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Cooking & Baking

BainsBane

(57,377 posts)

11. I only have an 1000 grit stone.

Reply to sir pball (Reply #4)

Tue Feb 18, 2014, 01:15 AM

Feb 2014

I know I'm not doing as much with sharpening the knife as I should. I bought it about four years ago after doing a good deal of research online. It has proved to be an excellent choice. It has a carbon cutting blade but is covered around the edges in a stain resistant steel.

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How do you maintain your cutlery? [View all] sir pball Feb 2014 OP

I use a Dia Diamond Stone BainsBane Feb 2014 #1

There's some tricks for using stones. sir pball Feb 2014 #2

Yes, that's it. BainsBane Feb 2014 #3

Damn, that's a really nice knife. sir pball Feb 2014 #4

I only have an 1000 grit stone. BainsBane Feb 2014 #11

Yeah, "hontanren" construction. sir pball Feb 2014 #12

Nice BainsBane Feb 2014 #32

It's in my bag...only comes out for some things, though. sir pball Feb 2014 #33

I use a Chef's Choice electric sharpener Major Nikon Feb 2014 #5

I have one of those and use it pretty regularly. sir pball Feb 2014 #6

If I were to buy any Japanese knives I wouldn't use the chef's choice Major Nikon Feb 2014 #7

I can't argue with Wusthof. I have six. sir pball Feb 2014 #8

It's been even longer since I've looked into buying any stones Major Nikon Feb 2014 #9

The synthetics are, like the steels, now über alles sir pball Feb 2014 #10

I'm somewhat pragmatic about it Major Nikon Feb 2014 #18

I make a living with my knives in my hand. sir pball Feb 2014 #19

My lifelong passions are pretty much all things culinary, photography, and flying. Major Nikon Feb 2014 #20

God. See my incredibly late edit. sir pball Feb 2014 #21

I got what you meant Major Nikon Feb 2014 #24

Crap. You psychic? sir pball Feb 2014 #23

Low wing aircraft handle differently Major Nikon Feb 2014 #27

Yeah, I understood the basics sir pball Feb 2014 #28

Actually the airport I'm based at is controlled and paved Major Nikon Feb 2014 #25

And I didn't take the callback at Eleven Madison Park sir pball Feb 2014 #26

We are satisfied with the Wusthof classic knives. Jenoch Feb 2014 #15

Wusthof is an exceptionally good brand. sir pball Feb 2014 #22

All my MAC knives need is to be dragged across unglazed pottery and they're super sharp again Warpy Feb 2014 #13

Hell, if that's all they take sir pball Feb 2014 #14

I'm just cooking for myself so no, they don't get the kind of workout Warpy Feb 2014 #16

That was what turned me on to Japanese cutlery. sir pball Feb 2014 #17

My main knife is an old cheap $5 carbon steel knife. hobbit709 Feb 2014 #29

I am a great fan of good knives Fortinbras Armstrong Feb 2014 #30

I'd like a Chinese cleaver sir pball Feb 2014 #34

Whoops, it seems that I've stumbled into the weapons discussion forum. Sorry, I'll japple Feb 2014 #31

A good knife is essential to cooking BainsBane Mar 2014 #35

The sharper the knife in my house Le Taz Hot Mar 2014 #36