Cushing H.
Gold Member
- Joined
- Jun 3, 2019
- Messages
- 2,714
I’m going to resurrect this thread for a couple reasons ….
with my move to KY, my shop ( and grinder) has been down, so I can’t sharpen my harder blades, which are all getting to a “too dull for me” state. The other day I was in a restaurant supply store picking up a container, and spotted one of those steel “V” pull through sharpeners with a knuckle guard. thinking “what the heck”….
I do have a couple inexpensive victorinox stamped blades ( the ones with molded black plastic handles) … and I will say that the V sharpener quickly brought those blades to a “oh … this works really well” state. I know that sharpness will not last long, and will eventually destroy the blades, but for now this keeps me going in food prep ( and does reinforce to me that the softer steel blades can have a place in the scheme of things ( but yes, I do miss using the nice blades….).
second reason … in one of the first posts in this thread I mentioned a good friend from China who I often cook with ( Brian by name). Well, sadly Brian a few weeks ago lost his battle with a rare cancer, and will no longer be wielding his knives in making food with me and for others. He fought ( and won!) so many battles in his life ( including against the communist party in China), and left a trail of good loyal friends and family. So sad. Rest in peace Brian.
with my move to KY, my shop ( and grinder) has been down, so I can’t sharpen my harder blades, which are all getting to a “too dull for me” state. The other day I was in a restaurant supply store picking up a container, and spotted one of those steel “V” pull through sharpeners with a knuckle guard. thinking “what the heck”….
I do have a couple inexpensive victorinox stamped blades ( the ones with molded black plastic handles) … and I will say that the V sharpener quickly brought those blades to a “oh … this works really well” state. I know that sharpness will not last long, and will eventually destroy the blades, but for now this keeps me going in food prep ( and does reinforce to me that the softer steel blades can have a place in the scheme of things ( but yes, I do miss using the nice blades….).
second reason … in one of the first posts in this thread I mentioned a good friend from China who I often cook with ( Brian by name). Well, sadly Brian a few weeks ago lost his battle with a rare cancer, and will no longer be wielding his knives in making food with me and for others. He fought ( and won!) so many battles in his life ( including against the communist party in China), and left a trail of good loyal friends and family. So sad. Rest in peace Brian.
. I’m not sure if you can get used to it…