Must tell people who understand about my new knives!!

[JanetB]

OK - my family thinks I am nuts - and only one of my dear friends understands - - - but I know all of you will.

I have been having major dilemmas about registering for the stuff that I want - because I am a kitchen snob! One of the big ticket items has just become an unrequested gift from my future husband! (Might I add there is no occasion!)

He just ordered the Henckels Pro S knife set for me (AND I MEAN THE COMPLETE SET!). And, to make certian that I don't lose a finger or any part of one - he has also arranged for me to take a knife skills class at a local cooking school - and he is going to take the class too!! I am really psyched up. Yes, some women go nuts over jewelery - I go nuts over cutlery! I can't wait for it to be delivered.

I had to share! :D

[Laura B]

Wow, Janet! He sounds like a keeper! I also have the Henckels Pro S knives and I have been so happy with them. It would be great to take a knife skills class. Have fun! :cool:

[Jewel]

Woo Hoo! Janet, with a man like that you will definitely have a happy marriage! Any man that understands, appreciates and helps subsidize his woman's kitchen gadget addictions is a keeper!

I love my Henkel knives. We registered at Home Depot, but some guests gave us checks instead. I took the non-Home Depot money and headed to Bed, Bath & Beyond and bought my Henkels set! I'm totally anal about my sharp knives, and I can't stand cooking in someone else's kitchen when they have dull cutlery! I had to chop garlic at a buddy's house a few weekends ago with an ancient Farberware knife and a marble cutting board. :rolleyes: Congratulations!!

[Mamasue]

I feel your excitment too. I have had my Henkel knives for a good 15 years now. They were a requested Christmas present from DH. In fact, my Christmas list is nothing but Kitchen and household things......well sometimes a pair of earrings or so.

[SandyM]

I love my Henckels too - but my question is this - do you all have them professionally sharpened? I've had mine for a year now, and didn't really get specific instructions on how/when to sharpen them. I have a table-top manual version, but I'm wondering if I should have them professionally honed periodically - but how often??

And, congrats Janet! What a keeper! (the guy I mean) (oh yeah the knives too!)

[Gail]

Hey, stalker!

I'm wondering this also. Last year we discussed this and at the time I had this WONDERFUL professional who did my knives, who has since retired. Found someone else, and I swear within two weeks they were dull again. Deanna contended that the sharpener she had was excellent on her Sabatier knives (forgot which from Chef's) Unless I find someone as reliable as the guy who used to do it, I may end up buying one of these gizmos myself (and admittedly I'm still skittish over the idea.)

[Deanna]

Gail, you must be psychic. Can't believe you remembered that I have the Sabatier knives....:eek:

I really like my sharpener, and I like that I can sharpen them as needed, and not have to worry about wrapping them in towels to run across town.

I could NEVER learn to use a sharpening steel, and have heard that incorrect use can absolutely RUIN a good knife. The knife skills class sounds wonderful! Who is offering this class? A local cooking school?

[Gail]

Apparently you ALSO forgot once having called me your evil twin.
Oh, yeah... I'm the person who remembers things most people wish I'd forget...

...and about that knife sharpener... remind us of the model, will ya?

[Gina O]

I too just purchased the Henckel Pro S knive set. They are absolutely wonderful so far. Just having them sitting on my counter gives me a warm fuzzy feeling.

And, since I divorced my knife sharpener (who also took most of the good knives) I also bought the Chef's Choice Professional 3-stage Knife Sharpener (model 120). It did wonders on the other, very dull Henckel and Chicago Cutlery knives I have. Like Deanna, I have never learned how to use the sharpening steel well and this sharpener works great. Gina

[SusanT]

My husband often gives me cookware, food processors, etc as gifts which is completely ok with me and as he always says, he benefits from these gifts ;)

I went clothes shopping a couple of weeks ago and just couldn't find anything I liked. So I went to the kitchen department and bought myself a Hencklels boning knife! I understand your excitement completely!

Enjoy your knives!

[HighSierra]

SandyM,

I recently took a class (Tool of the Kitchen) at the Culinary Center of Monterey (CA). I hope Chef George does not mind me posting this excerpt of his hand-out.

Maintaining Your Knives

Professional knives are extremely durable and, if taken care of properly, they will last your lifetime. They are not maintenance free, however - they need to be maintained on a regular basis and sharpened every so often.

The difference between maintaining and sharpening a knife: The cutting edge of your knife is ground at the factory, and usually two or three bevels make up the edge. Knife manufacturers will often refer to this beveled edge as the knife's geometry. On this edge there are tons of incredibly small teeth, which are bent and knocked out of line during normal use. To maintain you knife, you need to keep those teeth in as straight a line as possible. This is most commonly done with a honing steel, and can (or should) be done every time you take your knife out to use. Eventually the blade will get dull enough to resist this process. Sharpening your knife takes off a bit of metal and leaves you with a new edge. This process is more aggressive and should not be done too often, otherwise you'll be left with a remnant of a knife.

To properly sharpen your knives remember a few simple points
1. Try to be the only one to sharpen your knives. This will help keep the angle at which you grind the knife to be consistent and will help extend the life of you knife.
2. Use a whet stone or a carborondum stone and never a powered grinding wheel. Leave the grinding wheel to the professionals and the lawnmower sharpeners.
3. Have some mineral oil handy when sharpening your knives. A few drops on the stone will help keep the blade cool from the friction created during sharpening.
4. Tilt the kbife at an angle of 18' to 20' as recommended by most manufactires.
5. Draw the blade toward you applying even pressure during the entire draw. This is very important in keeping the shape of your knife from changing and rendering the knife ineffective for the purpose it was designed for.
6. Do not over sharpen your knives. If proper pressure is applied 5 or 6 strokes on each side should be adequate.

Some knife manufacturers offer sharpeners that are designed to take the guess work out of sharpening your knives. A rule: the higher the quality of knife the more reliable the sharpening device.

If you use your knives daily and properly steel them before each use you should be able to go for at least 3-4 weeks between sharpening. If you use your knives for several hours a day or do a large chopping job, more frequent sharpening may be necessary.

My class note: Notice that the above does not apply to serrated blades; these should always be professionally sharpened.