What are you cooking???

LambAndTunaPhish said:
The chain that quirk6 works for will sharpen your knives for free in their meat department. Or at least they used to. I know my parents have used it in the past, but somehow I'm too lazy to even look into that.
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Pretty sure we still do that. We use them to sharpen the knives we use in the produce department. The knives are sharp when they're done but we also use cheap Dexter knives so we don't really care if it's bad for the knives in the long run.

I bought myself a whetstone to sharpen my knives but have never used it.
 
boogercrack said:
My Ace has a knife sharpening service.

Every single fucking time I've been in there there's this spindly old man with long hair and a leather apron extremely focused on slowly working a knife on a whetstone.

Like holy shit how much knife sharpening could be needed where 100% of the time this creepy old dude is in there in his corral slowly making an edge. Dude works very intentionally and his focus is intense.

Serial killer vibes.
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This is the only service I use lol
 
BigFrank said:
Maybe this goes here?

Anyone sharpen their own knives? I heard a chef talk about how you need to sharpen your own as opposed to taking them to a knife sharpener. He said you will keep your sharper and not wear down the blade. A knife sharpener usually ends up wearing down the blade. Any experience here?
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I use a whetstone and a worksharp sharpener set up. Can shave paper with a fresh blade!
 
I have a stone too. I was a butcher for a few years and this was my Monday morning routine. Get out all the knives and grind a new blade on everything.

A knife sharpening service will usually just put a knife on an industrial grinder and take away metal whereas a stone will actually build a burr edge on a blade. They may sound like the same thing but there's a difference between pointy and sharpened. Also, use a sharpening steel often (each time using a knife) to keep the burr edge straight and not curled over to make it last longer.
knife_edge_with_burr.gif
 
JJ21 said:
I have a stone too. I was a butcher for a few years and this was my Monday morning routine. Get out all the knives and grind a new blade on everything.

A knife sharpening service will usually just put a knife on an industrial grinder and take away metal whereas a stone will actually build a burr edge on a blade. They may sound like the same thing but there's a difference between pointy and sharpened. Also, use a sharpening steel often (each time using a knife) to keep the burr edge straight and not curled over to make it last longer.
knife_edge_with_burr.gif
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Welcome to the site. So far, so good.
 
Not sure of the experience of others, but my whetstone sharpening experience varied greatly depending on the knife. Old, cheap, no-name brand chef's knife became an insanely sharp razor, but I could never manage the same edge on my good Wusthof chef's knife. So, the metal itself will greatly effect your sharpening experience.

I ended up giving up on the whetstone and found a good local guy, and then I run my knives on a steel periodically when they don't feel smooth.
 
Been on a jam making kick the last month or so. Stopping by the Farmers Market on Saturday and then make some over the weekend / during the week. This week was peach & plum w/ cinnamon and vanilla and a sweet tomato jam w/ honey and vanilla.

Prior batches were blueberry/mint, tart cherry/red currant and plum/blueberry/balaton cherry.

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