B Sharp

Don't be dull B Sharp

. I would say that 70% off the American population either A) buys a cheap set of knives from the grocery store and throws them away when they get dull. Then buys another cheap set. B) Maybe has knives from a wedding gift, or a set passed down, to them from a family member. The knives sit in the old block dull as the day is long. 

For this blog I'm writing to you B. 

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Step 1: Make you knives sharp. I don't care how you do it. If you want to do it at home buy a set of stones. I recommend a Rough Stone 200-300 grit, Medium Stone 800-1200 grit, and a Fine Stone 3000-6000  grit.

Stone I used everyday 200 up to 8000

Stone I used everyday 200 up to 8000

To use these stones watch the video of Mino. 

 

It doesn't matter what stones you use. Old school Arkansas stones fine. Norton great, a tri-stone even better. Oh, diamond stones I don't use them but they work perfectly fine. All you need to do is apply the same amount of pressure through out the knife  and use the correct angle. European knives 20 degrees. Japanese knives 14-16 degrees. Some amount of guessing happens 2 degrees either side of the knife isn't going to make much of a difference you won't even notice. I go 80 strokes on each side per grit. So 3 stones 80 strokes each side. That's 160 strokes per grit x3 =480 strokes per knife. Let's break that down. How long does it take for you to move your hand 8" back and forth. With a knife maintaining a constistant angle about 1.5 seconds. That's 2 minutes per side per grit. 12 minutes so far you got the burr worked up and your knife is looking hairy. Then take your fine stone and only stroke into the stone. Lifting up insted of using the back stroke. This will remove the burrs and leave a fine edge on the knife. Then pull out your honing rod 6 swipes on each side at the same angle you have been using and you will B Sharp. 

The Be Sharps

The Be Sharps

Do you have 15 minutes per knife and $100 for the stones. Geez Dan I don't think I do. Well then that's where Bertarelli Cutlery comes in. Do you have 30 minutes and $4-$5 a knife?