From: clau@acs.ucalgary.ca (Christopher Lau)
Subject: Re: knife sharpeners
Date: Sun, 08 Nov 92 23:03:57 GMT
Organization: The University of Calgary, Alberta, Canada

gary@cdthq.UUCP (Gary Heston) writes:
> rlwilliams@gallua.gallaudet.edu writes:
> > I have something called a Crock Stick... it is two sets of steels that fit 
> > into a board and you draw the knife straight down on them... on each side. 
> > they are set at a precise angle so you don't end up dulling them by 
> > mistake.  Well, for some reason I can't seem to get my knives as sharp as 
> > they were when I bought them and I'm wondering about electric sharpeners.
> > 
> > Has anyone had any experience with electric sharpeners?  Do they work? Are 
> > they easy? Do they damage the knife?  Whatcha think?
> 
> I think electric sharpeners are an easy way to damage a knife.
> 
> You don't mention what kind of knives you have--if they're some of
> the "never needs sharpening" stainless ones, you probably can't 
> get them sharp again without a industrial grinder. Most people 
> I know don't care for the sticks (they're ceramic, rather than
> steels) as they tend to wear off the point of the knife.
> 

I've got several sets of theses ceramics, as well as diamond-grit sleeves for
them..  they work well in the base, but I prefer to use just one of the
"sticks" by hand like a steel.  In conjunction with the diamond sleeves, I can
get the hardest stainless blade sharp enough for shaving with..  Something I
could never do with a stone (Yes, I DO know how to use a stone, in fact a soft
Arkansas is great for my hunting knife which is high-carbon steel ("real"
steel), the "sticks" just tend to put a very fine "feather" on the edge
and them fold it back and forth).  As for your contention that they wear off
the point, I've never had that problem, but then again, I don't use the 
"sticks" in the normal way either..

As for electric sharpeners, they're generally a good way to ruin your knives.
The only acceptable (and the best electric sharpener for that matter) one
I've seen is a setup with magnets and vibrating ceramics..  does a good job
on most knives, the only complaint I could make about something like this is
that the blade near the bolster doesn't get sharpened.

> If you want to keep your knives nice and sharp, get a carborundum
> fine grit stone and a soft arkansas stone to use about twice a
> year, and a real steel to use daily. Instructions for using the
> stones should be included, or can be found in a Boy Scout handbook,
> which is inexpensive (you can also learn interesting knots, how
> to sharpen and use a knife, and other fun stuff :-) ).
> 

Like I said before, I can never get a good edge on hard stainless blades
with a stone...  I can get one thats plenty sharp enough for food, but not
for shaving (which is how I like to keep my blades).  

> Gary Heston, at home....
> gary@cdthq.uucp

c4
-- 
Christopher Lau                      |    Dammit Jim, I'm a doctor,
The University of Calgary            |    not an engineer!
Dept. of Electrical & Computer Engg. |    Well, you're an engineer now..
lau@enel.ucalgary.ca -OR- clau@acs.ucalgary.ca -OR- root@fusion.cuc.ab.ca
Newsgroups: rec.food.cooking