Knife sharpening

[ness]

43 minutes ago, Terrierman said:

Great.  You gotta hear from some random guy from Milo but won't listen to the rest of us.  You're lucky I don't put you on ignore.

BTW, you are going to love that worksharp.  We need a follow up report.

Hey, he's my go-to guy on things like this. Also for scat and point identification.   

I ordered it yesterday afternoon and it was delivered this morning around 9:00. Impressive, Amazon! I gave it a test run on an old, extremely dull pairing knife and I can see it's going to be great, but I can see it will have a bit of a learning curve. I also ordered the guided field sharpener that @Linhardt mentioned. 

Thanks everyone for the input!

 

[MOPanfisher]

Many Many years ago I bought a set of the cardboard wheels that they used at Bass Pro.  Was a little bit if a learning curve but I have sharpened more knives than I care to think about since then.  I have considered the workshop ones but since my wheels are still going strong  after many re-grittings I don't see the need.  I have considered purchasing a Lansky Sharpener because they are old school and I like spending a little time on a good blade.  I also have a couole sets of ceramic sticks and a diamond stick and a long ceramic stick that is the cats behind for keeping one sharp.  I keep it handy when butchering and out of habit if I pause for more than a few seconds I give whatever blade I am holding a few strokes.  One thing I found out long ago is if you put a thin razor edge on a blade it only takes one time of running it across a bone to roll the edge that's when the diamond stick comes into play.  I have no idea how many whetstone I have around in places, I have a few of the ice pick shaped ones strictly for sharpening serrated electric fillet knife blades and it isnsurprisingly easybtonget them too sharp.  I fully admit to being a knife slut.  Heck I have bought 4 in the last month at least that I am willing to admit to and my wife is aware of only one I think.  She no longer cares as long as I don't get too carried away.

[Terrierman]

I wonder if ness got cut or something with his now dangerously sharp knives.  Sometimes a long silence on such an interesting topic carries hidden meaning. ??????

[ness]

26 minutes ago, Terrierman said:

I wonder if ness got cut or something with his now dangerously sharp knives.  Sometimes a long silence on such an interesting topic carries hidden meaning. ??????

What??? I’m around. Knives are all sharp as hell. Sliced through a brisket point like a surgeon today for some burnt ends. See the “What’s Cooking” thread. 

[rps]

Late to this one. I use a diamond grit Horl on my kitchen and filet knives. 20 and 15 degree options. Easy to use and it fits and stays in one of my kitchen drawers. I use a steel every time before I use a knife in the kitchen.

The boning knife is the hardest to keep sharp, followed by the filet knife.

To me, the key is never to let a knife get dull. Touch it up before it reaches that stage.

[jdmidwest]

8 hours ago, rps said:

Late to this one. I use a diamond grit Horl on my kitchen and filet knives. 20 and 15 degree options. Easy to use and it fits and stays in one of my kitchen drawers. I use a steel every time before I use a knife in the kitchen.

The boning knife is the hardest to keep sharp, followed by the filet knife.

To me, the key is never to let a knife get dull. Touch it up before it reaches that stage.

Yep.  I whipped out my EDC knife to gut a few trout today.  I guess I have been cutting too many boxes,  it was dull.  But I muddled thru it and got the job done with a kid named Maverick cheering me on and washing off the fish with his alligator squirt gun.

[snagged in outlet 3]

On 6/30/2024 at 9:15 PM, jdmidwest said:

Yep.  I whipped out my EDC knife to gut a few trout today.  I guess I have been cutting too many boxes,  it was dull.  But I muddled thru it and got the job done with a kid named Maverick cheering me on and washing off the fish with his alligator squirt gun.

Wait!  What?  People eat trout??!!  Are you ok?  Do you need money for food?  😂

[rps]

37 minutes ago, snagged in outlet 3 said:

Wait!  What?  People eat trout??!!  Are you ok?  Do you need money for food?  😂

What do you mean? Trout are great for cooking. First you season them well. You put them on a soaked cedar plank. Set up indirect heat in your grill. Take the temp up to around 375. Put the plank and fish on the cool side of the grill and close the lid. Cook 15 minutes and remove the fish. Throw away the fish and eat the board.

[jdmidwest]

7 hours ago, snagged in outlet 3 said:

Wait!  What?  People eat trout??!!  Are you ok?  Do you need money for food?  😂

I do now, coughed up $5 bucks for those mealy mushy gray fish.  Plus about $25 in fuel.

I did stop at Wally World in Fredricktown on way back and bought a $10 bag of frozen Atlantic Salmon Fillets for the Freezer at the farm to munch on when I am out there.  Much better eating.  Pretty red firm meat there, goes good with a salad and quick for the grill.

[jdmidwest]

7 hours ago, rps said:

What do you mean? Trout are great for cooking. First you season them well. You put them on a soaked cedar plank. Set up indirect heat in your grill. Take the temp up to around 375. Put the plank and fish on the cool side of the grill and close the lid. Cook 15 minutes and remove the fish. Throw away the fish and eat the board.

Actually, cut head off after gutting them onsite in the stream at house before prep.   Kid named Maverick, about 5 years old, informed me that you were supposed to clean them at the cleaning station now.  He was full of questions, small striped mohawk down his head from front to back with a little ponytail and rest shaved.  His "Guardian" I referred to as his Grandpa, a tattooed feller almost my age that was catching his second limit for the day kept getting on to him for pestering me.  He said that was not his "Grandpa", but never did aknowledge his actual connection.  I doubt if the tattooed feller had any sisters left of fertile age to spawn with, so I doubt if he was "Dad".

Iced them, washed them again well, sprayed with olive oil and applied a good coat of Lemon Pepper Seasoning.  Tossed them on hot gas grill  with pecan smoke chips going on other side burner with some yellow squash in one foil packet and asparagus, bacon, parm cheese in another.  Seared the trout  till skin peeled on both sides.

Popped another Schafly and had some supper.  I even kept 2 intentionally just to have for supper.  Trout are better from the 11 pt, pinker and firmer flesh.  But, I do like liver from time to time, so a stocker fits in.