[Sca-cooks] Sabatier knives

[Daniel Myers]

On Thursday, September 12, 2002, at 08:50 PM, Gorgeous Muiredach wrote:

>
>> Either way, the Henkels are well-worn and in need of sharpening - any
>> one have tips on how to do this/have this done?
>
> Get yourself a set of stones.  Probably you want an 800 grit, a 2000
> grit
> and a 4000 grit.  Or something like that.  the lower the number, the
> coarser the stone, the more you remove from the blade (hence getting a
> rough edge faster).  You want to move to a finer grit as you are
> getting
> closer to the edge you want.

[snip]

Wow, I hit the jackpot with that request - Thanks!  I'll have to find
some sharpening stones now.  I'm kind of paranoid about ruining the
good knives though - I've seen knives that were completely trashed by
people who didn't know what they were doing.  I do suspect though that
I can find some lesser quality blades around to practice with.

Thanks again!



--
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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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