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On Grand Lake O' the Cherokees .. Downtown Grove, OK
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| Viewing Page 1 of 1 (Total Posts: 7) |
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SLC
 Mar 8, 07 - 7:58 AM |
Kitchen Knives
My husband has been complaining about our kitchen knives not staying sharp. He is talking about purchasing some new ones. Any advice on what to buy? Thanks SLC |
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Chef Teaspoon
Mar 8th, 2007 - 9:32 AM |
Re: Kitchen Knives
Dull knives make for a real mess. Nothing worse than a juicy squashed tomato all over the cutting board. LamsonSharp an American made knife, and Wusthof, German made, both make a really nice knife & steel. I recommend either one as I have been using both for some time. Are your current knives stainless steel or carbon steel? I use the carbon steel myself because I find it easer to maintain the edge I like on my knives. As you know, each time you use a knife, the knife edge (tip of the blade) is laid over and requires the edge be re-sharpened. I use a good “steel” (long stick-like-looking thing) to keep my knives sharp. Only takes a couple of seconds and about 3 strokes each side before storage. Some people sharpen the knife before each use, but I always sharpen right after washing, then it’s ready for the next time. This maintenance process works well with both stainless and carbon blades, but it should be done regularly. A good knife should only be purchased once. I have a carbon blade in my arsenal that I have been using for over 30 years, and the edge is still as sharp as the first time I used it. Believe me when I say, it’s all in the steel and the maintenance, that makes the difference in your knife(s) performance and longevity. TIP: Always wash and dry your blade after use. Never let your blade sit around wet, this will dull a blade very quickly. Did you know that cutting citrus is one of the hardest on blades? Clean your blade immediately after cutting anything with a high citrus content. Use a steel to keep your edge up before or after each use. Follow these simple and quick procedures and I promise you a long happy relationship with your blades. Hope this helps SLC Chef Teaspoon 
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SLC
Mar 12th, 2007 - 10:37 AM |
Re: Kitchen Knives
Thanks for your help on this issue. We have two knives that are carbon steel (dull). We are going to have them sharpened, and we will be purchasing a steel so we can put your recommended maintenance plan into action. Thanks again SLC |
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Chef Teaspoon
Mar 12th, 2007 - 10:51 AM |
Re: Kitchen Knives
Glad I could be of help. I am sure that your husband is going to have some very happy slicing and dicing now. P.S. Watch the fingers Teaspoon
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SLC
Mar 24th, 2007 - 6:31 AM |
Re: Doing Fine
Just wanted to let you know, we are so very happy with the program you gave us. It is working wonderfully. Thanks again so much SLC 
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Matt
Jul 14th, 2007 - 7:41 AM |
Re: Great Knives
Was in last week and purchased one of the LamsonSharp boning/fillet knives you recommended. I would like for you to know, it's the best knife I have ever owned. Thanks for your help Matt |
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Chef Teaspoon
Sep 16th, 2007 - 5:02 AM |
Re: Kitchen Knives
You are very welcome. Happy cutting Teaspoon
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