So, you want to know how to use a Japanese water stone to sharpen a knife? Decades ago, I developed an interest in sharpening knives after I saw my dad sharpening one of his chisel tools. Then, I started sharpening knives with oilstones. I didn’t really know what I was doing in the beginning because no one taught me about sharpening and the internet did not exist for me to look up how to do it. Eventually, I learned how through trial and error until I developed a knife sharpening business for myself. The business quickly became a success and I was making money sharpening knives with water stones, which was something I always loved to do.
When I started learning about knife sharpening, I didn’t really know which sharpening products to use because there were so many of them. So, what I did was I bought all the sharpening products I could find. I figured that with all those sharpening tools, I would have very sharp knives. Oh, how wrong I was about that assumption. The truth is that the right sharpening products are all you need to sharpen knives. Quality is better than quantity.
Before you bother using the sharpening tools, you must first gain an understanding of the sharpening job that you’re trying to accomplish. What will it take to sharpen the knife? Think about what you’re planning to use to sharpen the knife, whether it’s the Japanese Water stones or another tool. What you should not use are those electric grinding sharpeners and devices where you must pull the knife through the sharpener. They are certainly the easier for a novice to use and operate, but they are not the best for sharpening the knife. Once you understand about sharpening, you will understand why this is the case.
The metal area at the edge of your kitchen knife is called the cutting edge. Once this area turns dull, the edge sort of rolls over onto the blade’s opposite side or both sides. You can expect this to happen with any knife, no matter what kind of metal it is made of. It doesn’t matter what you’re cutting either. However, the quality of the metal can help determine when the cutting edge will become dull. A knife with a high-quality steel, for example, can last longer before it becomes dull. At least, this is the common theory about good quality knives versus poor quality knives.
The Fujiwara is a high-quality knife brand that I own in addition to some medium quality knives. When using medium quality knives which have okay steel quality, the normal theory would suggest these knives would dull out faster if used regularly in the kitchen. But the thing is I tend to use my Fujiwara knife to cut food in the kitchen just as much, if not more, than my medium quality knives. So, despite the awesome cutting edge and steel quality of the Fujiwara, it still ends up dulling a lot sooner than I would like because of this excessive use. This proves that all knives will dull after using them a lot, no matter how great the quality of the knives is. Now you have an excuse to sharpen them regularly.
When you sharpen a knife, the dullness of the metal is removed and the strong steel that lies underneath gets to come out. Basically, the metal of the edge which rolled over to one side is now balanced once again in the middle with the other side. This is what gives it the sharpness that you so desire. The water stone is abrasive enough to fix this dull metal in a completely natural way. It will be as easy as using the eraser on your pencil.
You might feel a little nervous about sharpening knives at first because it is new to you. But once you get going with it, you will see the rewards that you’ll get from sharpening your knife. Then, you’ll want to do it again and again with other knives that you own.
Now you need to think about all the supplies that you will need for sharpening your knives. Remember you don’t need a lot of supplies, just the right supplies. Personally, I recommend getting Naniwa Chosera Japanese water stones. The three best ones are the 5000-grit, 1000-grit and the 400-grit. This is the combination that I like to use but you don’t have to start with all three. Since your budget is probably limited, just choose the smaller 400-grit water stone to begin with. Use it to learn the sharpening process and get comfortable with it. Eventually, you’ll want to get the 1000-grit water stone for the finish.
Next, you will need a holder to hold down the water stone as you’re using it to sharpen your knife. You can purchase a stone holder for just $20 at most stores. Of course, if your water stones already come with a base which holds it down, then you don’t need to purchase a separate holder. Therefore, it is a very cheap investment to get started with water stones. If the Naniwa Chosera Japanese water stones are not what you want, you can try another brand like King. They make great water stones too. The brand you choose is not really as important as the technique you develop for sharpening your knives with water stones. If you are able to be consistent with your technique, then you will be great at sharpening your knives with the stones. Of course, don’t go for stones which are too cheap either.
To sum up everything, the supplies you need include 1 Japanese brand water stone, a holder for the stone, micro fiber towels, and a towel. Also, you need a private setting where your sharpening will not disturb anyone else and you won’t be distracted. This means turning off your cell phone, television, and music devices. You should only be focused on the knife and your water stone to sharpen the knife.
It takes courage to sharpen a knife with an abrasive water stone so that the knife’s edge is modified. The metal on the cutting edge will disappear the more you keep doing this, which is what you want because that means it’s getting sharper.
You should at least have a knife that is 8 inches long to sharpen with. Don’t use some cheap $1 knife because its steel will likely be of terrible quality which will make it harder to sharpen. And if you want to ensure that you won’t scratch the blade during the sharpening process, take some painters tape and cover up the blade with it. Make sure you keep the edge of the knife exposed so you can still sharpen it.
All you want to concern yourself with is sharpening the edge of the knife. You don’t need to be perfect at this. As long as you can reduce the dullness on the edge, then you will have succeeded at sharpening. Try not to listen to these self-proclaimed gurus on YouTube who give you false notions of how to sharpen knives easily with little effort. Instead, just reduce the dullness and you’ll be all set.
Use your best hand and grab hold of the knife. Rest the index finger of that hand along the handle’s spine. Once you have a comfortable grip, tighten this grip to keep the knife steady and secure in your hand. It doesn’t have to be too tight but just enough so that it doesn’t move. Put on some comfortable shoes and then put a mat down on the area of the floor where you’ll want to stand for this. That way, the knife won’t get damaged if you accidentally drop it.
You can figure out the proper angle for the knife by looking at how much spine is below the water stone. On average, a chef’s knife would need a sharpening angle of about 20 degrees on each side of the blade. To calculate exactly how far away you should hold the knife from the stone, start from the heel and measure the height of the knife’s blade. Then, divide this height amount by 3 if you’re doing a 20-degree angle.
To create a visual guide for yourself, take a wine cork and cut it down to .5 inches. Put the wine cork toward the back of your water stone. To see the angle, put the knife’s spine down on the cork. This is the angle that you will need to maintain when sharpening the knife’s blade with the water stone. The hardest part of this will be holding the knife in place at this angle while the blade is being sharpened with the stone. Practice holding the knife at the angle with the cork underneath it. When you are finally ready to sharpen the knife, remove the cork and try it freehand. This might take some practice but it really does get easier as time goes on. The more you try, the more you’ll want to improve and succeed at knife sharpening. Of course, you don’t always need to have a 20-degree angle since it depends on the length of your blade. However, this is a good angle to begin with when you’re learning this process for the first time.
For those who still need more confidence at perfecting their “muscle memory,” try this strategy out. Take a Sharpie pen and mark the knife’s bevel and edge until they’re fully painted. Now, try using the skills you just learned and pick an angle to sharpen the knife so that you can remove the Sharpie markings from the bevel and edge. You might find this will need a 20-degree angle just like before. After you perform this task, do it repeatedly until you have gotten the markings off perfectly. Now turn over the knife and do the same thing with the opposite side of the blade. Keep practicing at this angle until it becomes second nature to hold your knife there.
As you continue to sharpen your knife and perfect your angling, take some time to periodically stop what you’re doing and observe the results of your work. Use a lot of lighting to observe the blade and edge carefully. Are the bevels even? If not, keep trying until you learn how to grind them evenly. Don’t expect this to be easy because it is not. That is why it takes practice.
When you’re sharpening, try to imagine the bevel and edge in your mind. Imagine them being sharpened the right way and achieving the goal you have for sharpening them. Don’t just imagine one side of the blade, though. You’ll want both sides to be matched in their sharpness and evenness. What I like to do is begin on the right side, starting with the tip. Then I continue downward until I get to the heel. After that, I turn the knife over and start at the heel this time around and then work my way up to the tip.
This advice should help you get started properly. These tips are what helped me get started, although you may find a different path to take for getting started that works best for you. It is all a matter of trial and error.
While you’re sharpening one side of the knife, you need to raise the burr on the other side. This process will either be fast or slow depending on the stone grit you have and the type of steel that your blade is made from. The best thing you can do is learn to have patience here. If you do not create the burr during the sharpening process, then you have not successfully completed it. The creation of the burr will mean that you have successfully sharpened your knife. If there is no burr, then you may have to change your sharpening strategy and try again. If you have a Loupe then it can be very helpful in this situation. A Loupe is a magnifying device that you can purchase cheaply. It usually comes with a light so you can see the magnification perfectly. Use this to study the edge of your knife and see if the burr is forming. If it isn’t, then you are not doing a good enough job of reaching the knife’s edge.
A lot of people may feel compelled to quickly reach the edge by raising the angel. Try to avoid doing this. Instead, just mark up the bevel and edge again and then give it another go. Before the burr forms, you can flip over the knife to the opposite side and work on that. Run your thumb down the length of the blade very gently until you get to the edge. You’ll want to feel for the burr to see if it has been formed. It will be easy to feel if it has formed as you will want the burr to form along the whole blade. If you were able to achieve this, then you’re farther along in your sharpening education than most people. Now just accomplish this task on the opposite side of the blade.
