Wife has a high end culinary set!

C

Craig083

Joined
Jul 27, 2014
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I had no idea that my wife's culinary set was so great, anyway, I was digging around through it and came across the shapener. It is 12" and I decided to give it a shot... Oh my I was soon able to shave with every knife that I have (even the cheapos)! So my advice is to find a culinary grade sharpener, you won't be disappointed!
 
There's no such thing as a "culinary grade sharpener". We are gonna need more details to know what your talking about.
 
It's made by Superior Culinary Master. It was a very expensive set. Some of the knives are like 100$ plus.
 
Sounds like a "steel"...dosnt sharpen or take any material from blade, rather straightens deformations on a micro level as oposed to a sharpener which woud remove material.
 
Steels have been used for ages on kitchen knives to straighten edges damaged by cutting into/onto bones or other damage. If you want to create a truly remarkable edge, try learning to freehand sharpen on a variety of stones, try your hand at the paper wheels, or get a guided system like the Edge Pro. :)
 
At best she has a set of German knives and this "sharpening rod" is nothing more than a honing rod. It does not sharpen knives and if it made that much of a improvement then you probably have a lot of dull knives you use on a regular basis.

Personally I avoid honing rods like the plague, they ruin geometry and fatigue the edge causing poor edge retention. Use it all you like but stones are a much better option.
 
I've had great luck with the grooved and smooth ones, but only on low RC steels. Once you get out of the mid 50's they fall way off for the most part. Although, used following a medium grit stone they can really make a nice edge in short order even on higher RC fare, though I do not ever use one in this manner.

I don't use them anymore at all, as I get more reliable edges with stones etc and it is difficult to tell how many times one can steel an edge before it is totally fatigued. Angle control is a real challenge with repeated use as well.

It is my belief they are largely a remnant of earlier times when most cutlery was low RC carbon steel. The bit of work hardening a steel imparts is actually a benefit to edge retention in that case. The grooved steels easily sharpen those metals just like a fine file might, and the smooth ones finish them off to a very refined edge, all very quickly. I find I get more angle control using the unglazed underside of a bowl or coffee cup for a stone, and 'steeling' on the glazed rim when the knife steel gets that soft, but the principle is the same.

In use, be very careful with angle and applied force, and look out for burr or wire edges.
 
Kitchen knives usually have thin edges, and are highly stainless, in the low-mid 50s of the HRC scale, therefore instead of actually going dull, the edge deforms or rolls, steels straighten them out. Alot of kitchen knives that aren't actually dull can feel dull because of this, and can be restored using a steel between sharpening. Have one with the kitchen knives I've got at home, works pretty well. Interestingly enough they work on some of my non kitchen knives, but I don't bother with them.
 
Rolling and deforming are modes of failure that cause dullness. Knives are either dull or sharp, you don't really get a third option.
 
Craig083 said:
It's made by Superior Culinary Master. It was a very expensive set. Some of the knives are like 100$ plus.
Click to expand...

hate to be the bearer of bad tidings, But those are not all that high end, SCM is a product line of a Canadian outfit occupying the same market niche as Mundial &
Tramontonia. $100.00 is not an top tier chef's blade. For that you start at 500.00+ and go up from there.
 
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