tag:blogger.com,1999:blog-17422713.post5258909927459142852..comments2024-03-27T20:45:01.098-04:00Comments on Beyond Salmon: How to Hone a KnifeHelenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-17422713.post-59929744461794096032022-10-15T14:20:09.490-04:002022-10-15T14:20:09.490-04:00I would buy a whetstone and learn to sharpen yours...I would buy a whetstone and learn to sharpen yourself, preferably a halfway decent brand like king and something in the range of 800-100 and 3000-5000 grit to refine the edge. They also make guides for the correct angle, but you can also wing it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-41925570963378013912018-06-28T20:29:53.823-04:002018-06-28T20:29:53.823-04:00Very nice, Helen! I've been looking for detai...Very nice, Helen! I've been looking for detailed instructions for knife upkeep for a long time and I am excited to learn your techniques (and equipment recommendations).<br /><br />First, I rarely use a chef's knife. I have an old Joyce Chen vegetable cleaver made of chrome molybdenum steel (this copied from the blade) with a wooden, riveted handle, which I bought in the mid-1960s. I'm assuming that it is not carbon steel but made of some stainless alloy. At this point it weighs 14.1 oz (400g). <br /><br />I use a pinch grip for slicing and use it for almost everything. To hone the cleaver, I usually hold my metal "steel" (the metal steel is an old 1960s Henkels Zwilling) horizontally and somewhat upright in front of me and alternately slice the knife toward me in a motion that would take imaginary paper-thin slices off the rod, if that were possible.<br /><br />I have had the cleaver sharpened through a local housewares shop about every 6 to 12 months and use either a somewhat oval/flat worn-out diamond "steel" or metal honing rod to try to keep its edge but find that it is still not really sharp enough.<br /><br />I don't know what angle they are sharpening my cleaver but will ask. Do you think, for this cleaver, that I can request that they sharpen it to a 15-degree edge? I am not adverse changing to another brand of cleaver after all these years that will ease my prep work.<br /><br />Apologies for my excessive detail. Hoping that some of it is useful.<br /><br />RitaAnonymousnoreply@blogger.com