Please remember that you must form the burr to be successful at sharpening the knife. If you have a dull knife and you’re trying to sharpen it with a stone of 1000 grits, it may take a while to succeed. If you find yourself grinding the same side for longer than 4 minutes, turn over the knife and start grinding the other side. Keep feeling with your thumb for the burr on the other side of the knife. This happens because the dull metal that you’re sharpening is being pushed along the length of the blade until it reaches the edge. Then, the burr will form.
You now know the burr must be created at the knife’s tip. There is one simple trick that you can do to make this happen quickly. When you’re sharpening along the blade and getting within one inch of the tip, lift the elbow of the arm that you’re using to sharpen with. Keep raising the elbow until it is aligned parallel with the ground. This motion will slightly raise the angle that you are sharpening with and help make the burr form on the tip a lot faster.
You don’t normally hear about pressure when listening to advice about sharpening. The truth is that using the right pressure during the sharpening process is very important. Personally, I like to use 3 levels of pressure for when I sharpen knives. We can judge these 3 levels based on a scale of 5 total levels. The lightest level would be 1 and the heaviest level will be 5.
When you begin to sharpen your knife, use a level 4 pressure by pushing away a little bit with your fingertips. Use at least 2 fingertips but go up to 3 fingertips if needed. These fingertips need to be rested very close to the edge of the blade (on the exact opposite side of where you’re sharpening the blade). You should be applying this pressure while you are pushing away at the knife with your fingertips and maintaining a trailing motion over the wet stone. If done correctly, black residue should come out into the water which lies on the surface. You don’t need to do anything about this black residue because this is normal. Just keep on sharpening the blade from the heel all the way toward the tip while keeping the pressure on the edge with your fingertips. The pressure should be applied the most while the knife is being pushed away from you and as you’re pulling it closer to you.
Try to imagine in your mind the sharpening process that you are trying to achieve here. Picture the steel moving along the length of the knife until it reaches the edge and forms the burr. Be sure to look at the work you’re doing to make sure it is going the way you want it to. Use some microfiber towels as cleaning rags if need be.
While you’re applying pressure to the edge and going in a particular direction, you will want to ease up on the pressure when you start to move back in the opposite direction. Therefore, use your fingertips to put pressure on the knife as you push it from the beginning of the stone to the end. Then, let up on the pressure as you move your way back. Some people like to take the knife completely off and away from the stone, although this is not recommended because it will destabilize your angle. You need to get used to repetitiveness with your sharpening which is why you want to always maintain the same angle.
Usually, the process of sharpening the blade of a dull knife should take around 15 minutes when you know what you’re doing. About half this time will be strictly for creating the burr. Watch your fingertips carefully as you move the knife because you don’t want them dragging across the stone accidentally.
Hopefully, both sides of the knife have the burr formed. If so, then you have proven yourself to be patient and skillful in this process of sharpening a knife. Next, you just have to worry about refining it. This will be a lot more fun.
Using your 1000-grit stone, you are now going to apply level 2 pressure rather than level 4 pressure like you did before. Level 2 is a lighter amount of pressure that will merely let the stone do everything for you. All you must worry about is steadying the knife and guiding it through the process. You can use all the same techniques that you learned before, including the same 20-degree angle. The only difference is that you are applying less pressure this time. The pressure should be so light that a burr would never form from it. Instead, you are just adding refinement to the bevel and edge by getting rid of any scratches that may have been created during the original sharpening. The refinement is what will get the knife really sharp and quickly too. You do this by getting rid of the burr and cleaning the blade all the way up to the edge. Since some of the fatigued metal tends to hang around here, the level 2 pressure you apply will wipe it clean. You shouldn’t have to spend more than a few minutes to accomplish this. Remember to imagine yourself removing the burr as you apply light pressure to the blade with your fingertips.
Once you’ve applied light pressure to both sides of the knife and removed the fatigued metal, you are now on the last step. Now you will be using level 1 pressure, which is the lightest pressure that can be applied. This should be light enough to where you can still control the knife but that’s about it. Check your stone and make sure it is still wet. Now, do the same process as you learned before but while maintaining the level 1 pressure. Keep reaching toward the edge of the knife on each side with just a couple of sweeps.
To finish it off, trail the strokes with level 1 pressure by lifting the knife’s blade from the stone as you’re done pushing the knife away from your direction. Now pull back with the knife and do the same thing 5 more times; start with one side and then do the other side after that. If done correctly, the burr will be removed and the edge of your knife’s blade will be sharp. Try testing out the sharpness of your knife by cutting something like a piece of paper or an entire newspaper.
Note: You don’t have to count the strokes for a perfect grind on each side of the knife. The sharpening process needs to be natural as you conduct your motions. If you automate your motions, you are bound to do something wrong. Rather than grinding a side for some predetermined length of time, analyze the work you are doing by looking at it. This will help you figure out when you’ve done enough strokes.
Let’s summarize each step of the sharpening process.
1) Gather all the supplies needed for sharpening your knife.
2) Only use supplies that are needed to do the job. You don’t have to overspend and purchase too many supplies. Just focus on the success of doing the job properly.
3) Check for the best deals on sharpening supplies. Also, make sure you have a sharpie pen.
4) Go over in your mind about the process that you are about to perform. Gain a clear understanding of the process and be ready to perform it. That way, you won’t be stressed when the time comes to do the job.
5) Choose the right angle for the knife you are sharpening. Train yourself to hold the knife at that angle so it becomes second nature to you.
6) Learn how to minimize and maximize the pressure of the knife using your fingertips. Learn how to maintain a particular amount of pressure too.
7) Create a burr on each side of the knife.
8) Take off the burr during the refinement process.
9) Take a newspaper and try cutting it with the blade of your knife as a test.
10) Repeat this whole process numerous times so you can keep getting better at it.
Lobster is truly a delicacy that tastes great when cooked on the grill. People who are willing to spend some good money on lobster are typically the ones who eat it. That is why Red Lobster is considered to be an upscale restaurant. But you may be surprised to learn that these 10-legged sea creatures were not always considered to be a rich type of food that cost a lot of money.
Back in the day, lobsters were used as fertilizer by the Native Americans who lived along the northeastern coastline of the United States. When Colonial Americans finally came to the country, they only served lobster to poor people, servants, and children. In the 1800s, the servants who were hired through a contract had to abide by a clause which stated that lobster could only be served 3 times or less per week. They didn’t even grill the lobsters with butter either.
If you can purchase lobster tails at an affordable price, they are fun to grill for your friends, family, or guests. Even the act of grilling the lobster and watching it sizzle can be visually enticing to everyone around it. The taste will be even better when the lobster is done being grilled and is ready to eat.
It is very easy to prepare and grill lobster tails. The first step is finding the lobster at the grocery store that you want to eat. Typically, grocery stores will have European clawed lobsters and American clawed lobsters available to purchase. These are most commonly eaten by Americans. Some special grocery stores and seafood markets may even sell tropical lobsters that do not have claws.
A buttery coating is always necessary when preparing lobster tails. Since the flavor of lobster is so distinct and delicate, you need to use herbs which enhance the flavor without taking the original flavor of the lobster meat away. One way to do this is to use a tiny amount of minced garlic for starters. Then add some fresh chives that have been finely minced as well. A small amount of lemon pepper wouldn’t hurt either. Of course, if you are conservative with your flavorings then just use the butter and nothing else. It is up to you.
To prepare the best butter taste possible, use clarified butter on the lobster tails. Using a small pan on a kitchen stove with medium heat underneath it, place a stick of unsalted butter onto it. Wait for the heat to melt the butter enough to where it separates and then forms froth on the top of it. On the bottom, there should be milk solids too. Remove the froth from the butter and then pour the butter into a food container. Now you can add any herbs that you want to include in the butter.
When you’re ready to grill the lobster, place it flat onto a cutting board with the shell side pointing up. Take a knife that is very sharp and then cut the shell down the middle of the lobster until you reach the tail. Make sure you don’t cut through the tail. Now take the same knife and spread the shell open by cutting the flesh along the cutting line that you just made. The shell should spread open like a book. This is how you butterfly the lobster tail.
Flip the lobster tails upside down on the grill. Take the knife and lightly cut into the soft underside of the tail to split it open. You’ll want to be able to pour the clarified butter onto the tail so that it can reach the flesh inside of it.
Wipe the grill grate clean and then lightly coat it with canola oil. Set the grill temperature between medium high and high heat. As for the main part of the lobster, you can just use direct heat.
Put the lobster tails onto the grate of the grill with their shells pointing upward. Keep them on the grill for around 4 to 5 minutes (assuming they are 6 ounce tails). Flip the lobster tails the other way so the shells are pointing down. Take the clarified butter and brush it into the cut area of the tail. Save enough butter to place onto it at the end.
Grill the lobster tails for an additional 5 minutes. You’ll want the lobster flesh to have an internal temperature of 135°F. Use a reliable thermometer to make sure of this. Once this is done, put the lobster on a plate and leave it there for a few minutes to cool off.
Take a dull knife and use it to loosen the flesh that is inside the large end of the lobster tail. Pull out the flesh from the shell a little bit but keep it layered on top of the shell. You’ll still want it attached to the lobster tail. If you can’t do this right, just leave the flesh in the shell because you don’t want to have to serve pieces of flesh on a plate. It won’t look right.
