Quote:
Originally Posted by thehermit
Ok knife gurus. What's a good link to knife sharpener?
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Most every commercial kitchen has a tri stone, which has no real stones at all.
Just abrasive and glue. These are always cupped and you can`t really maintain
a constant angle.
I like natural Arkansas stones. The bigger the better. These are not cheap either.
If you get your blades reasonably sharp, you will never need any others.
A soft Arkansas stone will give you an edge that will shave.
A hard Arkansas stone will make a barber blush.
Stones remove very little steel and never heat the edge past temper.
Important if you want to pass the knives down.
Again, all of this is so personal.
My favorite old rat tail tang Sabatier 10 inch filet knife finally cracked her handle.
I found her at goodwill in 92? They had no idea what it was and all of the maker marks
were long gone. I knew what it was immediately. The crack had already started and as much olive oil as she wanted,
it was just too old and dry before me. INOX was a great forge and sold blades to many. Four elephants.
Late 30`s or earlier.
http://vi.vipr.ebaydesc.com/ws/eBayI...1&secureDesc=0
She was badly pitted, but I can`t deny that feel and flex.
https://www.ebay.ca/itm/Sabatier-4-S...4AAOxycmBSuROa
May have to snap that up.