Chef's Knives: Buying and Sharpening Knives

[afpf72]

LOL.

[wolpack1116]

Is it still a no-no to use carbon steel knives in restaurant kitchens? I was under the impression that stainless was required for sanitary reasons.

[RebelWrestler45]

440A is mediocre steel, no company that uses it can claim to be the best. Anybody that knows anything about cutlery, or steel for that matter, knows that 440A is very rust resistant, but lacks durability and edge retention, and doesn't take a very fine edge. Cutco is crap compared to companies that use VG-10 and higher quality 440 series steel.

[NPonlamuangsri]

true story. they're hella expensive and the reason is not because they're the best, but because everyone in the pyramid has to get paid. BUT, they're damn good.

[NUMBA1KARMALOOPREP]

in a real restaurant kitchen knives get sharpened every 2 weeks

[tastygarlic]

There is no "Best Knife" - I work with cooks that have every different type and shape of knife you can imagine - all are masters with their specific tool. There are cheap knives, mid-range quality (CutCo), standard quality (Forged) and super-high-end knives (Many Japanese and some German and French knives) - Whatever works best for you.

[CrimFerret]

I think a lot would disagree with you, but if you actually use them, you're miles ahead of those who buy a fancy set of blades as a kitchen ornament.

[Bluesmkr63]

Well, despite the narcissistic "Chefs" featured below, who apparently think its more important that you know they are Chefs then for you to know how to keep you from cutting yourself in the kitchen. Dull Blades cut many more fingers then sharp ones do.

[Bluesmkr63]

So, here is the true low down on knife sharpening. Several things determine cutting ability of a blade. Blade thickness and shape. Edge angle, thickness and smoothness. Blade thickness is set by the manufacturer and has a great effect of slicing ability. Blade shape likewise is set when the blade is made and is determined by the usage. Then you have serrated (of toothed) blades in my opinion serrated edges are desirable for three common cutting tasks

[Bluesmkr63]

- slicing tomatoes, slicing bread, and cutting rope. All other tasks are done as well or better with a plain edge or (fine edge). A plain edge is also easier to maintain. Notice I said maintain. Sharpening is about three things. Edge angle, edge thickness and edge smoothness (notice no teeth). A steel is designed for straightening the microscopic turned edge. It is also useful for burnishing a newly finished edge. Because steels have a small diameter they exert high local pressure

[Bluesmkr63]

Therefore they affect the metal in a knife when used with very little force. Now all of that said, I have spent many years learning my craft as most people do, and I have spent a large amount of money for the tools of my craft. I would never place them in jeopardy by Attempting to sharpen them my self. I used a professional knife sharpener and know of no other professionals in my craft how try and do it themselves.

I am a Chef and I have professionals sharpen my blades

[RebelWrestler45]

@Bluesmkr63 Knife sharpening doesn't take a professional; even with the highest quality set of knives; you can do it in your own home without any harm to your expensive tools. Only one thing to remember; consistent angle. Personally I sharpen all of my knives with my spyderco sharpmaker; after using the ultra fine stone, and after a few hits on a strop with green honing compound, I can literally shave my face with my Shuns; if I really want a crazy edge, I may break out the Shapton 16,000 grit.

[Bluesmkr63]

@RebelWrestler45 Well there ya have it Some people choose to do it themselves. For me, the cost of my blades is way to much to trust my un-trained hand. I can say the the man whom I pay 5 dollars per blade uses a thousand dollar Japanese wheel to place razor edges on my Messermeister set every six months not a "Spiderco Sharpmaker" So you go on sharpening you Shuns with your sharpmaker and I'll leave mine to the pros. and perhaps leave my knives to my children when I die. Thanks.

[RebelWrestler45]

@Bluesmkr63 Actually, ceramic stones and glass stones cut a whole lot less than traditional whetstones; a wheel stone or belt sharpener takes off a whole lot of steel, but professional sharpeners use them for that very reason, because sharpening is really quick. The high end professional sharpeners charge up to 40 and 50 dollars per knife, and only use a wheel or belt for reprofiling, never for final sharpening or finishing; and most of them use glass Shaptons ($300 for a 8"x3") for finishing.

[lurkspur1997]

wow... i sharpen my knife different ... well it works and my knife if sharp ... i have my knife over 2 yrs know ... my mistake i just i have bought the one that i really need i bought the set .. it comes with cleaver knife, steak ,bread which i really dnt use more often ... it's nice for decor ... steel and black case...

[sansmerci2]

Excellent!

[flydaddyA]

your so right, most people think that a steel sharpens a knife when it only re-aligns the blade or hones a already sharpened blade

[conspiraseedotcom]

Actually, the steel only produces the tiny teeth which makes it easier to cut food. The steel is still needed to make the blade "sharp".

[daaniel20]

it doesent produce it.. it just reline it. or maby produces it, but only to a certain level.

[conspiraseedotcom]

I think you need to re-read my comment.

You can have a large sharpish edge, but it wont be suitable for slicing unless the teeth are added via using the steel.

I am a chef, i work with my knives everyday.

[daaniel20]

You MAKE the teeth with the stone, and you RELINE them with the steel.

I am a Chef, i work with my knife every day.

[familyphotoshoot]

I am a Chef, and you are both retarded

[daaniel20]

Ooh, that one really burnt, and was really relevant.

[familyphotoshoot]

I was joking, mostly. You are both wrong and you are both right. A sharpening stone CAN add "teeth" (they're really very small serrations) to a blade, but only when the grit of your sharpening stone is relatively low. When you use sharpening stones with a higher grit, you're actually polishing the edge and removing those tiny serrations. This gives you a very sharp edge, but it doesn't have a whole lot of bite to it.

[daaniel20]

Okay, Okay.

well, we are talking about sharpening Rods-the ones made from steel;) and i am not talking about those japanese whetstones, but the european stone wheels. They produce the teeth, and when they are whacked out of place after a while, you reline them with the rod. agreed?

[familyphotoshoot]

Gotcha.

[daaniel20]

Yahoo!

[MisterBaz1]

The idea behind polishing the edge DOES remove these tiny serrations (well it really makes them smaller and smaller).

Stone stropping with high grit stones negates the need for stropping on a leather strop and green compound and using a honing steel (well, at least for the first use or two). Same goes for micro bevels of high grit stones.

[shanefenton1]

Chef's are so pretentious. No mater what grit you use you will have teeth. They get smaller as the grits go higher. Honing rods aren't a great way and one wrong swipe will roll your edge. Swipe your knives 15-20 times on a leather strop before AND after moderate use, and your knife with quality steel will require sharpening 1-2 times per year since stropping keeps the edge strong. (preventative.) Honing rods straiten the rolled teeth (band aid.) Sharpening rods are retarded too don't use them.

[RebelWrestler45]

@conspiraseedotcom you obviously know nothing about cutlery; expert sharpeners sometimes use up to 30,000 grit stones for final honing; touch it one a piece of steel a couple of times and you have significantly dulled the edge. True bladesmiths will never have their knives touch a piece of steel. All honing steel does is realign a rolled edge; in the process it may give a few "teeth" to the cutting edge, but this only hinders cutting ability.

[sharkhead7854]

cool!

[BigRizzo]

Nice