Re: Knife sharpening

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Article #55418

#55418

From: Larry Hunter
Date: Mon, 03 Feb 1992 18:53

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In article <1992Jan30.084551.15107@pbs.org> rfutscher@pbs.org writes:
[On the Chefs Choice knife sharpener]
>
>I have a Chef's Choice and found that it grinds a lot of metal from the blade.
>I have gone back to a wet stone.
>
>rfutscher@pbs.org

How are you using your Chef's Choice?  There are three rotating
stones, of increasing fineness.  They recommend using the coarsest
only on very dull knives.  I use the middle stone roughly once a month
and the finest (honing) blade a couple of times a week.  I've been
using it on my set of Henkels (sp?) for years with no problem.  I've
never needed the coarsest stone for these knives at all, although I
have used in on a few other things.  And everything stays EXTREMELY
sharp.

Larry

--
Lawrence Hunter, PhD.
National Library of Medicine
Bldg. 38A, MS-54
Bethesda. MD 20894
(301) 496-9300
(301) 496-0673 (fax)
hunter@nlm.nih.gov (internet)

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References: <1992Jan27.140220.5232@verdix.com> <BIr7sK.4GK@world.std.com> <1992Jan30.084551.15107@pbs.org> <10981@umd5.umd.edu>

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Path: arc1-ca.pugleaf.net!sparky!uunet!dtix!mimsy!lhc!lhc!hunter
From: hunter@work.nlm.nih.gov (Larry Hunter)
Newsgroups: dc.general
Subject: Re: Knife sharpening
Message-ID: <HUNTER.92Feb3135301@work.nlm.nih.gov>
Date: 3 Feb 92 18:53:01 GMT
References: <1992Jan27.140220.5232@verdix.com> <BIr7sK.4GK@world.std.com>
 <1992Jan30.084551.15107@pbs.org> <10981@umd5.umd.edu>
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In-Reply-To: amunn@umd5.umd.edu's message of 30 Jan 92 18:01:46 GMT

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