Knives (for cooking)

Learn how to make Spring Wine and aliantha cookies.

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Prebe
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Post by Prebe »

Menolly wrote:As far as the ceramic wheel thingy, I've seen cutting boards with two ceramic wheels inset into the edge of it at kitchen specialty stores. If my Wusthoff one ever breaks (bite your tongue, Menolly!), I so want to give one of those a try.
I wouldn't use those "dual-grinder" sharpeners unless I wanted to turn all my knives into highly serrated bread-knives/killing machines! But of course the technology might have evolved since I last ruined a knife on one of those thingies ;)
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Post by Menolly »

Prebe, was that an electric dual grinder? Or a manual ceramic wheel one like I use? I despise the electric ones, but I've had no problem with the manual one I have.
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Post by Prebe »

I think it was electrical yes. And I do admit to a certain nostalgia/weakness for the arcaic whet stone followed by the steel ;)
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Cameraman Jenn
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Post by Cameraman Jenn »

I'm a whetstone girl myself.
Now if I could just find a way to wear live bees as jewelry all the time.....

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Prebe
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Post by Prebe »

Beavis & Butthhead wrote:Heh, heh. She said whetstone girl!
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Post by Cameraman Jenn »

hahahaha! I did indeed.
Now if I could just find a way to wear live bees as jewelry all the time.....

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Post by Avatar »

Steels are indeed intended to hone a knife...just touch up the edge in other words.

The manual whetstone is good, but a lot of effort, and I suck at maintaining a consistent angle.

This is what I use:

Lansky

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Works perfectly. Every knife I own is sharpened with this. (Did I mention I collect knives?)

That clamp has guide holes that give you a perfect 17° / 20° / 25° / 30° angle at all times. Perfect for any purpose, from cleavers to penknives.

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Post by Menolly »

Av, I've seen those, but have always been under the impression that the rods are still just honing the edge. Could you explain how it sharpens?
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Post by Avatar »

:lol: The rods are nothing but "handles" for the stones. You put the rod into a hole in the plastic stone holder and tighten it up.

Then you clamp your blade into the...well, clamp, and decide on the angle you want. The rod goes into the guide hole in the clamp, and you hold the stone, working it over the blade. The rod keeps it at a perfect angle relative to the edge.

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Post by Menolly »

:::color me confused:::

OK, so the red, green, and blue things are various stones? I thought they were just supports for the rods, and the rods did the 'sharpening.'
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Post by Prebe »

*drool* I'm getting myself one of those lansky thingies. That's all there is to it!
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Post by Avatar »

Menolly wrote::::color me confused:::

OK, so the red, green, and blue things are various stones? I thought they were just supports for the rods, and the rods did the 'sharpening.'
The red (coarse) green, (medium) and blue (fine) thingies are the holders for the stones. You can't see the actual stones, they're stored face-down, glued into the holder. :D

Good choice Prebe. :D If you can afford it, get the Lansky Diamond set...those "stones" are made of / coated in tool diamonds and don't wear out like the actual stones.

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Post by Prebe »

Just startet a weeks holiday, the first thing I did was to sharpen all my kitchen knives right down to my potato peeler! Oh the joy of working with razor sharp knives :)
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Post by Menolly »

OK, how does one go about sharpening a potato peeler? I would love to have mine sharpened!
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Post by Prebe »

The old fashioned ones (single edge) are really easy: Only one side of the blade is sharpened, and the angle is 0 degrees. If it's REALLY dull, you can start off by "pulling" the edge of the blade outward with the back of a thin knife or a steel nail. As you would a plane.

The modern double edge (ambidextrous) ones are probably ripe for the bin when they grow old.
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Post by Menolly »

Prebe wrote:The old fashioned ones (single edge) are really easy: Only one side of the blade is sharpened, and the angle is 0 degrees. If it's REALLY dull, you can start off by "pulling" the edge of the blade outward with the back of a thin knife or a steel nail. As you would a plane.

The modern double edge (ambidextrous) ones are probably ripe for the bin when they grow old.
Ah...

Being a southpaw, I've only used the ambidextrous ones. I don't think I've ever seen a single edge potato peeler. Do they make them for lefties without being outrageously priced?
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Prebe
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Post by Prebe »

Rosewood handle and Solingen steel blade (the exact mirror image of mine ;)
www.thegoodstuffshop.dk/product.asp?pro ... =43&page=1

Around 10$
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Post by Menolly »

Ooo, that's nice.

Is there somewhere I could read the description in English? My Danish is...well...nonexistant.
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Post by Prebe »

I've searched high and low for an english site, but none is out there. I'll tell you what: if capers turns out to be perfect in the aliantha sorbet, I'll buy one and send it to you for your birthday!

A modest attempt at translation:
Peeling knife, left handed. 5 cm blade. Hardened Solingen steel. Classy handle.
Measures, weight and description:
Blade: 56 x 16 x 3,9 mm
Edge: 35 mm
Total length: 158 mm
Weight: 37 gram

Raadvad rosewood left-handed peeling knife.
Vegetable peeler, potato peeler, root peeler.
The Raadvad rosewood knife-series is a classical kitchen ware series. It is the result of old crafting traditions.
It is high quality, user friendly design and has a classy finish.

The blade is mounted by rivets going all the way through the handle.

Comes with a ten year waranty.
I got mine from my mother when I moved out 19 years ago, and it's still as good as new, and it's not like I don't use it ;)

Raadvad is the brand name. A Royal Danish Court purveyor btw
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Menolly
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Post by Menolly »

Prebe wrote:I've searched high and low for an english site, but none is out there. I'll tell you what: if capers turns out to be perfect in the aliantha sorbet, I'll buy one and send it to you for your birthday!
Ooo! Now I really hope that was the suggestion needed!
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