If you have any clarified butter left, drizzle it onto the flesh. You can sprinkle some Romano cheese or Parmesan cheese if you want too. You can even add a quarter lemon next to it on the plate as well.
A baked potato makes a good side dish with the lobster tail but make sure the potato is smaller than the tail. That way, the tail looks like the main course. Now that you know the best way to cook lobster tails on the grill, you can have the most delicious meal with family and friends.
Did you ever wonder if there was a difference between hunting knives and survival knives? If you are lost in the forest or mountains for a few days, then you’d quickly learn the difference if you had the wrong knife.
Of course, having any knife in a survival situation would be better than having no knife at all. But if you can have a choice between which knife to take with you in a desperate situation, you’d certainly want a survival knife instead of a hunting knife.
Survival knives are made to be durable and extra strong. They are proven to have more strength and cut ability than hunting knives. If you were to ask any survivalist about this, they’d tell you that a survival knife is like a mini spear because you can stab things with its point. So, if you had to kill a wild animal and cut through its skin to harvest its meat for food, then a survival knife is the only knife that can accomplish both these tasks. They are even used to cut vegetables, cut meat, and start campfires in the outdoors. Survival knives are structured in a similar way as hunting knives, but the survival knives are more durable because they’re generally sturdier and thicker.
Hunting knives can be reliable and strong as well, but not as much as survival knives. What is unique about hunting knives is they are generally multifaceted, which is great for cutting through an animal’s skin after it’s dead. A hunter wouldn’t typically kill an animal with a hunting knife, though. They’d likely shoot them with their shotgun or rifle, and then use the knife on their dead body to cut them open for their skin and meat. Survivalists, on the other hand, would use a survival knife to kill the animal because they don’t have a choice in the matter. It is their only weapon.
So, why don’t all hunters just use survival knives if they’re superior? Well, the truth is hunters like to use smaller knives while they hunt because they are more effective for skinning animals than larger knives. You might like a larger knife if you’re just trying to wave it around and impress other people with it. However, real hunters understand that the size of the knife depends on the type of animal you’re hunting and planning to cut.
If you’re going after small animals like birds or squirrels, then you would want a lightweight knife that can easily fit inside of your pocket. If you’re going after bigger animals like moose or deer, then a big durable hunting knife is what you’d want. Overall, make sure you use a knife that you can grip firmly because you don’t want it to slide out of your hand.
There are many hunting knives on the market to choose from. But there are four in particular that you should look out for the next time you’re shopping for one.
There are also a variety of survival knives on the market and choosing one of those can be difficult too.
Knife handles are also important to look at when choosing a survival or hunting knife. You can get knives with handles made out of bone, wood, or leather. These are the preferred materials that survivalists and hunters like to have for the handles of their knives because it gives them a superior performance to the cheaper polymer handles. However, not all hunters are looking for these fancier handles in their knives because they are harder to grip when you have sweaty hands.
That is why more hunters are looking for synthetic knife handles because they have more secure grips on them. They are also reliable and durable enough to sustain tough weather and environmental conditions. If you want to remain safe, the handle of your hunting knife should have a guard or finger shield which will prevent your hand and finger from sliding. Otherwise, if your knife handle is too small then you’ll have too much grip on it. This will make your forearm get tired very quickly. And if your knife handle is too big, you will have trouble controlling it with your hand.
I realize that our guide was concise but it was only meant to give you a bit of push to figure out how to start your search. One fact to keep in mind is that you will never find the truly perfect knife. Each knife comes with some sort of feature that you may not like. Your job is to figure out which knife has the most features you need so you can get yourself out there into the outdoors with the proper tools.
When hunting for the perfect knife to use while hunting, it can be tricky to track down the right target.
Because there are so many models available and a plethora of knives available on the internet as well, it’s easy to get confused and strike out on your search.
Thankfully, we've crafted a hunting knife guide to help you on your quest for the right tool.
The first thing you want to do is to establish a budget. Know that the cost for these blades can run between a reasonable $50 to the more pricey options of more than $1,000.
After setting a spending budget, choose which kind of hunting knife you want: folded or fixed blade.
Then begin your search, keeping an eye out for a tool that avoids all of the 5 hunting knife no-no’s listed below.
You’re tough; you need a hunting knife that is just as strong and ready to rumble as you are!
Since hollow handles mean less overall knife strength, this is one thing to avoid when shopping for your ideal match.
Usually, because there’s not too much weight in the knife’s core, a hollow handle knife can feel unbalanced.
However, if you don’t mind trading knife strength over a small piece of a survival kit, go for it.
Here’s one thing you should pivot in the other direction of.
Pivots on folding knives are a definite no-no when it comes to shopping for the perfect knife for hunting.
Folding knives can be a good option because they are neatly portable. Additionally, they are also extremely safe when they are folded up when not in use.
However, the hinge is known to be more likely to malfunction when doing some serious piercing tasks.
When that happens, it can make for some dangerous slices.
So if you’re looking to keep your fingers attached to your hands, avoid folding knives that pivot.
Goodbye, gut hooks—you are not needed!
They’re great for field dressing game, that’s true. However, gut hooks are not completely necessary—especially since you can gut game without a gut hook.
The spine of a knife is meant to be the safe edge. Having a gut hook takes that safety out of the picture with the hunting knife.
While having the gut hook or not on a knife is a personal preference of every shopper or hunter, be aware of the safety concerns that may come with it.
Serration on the blade of a hunting knife is another thing to consider in your shopping venture for the right tool for you.
First, let’s make sure we know what a serrated blade even is!
A blade serration is a type of blade used on cutting tools such as saws, some knives or scissors.
This kind of blade has a cutting edge, and by having less contact area than a smooth blade, the applied pressure at each point of contact is relatively greater.
Cuts made with a serrated blade are typically less smooth and less precise than cuts made with a smooth blade.
In general, a serrated blade has a faster cut, but a plain edge has a cleaner cut.
Don’t get confused when buying these blades, as they go by various names. These types of blades can also be known as dentated, sawtooth, or toothed blade, so look out for these titles as well.
While serrated blades make cutting hard surfaces easier, you won’t even need such a blade if you’re diligent about sharpening your knife frequently enough and/or well enough.
In addition, serrated blades can be more difficult to sharpen than a non-serrated, using a whetstone or rotary sharpener. However, if you’ve got some bling lying around, they can be easily sharpened with a diamond.
Since serrated blades are so time-consuming and troubling to re-sharpen, especially if you don’t have power tools, diamonds on deck, or the best sharpener on the market, you may want to avoid this kind blade altogether.
Buy the best blade length for you and your hunting needs.
Blade length is a very important consideration when hunting for the right knife.
Unless you’re a lumberjack, you likely won’t want to carry a knife that’s too long.
More likely, there will only be several things you’ll need your hunting knife for.
These include field dressing, slicing your lunch, and maybe cutting off some twigs.
Since chopping down a tree is probably out of the question for you in your hunting ventures, pick a knife with an appropriate blade length so you’ll be ready to go on your next hunting trip.
Now that you know the five factors to avoid—those that make for a bad hunting knife—let’s take a look at some of the more popular options for hunting knives.
What kind of knives have you used in the past while hunting or use during your current hunting adventures now? Give us the good, the bad, and the ugly, of your knife reviews in the comments!
It is very frustrating to sit down on your toilet waiting for something to happen, and then nothing happens. This gives you a very uncomfortable feeling. If this happens to you, drinking coffee will greatly help. However, if you are trying to reduce your intake of caffeine, it is advisable that you look for alternatives. Constipation normally results from not consuming fiber. Whenever nature call but doesn't deliver, you can consider a few fiber sources in order to resolve the issue
Water is an essential liquid that helps to keep the digestive system healthy and at the same time ensures that nothing gets stuck down there. When you fail to consume a sufficient amount of water, your stool will not be adequately soft, and expelling it from your body will be a very painful ordeal.
If you constantly get constipated, it is important to stay hydrated. In fact, one of the major causes of constipation is dehydration. If water does not taste good enough for you, add some orange or lemon to your liking. It is advisable to consume at least 8 glasses of water every day.
These fruits are very delicious and full of fiber. To be precise, a cup of raspberries contains approximately 8g of fiber. What fiber does is that it helps to increase the volume of stool and makes it move easily through the digestive system. The fruit also feeds the food bacteria located in the gut, whose work is to help in digestion and breaking down of food.
Have raspberries along with breakfast cereal, as a plain snack or in a jam. They are sweet and will be very useful in helping pass soft stool painlessly.
Oranges are filled with fiber and vitamin C, which contribute to making your stool healthy. Oranges also have a flavonoid called naringenin that is a very good natural laxative. You can carry an orange to work or school and have it as your afternoon snack. You can also add it into your salad to help get your bowels moving again.
Most of you will be surprised to know that almonds are one of the best ways to help get you get a normal bathroom routine. Although they have lots of protein, fiber and healthy fats, it is the high level of magnesium in them that will be of great benefit to you.
Magnesium helps to neutralize the stomach acid, which in turn helps to move waste smoothly through the intestines. A handful of almonds is enough to give you a daily dose of 25%. If desperate, you can try more than one handful.
