I bought a sharpening stone

[shibbel]



I am using this for the second time today -

Ah ha, Poison was a metal band and not a quartet of unattractive transsexuals. Thanks to Google I now know this.

 

[foodguy]

i meant putting the edge back on. if they were good knives to start, they'll sharpen up nicely, eventually. if they weren't good knives, they'll sharpen up some but maybe not worth the effort.

 

[NOBD]

Thanks for clearing up, fg. The knives are the Zwilling's I mentioned in the other thread. I don't know anything about the steel quality, but they feel good in my hands.

 

[Thomas]



Ah ha, Poison was a metal band and not a quartet of unattractive transsexuals. Thanks to Google I now know this.

I don't know why any band ever bothers with playing 'metal'. Their only hits are ballads, anyway.

 

[SkinnyGoomba]

Maybe have an edge put on professionally, then maintain it with your 1000/3000 stone. I think it would be tough to restore an edge with that stone.

I think one would be tempted to cheat, creating a convex edge.

 

[NOBD]

Second session. While Miles Davis is great of course, what I really needed was... strings!

After half an hour of donkey work – yes!

 

[NOBD]

Done for today. Now I need some nice veggies.

 

[SkinnyGoomba]

that looks nice!

 

[Thomas]

well done, NOBD.

 

[NOBD]

Thanks. Couldn't have done it without the clamp. And your (plural) tips, of course!


* * *


This was a joy to do, again:

 

[foodguy]

it always is kind of amazing the difference a sharp knife makes. if you don't keep after them, they go dull so slowly you don't really recognize it. then you give it a nice treatment and "thwack thwack thwack" turns into "snick snick snick"

 

[NOBD]

Mine were shamefully dull .

I haven't done much cooking in the last five years or so, but I'm getting interested in it again. And tools are important. (And it's reeeaaalllly cool to be able to sharpen your own knives.)

And my sweet daughter ate generous (well for her) amounts of paprika, carrots and cucumber tonight, because of my cutting (-> small French fries).

What kind of cutting boards do you prefer, fg? I used to have a wood one, but I got lazy and started using plastic boards.

 

[foodguy]



And my sweet daughter ate generous (well for her) amounts of paprika, carrots and cucumber tonight, because of my cutting (-> small French fries)

for feeding the kid. but what an interesting combination. how did you prepare?

What kind of cutting boards do you prefer, fg? I used to have a wood one, but I got lazy and started using plastic boards.

i've used them all. i like the thick plastic ones just fine, as long as they're soft (the hard plastic is like fingernails on chalkboard to me when i'm cutting on them). but i use all wood now because i've got an old cozy kitchen and it just seems to fit better contextually (this is styleforum, right?).

 

[NOBD]



for feeding the kid. but what an interesting combination. how did you prepare?

I know what you mean. I didn't prepare, just raw. She was watching videos on the iPad and I just kept passing her small bowls with cut veggies.

i've used them all. i like the thick plastic ones just fine, as long as they're soft (the hard plastic is like fingernails on chalkboard to me when i'm cutting on them). but i use all wood now because i've got an old cozy kitchen and it just seems to fit better contextually (this is styleforum, right?).

(Right!) I think mine are relatively soft, but wood just looks and feels nicer. I saw some rubber wood boards:

Have you ever used one of those?

 

[foodguy]



I saw some rubber wood boards:

Have you ever used one of those?

that's so funny. that looks almost exactly like the wooden boards i use.