Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Path: utzoo!linus!philabs!cmcl2!floyd!vax135!ariel!houti!hogpc!houxm!ihnp4!ixn5c!inuxc!pur-ee!uiucdcs!akhtar From: akhtar@uiucdcs.UUCP Newsgroups: net.cooks Subject: Re: How do you sharpen a knife? - (nf) Message-ID: <2215@uiucdcs.UUCP> Date: Mon, 13-Jun-83 22:26:26 EDT Article-I.D.: uiucdcs.2215 Posted: Mon Jun 13 22:26:26 1983 Date-Received: Wed, 15-Jun-83 16:53:39 EDT Lines: 35 #R:cbosgd:-4200:uiucdcs:8600029:000:1334 uiucdcs!akhtar Jun 13 12:57:00 1983 Knife sharpening: Well, 2 things - use a sharpening stone (Carborundum, Diamond whatever fits your budget) and a butcher steel. A sharpening stone will put a NEW edge on a knife, and it should not be neccessary to do this at all often. Certainly we find it necessary only at 3-4 month interval at worst. Just follow the instructions with the stone. One of the best investments we made for our kitchen was the butcher steel. A butcher steel 'realigns' the old edge of the knife, and consequently causes much less wear. For kitchen use, buy something large e.g 8 inch length. To use: Hold steel in left hand. Hold vertically, with handle up, and bottom of steel resting FIRMLY on a table or other flat secure surface. Take knife in right hand. Starting at the top of the steel and bringing down. Hold knife at approx 20 degree angle. Also Start knife in contact with steel close to knife handle and bring knife towards you as you move the knife down the steel. Sounds long winded but is easy really. Repeat procedure a number of times with each edge of the knife i.e. from right and left of the steel. Very quick and easy, and very effective. The ease will depend on the quality of knife blade. Hard steel will require more effort but keep better. Soft steel sharpens very easily but also loses its edge easily. uiucdcs!akhtar