Noah's Snark! Get In Before The Flood...

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In on one for the first time in a LONG time!

@JT:
I have a Chicago set too. They were better than what the housemates had, but I went Henckels years ago. But I prefer my Chicago honing steel. After awhile I couldn't get the chef's knife sharp anymore, then came back to it after learning a thing or five about knives and dialed the edge back in. Softening the edges on the handles and oiling them up also made a fantastic difference. It's a decent blade now, but lives in the spare knife block in the basement.

I'm sure a diamond-coated steel would be good for doing real sharpening. It's a bit overkill for daily maintenance and will wear out knives faster. Usually kitchen knives just need the edge scraped clean and stood-up, which is mostly what the steel does for you. Of course you can always straighten a rolled edge on the spine of another knife, but classy beats clever in the kitchen.
 
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daizee said:
I'm sure a diamond-coated steel would be good for doing real sharpening. It's a bit overkill for daily maintenance and will wear out knives faster. Usually kitchen knives just need the edge scraped clean and stood-up, which is mostly what the steel does for you. Of course you can always straighten a rolled edge on the spine of another knife, but classy beats clever in the kitchen.
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I agree on all points. :)

I'll be making more kitchen knives this year, and in watching (stealing ideas from :D) big name makers, one of the things I've always wondered about is that none of them seem to offer matching honing steels to go with their knives. Maybe it's just because no one uses them anymore...
 
james terrio said:
I agree on all points. :)

I'll be making more kitchen knives this year, and in watching (stealing ideas from :D) big name makers, one of the things I've always wondered about is that none of them seem to offer matching honing steels to go with their knives. Maybe it's just because no one uses them anymore...
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Also might be possible that nobody knows HOW to use them any more.
 
crimsonfalcon07 said:
Also might be possible that nobody knows HOW to use them any more.
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That, too. Apparently all the famous chefs on TV think you're supposed to hone a knife by beating the hell out of it as fast as you can :rolleyes:

Psyop said:
Elmax kitchen knives?
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Yes. There's one on the bench that was commisioned by a Beckerhead but still needs scales and a cover. I'll be working with more CPM-154 as well, and trying out some AEB-L to see how I like that. And probably a couple in O1 or 52100 for the carbon steel snobs :p
 
^ This guy seems to pop up out of nowhere every time I mention Elmax. It's getting a little creepy, honestly.

:p
 
james terrio said:
I agree on all points. :)

I'll be making more kitchen knives this year, and in watching (stealing ideas from :D) big name makers, one of the things I've always wondered about is that none of them seem to offer matching honing steels to go with their knives. Maybe it's just because no one uses them anymore...
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I have one I got at wally world about ten years ago check the kitchen wear section if they still seel them also have the old schrade flat stel that comes with the leather pouch my dad got it for my when I was 15 or 16. that's been some time ago!
 
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