That's good to know. I'll have to remember that if I lose my knife
sharpening steel that came with the kitchen knife set.
At least til then, I won't have to dump the coffee from the cup to
sharpen the blade. :-)
BTW, when I lived in the Bronx, NY in the 1940s, a guy used to come
around regularly on a horse drawn cart with a foot operated grinding
wheel and hawked his knife sharpening business. People would come out of
their apartments with handfuls of knives for sharpening.
There was another guy with a horse drawn cart that came around yelling
out "I Cash Clothes" who would pay cash for used clothing.
I wonder if they ever came around at the same time where you could sell
old clothing to the one guy and take the money and get your knives
sharpened by the other guy.
Too bad they dont do stuff like that anymore......
I've sharpened knives and other things, like a sickle blade on a brick
or concrete block when I did not have a sharpening stone on hand.
Works quite well. Anything abrasive will work. Emery cloth works
well too, if it's tacked to a block of 2x4. These days, I find a belt
sander works great to get a real sharp blade. If it's really dull,
use a grinder first, then followup with the sander (fine to medium
grit sand paper).
On Wednesday, September 14, 2011 10:20:47 PM UTC-4, willshak wrote:
Our local fine wine shoppe started advertising recently that a sharpener wo
uld be at the store every Thursday evening to sharpen whatever you needed s
harpened; knives, chisels, etc.
When I was a kid in the early 1950's there was a guy who came through my gr
andmother's neighborhood buying scrap material for resale, crying "Paper! R
ags!" He was known as the pepper-X man from his accented call. My grandfath
er used to save newspapers and tinfoil from his cigarette packs to sell to
Knives dull because the edge curls microscopically. By dragging it across
a hard surface (I used a steel rod designed for this) straightens the
edge. You should also periodically use a large fine whetstone covered in
cooking oil before you strop the edge. My kitchen butcher knife and large
chop knife are sharp enough to shave the hair off your arm. That's the
way I test them.
Sorry, an old post I know, but my Steel does sharpen my knives.
My steel is not just a piece of steel like a large nail, it is like a
file with the ridges parallel to the handle. And a dull knife does
Normally steels just straighten the edge.
A sharp knife has a microscopically thin edge, and that edge gets bent,
or curled, with use.
The steel straightens that bend, but with enough use, the edge will
break off. Once it is broken, the steel will do nothing but make noise,
and the knife has to be sharpened.
So someone who needs a very sharp knife, like a chef, a butcher, or a
cook, will have a set of knives that are kept in a protective sheathe or
case, and the first thing they do when they start work is to steel the
knife. But, depending on the metal used in making the knife, periodic
sharpening needs to be done not infrequently.
We shop at a market that has many stalls for butchers. A truck comes
around, I believe weekly, and sharpens their knives. But the butcher
himself has only a steel, no sharpening equipment.
When I was a kid in Chicago in the late 30s & 40s IIRC we had a guy with
a cart come around through the alley yelling his wares and he would
I think we had one of those too. And an iceman who came down the street
filling ice boxes. We had a little sign in the window that, depending on
which side was up, told him how much. I think his name was Tony. And some
other venders I can't remember details of.
A far different world from today!
You know it's time to clean the refrigerator
when something closes the door from the inside.
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