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Author Topic: KNIVES  (Read 209 times)

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Online glenn57

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OK so i stole this idea from IDO. there was a post regarding the "work sharp knife sharpener." i have one and use it ocassionally when a steel doesnt cut it anymore.

so what do you guys use? i also have about 4 of those hand held think there a flint based sharpeners you can run over your knives with. it does yake some metal off but puts a good edge on it.

the biggest surprise i read was one guy claiming a dishwasher is very hard on a knife. from water getting in and starting to rust the rivets to the soap making for a dull knife. especially these soap pods.

so how does everyone else care for and wash there hunting, butchering, and fish cleaning knives??????

the guy that posted this claims to be a retired chef so i gotta believe he knows what he talkes about.. :scratch:
« Last Edit: November 20, 2020, 10:21:24 AM by glenn57 »
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Online LPS

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I put them in the dishwasher too.  I don't put my big kitchen knife in the dishwasher though. 

Online mike89

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usually always wash my good knifes by hand...  just me... 
a bad day of fishing is still better than a good day at work!!

Online Steve-o

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FINALLY!!!  An outdoors topic we can sink our teeth into!

Don't care for the motor powered rotary sharpeners with grinding wheels.  Too aggressive for my liking.

I got a work sharp and love it.  The coarse belts hog off the right amount of metal when they get too dull and the honing belts get the tune-up jobs done fast.  You can set the bevel angle based on the type of knife:  kitchen, gutting, skinning, etc.  You can also apply a micro-bevel to your edges if you are so inclined.

I wash the good knives by hand.  The missus tends to put them in the dishwasher. 

The rivets of our forged Wusthof Trident knives seem to be holding up OK over the 20+ years they've been put in the dishwasher, but some of our cheap, stamped-steel Tridents bit the dust because of rust below the handle.

Can't say for sure that the dishwasher is the primary reason why knives loose their fine edge, but I don't dispute it either.  When you look at how your glasses get cloudy and etched from being in the dishwasher, I'd have to believe the heat and chemicals to a job on blades too.

I tend to use my hunting knives for gutting, skinning, and butchering - because those are usually the sharpest knives in the house.  After I'm done I will hone 'em up for next year.

Offline Gunner55

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We have several Chef's Choice electric sharpeners, I have something similar where I clean fish. I rarely use the course wheel but will make 3-4 passes on the fine side when it's needed. The kitchen knives go in the dishwasher but the ones used for cleaning fish are hand washed right away with just lake water. Rarely do those see any soap.
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Offline Boar

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good topic glenn. but im confused as to when yu actually get yur h0unting and fishing knives dull and dirty.... i would assume yur knives are still in the package theybcame in 
  but i also have belt driven sharpener. dig it. but likeba good quality chefs steele better
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Online mike89

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a good steel does make a good knife edge last way longer I think too.. 
a bad day of fishing is still better than a good day at work!!

Offline roony

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I use an Accusharp knife sharpener followed by a steel or a diamond hone. I don't have a dishwasher other than the warden.

Online glenn57

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I use an Accusharp knife sharpener followed by a steel or a diamond hone. I don't have a dishwasher other than the warden.
them are the ones I was thinking that I have. :happy1:
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Online glenn57

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good topic glenn. but im confused as to when yu actually get yur h0unting and fishing knives dull and dirty.... i would assume yur knives are still in the package theybcame in 
  but i also have belt driven sharpener. dig it. but likeba good quality chefs steele better
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Offline HD

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At the shop we have a commercial knife sharpener...not sure of the name brand. But it has 3 different angle grinds and variable speeds. You can do a ruff grind, and adjust down to a fine stone. In between sharpening we use a good quality steel to put the edge back on. Keep in mind, a steel does not sharpen, it just puts the edge back in line from cutting through bone. We always wash our knifes by hand, never ran through a dishwasher. I believe the banging around in a dishwasher would screw up the edge more than anything else....just my opinion...
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Online deadeye

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For years I used an electric knife sharpener and really liked it.  It wore out about a year ago and I then bought a Cabela's knife edge.  Works just fine for me. 
***I started out with nothing, and I still have most of it.***

 

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