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 Post subject: Re: How to manage my sister and her dull knives?
PostPosted: Fri Mar 07, 2014 8:03 pm 

Joined: Sun Dec 02, 2012 8:14 pm
Posts: 133
rayong wrote:Before I started using diamond plates, and soon stones I used a chefs choice pull through sharpener, the pronto 463. Rated the best pull through by Americas test kitchen. Mine sits unused now but I'm thinking of giving it to my sis in law who cooks a lot but can't sharpen or look after her knives for nuts. In about a minute or two it brings dull edges to push cut sharp. The edge finish is coarse but the two stage sharpener puts a fine micro bevel on the edge that could last a week or two. Then five to 10 quick to and fro strokes brings the edge back to life.

The edge finish is awful but functional and allows a lay knife person to at least have some sharp knives.


Thanks for the suggestion. Im going to look into this if cant get any cooperation with other methods.


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 Post subject: Re: How to manage my sister and her dull knives?
PostPosted: Fri Mar 07, 2014 8:15 pm 

Joined: Sun Dec 02, 2012 8:14 pm
Posts: 133
SteveG wrote:@DougMc - IMO if you use an edge friendly work surface and use decent technique - chipping shouldn't NORMALLY be an issue. Very hard or brittle steels or brands that have a reputation for chipping might be exceptions. Also keeping your edge bevels at reasonable sharpening angles for a particular steel helps. Micro bevels can also help.


Maybe I was a little harsh in the description. They're more like micro chips, the kind you would see with a lope. More rolled edges with her technique.

I would say that all of my knives develop micro chips over time, even with a good surface and decent technique. Once again, they are only visible with a 30x lope, but they are there.

Edit: Upon closer examination, its really difficult to differentiate between a micro chip, and a rolled/dented edge. So my terminology may be off.


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 Post subject: Re: How to manage my sister and her dull knives?
PostPosted: Fri Mar 07, 2014 8:52 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 1954
Los Altos - I guess I'm thinking more of visible chips that are very evident. As I think about this more, I'm either really easy on my edges, or (more likely) I just haven't blown through enough product and put enough hours on my steel as you guys/gals in Pro environments.


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 Post subject: Re: How to manage my sister and her dull knives?
PostPosted: Fri Mar 07, 2014 10:49 pm 

Joined: Sun Dec 02, 2012 8:14 pm
Posts: 133
SteveG wrote:Los Altos - I guess I'm thinking more of visible chips that are very evident. As I think about this more, I'm either really easy on my edges, or (more likely) I just haven't blown through enough product and put enough hours on my steel as you guys/gals in Pro environments.


Steve, Im not in a pro environment, but I use my knives almost daily. Have you ever examined your edges with a 30x lope or its equivalent?.


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