Gatco Sharpening system

Oh yeah, I've seen those before, just forgot. No reason why a device like this wouldn't work just fine. It might be a PITA with the clamping though. I simple combination stone for free handing would work much faster.
 
Lefty said:
Like what???
Click to expand...

King makes a double sided stone, 1000 - grit on one side and 6000 grit on the other. I've read lots of reports and everyone seems happy with it. Free handing is not hard to learn. I sharpened my pocket and hunting knives with stones when I was a kid and the edges were okay even though I didn't know what I was doing. When I started sharpening kitchen knives the very first edge I did turned out very well.

King Combo
 
buzzard767 said:
King makes a double sided stone, 1000 - grit on one side and 6000 grit on the other. I've read lots of reports and everyone seems happy with it. Free handing is not hard to learn. I sharpened my pocket and hunting knives with stones when I was a kid and the edges were okay even though I didn't know what I was doing. When I started sharpening kitchen knives the very first edge I did turned out very well.

King Combo
Click to expand...

Knife sharpening isn't a mystical thing.
Anyone can learn to do it.
Heck!
Only took me a few years to learn freehand sharpening:wub:
Got tired of setting up the groovy machines and such.

Would have taken less time if I hadn't been bluffed into thinking it was "too hard".
Of course, there are degrees of "sharp".
Most of us don't need an edge that will shave a gnat's legs.
That kind of edge is not good in the kitchen.
It is gonna chip or roll.
Any steel edge has an optimum number of microns that it can hold together under use. Of course that can vary according to how the steel is heat-treated.
But, the limits are real.

"Sharp", in kitchen terms, is an edge that will cut and slice for as long as you need to get through several cooking sessions.
Might, even, work work for a couple more sessions with a light "touch-up".

I suppose that my point is that "the sharpest knife in the world" is more of a philosophical ideal than a cook's tool.
 
brianWE said:
Knife sharpening isn't a mystical thing.
Anyone can learn to do it.
Heck!
Only took me a few years to learn freehand sharpening:wub:
Got tired of setting up the groovy machines and such.

Would have taken less time if I hadn't been bluffed into thinking it was "too hard".
Of course, there are degrees of "sharp".
Most of us don't need an edge that will shave a gnat's legs.
That kind of edge is not good in the kitchen.
It is gonna chip or roll.
Any steel edge has an optimum number of microns that it can hold together under use. Of course that can vary according to how the steel is heat-treated.
But, the limits are real.

"Sharp", in kitchen terms, is an edge that will cut and slice for as long as you need to get through several cooking sessions.
Might, even, work work for a couple more sessions with a light "touch-up".

I suppose that my point is that "the sharpest knife in the world" is more of a philosophical ideal than a cook's tool.
Click to expand...

Perhaps in your kitchen, Brian, but certainly not in mine. Check this out. It's a lot more fun to slice tomatoes with sharp edges.
 
Brian, you're certianly entitled to your opinion, but to say a razor sharp knife has no place in the kitchen is simply incorrect.
 
I guess it is a matter of definition....."razor sharp", to me, means you could use it in the bathroom in the morning.
But, personally, I believe that edge would disappear...or chip, boning a chicken.

Yes...kitchen knives should be up to the cutting demands made on it...without damaging the edge.

But, opinions are gonna vary. Otherwise conversation would get boring very quickly.
 
brianWE said:
I guess it is a matter of definition....."razor sharp", to me, means you could use it in the bathroom in the morning.
But, personally, I believe that edge would disappear...or chip, boning a chicken.

Yes...kitchen knives should be up to the cutting demands made on it...without damaging the edge.

But, opinions are gonna vary. Otherwise conversation would get boring very quickly.
Click to expand...

No problem with any of that, Brian. I guess that's why there's more than one knife in the block. My slicers are 6-10 degrees per side and the boning knife is more like 25. Each edge to its designated purpose.
 
The degree of sharpening (at least in my house) will also vary according to the use of the knife, the steel and the geometry of the blade.

I don't mind spending a bit of time on a good folded or clad Japanese laminate knife, but the time spent on putting a "scary" edge on a soft Euro-knife would be wasted, IMHO.
 
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