Knife Novice

[strop]

I don't cook a lot of complicated meals, but my wife and I enjoy working together in the kitchen. The B&B Sharpening stone thread got me to thinking. (I know, dangerous around here. Shoulda steered clear of the Mess Hall a long time ago.) The only knives we have are a set of Cutco knives. They have served our purposes, but I can't even say I know what a really sharp kitchen knife even feels like. I'm no stranger to sharpening stones, since I use them for my woodworking tools. Can these knives even be sharpened in this manner? Am I wasting my time trying to make a silk purse from a sows ear? Not sure I want to invest in new kitchen knives at this time (Brian Brown would have to wait!), but maybe I don't know what I'm missing.

Thanks for the advice.

 

[ouch]

I believe your Cutco knives are serrated, so no stones for them.

Why not try one reasonably priced (yeah, that's how we git ya, but you know that already) gyuto and see how it goes?

 

[strop]

None of the knives or 'cleavers" are serrated. Basic double bevel knives. I think maybe we've used one of those rolling sharpening gizmos once or twice in the 10 years we've had them.

What is a gyuto? (Too lazy to google right now while at work)

 

[ouch]

A gyuto (cow sword) is the Japanese equivalent of a chef's knife, but usually lighter and thinner. It's normal to go 'up' one size when ordering.

 

[simon1]

I don't have any experience with Cutco knives, but I bought a 210 mm Tojiro DP for an introductory Japanese knife and have been happy with it. They are scary sharp right out of the box. Just don't use a regular grooved sharpening steel on them...I did before I found out that they need a smooth ceramic steel. I got a double sided Japanese water stone and got it back to decent shape (still the sharpest knife in the kitchen) but I probably need to send it off to a pro to be sharpened again.

Sorry I didn't answer your question about the Cutco sharpening, but any good quality knife should be able to have a decent edge put on it.

I'll move along now.

Oh, here's a link to a Tojiro: http://www.chefknivestogo.com/tojiro-dp-f-8081.html

I think my next knife will be a smaller one, maybe a decent paring knife. I've heard good things about the Misono: http://korin.com/Molybdenum-Paring-Knife?sc=22&category=52103

 

[YetiDave]

If you've only sharpened them once or twice in 10 years then any sharpening will have a dramatic effect! Those poor knives!

 

[simon1]

I do believe that I have to rescind the comment that I made about not having any experience with Cutco...Mom has a set, but I've only used them a few times when I was there (I live a long ways away now). They seemed to work okay, but what she told me they cost kinda made me....

From what she told me on how she got the set this link kind of sounds right, but you may have some decent all around use knives.

http://voices.yahoo.com/cutco-cutlery-its-scam-but-knives-fantastic-103775.html

 

[Jim]

Mark we need to have a talk.

 

[saf]

If you are just getting in to cooking, I would suggest just sharpening them. As you get better with knife skills and maintaining them then move forward. Take your time with what you have. You aren't making overly complex food at this point and the difference in the knives is not as important. Just pay more attention to the cuts you are making.

 

[century]

If anything, these would make good practice knives if you jump on the discounted stones.

 

[strop]

The knives have served our purposes well over the years. Sometimes you don't know what you're missing until you try something new/different/better? which is the case with knives.

What I'm hearing is that these are not bad quality knives, and I should give honing them a try. Heck, I don't even have a steel, so I should probably get one of those as well.

If I really mess them up can I send them to one of you guys to fix!

 

[strop]

And another thing. I currently have Norton stones, 1000, 4000, and 8000. Can I sharpen these knives with these stones?

 

[ouch]

And another thing. I currently have Norton stones, 1000, 4000, and 8000. Can I sharpen these knives with these stones?

Absolutely.

If you do 'talk' to Jim, I'll throw in this handy accessory for you.

 

[strop]

One of the most dangerous men I've met! (My wallet cringes every time his name is mentioned.)

 

[Doc4]

Heck, I don't even have a steel, so I should probably get one of those as well.

The guys with more experience than me can chime in and tell you what an idiot I am, but ...

(that sound you now hear is Ouch hammering away a long diatribe on his blackberry ...)

... IIRC the 'knife steel' isn't really recommended among the knife crew who hone their knives ... it's more "Hollywood cliche'" than "good idea".

 

[strop]

The guys with more experience than me can chime in and tell you what an idiot I am, but ...

(that sound you now hear is Ouch hammering away a long diatribe on his blackberry ...)

... IIRC the 'knife steel' isn't really recommended among the knife crew who hone their knives ... it's more "Hollywood cliche'" than "good idea".

Wow! A first for B&B. A post actually suggesting that I don't really need something!

 

[FunnyHoney]

Chef Knives to go website has many videos on how to sharpen knives with Japanese wet stones. I learned some valuable lessons on sharpening and taking care of knives.

 

[Jim]

The guys with more experience than me can chime in and tell you what an idiot I am, but ...

(that sound you now hear is Ouch hammering away a long diatribe on his blackberry ...)

... IIRC the 'knife steel' isn't really recommended among the knife crew who hone their knives ... it's more "Hollywood cliche'" than "good idea".

A steel is not actually sharpening the knife, rather it is straightening the wire edge. IF you have a knife that is tempered hard enough you can remove that wire edge completely so the performance and edge retention is enhanced. softer knives can be improved with a steel, but as you said Mark the knives have not been sharpened in years there is no edge left.

 

[ouch]

Wow! A first for B&B. A post actually suggesting that I don't really need something!

Yep. You don't need a steel. However, you do need............

 

[saf]

I respectably disagree with the comment you don't need a steel. A ceramic one is preferable. It maintains the edge you put on the knife for longer so you don't have to use the stones which take metal off your knife. If you In my mind its like not stropping your straight razor. If you have issues sharpening your knives message me and I will fix them up for you.