AgTalk Home
AgTalk Home
Search Forums | Classifieds (95) | Skins | Language
You are logged in as a guest. ( logon | register )

Butcher Knives
View previous thread :: View next thread
   Forums List -> Kitchen TableMessage format
Posted 5/28/2021 09:09 (#9029454 - in reply to #9029423)
Subject: RE: Butcher Knives

south east SD
Worked at a packing house for 30 years, the best is a flat stone with oil to set the edge and then a steel to tune it up as you use it.

Knives just don't stay sharp on their own, they have a v edge that will roll over. The steel will bring it back. The steel to keep in shape we used fine emery cloth to put lines in the steel and take off rust. Hit it with emery cloth, rub clean and then oil it.

Ceramic steels are on the market that are pretty good, just more fragile.

Good isn't fast or easy. I don't known much about gadgets.

Good luck
Top of the page Bottom of the page

Jump to forum :
Search this forum
Printer friendly version
E-mail a link to this thread

(Delete cookies)