Xref: utzoo rec.food.cooking:20477 trial.rec.metalworking:27 Path: utzoo!utgpu!cunews!bnrgate!bwdls58!hwt From: hwt@bwdlh490.bnr.ca (Henry Troup) Newsgroups: rec.food.cooking,trial.rec.metalworking Subject: Re: aabout knife sharpening Message-ID: <4022@bwdls58.UUCP> Date: 28 Aug 90 20:28:23 GMT References: <1990Aug24.171924@ldyday.enet.dec.com> Sender: news@bwdls58.UUCP Reply-To: hwt@bwdlh490.bnr.ca (Henry Troup) Organization: Bell-Northern Research, Ltd. Lines: 20 In article <1990Aug24.171924@ldyday.enet.dec.com> ritz@ldyday.enet.dec.com writes: >Kitchen knife sharpening is not the arcane art some would make it out to be. ... >to get the 35-degree edge back into shape with a sharpening. You *can* sharpen >stainless knives, but they take a lot longer to do. Don't let the blade get hot I must say that both as a woodworker and a cook, I'm a little obsessive about sharpness. I've just been through sharpening (stoning) my wife's big German stainless carving knife. It was slow work but a good edge in the end. Then I tried a set of 'Vanadium Steel' knife my mother bought once. Those things can't be sharpened... by me, anyway. I use 1000 and 4000 grit Japanese waterstones for sharpening. The edge is equal to hard black Arkansas, and I prefer water as a lubricant. I guess diamond grit would sharpen the vanadium steel blades, but I'm not about to invest in it. -- Henry Troup - BNR owns but does not share my opinions | Standards conforming uunet!bnrgate!hwt%bwdlh490 HWT@BNR.CA +1 613-765-2337 | .signature...