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Thread: How does TX Cafe keep knives sharp?

  1. #1
    Join Date
    Jun 2019
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    Default How does TX Cafe keep knives sharp?

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    Love TX Cafe Classics and Contemporary TX Kitchen. Proud owner of TX Cafe apron, every single recipe is fantastic, Lodge cast iron skillet is the go to, etc

    What is the recommendation for keeping cooking knives sharp? Manual with a stone seems time consuming for a working kitchen. If electric sharpeners, which brand is recommended please?

    Since Rip has never steered me wrong I thought Id just cut to the chase and ask. Christmas is coming and a gift from me to me is in order.

  2. #2
    Join Date
    Jul 2007
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    North Texas
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    I use a combination of a whetstone and a knife steel. Use the whetstone to build the edge occasionally, and the steel to dress the edge before each use.

    My whetstone: Amazon.com

    Wasn't this goddamn expensive 8 years ago.

  3. #3
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    Dec 2013
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    Indiana
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    Quote Originally Posted by Mark Rippetoe View Post
    I use a combination of a whetstone and a knife steel. Use the whetstone to build the edge occasionally, and the steel to dress the edge before each use.

    My whetstone: Amazon.com

    Wasn't this goddamn expensive 8 years ago.
    These cheap stones work well:

    Sharpening Stone Whetstone Set 2 Side Grit 400/1000 https://a.co/d/icsQI9l

    Whetstone Sharpening Stone Kit Dual Sided 3000/8000 Grit Knife Sharpener Stone Wet Stone Set with Flattening Stone, Non-slip Bamboo Silicon Base Angle Guide https://a.co/d/99ef19x

    You might add a smooth piece of leather with polish compound for stropping. Dominion might get into this business with cast-off pieces.

    Hone the edge with a used Forschner steel from ebay.

  4. #4
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    Jun 2019
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    Thank you both !

  5. #5
    Join Date
    Mar 2015
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    Indianapolis, IN
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    Great thread. Thanks for the recommendations.

    I'm very excited to have found a genuine Wusthof chef's knife at Goodwill for 69 cents last Sunday.

    Rip, do you have a preferred knife brand?
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  6. #6
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    I have several Dalstrong kitchen knives, and I'm happy with them.

  7. #7
    Join Date
    May 2019
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    669

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    Quote Originally Posted by Mark Rippetoe View Post
    I use a combination of a whetstone and a knife steel. Use the whetstone to build the edge occasionally, and the steel to dress the edge before each use.

    My whetstone: Amazon.com

    Wasn't this goddamn expensive 8 years ago.
    Those Crystolon/India combos are really great knife and tool stones. You usually can find various versions of them in junk shops or ebay as long as you don't mind soaking them in Simple Green or something to get the rancid oil out of them.

  8. #8
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    Jun 2015
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    starting strength coach development program
    I have used the Sharpenters mail away sharpening service for my cheap daily knives. You pay a subscription fee based on number of knives and twice a year you mail them your blades. Two weeks later, you have them back.

    I have some very nice Japanese steel knives that Im simply hesitant to use because Ive never gotten the knack of using a stone to sharpen them. I also have a set of nice ceramic blades, but my everyday use comes from cheapish stainless steel.

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