Jan
18
2012
what are the best knife sharpeners?
the rod type or the ones you slide the blade between. thanks!
for kitchen cutlery. sorry should have clarified that
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By Professor Logical, January 18, 2012 @ 12:00 am
The "rod" you mention is a honing steel, which is completely different from a sharpener. It doesn’t actually sharpen your knife at all — rather, it realigns the metal at the edge of your blade. Everybody should have one of these if you cook a lot and use it about once a week to keep your knives up to snuff.
A real sharpener actually takes away material from the edge of the blade to create a brand new edge. I usually let a professional do this, about once a year.
By M, January 18, 2012 @ 12:00 am
i dont think this is appropriate
By Chris, January 18, 2012 @ 12:00 am
Dwight, everyone knows the best knife sharpeners are the ones you slide the blade between will give you the correct angle. That’s important. WRONG. This was a Trick Question. You don’t need to sharpen your knife because you’re using an elvish blade that never needs sharpening!
Seriously though… check the link below- use the angled diamond sharpeners. Steel doesn’t do as well.
By Dune, January 18, 2012 @ 12:00 am
A Butcher’s Steel is my preferred option.
By Black Knight, January 18, 2012 @ 12:00 am
Chefs!
As for knife sharpeners the rod type you refer to make a real mess of the blade!
By Shea, January 18, 2012 @ 12:00 am
The rod, or steel is not a knife sharpener. The best sharpener for knives is the water stone. See the link. You can find them on Amazon and Overstock for less.
http://www.sharpeningsupplies.com/
By Legs, January 18, 2012 @ 12:00 am
http://www.amazon.com/AccuSharp-1-001-Knife-Sharpener/dp/B00004VWKQ/ref=sr_1_1?s=hi&ie=UTF8&qid=1326667155&sr=1-1
This is mine. I love it. I have a honing steel too but it was passed down to me, I have no idea what the brand is.