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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