These beans a very high amount of fiber. One cup has 15g of fiber. Also present in black beans are potassium and magnesium, which are important in making your stool light. There are many ways to consume black beans: together with fried eggs, a burrito, in salads etc. Another benefit of consuming black beans is that they are cheap and readily available.
Prunes are usually associated with old people and some Klingons. It is one among the many traditional aids of dealing with constipation. Prunes have high fiber content with a cup containing 12g. They also contain dihydroxyphenyl isatin that helps in stimulating the bowel. Prunes also have sorbitol but in small amounts. Sorbitol is a sugar with laxative effects. All these factors explain why prunes are important in making it easy for you to have a regular and normal bathroom routine.
Another one of the best foods to make you poop is leafy greens. Leafy greens contain a very high amount of fiber, potassium (which is responsible for regulating muscle contractions and fluid balance) and magnesium (which helps in colon contraction). Kale and spinach are some of the best leafy greens that will work best in ensuring that you are no longer a victim of constipation.
Some of the best know fiber supplements in the market are flax and psyllium husk. To ensure that you have the right amount of fiber every day, add fiber supplements to your foods. The right amounts to consume is 25g and 38g for women and men aged 50 and below, 21g and 30g for those over 50.
If you have been enduring a continuous struggle carrying stool around all day, try adding the above healthy and delicious foods to your diet everyday and do away with constipation. However, these are just a few of the foods you need to do away with constipation. Others like probiotics and natural teas are also very useful.
If you still have constipation problems after trying the above healthy and natural foods, there are many alternatives a pharmacist can offer. If the condition does not improve, make sure to consult your doctor.
You may have had the misfortune of throwing away perfectly good, expensive kitchen knives just because rust has invaded most of its surface, rendering them unusable. By any chance, have you left these knives soaking overnight in the sink for far too many times?
Well, it's no secret that water is the bane of all steel products. Water might be very useful and beneficial to us humans, but in terms of knives, water may prove to be their bane. We all make that mistake of leaving the dishes overnight as we may be too tired to do them; same thing when you leave your precious kitchen knives soaking or lying around on the counter. The problem is that knives don't take too kindly to water. Most of the blade components are made from steel, and steel is very vulnerable to rust. Rust happens when you put steel and water together and mix them- this chemical reaction is called corrosion and it looks as ugly as it sounds- brownish red spots that contrast to the shiny, clean surface of our handsome kitchen knives.
Don't throw those rusted kitchen knives away just yet- there's a way to get those rust off of them without damaging your cooking utensil. The good news is that rust only affects the surface of steel, and that a simple solution can save your kitchen knives from being thrown out to the garbage bin.
Everyone loves a simple solution, and we're sure you'll love it too. All you need are 4 things in order to be free of rust. Get some 100% pure lemon juice, some warm water and a cup to put them all in. Don't forget to bring the rusty kitchen knives!
First, you'll need equal parts warm water and lemon juice. For example, add three to four cups of lemon juice into three to four cups warm water. Stir it in so they'll be mixed together. The key to make it work is to completely soak the blades of your kitchen knives in the solution. The best kind of cups to use are the ones that can hold the rusty knives without tipping over the homemade cleaning mixture. Put the knives in the cup, and let them "soak" in the lemon water for a good 10 minutes before pulling them out.
When the 10 minutes are up, pick the kitchen knives carefully and wipe them with a tower or washcloth until dry. The powerful one-two combination of the lemon juice solution combined with the rubbing of the washcloth should be enough to scrape off the rust from the blades. If it's your first time doing this, then watch in wonder as the rust spots disappear magically right before your very eyes!
The best thing about this life hack trick is that this lemon water solution can get rid of all the rust spots hanging around your silverware. So bring out your knives, spoons, forks and whatnots and bring them back to their shiny, pristine form with this effective rust remover.
Want more rust-removing solutions that are as natural as the one listed above? Here's one more. Instead of trying to scrape off the unsightly rust spots from your kitchen knives with abrasive materials such as a steel sponge, here's a better way. Get some coarse salt from the kitchen and use it in combination with the lemon juice solution we told you about. The coarseness acts as a natural abrasive for the steel blade without damaging it like artificial scrubs do.
So if you have coarse salt lying around the house and you want to banish all rust from your kitchen knives, follow this- blend the salt in with the lemon juice to create a paste mix, then use it for rubbing against the rusty spots on your knives. Don't forget to use a towel or washcloth after 10 minutes, or else the acidity can cause irreparable damage to your lovely kitchen knives. Do the same if you choose to soak your rust-ridden knives in the lemon water solution. The bottom line is to keep a close eye out on the number of minutes you soak your knives into the solution in order to get the desired results.
So maybe you've tried the solution and it worked wonderfully, only for the pesky rust to return. What's causing it to return? Are you doomed to live with rusty kitchen knives the rest of your culinary life?
It doesn't have to be that way. The problem is not the knives, but your habits. As long as you keep your knives laying around or soaking after you're done cooking, the problem will surely return as rust quickly forms again. The lemon water solution and the rock salt paste solution will still work on removing those rust whenever they appear. There's no long-term damage as long as you don't soak them in the acidic solution for far too long. Hopefully you'll learn the error of your knife maintenance ways and start on the good habit of keeping your kitchen knives properly cared for!
Nothing's more traditional or more romantic than having a lovely picnic on your first date. The warm weather, the gently blowing breeze and the magnificent natural view move things along nicely. And don't forget the food! A nice, homemade spread will be sure to impress your potential partner.
What are the best foods for a picnic date? Believe it or not, there are some guidelines to follow. The general rule for bringing food to a picnic is that it should be clean, elegant and classy. Foods that are messy just won't cut it, as they aren't cool and seductive. You should be aiming for romance here!
Ideal Picnic Drinks
Let's start with the drinks. There is no picnic without the refreshments! Doing a breakfast picnic? Consider bringing in a thermos filled with freshly-brewed coffee or tea. If it's a lunch or late afternoon affair, then a fine bottle of wine should suffice. Of course, you'll want to bring a wine key or cork so you can enjoy that bottle.
If you're going for light and casual, then a few cans of beer should do the trick. Plus brownie points if you're able to acquire special home brews made right from the local brewery or your own garage.
Ideal Picnic Dips
One of the best picnic foods for a picnic date are chips or veggies- they go great with homemade dips!
Don't know where to start? Begin with whipping up a batch of good old hummus using the food processor or blender. Bringing hummus to the picnic shows you're sophisticated and know quite a bit in the kitchen, something that's always a benefit when selecting a potential partner. Add some pizazz by mixing in roasted red peppers to make hummus with red pepper.
Caramelized red onion hummus is another excellent dip to pack in your picnic basket. Chop up some red onions into manageable chunks, and slather them with organic honey. Put them in a tray and bake it in the oven for a good 20 to 30 minutes, or when the onions have caramelized nicely. Don't overdo the timing because the mixture may burn if left for too long. Once done, put them to your regular hummus to transform it from an ordinary dish into a sweet hummus dish that will be sure to impress your date.
Ever think about bringing guacamole to the next picnic date? It's one of the few things everyone loves, and it's so easy to make. To make a good guac, you'll need good avocados. Here's how to make them- juice one lime and put the contents in a bowl. Add some cilantro, a half red onion (chopped), chopped tomatoes and some salt and pepper. Mix them all up and set them aside for the moment. Then mash avocados using a fork, gradually adding the other red onion half and more tomatoes for good measure. Stir them all together into one container, and voila! Amazing guacamole. Don't forget to bring the nachos!
Red cabbage coleslaw can be done in a snap. Take one red cabbage and chop it to bits. Mix the resulting chopped cabbage with one cup Greek yogurt, 1/2 cup mayonnaise and some salt and pepper. For some crunch and color, mix in shredded carrots and sesame seeds.
When you're done with the appetizer, it's time to prepare for the main event. A large batch of salad to share is better because it's more romantic. It's not that hard to whip one up, and it gives a refreshing feeling, which allows both of you to take a stroll after the picnic.
Stay away from Greek salads as they typically contain a lot of water; by the time you arrive at the picnic site and bring them out, they'll be quite a mess. Mix in shredded carrots, olives, crisp romaine lettuce, some Parmesan and chicken as a better alternative. Prepare a basic balsamic dressing and a bottle of olive oil, and you're good to go.
If you think your date would appreciate something out of the ordinary, try this salad mix. Bring together crushed garlic, some shredded carrots and water, then microwave them together. Take them out once they're slightly crunchy and sprinkle with pepper and sea salt for added taste. Drain and mix in a combination of red pepper flakes, olive oil and lemon juice.
Finish off the meal with some simple sweets such as strawberries and cream. Make sure the strawberries are fresh and juicy, and the cream in a container. Want some variety? Add some raspberries or blueberries, but make sure they don't overpower the strawberries. Sprinkle in a bit of sugar for an extra sweet treat!
Thinking of the best foods for a picnic date isn't as difficult as it sounds. Try on some of the suggestions above and see if they'll work. More importantly, bring your A game because good food goes well with a great personality!
The literal definitions for shank include:
1) The region of a person's leg from knee to ankle.
2) The shaft of an implement.
