- but, I believe, worthwhile comment.
How often do you sharpen your kitchen knives??
1. Every week?
2. Every month?
3. When they slip & cut your finger? If they are that blunt, they couldn't!!
4. Never? "These knives NEVER need sharpening". Pull the other one!!
If you can see the cutting edge, it's BLUNT. Very!!
I sharpen my kitchen knives when they do not 'slide' through a tomato
Debs :)
VERY often, though hubby more than me, and he forgets to tell me he has done them, have a few scars to prove it too! DP
Or Aubergine, Debs?
And, of course, there's a big difference between sharpening (grinding) & honing. I suppose I really meant the latter.
I got some brill knives years ago from Bettaware. They have really comfy handles and stay sharp. I've never sharpened them they just seem to stay sharp.
I had a conversation with the butcher about knives and he recommended Laser stay sharp knives for home use so I think I'll treat myself
For cutting pumpkins I use my Ken Hom cleaver karate chop style ;D
I'll probably cut the board in two as well. :)
I assess the sharpness every time I use my knives. Like you Tim, if I can 'see' the edge, I know they are blunt. Also, if they 'crush' the fruit or veg rather than slicing, then a few strokes with the steel does the trick. I also prefer wooden boards for veg, as I think they are kinder to the blade.
Incidentally, when sharpening with a steel, I always hold the edge AWAY from me, with or without a guard, the thought of cutting through the tendons of my hand horrifies me. I'll leave that impressive technique to the professional butchers and fishmongers out there!
Almost every time I use them, altho I do have a wonderful serated knife, big serates (is that a word???) one side and tiny ones the other. It is called 'The blade' and it is excellent. Can cut the thinest slices of tomatos, frozen meat, slices fresh bread without crushing it and carves meat excellently. That and my tiny little wee veggie knife are probably the most used!
I haven't even got a knife sharpener. Keep looking out for one, but can't find it.
I recommend The Chantry - rolling steels, which are very kind to knives - not wearing the metal down like the wheel type, or carborundum blocks. Hones rather than grinds.
My set of knives are rubbish. They were bought as a present by His Majesty's mother. They are all in one where the handle blends into the blade. I hate them. I haven't figured out an excuse to get rid.
I've looked at knives in the department stores. They are so expensive some of them. I don't know what to look for in all honesty,not being a great cook I don't know what is the crem de la crem in the cookery utensil department! I'll have a knife that improves my interest in cooking thankyou. Maybe a new kitchen to fit around it too?!
Another thought. How do you dispose of unwanted knives?
No - but I can say that money does not always buy perfection.
Our Global selection (not cheap) are nice to handle, but they do not keep their edge.
But then, if butchers sharpen up on steels before each task, & they can afford the best, who are we to complain that our stuff does not satisfy??
I do know that you can go into most people's homes & you will be able to see the edge of knives. Look at restaurants - did their table knives ever have a cutting edge? They are as round on the edge as the back. They can't even slice fish. No wonder that they provide people with steak knives?? Our table knives will slide through the toughest meat - because they are honed each month. They are designed to cut. Are yours??
That's all very well, Tim, but aren't you a bit nervous about scooping up peas?
Funny you should mention that, Ken.
When we used to have to rough it 'on readiness' at dispersal point, we frequently had no 'irons' to eat with. I became very adept at coping with my 'survival' knife. And it was sharp!!
My mum who used to work for David Greggs on the bacon counter used to sharpen her knife on the back doorstep - yikes. It was so sharp us sproggs were forbidden to touch it. I have inherited her steel but can't sharpen as fast as she ever did. It sends my teeth on edge.
Don't forget that steels wear out almost as quickly as knives do??
Tim: I opened countless heenies beenzies tins with mine and it still stayed sharp. I almost cried when I had to hand it in. (Loosing one was a Courts Martial offence.)
I tend to sharpen mine whenever I use it, cheap old Sainsburys thing that doesn't hold an edge. The chinese chopper is a bugger to sharpen, especially since I used it to taper a handle for a hoe ;D
OO I said b*gger -what happened to the mangler ???
Tim. Didn't realise steel wear out. Could chuck it though it's a nairloom.
I tend to sharpen my knives whenever i use them! Started off with the full set of sabatiers yonks ago, but know only use the little veggie knife and a short cooks knife. bought a metzaluna for herbs!!!
Baggy - a steel should feel crisp. Many old ones are quite useless silky smooth things.