Tue Mar 11, 2014 3:15 am
me.. I'm a home cook - addicted to sharp - once a week tends to keep my knives razor sharp
what about you?
Tue Mar 11, 2014 3:19 am
Weekly one way or the other. I sharpen every other week and strop in between. This varies depending on use.
Tue Mar 11, 2014 3:21 am
i strop everytime i use my knife
touch it up with a 2k and 5k weekly
Tue Mar 11, 2014 3:31 am
I work for a living and use my knives daily... I'm lucky to sharpen once a month. That doesn't go to say I'm not sharpening other peoples' knives.
Tue Mar 11, 2014 4:13 am
About weekly. Sometimes I touch up the Sabs and other soft knives on the Sharpmaker while I'm working.
Yadda yadda I'm a philistine etc.
Tue Mar 11, 2014 4:57 am
Professional cook here, I go through the full sharpening routine about once a week, on one of my days off. I strop throughout the week, probably 3-5 times depending on what I'm doing at work.
Tue Mar 11, 2014 10:06 am
Sharpen every week or two. Strop or ceramic rod as needed.
Tue Mar 11, 2014 12:07 pm
As often as when they get dull.
Tue Mar 11, 2014 12:33 pm
Once they're not cutting how I like.
I try to keep 3 to 4 gyuto's sharp and rotate through them as needed so I don't have to do it every week, just on a day off every couple weeks.
Tue Mar 11, 2014 1:05 pm
I'm a home cook and I rotate between a few different Gyutos and a Santoku, but I sharpen as little as possible. Depending on the knife, I use an Idahone fine ceramic rod, a horse butt leather strop, a balsa strop loaded w/3 micron paste, or my Rika 5K stone for maintenance.
Powered by phpBB © phpBB Group.
phpBB Mobile / SEO by Artodia.