No4Dad wrote:For kitchen knives I use water. I pre-soak the sharpening stone in water and then wet the knife before section (not a great word to use). Basically you're going to wet the knife, do one side, wet the knife, do the other side, repeat, then flip the stone to the finer grain and repeat the entire process all over again.
Merlin wrote:Skip the gimmick sharpeners because once you learn to use real stones nothing will give you a sharper knife.
Morgu wrote:I noticed we don't have a thread dedicated to tips and Q&A on the care and feeding of one's knives. So, I thought I might start one. Here goes.
Leather sheaths are supposed to be the best. If you are buying knives, buy a leather sheath. When the sheath arrives, soak it really, really well in olive oil. This will repel moisture, and prevent the leather sheath from rotting. Also, every time you sheath the blade, a fine coating of olive oil will be applied to the blade. Rust problem solved.
Leather sheaths can also be fixed with needle and thread, but synthetic sheaths either make this difficult, or impossible.
If you have tips, information on good blades, etc, please share. Knives are one of the most important tools known to man.
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