3) Hitting a golf ball with the heel of a club.
The middle definition tends to fit better with the idea of what a prison shank really is. In truth a prison shank is a weapon devised by inmates and created by using mundane items that are readily available. Quite often the terms shiv and shank are used interchangeably to describe the weapon of choice or to describe an action, such as "he got shivved", or "they got shanked". There is a different between the two as it will be explained later in this article. There are many different types of prison shanks, as will be discussed as well.
Classified as a deadly weapon, the shank is typically an item that is confiscated during random checks. With the abundance of materials that can be used to make a new weapon however they are by far the easiest and most available implement that prisoners are able to create. Different types of prison shanks are capable of delivering various types of damage, though some are far more effective than others.
A shank can be made from almost anything that is available to an inmate, from the materials in their cell to those they can find throughout the prison. There are a number of materials that have been used throughout the history of the prison system to create a deadly weapon, all of them innovative and very deadly. A few of those include.
Bedposts, silverware, or any bit of metal that can take an edge can be ground down or, if the inmate is not pressed for time, scraped down upon the floor of their cell. Usually a shank will be sharpened on one end and heavily wrapped on the other to provide a better grip so it will not slip from the user's grasp when used. This is perhaps one of the most lethal versions of a shank considering its durability and often fierce appearance.
Another common incarnation of a shank, wood can be gathered from the workshop of any prison just as metal can, and can be ground down to a point. Types of wood gathered in prison can include scraps taken from the workshop or the common, everyday pencil that inmates are allowed to use to write letters or otherwise amuse themselves with. Despite being less sturdy than a metal shank, a wooden shank still has the potential to cause a great amount of damage.
Though not as sturdy, plastic is far more dangerous as it can be used as a weapon and then broken off, leaving the jagged piece in the wound to cause further damage. Found in the same places as wood and metal implements, plastic shanks are at times far easier to hide and to create.
Odd as this might be, shanks have been made out of dried toilet paper that has been crafted into the likeness of a shank. Though its lethality is questionable, there have been a few instances in which toilet paper shanks were discovered and confiscated. As a single use weapon it is not entirely effective, but it does have the element of surprise.
This is not a typo. Though it is far more common in women's prisons than in men's, the jolly rancher shank or shiv has been well documented to date and has been seen more than a few times. So prevalent has this type of shank become that it was actually featured in a hit series on Netflix. There is also a how-to video on YouTube that has made its way to the internet. It is fairly complicated and requires some work to make, but if done properly can be lethal if the user knows what they are doing. Unfortunately for this type of shank it is susceptible to heat and other conditions that could make it melt and thereby undermine its efficiency.
Bizarre and unlikely as this might seem, there have been a handful of prisoners throughout history that have created lethal weapons with matchsticks, which, next to toilet paper, seem rather tame when considered as weapon materials. However, a select few prisoners within the last few decades were reported to have crafted several functional weapons from matchsticks, each with the potential to be deadly for at least one initial attack.
While it is very true that shanks and shivs are thought to be the same, there are some notable differences. By definition a shank will be something that tapers from base to tip, while a shiv will be something that is either already sharpened or can be sharpened to use for slicing and cutting. Appearance and the intended use are the main differences that separate shivs from shanks.
A shank will more often than not feature a sharpened tip and lack any lethal edges. A shiv on the other hand will have the emphasis of its design placed on its edges, rather than its point. The reason for this is that a shiv is used primarily to slice, to cut, and to otherwise use as a knife. The purpose behind a shank is to stab and thrust, thereby eliminating the actual need of an edge. While creating a shank with well-honed edges does increase the damage, it also creates more of a shiv than a traditional shank.
Regardless of what is used, the different types of prison shanks created by inmates proves that incarceration seems to breed ingenuity, no matter how strange.
Since the company was founded in Solingen, Germany 200 years ago, Wusthof has earned the distinction of producing superior quality kitchen knives. They have been a trailblazer in global knives sales this past century. It is a global brand recognized everywhere in the world. Visit any kitchen & home supply store in the US, Europe and even the Far East and, more often than not, the Wusthof brand will be there. Wusthof has been the trusted brand in kitchen knives by professional chefs and home cooks alike – and with good reason.
Wusthof Knives are known to be premium quality. They attribute their success to the commitment in producing only well-made and high quality products. Wusthof has made it their policy to relentlessly pursue excellence in product design and manufacture.
When we speak of kitchen knives, there are only two choices to consider: forged or stamped.
A forged knife is made from steel. The process of shaping and sharpening a forged knife goes back centuries when the blacksmiths of old hammered and shaped, pounded and sharpened a solid mass of steel by melting it in fire using brute physical force. Some of the most durable and strongest knives that can last for years, if not centuries, are forged knives.
On the other hand, making a stamped knife is not as involved as forging. During the industrial revolution it became possible to ‘stamp out’ a knife from a sheet of steel using heavy industrial machinery. Although stamping is a faster process, production wise, it does not produce the same high quality knife as the forging method does.
Wusthof takes pride in producing only forged knives. This has been true since the company started two hundred years ago and will remain true for as long as the company is in business – at least that’s what they claim. When you purchase a Wusthof knife or knife set you are guaranteed that they will last for years. Their knives are so durable and strong that loyal clients have been able to hand down their Wusthof knives and knife set to the generations. Wusthof forged knives will not only stay sharp and strong longer, but with proper care, they are sure to last a lifetime.
The next time you look through the Wusthof catalogue, consider choosing Wusthof forged knives in your kitchen. They would make a great investment.
In the spirit of excellence, which Wusthof is known for, all their knives are forged from industry grade stainless steel called X50CrMoV15. This particular steel is composed of vanadium and molybdenum, elements that give the knives their incredible strength, resistance and durability from corrosion. The X50CrMoV15 stainless steel is hands-down the best material around for making forged knives that are guaranteed to be tough and rust resistant -- an extraordinary material that has yet to be surpassed today. To ensure superior product quality, Wusthof insists on working ONLY with the X50CrMoV15 stainless steel in the production of all their knives.
So how are Wusthof knives made? Each knife is forged from one single solid mass of steel. The handle and the blade is a solid piece. This means each knife is full-tang. It is one solid piece of steel spanning the heel to the tip of the knife.
Each Wusthof knife is forged by heat. It is heat treated until it achieves an RCH 58, the normal grade for all German made knives. RCH stands for Rockwell hardness a rating that indicates a material’s hardness. After the heat treatment, the knives are typically sharpened at a 14 degree angle on each side, which is the standard for sharpness. The sharpening process is what makes Wusthof knives a cut above the competition. The very reason it is the most sought after knife brand by many professional chefs and discerning cooks.
Most German style knives are sharpened at an angle of 22 degrees. Wusthof is the only German stainless steel knife company that offers 14 degree sharpened knives -- an innovation in knife making technology pioneered by Japanese knife makers. Because of this, Wusthof is able to produce blades capable of withstanding a lot of stress. Count on Wusthof knives to keep blade integrity under any condition. They aren’t likely to get chipped even in the most challenging kitchen situations. The Wusthof knife’s edge will remain sharp despite prolonged and continued use.
The sharpness of the Wusthof knife edge is comparable to legendary Japanese knives. In fact, despite not having the same high carbon content as the steel used in Japanese knives, Wusthof knives have been known to have close to equal sharpness. Unless you are planning on becoming a Samurai or a ninja, I’d say not a bad knife set to have in the kitchen for a professional chef or home cook. You will also be happy to know that unlike Japanese knives which are very high-maintenance, Wusthof knives require very little from you in terms of care.
If you still doubt the quality of a Wusthof knife, remember that each blade of steel went through an intense forging process of sharpening and strengthening. Something which cannot be said about most if not all other commercial knives sold in the market. At its core each Wusthof knife is a strong, durable, sharp and high quality forged knife. Style-wise, they will all differ but stripped of all the glitzy styling and trimming, it’s always good to know the Wusthof knife you are holding went through a centuries-old process of steel forging.
The downside is that, they are on the more expensive side, which is reasonable considering the workmanship and the material. Wusthof knives do require some sizable investment, what with years of knife making technology poured into every product, but they are worth every penny. It’s just that there are pricier models because of extra features or exceptional design. For example, a Blackwood-handle Ikon chef knife will cost $200 today. While a Wusthof classic chef knife will only set you back $130. In terms of blade quality the Wusthof Chef knife & a standard Ikon are on equal footing.
The difference between the two and the reason that the Ikon is more expensive is because of the Blackwood handle. That’s all. The extra $70 you will pay for any standard Ikon is not on account of blade superiority, just the additional incentive of a better looking handle. Count on it. Even though you will be paying less for The Classic, it’s guaranteed that it will perform as well and will last as long, if not longer, than the Ikon or any other high end chef’s knife in the market.
In this section of the article, I will focus on discussing Wusthof German style knives and follow it through with their Japanese style designs.
The basic premise for the review of the German style Wusthof knives is that they are all forged from steel. All the knives are full tang. They are tempered to an amazing Rockwell scale rating of 58 HRC. And all are sharpened to a 14 degree angle per side. So, let’s get started.
