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Main Boards => PowWow => Topic started by: NoCams on December 21, 2011, 10:01:00 AM
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Help !!! Out of dull knives ! All it took was a rainy day and a KME knife sharpener with extra coarse diamond and ceramic stones. Sharpened the following used and abused knives shaving sharp in a few hours.
1) 8" butcher knife
2) 12" chef knife
3) Three short paring knives
4) Two 6" paring / butcher knives
These knives are not the best quality as well and all had NO bevel on them at all. They were in terrible shape. Chipped up and edge rolled over especially at the sweep of the blade toward the point.
Thanks to Sharpster's fine KME knife sharpener the wife is now on full alert about sharp kitchen knives and is packing band aids in the kitchen in case she forgets. I am convinced that most folks that have trouble with the KME is due to leaving the coarse stones BEFORE the bevel is produced all the way to the edge. You must stay on the coarse stones until you get that burr on on the backside, then flip and do the same to that second side. You then have the option of going thru as many finer grit stones as you want depending on how refined a edge you want. I just left the coarse shaving sharp edge on these knives since they are kitchen knives. When the wife does not use a cutting board and rolls the edges it will be simple to put them back in the KME knife sharpener, line them up using the lines on the KME clamp, and have them shaving sharp again.
Thanks again Ron for the most awesome tool on this planet !!! Never had knives this sharp, this consistent from tip to hilt. No where did those old rusty Zwickey and Bear razorheads get off too......??? :archer:
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Make sure You warn her that You sharpened them. I did the same with a couple of kitchen knives earlier this year also.
Heck of a difference between a kitchen knife and a KME sharpened kitchen knife!!
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bretto -
Agreed! I remember sharpening a fillet knife for a buddy and warning him that this wasn't his old dull knife anymore. The very next day, he had a bandaid on his finger tip. Seems he was cutting up some chicken with that knife and was wondering why they didn't get all the blood off the meat, then it dawned on him what probably just happened. He took a wisp off of his finger tip and never felt a thing (until he washed it).
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Next trick to to convince the wife that you don't pick the sharpest knife in the kitchen to cut finger Jello in a pyrex glass pan.
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What angle did you use?
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Ha, I agree with Bretto, let them know.
So many folks are conditioned to dull knives. My wifes aunt came over for Thanksgiving helping in the kitchen and lopped off the end of her finger with the comment, "Oh....those knives are sharp!"
Actually I think a sharp knife is safer, less hacking.
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Bladepeek..... yep know that feeling all too well bud ! We call it, " Skillet Cutters " in my house. Use a good sharp knife to cut something in the skillet as it is cooking.... just don't get that ??? Also bad about cutting the cornbread on a dinner plate too. And don't forget about the dishwasher, will dull them fast too. After my sharpening last night I have made it crystal clear I will need help keeping them sharp by not doing the above. After all I do have 4 cutting boards in the cupboard.
bama, I use 25 degrees on everything. I think 25 is a happy medium as far as angle goes.