So... knives.

[The Mac]

I don't know if a knife counts as "new technology" seeing as how we've been cutting at least as long as we've been cooking with fire, but there have been some good advances in recent years (well, there are always advances) and I've been happier with my knives lately than ever before.

Two main reasons.

The first is that I moved into a new sharpening system. I had always hand-sharpened my blades, and even though I had gotten good at it, results were still slow to come, inconsistent, and not as good as they could be, because I didn't keep a constant angle between stone and blade, for EVERY stroke. That's the key, keep the angle of the stone constant. If there's anything a new sharpening system should do, it's make it EASY to keep your sharpening angle constant.

One way to do this is with something like Spyderco's Sharpmaker. It takes two rods and puts them in the shape of a V. Then you hold the knife vertically, and just slice down the rod. That way it wears away the blade at a constant angle. The system I got is by Lansky, and is the Deluxe system. It clamps the knife in position, and then it has abrasive stones that have guide-rods. The rod goes in a hole on the clamp, and you get a constant angle that way. With hand-stones, I was able to get my knives to the point that they would take a few hairs off my arm easily. Now the hair jumps out of my skin almost before the blade gets there. It's scary-sharp.

The other reason that my knives cut so well is that I've started buying better knives with better steel. Steel like 440c (a type of steel) is harder than 420, and will hold an edge longer, and stand up better to abrasion. And there are some steels that are even better. Some of the better steels to look out for if you're in the market for a new knife would be AUS-8, 440c, VG-10, D2 tool steel, 154CM, ATS-34, S30V. They're all great steels, and they'll last longer than a cheaper steel in the same family. I've been using a Mini griptilian for the past 6 months, and it cuts well, opens and closes like a charm, and has yet to let me down. I only wish that I had gotten the plain-edge (no serrations) version.

Some people give me an odd look when they notice that I carry a knife on a daily basis, but they're such useful tools, that I can't think of leaving them at home. What do you carry?

[RoamingMadness]

Two comments to make, only because im a huge fan of blades in general.

1. Those are NOT sharpening tools. They are honing devices. Honing realigns a blade. Sharpening removes metal.

2. Everyone needs a good honing device for a knife, and it should be used EVERY time you use your knife.

You should take your blades to a sharpener ( you cannot do it yourself) as often as needed. For cooking knives, this should be once or twice a year, just depending on how much you cook. And for other knives, like that nice mini griptillian. Every 1-2 years should do, unless you mangle it up somehow or use it daily.

I use to carry a Spyderco, however it was stolen from me about 4 years ago and i haven't ever really found a -need- for once since then. ( i orginally got it because i was in boy scouts) The knife i had they don't sell anymore, for better or for worse. But it was over 3.5 inches long (illegal to carry) with about 2/3rd straight, 1/3rd serrations. It never let me down ( i'd probably had it for over a year) and blew every other knife id used before it away.

Now i mostly just use chef's knives and fencing blades =)

[The Mac]

Two comments to make, only because im a huge fan of blades in general.

1. Those are NOT sharpening tools. They are honing devices. Honing realigns a blade. Sharpening removes metal.

2. Everyone needs a good honing device for a knife, and it should be used EVERY time you use your knife.

You should take your blades to a sharpener ( you cannot do it yourself) as often as needed. For cooking knives, this should be once or twice a year, just depending on how much you cook. And for other knives, like that nice mini griptillian. Every 1-2 years should do, unless you mangle it up somehow or use it daily.

I use to carry a Spyderco, however it was stolen from me about 4 years ago and i haven't ever really found a -need- for once since then. ( i orginally got it because i was in boy scouts) The knife i had they don't sell anymore, for better or for worse. But it was over 3.5 inches long (illegal to carry) with about 2/3rd straight, 1/3rd serrations. It never let me down ( i'd probably had it for over a year) and blew every other knife id used before it away.

Now i mostly just use chef's knives and fencing blades =)

A difference of opinion on sharpening definitions here.

The two products listed will NOT affect the primary grind of the blade. If you look at a blade, staring at the tip, the primary grind is what makes the blade look wedge shape. They will however affect the secondary grind, or hone. At the cutting edge of the knife, there's another very short grind, and where the two secondary grinds meet, you have the cutting edge.

These two DO remove material for the secondary grind, they can be used to completely change the angle of the secondary grind.

A butcher's steel is typically used to "realign" the edge of the knife. Through use, the edge will typically bend to one side or the other, and properly using a steel will realign the edge and make the knife cut better.

[RoamingMadness]

These two DO remove material for the secondary grind, they can be used to completely change the angle of the secondary grind.

I guess i should have been more clear. Those CAN sharpen a blade. But in my opinion its like trying to saw wood with sandpaper, because sharpening is basically remaking the edge from scratch. And i don't believe you ever SHOULD do it because you can ruin your blade.

Plus, not only do handstones require alot more time and practice to do properly, but electric stones/belts/wheels do a better job.

What you SHOULD use them for is honing. Which is exactly what Mac said..

A butcher's steel is typically used to "realign" the edge of the knife. Through use, the edge will typically bend to one side or the other, and properly using a steel will realign the edge and make the knife cut better.

Ultimately though, those two pieces ( the one with clamp more so than the other) are nice and aren't nearly as iffy as traditional devices. Good find Mac.