Polar Bear Cut-Resistant Gloves
Ansell Cut Resistant Gloves
Purchase the Forschner-Victorinox 5 Inch Boning Knife, 8 Inch Breaking Knife AND the 6 Inch Skinning Knife all together for ONLY $79.93!!
Knife Sharpening DVD
It's 17 minutes long and shows how to sharpen your knife with belt sander and sharpening stone. Also, the correct way to use a knife steel.
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There are few tools more dangerous than a dull knife! It'll slide when you want it to cut, and it'll cut when it stops sliding--usually when it hits your hand. Ask ten different people how they sharpen their knives, however, and you may get ten different answers. Not only that, but each of these ten methods are all sworn to be the best by ten venerable trail guides from ten mountain towns (who've all been sharpening knives since they were knee-high to a carpenter ant and don't you forget it buddy). What's a poor soul with a dull knife to do? You can start with this tutorial, which will lead you out of the tangled thicket of knife-sharpening opinions.
DO NOT Wash Your Boning (Butcher) Knife in the Dishwasher
Choose your stone
First, there's the question of whether or not to use a liquid on the sharpening stone. A fiery debate rages on this issue, and you'd better figure out which side you're on, so you're not mistaken for the enemy and accidentally shot. Some stones are marketed as specifically for wet and dry uses, so keep the following points in mind as you shop around.
The method below works with both dry and wet stones.
Recreate the basic edge
One of the key points of knife-sharpening is maintaining constant angles between the blade and the stone.
Grasp the knife by the handle. With your index finger along the back of the blade, raise the blade off the surface of the stone at a 20 degree angle, as shown in Figure 3. This is the second angle.
Turn the knife over, and repeat the process. If you keep the knife in the same hand, you'll be pushing the blade away from you this time. It's important to maintain the same angles on both sides of the blade. Go slowly and alternate strokes on the stone until each side of the blade has been stroked several times. A very dull knife will need a few more strokes than a better kept one.
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Keeping the edge of the blade in contact with the stone, firmly and carefully draw the knife towards you. This action will grind the blade from hilt to point. Hold the 45 degree angle, and the angle that you've raised the blade off the stone, as constant as possible. Again, apply medium to light pressure as you're drawing the edge across the stone.
Turn the knife over, and repeat the process. Alternate strokes again until each side of the blade has been across the stone several times--about five strokes for each side should suffice. The pressure that you apply while drawing the blade across the stone should get progressively lighter with each stroke.
At this point you should have a pretty sharp knife. You can test it by holding a piece of paper vertically, and drawing the blade across the edge and down. A sharp knife will cut the paper.
For many reasons: The sharp edges can do damage to the rubber coating of the dishwasher baskets, eventually allowing the metal underneath to rust. Other items in the dishwasher can strike the knife edge, damaging the knife and/or the other item. If left in the dishwasher, food stuck on the blade can cause damage and pitting. Plastic handles may be discolored by detergents, and wooden ones are damaged by soaking. Hot and cold cycles may change the temper of the steel, causing brittleness.
And it's best NOT to store your Quality Forschner-Victorinox Butcher Knives in your Silverware drawer.
A knife holder (Butcher Block Countertop Style or Magnetic Knife Holder) is the BEST way to keep your Butcher Knives Sharp and Safe!
You can always remove this item from your shopping cart later
|Universally recognized as "The Bible of The Cutting Edge", this book belongs in the library of anyone who is serious about sharpening. Written by Guinness world record holder John Juranitch, it contains all the knowledge and insights gained during his more than 40 years in the sharpening industry. The 145 page book is crammed with photos, illustrations and cutting edge secrets you won't find anywhere else. Its 14 chapters cover topics like how to choose a knife, sharpening theories and applications, steeling, using a hone and much, much more. You'll get answers to the most asked questions. You'll learn the truth about common myths like why you should never use oil on a hone. And you'll get the insights necessary to put a great edge on knives, axes, fish hooks, arrowheads, chain saws and other tools. It's a history, a handbook, a reference manual that is the simplest, most complete way to give yourself a razor edge on sharpening.|
Last Updated: Thursday, August 09, 2012 01:06 PM