So I'm 22, and next month I'm finally moving out of home! I've been buying up kitchen things such that I can cook for myself (I'm no master, but I can cook), and as a part of that I went and ordered a Victorinox Fibrox 190mm chef's knife!
Now I've done some research about maintaining such a knife, and I hear all manner of different things, so i thought I might ask some simple questions. Apologies in advance if this has already been covered elsewhere
'Sharpening' Steel
So by now I know that a steel doesn't really sharpen a knife, but I can see that I am in need of one to keep the edge straight. I'm on a budget, so I thought this could do:
http://www.everten.com.au/mundial-10-sharpening-steel.html
Am i going the wrong direction, or will that suit my needs?
Sharpening Stones
A less imminent question, but I was hoping someone could clarify a few things. First of all, I have been looking at water stones, should I also be considering oil stones?
I've seen many different grits on stones, and combination stones seem to be quite a nifty deal, but i'm not sure which combo to get? Should I be looking for a 240/1000 or a 1000/4000? I guess i'm really just looking for a single stone that can get the job done (if such a thing exists), and again, on a budget.
Sharpening Techniques
I've seen two techniques, a back and forth method that does part of the knife at a time, and a large stroke method that covers the whole knife in each stroke. Which of these is easier for a beginner to use?
And finally, angles. Should i be trying to match the factor angle, or trying to set my own? How can I find out what the factory angle is?
So that's my story, any help that you can provide will be greatly appreciated
Now I've done some research about maintaining such a knife, and I hear all manner of different things, so i thought I might ask some simple questions. Apologies in advance if this has already been covered elsewhere
'Sharpening' Steel
So by now I know that a steel doesn't really sharpen a knife, but I can see that I am in need of one to keep the edge straight. I'm on a budget, so I thought this could do:
http://www.everten.com.au/mundial-10-sharpening-steel.html
Am i going the wrong direction, or will that suit my needs?
Sharpening Stones
A less imminent question, but I was hoping someone could clarify a few things. First of all, I have been looking at water stones, should I also be considering oil stones?
I've seen many different grits on stones, and combination stones seem to be quite a nifty deal, but i'm not sure which combo to get? Should I be looking for a 240/1000 or a 1000/4000? I guess i'm really just looking for a single stone that can get the job done (if such a thing exists), and again, on a budget.
Sharpening Techniques
I've seen two techniques, a back and forth method that does part of the knife at a time, and a large stroke method that covers the whole knife in each stroke. Which of these is easier for a beginner to use?
And finally, angles. Should i be trying to match the factor angle, or trying to set my own? How can I find out what the factory angle is?
So that's my story, any help that you can provide will be greatly appreciated
