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Unfolding Nature Shop: Unfolding Nature: Being in the Implicate Order

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knife steel
    #12338742 -

i got a nice wustof chefs knife for xmas.  ive got a cheap steel that was given to me.  ive practiced on an old knife.  for some reason im afraid im going to fuck up my new knife

ive read the instructions and watched some videos on youtube.  is it possible to ruin a knife if you do it wrong?

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Re: knife steel [Re: dogwood]
    #12338819 -

yes and it is also possible to ruin yourself if you do it wrong :gameover:


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BACON RANCH, FUCK YEAH

A post about m00nshine

Anonymous #6 said:
Yes, it is. The shine stands for his job title, which is Shoe Shiner, the moon stands for the time he comes out to be a nigger, which is best suited for the negroid camouflage.

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Re: knife steel [Re: Moronicus]
    #12342332 -

Haha, no doubt! :biggrin:

To the original poster, I wouldn't worry too much. You'll find that the upgraded set will allow you to use much less pressure than you might normally have had to use to achieve a similar cut with a less functional knife.  Generally speaking, the sharper and heavier the knife is, the less likely you will be to injure yourself.

The steel in your new set should probably be considerably stronger than el cheap-o knives, and therefore unless you plan on sword fighting with them or cutting wire, you probably don't have to worry too much about damaging your edge.  Just keep your knives honed by using the "sharpening" steel that would be included if you bought a set, a few swipes at around a 20 degree angle on either side every few sessions will keep 'em true.  If the knives ever do get dull or chipped, there are local / mobile / mail-order knife sharpeners that will fix 'em like new for a few bucks.


Here's my set of Henckels Professional S series circa 2003:


         


They are still very sharp and have made it hrough thousands of meals!


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┼ ··∙   long live the shroomery  ∙·· ┼
...╬π╥ ╥π╬...

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Re: knife steel [Re: dogwood]
    #12364302 -

Steeling your knife wrong wont do much harm..  You might knock the blade tip out of whack a few times, but you can always get it back to true.

It takes a ton of cutting to understand just how you like your knife steeled.  Only practice will give you the results you are looking for.


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GabbaDj

FAMM.ORG             

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Re: knife steel [Re: dogwood]
    #12373937 -

If you have real Japanese steel knives, "sharpening" steels aren't generally used (or at least shouldn't) only whetstones (water or oil, but if you start with one, that's what you should use throughout the life of the knife.) "Sharpening" steels don't really sharpen your knife, it only re-aligns the blade edge to give it a longer cutting life. A sharpening stone of some kind is the only real way to sharpen a knife. I've seen many expensive Henckel knives ruined by constant steel use as a way to sharpen a knife.


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Wee, sleeket, cowran, tim'rous beastie,
O, what panic's in thy breastie!
Thou need na start awa sae hasty,
Wi' bickering brattle!

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Re: knife steel [Re: soochi]
    #12447313 -

yeah with my shuns I really dont need to much honing to be done, with most of my western knives, wostufs, chicago cutlery, they all need a lil work on a steel for a couple seconds before getting my cook on. I wouldnt worry bout ruining your knife on a steel. Just make sure to do it right, so you dont cut your thigh open like so many people do. :facepalm:


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∞
I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -

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Unfolding Nature Shop: Unfolding Nature: Being in the Implicate Order

General Interest > Culinary Arts, Gardening and Brewing
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