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Posted: Tue Feb 20, 2007 3:20 pm
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
Posted: Tue Feb 20, 2007 3:48 pm
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.
Posted: Tue Feb 20, 2007 9:02 pm
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
Posted: Tue Feb 20, 2007 9:16 pm
by Cameraman Jenn
I'm a whetstone girl myself.
Posted: Tue Feb 20, 2007 9:24 pm
by Prebe
Beavis & Butthhead wrote:Heh, heh. She said whetstone girl!
Posted: Tue Feb 20, 2007 9:54 pm
by Cameraman Jenn
hahahaha! I did indeed.
Posted: Wed Feb 21, 2007 7:41 am
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
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.
--A
Posted: Wed Feb 21, 2007 11:22 am
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?
Posted: Wed Feb 21, 2007 12:11 pm
by Avatar
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.
--A
Posted: Wed Feb 21, 2007 3:19 pm
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.'
Posted: Wed Feb 21, 2007 8:31 pm
by Prebe
*drool* I'm getting myself one of those lansky thingies. That's all there is to it!
Posted: Thu Feb 22, 2007 5:57 am
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.
Good choice Prebe.
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.
--A
Posted: Sun Feb 25, 2007 4:43 pm
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
Posted: Sun Feb 25, 2007 5:56 pm
by Menolly
OK, how does one go about sharpening a potato peeler? I would love to have mine sharpened!
Posted: Mon Feb 26, 2007 7:45 am
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.
Posted: Tue Feb 27, 2007 12:20 am
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?
Posted: Tue Feb 27, 2007 3:27 pm
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$
Posted: Tue Feb 27, 2007 4:02 pm
by Menolly
Ooo, that's nice.
Is there somewhere I could read the description in English? My Danish is...well...nonexistant.
Posted: Tue Feb 27, 2007 8:45 pm
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
Posted: Wed Feb 28, 2007 6:18 pm
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!