Is this my best bet as an amateur ?
I have never 'stropped' before, so looking for an easy option 
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Knives are for pro's, but how do you keep them sharp?
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Posted 2 years ago #
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Use either a knife block, or they're in a drawer use knife edge covers:
http://www.cheftools.com/Knife-Blocks-Covers-Magnetic-Knife-Holders/products/135/
Posted 2 years ago # -
learn to use a decent steel....go to butchers and ask?...
I'm 17 and could sharpen all our knives at the age of 13.
BrucePosted 2 years ago # -
I'd always use a steel myself, but as above, ask someone to show you how to sharpen properly, it's not hard,
Posted 2 years ago # -
yip a steel is all you need if you cook alot you will blunt your knives so often you wont be arsed to sharpen them with a stone and giudes. just get into the habit of a quick sharpen on a steel before you cook.
Posted 2 years ago # -
Cheers, looked on google & youtube & it seemed a steel only straighted the blade & not actually sharpened it, is that not right?
Posted 2 years ago # -
The chefs I used to work with would only steel their knives normally. Never saw them using a whetstone. Although the ones that took their knives home with them might have used one.
Posted 2 years ago # -
These are awesome. Great for knives, and everything else you could think of. Being diamond they last forever.
Posted 2 years ago # -
Depends on what steel the knife is made of,good quality chefs knives are usually "softer"tool steel, easy to sharpen but don't hold an edge for long.
stainless holds an edge longer but are hard to sharpen.
I use a diamond stone then a steel on my hunting knives
edit-the very one,thanks chopperPosted 2 years ago # -
I just use blunt knives and rely on my manly arms
Posted 2 years ago # -
You don't get to pretend to me a proper chef, but it is very effective.
Posted 2 years ago # -
I have tried loads of different types & am consistantly hit & miss at getting it right ... or was until I started using a whetstone I can get a decent edge even on cheap nasty knives that tend to be a hrader steel so hold an edge longer when you buy them but are then basically rubbish
Posted 2 years ago # -
Been using knives at work for most of my working days as a butcher ,de-boner so i know how to keep knives sharp.
The blade needs to be of good quality to start with. Victorinox or some other swiss brand. Buy an oil stone or a diamond stone(use with water) and make sure they are smooth not course.(about 20 quid for one of the stones i suggested) Use a fine steel and then a polisher which looks like a steel with no grooves on it and its usually chrome.
If you have these then it will be no probs at all. You can usually buy all this from Arco.Posted 2 years ago # -
Thrasing a blade around wildly on a steel is just more manly
Posted 2 years ago # -
Steels are only for lazy buggers who can't be bothered to learn to use an oil stone!!!!
Posted 2 years ago # -
Use a regular steel to shape the blade and a diamond one to hone it, run them at a constant angle of roughly 90deg down the steel drawing the knife back in a sweeping motion some prefer to use a sawing motion like a violin. Another tip is not to let somone opposite handed to you to use your knife as it can dull the edge suprisingly quickly.
Whetstones are used ocasionally mostly with carbon steel knives.Posted 2 years ago # -
You can smell the testosterone in this thread
I use a steel. grr
Posted 2 years ago # -
I got a shinkansen sharpener for my Global knives like the photo in the OP.
It work's pretty well despite not looking manly. The knives need sharpening fairly regularly but then I don't keep them in a block or use blade covers
Posted 2 years ago # -
real men learn to use a decent steel. GRR.
Posted 2 years ago # -
the fettler
then a steel on my hunting knives
Posted 2 years ago #
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