Kitchen knife sharpening questions

The methodology of the left has always been:

1. Lie
2. Repeat the lie as many times as possible
3. Have as many people repeat the lie as often as possible
4. Eventually, the uninformed believe the lie
5. The lie will then be made into some form oflaw
6. Then everyone must conform to the lie

It's good stuff whatever it is. It doesn't have the white/blue color of stainless, so I never though of it as such. It doesn't seem to rust either, even if you get rained on and forget to wipe it down later.

LONG time. Just

option would be

better than

I haven't heard that one for a while. 154 CM was hot stuff about 30 years ago, popular with some custom knife makers. Maybe it still is.

It was originally described as "modified 440" by Crucible, who makes it, but the alloy is somewhat different:

As you say, it's hard and tough. It was the increased toughness that attracted knife-makers' attention.

Onion is REALLY bad. It leaves black rust, and some red rust, while you're standing there watching it.

It's basically a martensitic stainless. like 420 or 440. But it has a little less chrome than 440, but it includes 4% molybdenum. That's a lot, and it's what gives 154 CM its special properties.

LONG time. Just

option would be

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It looks like it's no longer the hottest thing out there, not that there's anything wrong with it:

Mine is apparently 9 years old from the date engraved on the blade.

It also takes a nice black oxide? ish coating that wears pretty damn good. Mine shows slight wear at the edges, but no parts are completely worn off. I'm not a fan of blinding everybody with a shiny blade.

Even a knife that already has the patina, like any well used hand tools or a manhole cover?

a LONG time. Just

option would be

better than

A "patina" on a carbon-steel knife usually is a combination of two or three iron oxides, one of which--the blue one--holds on tight. The black rust also can hold tight and is much more common. Both of them are good at holding oil, and they're a lot more dense than red rust, which makes them less porous than the common red stuff..

So if your knife is really black or dark gray, and if you rub in a little mineral oil or vegetable oil from time to time, it can be very resistant to rusting. It's like browning or cold-rust bluing on a gun.

All but one of my carbon steel kitchen knives is kept very bright (Scotch Brite and, sometimes, Naval Jelly, which is phosphoric acid). My wife prefers them that way. They'll rust, though, if you look at them cross-eyed.

jon_banquer fired this volley in news:584f359c- snipped-for-privacy@ou9g2000pbb.googlegroups.com:

Wait a minute. You just blasted someone for not knowing about all the ins and outs of plasma cutters -- which are, after all, still expensive tools not found in every shop; not even all welding shops.

But you asked for polite advice (and got it from all around) on how to sharpen a kitchen knife. That's a skill most male Americans learn at about age 11.

So, take your pick. If you want information to be provided politely, then give it politely. Calling people idiots for not knowing what you know doesn't improve their knowlege or your reputation.

(no slurs, just advice, OK?)

Lloyd

jon_banquer fired this volley in news:c96af102- snipped-for-privacy@kw7g2000pbb.googlegroups.com:

Of course they have come down in price, but that doesn't make everyone an expert on them. If you want to convey knowlege, do it; but don't demean the 'student'.

On the other thing: Yeah, I agree, but most "redneck" kids learn even earlier than that. I was carrying a (properly sharpened, by me) jack- knife by the time I was 10, and pretty much every boy in our neighborhood

- albiet rural - was. My dad gave me a nice two-grit oilstone at 12, because he didn't want me mucking his up.

Country boys learn a lot of 'adult' skills early.

Lloyd

Indeed they do.

Unfortunately Jonny boi learned few things...one of the most notible lackings is politness.

Gunner

The methodology of the left has always been:

1. Lie
2. Repeat the lie as many times as possible
3. Have as many people repeat the lie as often as possible
4. Eventually, the uninformed believe the lie
5. The lie will then be made into some form oflaw
6. Then everyone must conform to the lie

My granddaughter sharpens the kitchen knifes when ever she is here. Does a fair job of it. She is nine years old now, but started sharpening knives a couple of years ago. But she is smarter than the average 3rd grader.

Dan

to help you cook dinner for one while eating less. At the age of 50 something.

with real problems in real life.

And the dumb son of a bitch buys cheap knives like a chain smoker buys cigarettes.

Laugh laugh laugh!!

Gunner, who has owned some of his knives in the kitchen for 40+ yrs

The methodology of the left has always been:

1. Lie
2. Repeat the lie as many times as possible
3. Have as many people repeat the lie as often as possible
4. Eventually, the uninformed believe the lie
5. The lie will then be made into some form oflaw
6. Then everyone must conform to the lie