This is the original creation from Wusthof. The Wusthof Classic Chef Knife has a full bolster and classic polypropylene, triple-riveted handle. It is well-balanced and is not too heavy so it’s easy to handle. You will feel & look like a seasoned professional while holding it in your hand.
The Wusthof Classic Chef Knife is a great option for cooks who need to do some serious food prep work. Its wide blade can easily cut through larger fruits and vegetables that are usually hard to deal with (think butternut squash). Cubing large quantities of tenderloins? The Wusthof Classic Chef Knife will slice through the meat without being overcome by its thickness and density.
The Classic has a wide blade which is 1/4-inch wider than most regular blades. A regular chef’s knife is 1 3/4 inches. The Wusthof Classic Chef Knife is wider at 2 full inches. The downside is that it may not fit in the knife slots in the standard wood block which is a small price to pay for the extra chopping power that the Classic offers.
With a total of 70 types of knives in the set, the Classic Line is the largest collection of Wusthof knives in the catalogue. You will find everything there, from a bird’s beak paring knife, to a super slim salmon slicer, and three cheese knives. Plus, of course, the standard set of chef knives. Expect to find in this classic collection 8 inch, 9 inch, and 10 inch chef knives. Also, it won’t be a proper 70 knife strong collection if it did not have a 12 inch and 14 inch blade tucked in there as well. How about santokus and nakiris, you ask? The Wusthof Classic line has the full range.
If you like kitchen knives that match, you should absolutely get the Wusthof classic line. It is the most complete collection of Wusthof knives on offer. If you are starting a collection of knives, the Wusthof classic line is a good start.
A good counterpart to The Classic with its signature curvaceous, ergonomically designed handle is the Ikon Series. It is a set of three knives. All blades have the same design; the difference is in the color and material of the handles. They are the Classic Ikon, the Ikon Blackwood, and the Classic Ikon Creme.
Each of the three knives of this series offers a half bolster. The result is they all have a better sense of feel and balance than The Classic. You will find that sharpening them is way easier than other knives. Another great feature of the Ikon Series which makes it one of the most well-balanced knives you’ll ever handle is its second half bolster. It’s located in the tip of the knife where its steel core covers the butt.
Also, the handle is a triumph in design. It looks very graceful as it fits comfortably in your hand like a glove. This is the reason it is most chefs go-to Wusthof knife. What’s super fabulous about the Ikon Series is that they’re both gorgeous to look at and ultra-functional.
The Wusthof Ikon Chef Knife comes with an actual Grenadilla wooden handle. The wood used in the knife handle is referred to as African Blackwood, possibly the hardest wood in the entire world. Because of this, the knife is great to look at in an understated and subdued sort of way.
Texture wise, running the palm of your hand on the natural wood surface is sure to bring a smile to your face. Surprisingly enough, the blades are so much lighter and thinner compared to the Classic Ikon. That’s the only way to achieve a balanced knife with a handle as light as the Grenadilla wooden handle.
This knife is perfect for those who appreciate working with only the best tools in cooking. It’s a high end model that you would make a wonderful gift to anyone who’s passionate about cooking.
Wusthof offers a medium to small Ikon Chef Knife collection. It has a total of 20 knives which include a 6 inch, 8 inch, 9 inch chef, and a 5 inch, 6 ½ inch, 7 inch santoku.
Sur La Table, a leading global kitchenware brand, approached Wusthof to design the Epicure chef knife for them. This was in partnership with another respected brand in kitchenware – Epicurean, the makers of high quality cutting boards. Epicurean is the reason the knife is called Epicure. The name also alludes to its wood handle. It uses the same Richlite wood fiber present in all Epicurean cutting boards.
With the Epicure, Wusthof engineers re-imagined everything about knife design. Not only is the design of the handle new but the spine and blade are also. The spine has a subtle continuity to its arc. The blade has a steeper curve to its tip, and it has a full-sized bolster. The blade even has a ceramic coating. The purpose is to protect the blade by allowing it to slice smoothly into any food surface.
With its wider than usual blade, the Ikon offers more clearance for the knuckles. The handle offers tons of room for handling as well. Chefs and cooks with big hands will appreciate the Epicure. It will fit their hands to the tee. The Epicure is not as balanced as some knives though -- a minor downside for some, but a big issue for those who prefer a knife that’s more perfectly balanced.
However, the look and feel of the Epicure is just so sublime that these minor design flaws can be forgiven. The Wusthof Epicure Chef Knife Line is a small collection of 8 knives which includes a 6 inch, 8 inch, and 9 inch chef as well as a 7-inch santoku.
Placed side by side with the Wusthof Classic Chef knife, it’s difficult to tell the difference between the Wusthof Classic and the Wusthof Le Cordon Bleu Chef knife. Only the discerning professional chef will be able to tell the difference. Designed in collaboration with the famous culinary school in France -- Le Cordon Bleu – this knife was tailor made to answer the specific demands of the professional chef.
It has a smaller bolster. In fact, smaller by half, than the Classic chef knife. This means it is 30% lighter and much easier to handle. If your work requires that you chop veggies and all sorts of ingredients all day long, you will definitely want a lighter blade as it can make the work less strenuous.
Not with the Le Cordon Bleu chef knife, you can chop, cut, dice, slice all day long and not be fatigued by the weight of the blade in your hand. A couple more design advantages of the Le Cordon Bleu chef knife is, because of its reduced bolster, sharpening the entire blade length is very much possible. Every professional chef will tell you how much easier the work is with a fully sharpened blade in the kitchen.
In addition to that, the Le Cordon Bleu chef knife has a thinner blade which results in better performance because of less resistance. With a stamp of approval from professional chefs at one of the world’s most prominent culinary institutes, the Wusthof Le Cordon Bleu Chef knife collection is a great investment for all professional chefs and home cooks. It is a collection of 11 knives which includes a 6 inch, 8 inch, 9 inch chef, and a 7 inch santoku.
If budget is an issue and you really prefer working with a German designed knife then the Wusthof Gran Prix II chef knife collection should be your first consideration. Not as impressive to look at as the Classic and the Ikon with its synthetic plastic handle and bulging midriff bolster, the Grand Prix II still sports the same sharp and strong Wusthof forged blade designed to deliver great work for you in the kitchen. This may not be the preferred knife set for professional chefs but it is certainly better than the competition if you are a home cook looking for a good quality knife set. It is a medium collection of 30 knives. Expect a 6 inch, 8 inch, 9 inch, 10 inch chef, a cleaver, as well as two santokus without bolsters.
Not a fan of this one. The polished steel handle is so smooth, there is not one rivet on it, that you’d think it was designed to be a disaster waiting to happen in the kitchen. It looks as streamlined and modern as a Grand Prix II but with a handle that offers no grip traction at all. This culinary chef knife will slide right out of the hands of any chef or home cook with slippery fingers. Not a very safe prospect in any kitchen situation.
However, if you like untextured steel handles on your knives then the Wusthof Culinary chef knife collection is definitely an option. It is a medium to small collection of 20 knives with the standard 6 inch, 8 inch, 9 inch, 10 inch chef knives and of course a couple of santokus.
This knife is one of the most striking out there. Just taking a look at its photos on the web would give you an idea on how magnificent it looks – and it’s even better in real life. You wouldn’t be able to disagree with Wusthof’s description—that it is a knife with ergonomic lines that is center weighted at its bolster forming a perfect X. These lines link the blade handle in a very dynamic and intelligent way so much so that corners, edges, and straight lines seamlessly span the blade all the way to the handle and bolster.
That’s music to the ears of any self-respecting chef with an eye for working only with the best knives in his kitchen. The Xline chef knife collection has the industry’s most striking designs in the high-end, superior quality kitchen knife category. Even the Red Dot Design Awards agree. They gave the Xline chef knife the prestigious 2013 Red Dot design award.
Hands down the Xline Chef is gorgeous to look at. There is no argument there. In terms of handling though it is debatable. Some people have complained about the weight of the Xline chef, it is a bit heavier than most standards knives. Already professional sous chefs have turned their backs away from the Xline. They just cannot work with a knife that weighs as much as the Xline for hours on end in the kitchen. Fatigue will definitely set in. On the other hand, for people who put a premium on form instead of function the Xline is a hit.
When it comes to the Xline the decision is very much a personal one. Regardless of preference though, everyone agrees. The Xline knife collection is one of the finest sets of knives you will ever own if you do decide to make the investment and purchase it.
Be warned though, acquiring it can be a challenge. It is a bit rare and difficult to find in the US. If you would like to get your own set best to place an order directly to the Wusthof Company and have it delivered. Right now ordering online is the only way to get your hands on the Xline collection. You will find that it is a small collection of 8 knives inclusive of a 6 inch, 8 inch and a santoku.
A good bread knife should be able to cut into a bread roll without squashing or deforming it. With the lightest of touch, a good bread knife should be able to cut through bread while allowing it to keep its integrity. Many a frustrated sighs and grunts in the kitchen have been caused by bread knives that just don’t work. Haven’t we all been in that situation where a baguette gets flattened and sawed into smithereens by a piece of metal masquerading as a bread knife? Well, those days are over with the Wusthof Classic Double Serrated Bread knife.
