Saturday, May 5, 2007

knife sharpener expose

Charles Passy of The Wall Street Journal reviews knife sharpeners this weekend. That's right, knife sharpeners. I'm not sure why a serious cook would need one of these as protocol dictates that we work our knifes on a steel each time we pick it up and before we put it away (and don't we all have oil-stones?). But I don't know, the Rachel Ray sharpener looks pretty tempting. (NOT!) Give it a pull at On the Cutting Edge - WSJ.com

6 comments:

Lou said...

I guess I'm not a serious cook, and that makes me sad.

I use a Chef'sChoice Edge Select 120, and as far as I can tell, I get very good results from it.

I use it very infrequently (every few months), and I use a very light touch. I don't use the most aggressive wheel.

I use a steel before using my knives (though admittedly not after).

I don't have oil stones. Sounds painful.

IdahoRocks said...

Oooh, knife sharpeners. I confess, I use one because I've never felt confident about the stone....Occasionally I try, with an old knife, so of course I don't know if it just isn't sharp enough because it's old or because I did something wrong. Since "there's no time like the present," I guess now is the time to start practicing seriously. I just hate not having a really sharp knife when I need one, which, while in the kitchen, is all the time.

kristin said...

I have a small rollsharp sharpener because it is what is recomended for my MAC knives. I don't use it very often either, but then again that is why I bought Japanese blades instead of German or Austrian. For the money you put out for MAC, they stay sharp for a long time. Not sure about you Bob, or anyone else, but I don't have time (or the interest) in having to sharpen my knives after using them a short time.

steven said...

I'm lucky to come from a family with deep roots in woodworking, tool making and meat cutting, my German and Japanese blades are kept in good condition by my Uncle's tool shop and use of a steel. Even the Sysco-bought plastic handled stuff I keep around for guests in my kitchen gets the treatment. I wouldn't sharpen my garden machete on a lot of these home units. The Rachael Ray thing seems especially useless.

Bob del Grosso said...

Okay, time for me to come clean on this. I do have a knife sharpener. It's a Henkels ceramic disc thing with a wooden handle. But I have not used it since I bought my Global knives three years ago. These Japanese knives stay sharp like Kristin's Mac knives and only need to be worked on the steel before and after use just like old fashioned carbon steel blades.

To be completely fair, I must say that if you are using European stainless knives, you're going to have to put them on the stone at least once a month or use a sharpener to keep them sharp.

So Lou, don't fret. I was in a lousy mood when I wrote that post and was being glib to no good effect. I'm sure you are a serious cook. Just one with blades that are too hard to keep sharp with a steel alone.

Scott said...

I treat my knives with a bi-monthly dose of an Ultimate Edge Diamond "Steel". It works like my regular steels, but with the effect of my oilstone.

On the other hand, if I used it as regularly as my regular steel, I figure I'd be buying new knives annually . . .