My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
No it does not ruin it. Your angle will never be the same after any sharpening , just a slight variation from the last time due to all of the variables. fzxdoc
fzxdoc I'm not trying to knock any way anyone wants to sharpen a knife or any product, it is just impossible for the homeowners to accurately reproduce the same angle each and everytime you sharpen one. The worst thing about any electric sharpener is as the blade is drawn across the wheel it generates heat which over time can soften the blade edge by tempering the metal. Unless it is a slow turning wheel that cools and lubricates with oil or water. But as far as changing the angle some not that big of deal we sharpen tools every day by hand and the angle is always different they still cut precisely. Now the manufacturers of knives may have decided that the angle your blade has when you receive it is the best angle for that particular knives due to type of metal and thickness. Myself I want mine to last as long as possible that is why I do them by hand as it does the least amount of material removal and less chance of scratching the blades
I've been very happy with mine. I started out with the Spyderco Tri-angle sharpener, and was only modestly pleased. It does work, but takes a LONG time to sharpen one blade and do it really well. I recently upgraded to the Chef's Choice Trizor a few months ago. I had some reservation about resetting my mid-grade 20 degree blades to 15 degrees, specifically about them being able to hold that edge, but I've had no regrets. I did find that the final edge was very sharp, but not quite as "razor sharp" as I had expected, so I took the next step and finished them with the Spyderco's fine and extra-fine grit stones, and you could easily shave with them after that. Scary sharp. I just use a honing steel after every washing and before every use, and my mid grade knives have held their edge quite well. I did practice first with and old knife that I never use anymore, which was helpful (it also is now scary sharp). I also sharpened a friend's badly beat up chef's knife (kids had used it as a hardware tool), and had excellent results.
Spyderco triangle sharpmaker is excellent for touch ups and secondary bevel but it’s too slow if the knife is very dull or you need to fix the back bevel.
The back bevel is set by the type of knife and can be changed if you want but it’s a lot of work.
Generally the better the steel (harder and/or tougher). The thinner you can make the secondary edge without rolling or dulling too quickly. As long as you don’t go too thin and get chips in the blade. The thinner you go the more effortless the cutting.
For most kitchen knives 15 per side is good.
If if you have cheaper steel blades you may be better off at 20 degrees.
Example: a cleaver you want 20 degrees or better yet use a belt and make it concave like an axe.
But for a boning knife I want 15 or less because I don’t want to have to force any cuts while holding slippery meat or fish.
As long as the back bevel is thinner than the secondary (edge) bevel, resharpening or touching up is easy.
Hi - I'm not a butcher, and it doesn't take me long to carve up what I've made. I usually want to get to eating. I've read a bit, as I've spent time selecting that right couple knives for the kitchen that I use every day. My budget could be called 'on a budget'. I do meat, fish, and veggies. For the meat I've got a Damascus chef, a JA Henckels chef, and a Japanese style chef. Oddly enough the blade I like best is a vintage 8" Sheffield England chef and fork set from Craig's List that I grabbed for $ 20.00.
So I researched Sheffield blades. They are stainless versus carbon, and that may be a thread in itself. But, the vintage blades ARE ALL INEXPENSIVE (cheap, even). Mine have genuine stag handles. Try them out, it's low risk for the price.
BTW - the best fish filet knife I've found isn't 'name brand (Rapala), or made in Scandinavia. It's branded Browning, comes from Bass Pro, and is their in-house brand.
The thing is, I don't have enough time with these knives to know how the blades will hold up over time, and sharpening.
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