This one is the real deal. It’s a true-blue bread knife that lives up to its name. Its double serrated edge delivers on its promise. Genius decision by Wusthof designers to combine large and small serrations on the knife edge to cut through bread like butter. No other bread knife in the market today can do what the Wusthof Classic Double-Serrated bread knife can – slice that bread roll like a proper bread knife should slice a roll of pastry. This bread knife is definitely a good buy for any kitchen.
It’s time to discuss the Wusthof line of Japanese design inspired knives. These days they have gained in popularity with people preferring their small-ish form. They are less hefty than their German style counterparts. Apparently that is a plus for many professional chefs and home cooks. Because they are smaller they turn out to be lighter than German style knives. For extended kitchen use, lighter knives will always be a cut above heavier knives.
Wusthof’s Japanese design chef knives are available in two sizes -- a 5 inch and a 7 inch. The 7 inch is the better option because it is closest to the standard 8 inch chef knife. It can definitely handle most -- if not all -- kitchen tasks. Many people agree the 5 inch is a bit small for a chef knife. Again, it is a matter of preference. If you are comfortable with a 5 inch knife then go ahead the 5 inch Japanese style chef knife may be for you.
Before we get into the details of the Japanese style knives on offer, let’s establish ground rules first. All the knives featured will have forged blades, and are full tang. All would have gone through the same intensive steel manufacturing process as do German style Wusthof knives. The Japanese knives will be thinner in form and during sharpening, a 10 degree angle on each side was used, instead of the usual 14.
We’ve featured this amazing design of a knife for years in our reviews. With the Wusthof Classic Ikon Santoku all you can do is be in awe. It’s nimble. It’s one of the sharpest knives around. And its wonderfully comfortable Ikon handle is uber sexy. It’s the absolute star of the kitchen. It can easily slice through anything – it’s handy for slicing that melon or chopping fresh basil. If you want a sleeker knife for your kitchen tasks, this is the go-to knife.
It comes in a Classic collection as well. Wusthof has paired it with a paring knife as an Asian two-knife set. With this Classic collection, you get the 7 inch santoku along and a 3 inch paring knife (straight-edge) – a pretty good deal.
If we want to nitpick on terms then we can say the chai dao is not Japanese – it is in fact Chinese. But then knives are measured by the way they perform and not how they are called. The point is the Classic Chai Dao is going to be one of the most efficient cutting knives you’ll ever work with.
It is common knowledge that Santokus and Asian style blades come in various forms shapes. Some santokus are pointier. Others are longer and a few are wider than others.
But what separates the Wusthof Classic Chai Dao blade from the rest is the smoothened and rounded shape of its cutting edge. This design enables you to move it and fro in a rocking motion when dicing ingredients without lifting the blade from the cutting board! For a professional sous chef, that translates to a lot of physical energy saved while preparing ingredients all day long in the kitchen. This particular santoku will make working in the kitchen less of a physical activity and more of a pleasant experience.
Similar to all santoku knives, count on the Wusthof Classic Chai Dao’s wide blade to allow you to scoop any ingredients up after you’ve sliced, cut and diced them. Only avid cooks and chefs will understand how important this feature is. To be able to scoop up cut up veggies, meat, fruits and herbs is very efficient use of time in the kitchen. The classic Chai Dao is able to do this because of its wider and taller frame, exactly 3/8” more than the standard santoku. Price wise it is a steal at $30 less than any of the competition on the shelf.
Although it is labeled a santoku, this knife is very similar to the chai dao. The Epicure santoku cutting edge is just straighter. Similarity wise, it can scoop as well as the chai dao.
Sur La Table dubbed the Epicure santoku as a favorite of up & coming chefs. According to those who have worked with the Epicure santoku, the knife comfortably rests in your palm as if it belonged there. Another plus is it’s just a very good looking and well-designed knife. Also, it does not have any of the heftiness of the Epicure chef knife.
But it is expensive. If you’re looking for a dependable cutting knife, so many more alternatives are out there that won’t cause a pinch on your wallet. But if price is not an issue and you prefer a kitchen knife that has great quality plus is also stylish & functional, then the Wusthof Epicure santoku is worth a look.
The Nakiri has gotten overwhelmingly positive reviews from trusted sources which is a rare thing these days with so many opinionated kitchen knife aficionados out there. Because of this, the Wusthof Classic Nakiri is definitely one to consider.
Compared to the Classic Ikon santoku, the Nakiri’s blade is wider by 2 inches. The Classic Ikon is measured at 1 3/4” wide as all 8 inch knives. It is, however, a bit slimmer than the Chai Dao. What’s great about it is its size. Although wider than a standard chef’s knife, it’s not as big and clunky as traditional Chinese cleavers. With the Nakiri, chopping and scooping is a piece of cake. Also, its rounded tip makes it much safer to use.
It is so efficient and effective that many users consider it their go-to knife in the kitchen.
Choosing kitchen knife sets can be rather tricky because the truth is, you aren’t likely to get your dream collection just by buying a single set. Chances are, you’ll end up with at least 1 knife you don’t need that much. A prime example is the 6 inch utility knife. You don’t really want that because it just does not have any use in food prep. Still, vendors and manufacturers just keep on making them and adding them to kitchen knife sets.
Nonetheless, a knife set has its purpose. If you have a starter house, for example, getting a complete knife set answers the need for knives in the kitchen. And since you are acquiring them in bulk, time and energy is saved because you do not have to decide on which individual knives to get. Knife sets are also great gift ideas. Everyone needs a knife set.
In terms of maintenance and care, when purchasing a knife set make sure to purchase a knife block where you can set the knives in. If not a knife block then make sure your kitchen has a knife storage drawer or at the very least knife covers. Proper storage of knives ensures they are well maintained and are able to keep their sharp edge for longer periods of time.
When acquiring a knife set there are three possible collections to consider. First is the two piece chef and paring knife set. The second is the medium sized kitchen knife set. And third is the full sized kitchen knife set. The choice of knife set, of course, will depend on your budget and the knife quality standard you have set for yourself. You would be happy to know that Wusthof offers all three sets of knives both in the German and Japanese style. I recommend taking a good look at the Wusthof knife sets before making the investment.
When you have professional grade cutlery, you will want to sharpen your blades from time to time. You can do this from home, but that’s not going to help you. Instead, consider looking into professional knife sharpening services. There are a lot of solutions out there, and some of them will tell you that they are great, but the only way to tell if they are worth their salt is to test them. It’s with that in mind that the following reviews come into play. These are the top knife sharpening services that you can use, and several elements that can help you make a decision on getting the right knife for your home cooking needs.
The first thing that you will find about the following companies is that they have all been in the business for a long time. They are not new. They have been putting in a lot of work for a long time. When you think longevity, consider 1922 as a starting date for one of these companies. The age of a business tells you that they are doing something right.
You can walk into these places, or you could mail them in. It may seem weird to mail in your knives to get sharpened, but it’s one of the main ways that you’ll be able to get your knives amazing. These have been tested, reviewed, and proven to be trustworthy. They come with licensing, and guarantees that you will not be able to emulate by trying to sharpen things at home.
Taking a few elements into consideration, the following are the top knife sharpening services that you can use today. Whether you’re near or far, you can mail in your blades with relative ease.
Seattle Knife Sharpening is a trusted name in the Northwest for what they do. They sharpen blades to a fine point and make sure that you can cut paper into thin little strips. This has been proven by many a customer online, through video reviews and more. If you have been thinking about getting your knives sharpened, this Seattle based company is certainly going to give you quality overall.
The business is not a large corporation, and seems to be a small company. You can even talk to the owner if you’d like, or rather, email him if you need to be. If you go to their website, you will find that the owner speaks highly about the process, which some may feel is unorthodox. You’ll find personalized service, honest pricing, and much more here.
The knife sharpening service found with this company is a bit different than what most may be used to. The main goal of the service is to find a new angle on a blade. The blade is sharpened, and cut to an extremely sharp point. There’s a 7 step process to this, and everything is done with precision. Even with high end sharpening options, you will not get this level of personalized service.
The turnaround time that is normal for Seattle Knife Sharpening is somewhat long for some, but it’s worth it. You can easily pack and ship your knives and send them away fast. Then wait around 2 weeks and receive them with ease. That’s right, only 2 weeks and you will have absolutely amazing edges on your knives. The turnaround time is a bit long for some, but honestly, with the level of precision that goes into the sharpening, you will find that it’s an amazing option that is worth the time.
After you send your knives away, you will be given some notes as to how to keep your knives sharp with the right honing steel. This is a great company that allows you to have personal service, with a smile. Visit their website and you’ll see that it’s a small operation, with a high level of success.
D&R Sharpening Solutions is another small company that is well worth exploring. The company is founded and operated by Dave Martell. He’s recommended by many chefs as a provider of great sharpening services. He’s been working with sharpening for over a decade. The key thing to remember about this service is that you’ll be able to get Western-style knives and Japanese style knives alike. There are two different methodologies that is given to those that send knives to D&R Sharpening Solutions.
If you don’t have any Japanese knives, don’t worry. You can always have their Western style services done. This solution focuses on traditional angled sharpening. The angle of sharpening that this company provides is around 20 degrees. It’s effective, and one of the best options. This is found to be traditional, but it works, so that’s a good thing. The process is done with a wheel and sander. These two things are commonplace in a sharpening process.
