Global Knives

[Colour Republic]

I thought it was the other way round? Steel then stone, my understanding that the stell should be used for either a) re-grinding the angle to then polish with the stone or b) sharpening during use when it may dull slightly. The steel leaves microscopic teeth on the blade which need polishing out to keep the blade in top shape.

But In most domestic cases a quick polish on the stone after each use should the blade in good condition so the steel would only need to come out now and again.

Or have I completely missed the point?

 

[suave]

using a steel keeps the edge on the blade,never let anyone else sharpen your knives with a steel,we all do it different ways,always clean the blade before use,or you will contaminate the foodstuff with metal:yikes:

 

[Rich]

I thought you could buy a friend a blade as long as they give you a coin in return?
Because (of course) this would stop the friendship being cut.

 

[kev richy]

use steel as you work to keep edge,then when steel cant get knife sharp you use stone.oilstone or a diamond stone. depends how much work knife does and how good you are with steel should not need stone too much.

 

[The Legend; Phil Hobson RIP]

I could have used a nice set like these, to use on some of the builders I met early on in my tiling career:lol::lol::lol:

 

[Colour Republic]

I thought you could buy a friend a blade as long as they give you a coin in return?
Because (of course) this would stop the friendship being cut.

Don't like the sound of that, what about chocolate coins? is that acceptable?

 

[Rob Z]

Rob, seeing the pricing on those knives reminds me of the cost of copper cookware :yikes: .

Do you have any copper pots and pans?

 

[jimbob]

Rob, seeing the pricing on those knives reminds me of the cost of copper cookware :yikes: .

Do you have any copper pots and pans?

I have one - a Mauviel saucepan - planned on building up my collection but they are just so expensive :yikes:

 

[mikethetile]

ive got copper pans I bought at a brocante in france plus a big jam copper

I havent got into the discussion on knives as I bought one very expensive cooks knife years ago and I use it for everything, I dont know what make it is but its a professioal knife and sharpens lovely and holds its edge

everything else is just show

I also have the cast iron trivets and pots, again picked up secondhand in france

 

[doug boardley]

thinking of investing in a good set of "throwing knives" the sort that will reach Alistair Darling in Westminster from Lake District....:sombrero: