Shapton Glass stones
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Most of my knives are from a brand called Edge of Belgravia (https://www.edgeofbelgravia.co.uk/ UK address, but they have warehouses in TN). Their top end steel knives are absolutely amazing and it's possible to get them really sharp. To keep them that sharp I use an OBH Nordica - SharpX-treme electrical knife sharpener. It has both Ceramic and Diamond meaning you can both keep the knives sharp and also put on a new edge. I know it isn't as fancy as using a stone, but it is certainly a lot easier.
I know that Edge of Belgravia are working on a knife sharpener (I think I saw it on Kickstarter), but presumably the actual delivery timescales may be quite long.
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Club Member
- Aug 2020
- 6144
- Houston, Texas
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2 SnS Kettle Grills with Drip N Griddle Pan
SnS Insert For the Kettle
SNS Rotisserie Kit
Pit Boss Ultimate 2 Burner Griddle
Vortex
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Choice brand portable gas burner
Wusthoff Knife Set
Clark Well, did you decide on, or buy one yet? You’ve left us in suspense long enough. Many of us haven’t been sleeping well, until we know what you decided.
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Panhead John I've been shopping locally and looking online. Online, many are sold out. Locally, there is a large variety of what is available. It is no longer a top priority due to other things popping up.
I did buy a couple of new paring knives, one for her and one for me. (She uses hers to cut plastic wrappers and cardboard boxes so I will not let her use mine!
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have mercy forgot to post the picture..ive only had the Ken Onion about a year at longest..bought it with the AR discount..really a nice unit..will do exact what it claims
the Wharthog ivd had for years...it has several different stones (rods) to use..now days i keep the steels on it and run my knives thru it after a couple uses
the rapid steel i keep out by my prep table when i have help ...over
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Charter Member
- Oct 2014
- 7419
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
I got the Ken Onion last year. I sharpened every knife in the house, except the butter knives; I sharpened the kitchen knives, the steak knives, and a few pocket knives. Then I took it over to my BiL’s place, and we sharpened all his knives, including his hunting and fishing knives.
I can’t speak for him, but since then my knives have only needed honing. They’ll slice a mushy tomato to paper thin. And the Ken Onion hasn’t come out of its carrying case since that first week. It’s a damn fine tool.
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Founding Member
- Jul 2014
- 5563
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Like mgaretz, I have the Apex Edge Pro. I use it on both my German and Japanese knives. It’s a time and money investment, but my knives are truly sharp. Like slice a paper towel held in one hand sharp, cut tomatoes sharp, take a finger off before your brain knows it has happened sharp. The only way to do better is buy Japanese whet stones and learn how to use them.
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