A guy, a girl, and a beta fish living the American dream in Dallas.
Monday, January 26, 2015
Things I Like
the point of this post and sharpening...we have always had the classic stick style honing steel, and while it did a fair job (all honesty could be user error) the blades were never all that great after a couple of uses. This year for Christmas, from Jamie's sister(my sister-in-law) and her sister's husband(out brother-in-law) , Kerry and Tom (for those that don't know them), I received the Wüsthof handheld four stage sharpener. 2 stages for steel blade and 2 for Japanese blades. Now all it take is two pulls through the course slot, and 2 through the fine and the knife is as good-as-new sharp. It has made using them a real joy again. Thanks to all of you! So if you think your knives just aren't as good as they used to be, a better system for sharpening may be all that you are lacking.
Thinking of something fun for tomorrow, so you will have to check beck and see.
Today's some of the day:
"Opportunities" The Pet Shop Boys
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Thanks for the advice. Jill got me a nice set of J.A. Henkels a year ago and I have been debating a sharpener upgrade. Will probably pull the trigger now. -Josh
ReplyDeleteYou won't regret it! See guts' comment below for another endorsed option!
Deletehttp://www.wickededgeusa.com/product/wicked-edge-precision-sharpener/
ReplyDeleteWe are collecting Shun Kaji knives... dude... they are awsome. I have never been able to use those sharpening rods... I think its joke that chefs play on us... like the Emperors New Clothes or some other way they try to be cool - but - Wicked Edge is the stuff. Even a ham handed keyboard monkey like me can put a scalpel edge on a blade.
So, there you go, Cousin.
Great to know! Thanks! The honing stick truly is the worst though, the worst....
Delete