SC - Starter Knife Set

[Ragnar Ketilsson]

I do not know if your area has many yard sales, rummage sales, etc, but they can
be a great source for good knives.  The only knife I've paid a lot for was a Wusthoef(sp.
- - replace oe with umlaut o in the name printed on the knife) Trident 12" Chef's knife,
which was also the first forged knife I owned.  Well worth it, but that was a month's
disposable income in one bit of steel.  My wife found a forged, high carbon Dexter
chef's knife at a permanent flea market about 20 years ago for $3.50, and she still
has it.  

Big stones are nice for sharpening, but keeping a consistent angle takes lots of
practice, help from tricks or devices, or both.  Some good knife stores sell a cradle
which clamps onto the spine of your knife, forcing a constant angle on the stone
face.  Another butcher's trick my Dad taught me was to use one or two fingers on
the knife's spine( not for double-edged blades!), laying the knife toward the centerline
of your index finger and resting your hand on the stone face. Both the clamp-on and
the finger trick work best with knives under 7".

Hope this helps,
Ragnar  
- ---


>Many Thanks!!!  I feel a little better that I keep the knives I do have
>in a wooden block for storage.  Don't know how long it will take me to
>perfect the sharpening technique.  I think I may be a hazard with sharp
>items; I tried to separate my fingernail from my finger peeling the
>apples last night.  There are not many knife vendors available here. 
>While Anchorage is a fairly large city, our stores run to the large
>regional/national chains.  There is only one "kitchen" store here that
>has quality items however, I fear I would have to plunder heavily to
>afford much.  It is a fun place to drool though.
>
>Lady Clare
>(Who is looking forward to the long summer days when the sun doesn't
>set)




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