knives swords blades collectibles auctions.info
Knives Swords Blades Collectibles Auctions
Auctions
Knives Swords Blades
- Air Travel
- Business
- Camping
- Cleaning & Laundry
- Cooking & Recipes
- Dating
- Decorating & Remodeling
- Dublin
- Equipment
- Extreme Sports
- Fiction
- Fishing
- Gifts
- Gps
- History
- Hobbies
- Hobbies & Crafts
- Home Improvement
- Hunting
- Law & Ethics
- Martial Arts
- Military
- Muscle Building
- News And Society
- Other - Environment
- Other - Food & Drink
- Other - Home & Garden
- Parenting
- Religion
- Small Business
- Sports And Fitness
- Tools And Equipment
- Video & Online Games
- Videos
- Women's Issues
All Rights Reserved knives swords blades collectibles auctions.info
September 19th, 2008 at 7:32 am
OK I’ll help you in Caring for your Knives. I use Henkells.
Sharpen knives on a whetstone (can get one at the hardware store) and stroke at a 20 degree angle each side of the blade at least 10 times with long even smooth strokes and then when they are sharp, use the Steel to realign the edge and remove any nicks at the same 20 degree angle. Do this with both sides of the blade. You should really realign your blades every couple of times you use them and only sharpen when required.
Good Luck. You could always take them to a professional service. but I like my own whetstone.
For good knives I do not recommend putting them into electrical devices to sharpen them as they cut into the steel.
Always remember that the Steel (that one that looks like the poker and a little rough) does not sharpen it only aligns the blade which is why you need the whetstone. Actually if you don’t have a whetstone you can use the underside of a ceramic pot that isn’t glazed but has a flat surface without ridges.
My Grandpa used the kitchen step to sharpen all his blades and alligned them on his leather belt hooked over the kitchen chair.
September 22nd, 2008 at 12:39 am
Buy a knife sharpener at your homeware or hardware store.
September 23rd, 2008 at 2:50 pm
They sell high qulity sharpeners at walmart, target and such..
They are kind of shaped like a “v” so you can not mess up the blade, just run it down the middle. It works to.
Hope this helps!
September 25th, 2008 at 5:20 pm
get an electric or hand held sharpener, they are quick and easy to use, and keep your blades looking great and sharp. if you try to do it your self it could damage your blade, unless you know what your doing.
September 26th, 2008 at 5:39 pm
licking them works good
September 27th, 2008 at 9:57 pm
I have to make a note when I saw this questions because a mental picture came to my mind……………….my mother sharpening her knives on the concrete steps years and years ago. She had the sharpest knives around.
You can purchase a Sharpening Steel at your local stores that works very well in doing just that.
nfd
September 28th, 2008 at 10:39 pm
There is a place in our mall called Culinary Corner and they sell top quality knifes as well. You can also purchase a knife sharpener from a place like that. I would stay away from the type of sharpeners you find in your local grocery stores, but try to locate a place that sells top quality utensils and they will have the proper sharpener for you to use. Some places like that may sharpen the knifes for you.
September 29th, 2008 at 4:17 pm
buy yourself a knife sharpner,you can buy them any where Wal-Mart,hardware store,just about it any where.
October 1st, 2008 at 10:58 pm
Sharpening Knives
Because good knives are a big investment, it’s crucial that you treat them with care. Not only does sharpening knives keep them performing up to their full potential, but it also makes them easier to use. Sharpening involves two separate but complementary processes: using a steel — a metal rod with a finely ridged surface — and a whetstone. The steel doesn’t actually sharpen the knife: It hones the edge, realigning it and removing nicks and dents. It’s best to steel every ten uses or so. Use a whetstone to sharpen the blade every two to three months, or when your knife barely makes a dent in a tomato’s skin.
To steel, draw the knife along the rod, making sure to keep your fingers behind the shield. Look carefully at the blade before you steel. It’s important to know its profile, so that you can respect the angle of your blade and the gentle curve at its tip. Give it several good strokes.
Using a whetstone will take more time. Lubricate the stone with a few drops of water or mineral oil; after you’ve started using one lubricant, don’t use the other until you change whetstones. Start with the coarse side of the stone up; lay the heel of the blade on the bottom right-hand edge of the stone. Sharpen the entire edge by holding the knife at a 20 degree angle with one hand while guiding the blade with the other hand. Turn the knife over; repeat, starting with the heel of the blade on the lower left-hand edge of the stone. After 10 to 20 swipes on each side, repeat these steps on the smooth side of the stone. Finally, give the blade a few passes over the steel to remove any loose bits of metal.
October 3rd, 2008 at 10:58 pm
I take them down to my local kitchen shop, Shackford’s. $3 a knife. BUT, a local supermarket offers knife sharpening for free. You just take them to the meat counter and the butchers sharpen them. I mean, how can you not trust the guys who cut meat all day? And the store offers it as an incentive since you have to wander around and shop and you’ll probably buy more groceries. I don’t even trust myself to sharpen my knives.
October 5th, 2008 at 12:05 am
There are multiple ways, many of which have been listed. J.A. Henckels has some information you can view here :
Basically, the steel can be used, as well as a sharpener, or a whetstone. Any of these methods should work. Serrated knives, however, should be sharpened by a professional.
December 8th, 2008 at 12:57 am
oD7cKZ zradgtjyhysx, [url=http://gzfqtzxrifbg.com/]gzfqtzxrifbg[/url], [link=http://vmotgolciabp.com/]vmotgolciabp[/link], http://sdnkwxiagqod.com/