tag:blogger.com,1999:blog-17422713.post8074351510637057296..comments2024-03-27T20:45:01.098-04:00Comments on Beyond Salmon: How to Steel a Knife VideoHelenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-17422713.post-89539431804877717932013-08-30T21:53:55.283-04:002013-08-30T21:53:55.283-04:00If you are using accusharp, you can skip the steel...If you are using accusharp, you can skip the steel. Not that the steel would hurt if you are doing it correctly and maintaining a perfect angle, but I am guessing the reason you'd want to use accusharp is because a perfect angle might not be that easy for you to judge (at least not yet ;) If your goal is to learn to steel, and to wean yourself off accusharp, try getting an edge with accusharp once, and then maintaining it with a steel only (if you are steeling correctly, you shouldn't need accusharp for a few months). But if you screw your knife up with a steel, at least there is accusharp to fall back on ;)Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-89703622541781022292013-08-30T21:42:55.412-04:002013-08-30T21:42:55.412-04:00Hi Helen,
Great article. I am considering the acc...Hi Helen,<br />Great article. I am considering the accusharp. Would it make sense to use an honing steel along with the accusharp?<br /><br />Thanks.<br /><br />DeanAnonymoushttps://www.blogger.com/profile/01703093552887070534noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-22040664488774728522012-06-23T08:07:13.538-04:002012-06-23T08:07:13.538-04:00Hi Tangawk,
I don't know much about chinese k...Hi Tangawk,<br /><br />I don't know much about chinese knives, but I do my Japanese knife on a wet stone and it's much finer grit (2 sided with 1000 and 4000 sides). You definitely don't need 300 grit on regular basis. Try using a much finer grit stone (the stone I use is fine to use as frequently as you want). Japanese chefs often sharpen daily, so there is no problem with your frequency, just the grit. Steeling them is not traditionally done, but it works. Try it between sharpening on the stone -- you might not need the stone as often. Though after cutting through bone you need the stone. Steel won't fix that.<br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-23211341239954134242012-06-23T04:02:10.850-04:002012-06-23T04:02:10.850-04:00great blog and article. I use chinese style rectan...great blog and article. I use chinese style rectangular blades ranging from a 'fruit' knife about 2 x 6 ” to a heavier 4x12” blade for cleaving meat on the bone. I get reasonable results from sharpening by hand on a flat stone (?grit 2-300) but find I need to sharpen the smaller blade every 4-5 uses and have probably taken about 5mm off the main blade so it's almost like a scimitar (hand grind oblique to blade so stop at heel). With this knife I mainly cut cabbage or boneless meat on plastic board. Is this frequency of knife sharpening normal? Or if I had a better knife would the edge last longer (current blade not professional quality)?tangawknoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-79661068380367482452012-04-30T19:43:23.459-04:002012-04-30T19:43:23.459-04:00Hi Rick,
Couldn't agree with you more. The s...Hi Rick,<br /><br />Couldn't agree with you more. The steel doesn't actually sharpen. See my FAQ section after the video. I explain the role of steeling there. Just wanted to keep the video short and sweet and not get into the stuff I can easily explain in writing. <br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-41741823795474519232012-04-30T17:59:50.185-04:002012-04-30T17:59:50.185-04:00I certainly applaud anyone who encourages the prop...I certainly applaud anyone who encourages the proper maintenance of knives but I think you've overstated the importance of the steel in the process. The purpose of the steel is to plastically deform and straighten the material of the blade's edge. Only when the knife is already sharp can the edge be bent by normal cutting. I use a GATCO Edgemate sharpening system to keep my knives sharp, the steel to keep them straight, and a leather strop (just an old belt) for the finishing touch.Rickhttp://playingwithmyfood.canoreply@blogger.com