availiable at a hardware store) keep a can of WD40 handy too.
use the steel regularly, before every major cutting-up job, and LEARN the PROPER TECHNIQUE from your butcher, or from me :)
The best way is to grasp the knife at an angle of 10 degrees relative to the steel,the edge towards your body. place the rearmost part of both knife and steel against each other, with a light yet firm pressure, so that an " X " is formed. now swiftly draw out both the knife and the steel, running the edge of the blade on the steel, from base to tip. repeat the same procedure on the other side of the blade, making sure you get an equal no. of strokes on each side.
just be careful not to hurt yourself or anybody in the vicinity while doing this.
every fortnight or so, spray your knife and carborundum stone with WD40 and lightly sharpen your knife in ther same manner as with the steel. keep the blade aligned at 10 degrees,edge inwards, and run the blade outwards lightly. don't overdo this though...
good luck.
2006-06-13 18:12:34 · answer #1 · answered by dxps26 2 · 14⤊ 1⤋
DON"T use the sharpener!!! With a good set of knives you will need two things, a "sharping" steel and a sharping stone. A steel has a handle of a knife but looks like a long cone on the end. It doesn't sharpen but resets the position of the blade tip. Mostly likely this is all you will need to get it sharp. If it doesn't work a stone will we shape the blade. But you will notice that it will make the blade smaller over time. You can get these items at your local home-mart like Bed Bath and beyond.
2006-06-13 17:17:03 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Ask some professinal chefs in your town where they get their knives sharpened.
On a site called eGullet.org they have articles on various aspects of cooking, in a section called eGCI or eGullet Culinary Institute. Read the courses on knife sharpening.
2006-06-14 05:16:48 · answer #3 · answered by Durian 6 · 0⤊ 0⤋
i sugest you buy a Lansky shrpening system
i have one and love it
you put the knife in a clamp so sharp edge sticks out
the stones have rods on them and the clamp has slots for the rods so the stones are held at the same angle the true seceret to getting a really sharp knife since the stones are of high quality and not powered they will not hurt the steel of the knife
here is a link to lansk
http://www.lansky.com/products/systems.html
i own the Natural Arkansas Knife Sharpening System
because Arkansas stones are hard to beat
2006-06-14 03:17:52 · answer #4 · answered by crazy_devil_dan 4 · 0⤊ 0⤋
Knife sharpeners are the best tool for sharpening cooking knives.
2014-12-14 22:38:53 · answer #5 · answered by Harshit 4 · 0⤊ 0⤋
Find a professional knife sharpener. Not a machine, but a person. Expensive? Not that bad. Worth it? You bet!
2006-06-13 17:10:44 · answer #6 · answered by Anonymous · 0⤊ 0⤋
bring them to a professional knife sharpener. if you dont know where there's on in your neighborhood, as your local favorite restaurant where the cooks have their knife sharpened. they always have the inside scoop.
2006-06-13 17:20:12 · answer #7 · answered by mizkitty 1 · 0⤊ 0⤋
Take them to any Sur La Table and they'll do it. Try other kitchen stores if there isn't a Sur La Table near you. I think Carlow Cookery will do it by mail, call them first.
2006-06-13 21:55:24 · answer #8 · answered by maigen_obx 7 · 0⤊ 0⤋
Carefully, blade out.
2006-06-13 17:14:17 · answer #9 · answered by chdoctor 5 · 0⤊ 0⤋
tnx for the points sorry i don't know the answer
2006-06-13 17:21:22 · answer #10 · answered by blue shark 1 · 0⤊ 0⤋