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Report on a MAC knife and EdgePro sharpener

Toy ManToy Man Posts: 416
edited 4:02PM in EggHead Forum
I recently decided to get a new chef's knife just for BBQ. [p]I like our 30 year old Victorinox knives but decided I needed a little more bling.[p]I ordered a MAC 8" Hollow Edge Chef's knife from www.cutleryandmore.com .
I like the MAC, good hand feel and the right blade thickness/stiffness/shape for me. YMMV.
However these knives were supposed to come very sharp. Hmmm - not according to me.[p]So that prompted me to order an Apex knife sharpener from www.edgeproinc.com
EdgePro has the best manual knife sharpener IMHO. (Not quite ready to purchase a Tormek power sharpener.)[p]After watching the included video and a little practice and presto, a sharp edge and to prove it I promptly cut myself several times. Doesn't take long to forget how to handle really sharp knives.[p]Poking around for knife sharpening info, I came across the following web site. Highly recommended. http://users.ameritech.net/knives/index.htm[p]Toy Man - Liking his new bling bling.

Comments

  • HaggisHaggis Posts: 998
    Sharpening knives has always been my bugaboo since my wife is constantly using my good ones on hard surfaces. Links are interesting - thanks! A couple of the links seem to need some minor adjustments because of extra characters that crept in at the end.
  • eggoreggor Posts: 777
    Toy Man,
    musta been reading my mind. I got a set of filet knives for christmas, Knives of Alaska (dang nice set I might add). But it doesn't have what I would consider a razor sharp, pretty good, but I've seen better. I've been checking into knife sharpeners, I've got stones etc just not the knack to use them well.[p]Ya think the edge pro could handle a flexible filet knife?[p]Scott[p]

  • Toy ManToy Man Posts: 416
    "Ya think the edge pro could handle a flexible filet knife?"[p]I THINK so but ask the friendly folk at EdgePro.[p]Toy Man
  • Toy Man,[p]Okay you gotta explain if this is simple or not. Went to the site to look at the Apex model. The pic had the knife sitting on the sharpener then I guess the sharpener is moved side to side?? Just curious if this ends the need to get the angle as I avoid the sharpeners that require me to make sure the angle is correct.[p]Let me know as I now own 3 Global knives and do not want to use the suggested whetstone at a 15 degree angle.[p]Thanks,
    Paul

  • Toy ManToy Man Posts: 416
    Paul, you move (repostion) the knife across the plate to keep the blade at a constant angle. Hmmm - that's not quite right. You move the knife to present a surface for the stone to sharpen. It is a LOT easier than it appears in the picture. The post the stone arm attaches to is marked in degrees from 15 and up (or position it where you want).[p]I found it quite easy to keep a constant 15 degrees thru the blade including the curved end. 15 degrees does require a fair amount time to remove the metal even with a 120 grit stone. It would also to do a double edge.[p]You position the knife to sharpen part of the blade then stroke with the stone down and across the area supported by the base. Take a couple of strokes then repostion the knife, more strokes, etc.[p]I was impressed by the stones - fast cutting and durable.[p]Not sure if I have answered your question. If not, post again or contact EdgePro or send for their video.[p]Toy Man

  • Toy Man,[p]Thanks, you did provide the info I was looking for and I will give them a call.[p]Thanks again,
    Paul

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