Any knife nuts out there? Use the steel

twostrokenut

twostrokenut

Well-Known Member
I have a knife sharpening business. People pay really good money for me to put new edges on their knives. At least 3/5 times I can take a customers knife, run it up and down a steel a few times, then shave hair with it. This is out of those who actually took care to not nick, dent or otherwise abuse their edges.....Like restaurants that don't provide cutlery or chef's that purchase their own.

How many of you use a non-abrasive "sharpener"? Just letting you know, it's the single most overlooked thing for anyone with a dull knife.
 
twostrokenut

twostrokenut

Well-Known Member
Nugachino said:
I use a whet stone and the stetson... The one the butchers use. Used to work in a meat works carving up sides of beef. Even bone will dull a nice edge.
I still find the old job title amusing. "Boner".
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I'm assuming the stetson is a steel. What grit is the wet stone?
lmao here, "bone this".
 
Singlemalt

Singlemalt

Well-Known Member
I have lots of knives, used for different applications. Some I leave with a "biting" edge, others a smooth razor edge. 30+ years ago an old rancher taught me a nice trick for the razor edge: After sharpening he'd hone it on a piece of leather impregnated with the ash from native grasses(not your standard lawn grass). Those grasses have a lot of silica and honing puts a butter smooth surgical edge on
 
Nugachino

Nugachino

Well-Known Member
I boned them real good. They didn't look so beefy after a few quick swipes of the blade. A mate of mine used to make me look retarded doing it though. By the time I'd cut through one. He's nearly done his second carcass.
 
Gary Goodson

Gary Goodson

Well-Known Member
I use a steel to hone my knifes before every use. I keep my knives sharp! You'll cut yourself faster with a dull knife. Well, assuming you know what you're doing. A sharp knife does what it supposed to, a dull one won't act right(the punk bitch) I also make sure to wash, dry, then put them back in the knife block after every use. Don't you dare throw my knives in a sink full of water and other dishes unless you wanna see me use that knife to de-bone your ass.
 
Big_Lou

Big_Lou

Well-Known Member
Indacouch said:
Indeed we do ....you've obviously seen or done it knowing that a chainsaw is a necessary tool for the job .....electric stainless steel saw of course but pretty much the same thing
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I've lent a hand cutting steaks and hauling the occasional side of beef, but nah, only experience with chainsaws was using 'em on trees. The old man would sometimes buy whole sides/quarters from a place called Jewett's Meats in VT and he'd have my cousin/sisters/brothers process everything in the back yard. (Roll of white paper, bleach rags, Sharpies, etc.)

The gif was more in reference to "family business/butchering" and a few of Tobe Hooper's characters.
;)

IMG_1755.JPG
 
Chef420

Chef420

Well-Known Member
Usually you're using more effort with a dull knife so when you do cut yourself it's worse.
I did a stage in Italy with a Japanese guy who's knives were literally razor sharp. Every night after service he would run his knives over a wet stone that was so fine it felt like butter. Over and over. He told me when he was an apprentice it was his job to each night to sharpen all the chef's knives. 15 chefs, 6 knives each. For a year.
I have a whet stone but just usually steel before use. Chef style.
The knife services are ok but usually their knives have too many burrs on them for my liking.
 
twostrokenut

twostrokenut

Well-Known Member
Chef420 said:
Usually you're using more effort with a dull knife so when you do cut yourself it's worse.
I did a stage in Italy with a Japanese guy who's knives were literally razor sharp. Every night after service he would run his knives over a wet stone that was so fine it felt like butter. Over and over. He told me when he was an apprentice it was his job to each night to sharpen all the chef's knives. 15 chefs, 6 knives each. For a year.
I have a whet stone but just usually steel before use. Chef style.
The knife services are ok but usually their knives have too many burrs on them for my liking.
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Most of the Japanese knives have a one sided flat edge, come in left or right hand versions. Inclusive angles super low, lower than most fillet knives.

I dont think deburring should be on the customer personally. Sounds like an incomplete service.
 
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