with a nice sharp knife for the very first time. Last night I spent about two hours with a Sharpmaker, two chef's knives, one cleaver, and two EDC folders. I sweated through two shirts working my superdull steel clubs into a general knifelike shape. I had never sharpened a knife before last night. I had them slicing pages out of my girlfriend's catalogs before I hit the sack.
Today, I pulled a lemon out of the fridge and was about to saw through it like usual with my crappy Ikea knife when I realized that it was probably sharp for the first time. I put the point of the knife down on the cutting board and drew the knife through the lemon and felt a bit of resistance but not much. It drew right through the skin without even rolling the lemon (I was holding the lemon still, so it's not like the lemon was just sitting there... just so you know). That was pretty cool.
Then, I dropped my chicken breast on the cutting board and drew the knife along the breast against the grain of the meat. Like buddah. Then I figured I should cube it, so I braced the meat against my finger and went the other way. Again, I drew the knife across the meat and while it did buckle it surely did cut in a nice straight line.
Two days ago, I would have put the blade above the meat and sawed through it with at least two push/pulls before the chicken breast was breached.
It was quite a satisfying feeling to sharpen my knife and make short work of my food. Outstanding, and it's a big thumbs-up to you guys for giving me some direction and recommending the Sharpmaker.
Next, I have a khukri that's as dull as you could possibly imagine to work up to a nice sharp chopping edge. I just ordered the diamond sticks for the sharpmaker, so we'll see in a couple days how that works out.
Cheers.
Today, I pulled a lemon out of the fridge and was about to saw through it like usual with my crappy Ikea knife when I realized that it was probably sharp for the first time. I put the point of the knife down on the cutting board and drew the knife through the lemon and felt a bit of resistance but not much. It drew right through the skin without even rolling the lemon (I was holding the lemon still, so it's not like the lemon was just sitting there... just so you know). That was pretty cool.
Then, I dropped my chicken breast on the cutting board and drew the knife along the breast against the grain of the meat. Like buddah. Then I figured I should cube it, so I braced the meat against my finger and went the other way. Again, I drew the knife across the meat and while it did buckle it surely did cut in a nice straight line.
Two days ago, I would have put the blade above the meat and sawed through it with at least two push/pulls before the chicken breast was breached.
It was quite a satisfying feeling to sharpen my knife and make short work of my food. Outstanding, and it's a big thumbs-up to you guys for giving me some direction and recommending the Sharpmaker.
Next, I have a khukri that's as dull as you could possibly imagine to work up to a nice sharp chopping edge. I just ordered the diamond sticks for the sharpmaker, so we'll see in a couple days how that works out.
Cheers.
