Re: [london.food] Knife Sharpening

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From: Nicola Tarbet
Subject: Re: [london.food] Knife Sharpening
Date: 23:58 on 09 May 2007

Ah, I see - kinda - keep sharp versus make sharp.
I hadn't been aware of the distinction either.
Thank you for the opportunity to learn from your error :)

----- Original Message ----- 
From: "Ian Malpass" <ian@xxxxxxxxxx.xxx>
To: <london.food@xxxxxxxxxx.xxx>
Sent: Wednesday, May 09, 2007 10:09 PM
Subject: Re: [london.food] Knife Sharpening


> Nicola Tarbet wrote:
>> I bought a knife some months ago for just this purpose. Didn't get round 
>> to buying a steel though.
>
> Well, you use the steel (or ceramic) to keep the blade sharp. You need a 
> stone of some sort to actually sharpen the knife.
>
> I blunted my nice Global knives by not realising this.
>
> One of my wife's chef friends pointed me in the direction of a local[0] 
> Wusthof rep who does knife sharpening. I think I'll invest in professional 
> help periodically.
>
> Ian
>
> [0] Local to Minneapolis, Minnesota, that is. Not much help to the rest of 
> you, alas.
>
>
>
> -- 
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>

There's stuff above here

Ian Malpass 22:09 on 09 May 2007
- Nicola Tarbet 23:58 on 09 May 2007
Sam Kelly 22:22 on 09 May 2007
Sam Kelly 22:25 on 09 May 2007

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