When you send your knives to this company, you are going to get a good, strong blade back. The sharpening that you will receive will give you a nice bevel along the blades that you have, and you’ll find that you can immediately cut just about anything. Even something as difficult as cutting pieces of paper will be easy. Slicing paper is weird, but it is a good way to consider how sharp a paper. There is a drawback. The sharpening won’t be quite as focused as you will get from Seattle Sharpening, you will still get a strong, sharp, blade to utilize.
Even tired knives can get a helping hand. Some reviewers have tested out the service for dulling, nearly broken knives, and they were able to gain the upper hand. The sharpening is done with precision tools, and focus that is in the “traditional” format. That formatting is quite good overall. The company doesn’t just sharpen simple blades, and high end solutions. They also work with serrated solutions. Serrated knives aren’t always sharpened by services, as they produce a little more difficulty. However, this company will take your serrated options and sharpen them with ease, only it will cost you a little extra. When you receive your knives back, they will surprise you no doubt.
When it comes to D&R Sharpening Solutions, you’ll find that the payment, invoicing and sharpening process is simple to use. You can mail your knives to the company, and get them back faster than Seattle’s solution mentioned above. If you use PayPal, then you’ll get an automatic invoice. This is a great company to get help with your blades done.
One of the most compelling resource that you may find is that of JustKnives101. The reason why is because they are marketing heavy, and you’ll find them at the top of most Google searches for knife sharpening. They have a simple site to use, and it’s professionally designed. They are a family business that has been around a great deal. The copy on their site indicates how much attention to detail the company gives to the work that they are doing. This is evidenced with the reviews that many have about their service, and the what they do for people that need knife sharpening.
The company at JustKnives101 is quite big compared to others on this list. They have a good team of individuals that sharpen knives for people. Even though they have a team, you’ll find that the owner steps in to sharpen as well.
The process that the company uses is a bit traditional in nature. They utilize a belt sander that has been brought in from Germany. The German sander is unique in how it helps with blades. Blade sharpening at 20 degrees is what you will find here. It seems simple enough, but the quality is really what you’re going to be getting. The thing about this particular machine, is that it doesn’t overheat, and works easily with nearly all blades.
If you were to send JustKnives101 your blades, you would find that they don’t take long to return. In fact, some reviewers stated that they received their knives back within a week, if not sooner. That’s right, less than a week and you could have amazingly sharpened knives. When you receive your blades, they will be packed with extra security. The cardboard knife guards will impress you. The company prides themselves on quality craftsmanship overall. You’ll definitely feel that when you send away your knives to them.
This all seems great, right? You can easily send away your knives to someone and have them sharpened with ease. Not bad, not bad at all right? But here’s the thing. You’re going to have to pay for this. You’ll need to spend a bit of money to get this done. The price range varies on a variety of different elements. You will not be able to just get this done for free of course. With few exceptions, most companies will not help you without a significant charge.
Consider the cost on average is around 4 dollars per blade. That’s 1 to 4 inches long in terms of blade. Seattle, on the other hand, is only around 2 dollars a blade. The processing and shipping fees associated with these are around 10 dollars overall.
The major sharpening services above are going to be similar in price points. You’ll find that shipping is not usually too much. That’s where you will want to watch out for predatory companies. Some companies overcharge on shipping to gain a little more profit. It’s simply going to cost you a great deal of money.
If there is one option that is going to pay off more than others, then you will no doubt want to look for personalized approach. For instance, you’ll find that The Seattle option is the better option. That knife sharpening service is far more personalized, with a professional touch that pays off overall.
There are 2 reasons why you will want to go with professional sharpening services. Whether you want to go with one of the 3 options above, or a different one, the following remains true.
The above are in depth reviews. They are focused on the best services that were tested for this review. However, there are some that get a lot of attention and recommendations a great deal of the time. The following are 6 alternatives to the aforementioned, that may very well help you get the right sharpness on your blades.
The Epicurean Edge – A lot of people recommend this company, and even big time websites say that this is a good company to go with. The website they have is quite good, and designed to evoke a certain competency in knife sharpening.
Accurate Sharpening – This company uses a process called the “Edge Pro Sharpening System”. This is a solution that sharpens knives fast, and with relative ease. The company does so by hand, and doesn’t utilize the modern trappings of machinery that other companies work with. The claim to fame for this company is interesting, appearing in “The Wall Street Journal”. Sharpened by hand, usually means more individual attention.
Precision Knife Sharpening – Another great recommendation from “The Wall Street Journal”. The company’s website is professional in design, and sound. It’s been well reviewed by the newspaper, which is definitely a plus overall.
New Edge Sharpening – Peter Nolan is the mastermind behind this sharpening company. The owner sharpens every blade by hand. He utilizes Japanese Waterstones to get the sharpest blades possible. You’ll find that this method is not only grand, it’s going to absolutely change the way that you see blade sharpening. The Japanese waterstone solution focuses on traditional Japanese blade sharpening, so that’s something to keep in mind.
KySharp – This is one of the most recommended services, but reviews aren’t as plentiful as others on this short list.
Perfect Edge – This company prides themselves on sharpening, with relative ease to the consumer. You can send them your knives, they’ll sharpen and return them. It’s a simple service, and their site seems to point towards a focus on precision craftsmanship, and process.
You could sharpen your cutlery at home. Yes, you can do this with a variety of different solutions. However, if you want to ensure that your knives are at their tip top shape, you’ll want to send them away to a professional. The above companies have all been taken to task, and they appear to be the best in the business right now. They allow you to mail them your cutlery, and they will sharpen them by hand, with modern equipment, and in some cases the owners themselves get their hands dirty. You don’t have to live with dull, lackluster cutlery. Too often, people spend their time with knives that not only don’t work any longer, but cause problems with cooking. Think about smashing a tomato as you try to cut it. If your knives can’t cut a tomato without a lot of pressure, then your blades need help. Home options are ok from time to time, but they will not match the precision and focus that professionals can provide you.
Here’s the one thing that you may want to consider with your knives. Not everyone is going to be able to get their knives sharpened straightway. What you are going to find is that your blades may need work. You may even need a new blade in place. Of the companies mentioned above, only 3 of them tout fixing, outright. The following highlight some of the repair policies that were found when exploring the best companies to help with sharpening.
Seattle Knife – free straightening of blades with sharpening. Blades that are broken, or need complete repair will cost 6 dollars per blade. If there’s chips, or other issues, you may not be able to get help, but that’s something you’ll need to ask the company about.
D&R – the policy that these guys push out is simple, they don’t fix anything without a fee. That means that you’ll need to call them and discuss the issue, or simply wait for an invoice. You’ll find that they don’t work with every issue that your blade may have. However, they will fix minor issues, but the definition of minor is difficult to fully grasp, until you send them your knives and get a final answer.
JustKnives – this company will help you with minor issues. If you have a chip or a broken point, they’ll fix it at no extra cost. It’s something simple, and easy to do, which is great. However, if you’re going to need help with something serious, you’ll have to ask for a price point, as they may not offer what you need.
The biggest thing that you are going to need to remember about repairing knives is simple, ask. When you ask the company that you want to use, whether or not they fix knives, you’ll know. They may help you get broken tips, bends, and more cleared up and put back together properly. This is a great thing.
Here’s the thing about the services mentioned above, and knife sharpening in general, they are Western. What that means is that they focus on sharpening Western or German blades most often. They don’t always work with Japanese knives. The reason is because the edges on Japanese style blades are different than you may get with an American cutlery knife or any other Western option. That isn’t a bad thing it just means that you’ll need to understand that not all companies will work with Japanese options outright.
It’s for that reason that the following notes will help you make a decision in regards to getting a sharpening service that fits your needs.
Seattle Knife – the best thing to do with this company is to ask them if they’ll work with your Japanese style blade. They do Wester-styled Japanese fusion options, but may not work with others.
JustKnives101 – for those that have Global Shun, and Masahiro knives then you’ll find that this company can help you out. They are authorized by the manufacturer to sharpen their knives. That’s something quite grand if you have those knives, as you can trust that they will do a good job. Higher end options, and specific styles will cost you more here.
Japanese Knife Sharpening – this dot com is known for sharpening only Japanese blades. They will help you get the sharpest resolution possible. The company works with skilled sharpeners, and has been known for being one of the best in the industry when it comes to helping with traditional, high end blades that are from Japan.
Korin – “The Wall Street Journal” and other publications have touted this company to be one of the best in the industry. As far as Japanese sharpening is concerned, these guys go for the traditional more often than not.
Carter Cutlery – one of the masters of cutlery started this company and they’ve been going strong. They focus on traditional sharpening in the Yoshimoto Bladesmith style. Murray Carter, the founder, has been working with blades for decades, and the owner still sharpens everything. That’s personalized service, for sure.
Tosho Knife Arts – Canadian knife sharpening can be found with this company. They can help with sharpening, and more, and have been doing so for quite some time.
There you have it, enough information to get your knives sharpened. These reviews, and notes are from the best companies that that do this for you. You can mail knives, get them sharpened, and returned fast.