Grandpa's knifes
Posted: Sat Dec 23, 2023 9:05 am
I have enjoyed reading the posts and please tolerate a beginner hoping not to embarrass myself.
I want to get better at sharpening using and caring for my grandfathers knifes.
My grandfather was a butcher in slaughterhouses in NYC. We were very close and he passed away when I was a young man in my 20's- 50 years ago. Since then I used his knifes. Misused for decades at first. Relegated to simple yard work: utility farm knifes, fish gutting, slicing bait, rope etc.
As I got older and had a family of my own I developed a deep respect married to a sadness that I did not pay close attention to what he attempted to show me long ago. I managed to get my siblings to give up some of their share and so allowing me to put the knifes to their intended use. They did not deserve to be hanging as decorations. So I carved the thanksgiving turkey and the roast on Christmas and have begun to poorly butcher cuts of meat.
I was too young and stupid to ask him to teach me even basic knife sharpening techniques. He used the steels I now own and, if I recall correctly, he used a rather large leather strop. Every weekend he came with a huge box of meat he broke down on the kitchen table. Although I was very big and powerful. He was short stocky and a bull who refused to allow me o help carry the boxes. My wrist swims in the watch he worn. We grew up eating meat all the time and good ribeye steaks twice a week- to the point I hated it as a kid. Now my mouth drools just thinking about a steak.
So left me a huge assortment of knifes and saws- Dexters . I'm now an old retired guy, I want to get good at sharpening and using his knifes.
The stones I have, his perhaps? Are old and not well kept. All sorts of oil was used on them. I did clean and soak them with dish soap. I took a toothbrush and scrubbed them so I can put them to use. Mostly I have no clue what I own. No clue if these were his good one. Perhaps they were my dads since one is a Norton two sided thing . The is a nameless tow sider and one is a solid piece that seems sort of fine. I used them with water yesterday not wanting to return to oil.
I think I need to take more passes. I am without schooling only self taught to -good enough sharp.
Question 1: Should I start fresh with new stones? If so which? The Norton IM200 Knife Sharpener? 300 level? Or a just Ceraxs 1000? Do I need another 5000? or should I just use his seemly fine grain old one. I really don' know how fine, having nothing to judge it by..
Question 2- Do steels get worn out? He left me three steels. None have texture on them. It was beautiful to watch him and i don't aspire to his speed and elegance but would like to use them if it is necessary or worth the effort.
Question 3- Leather strop worth the effort? His is long gone.
Any advice would be wonderful and thank you and Merry Christmas.
I want to get better at sharpening using and caring for my grandfathers knifes.
My grandfather was a butcher in slaughterhouses in NYC. We were very close and he passed away when I was a young man in my 20's- 50 years ago. Since then I used his knifes. Misused for decades at first. Relegated to simple yard work: utility farm knifes, fish gutting, slicing bait, rope etc.
As I got older and had a family of my own I developed a deep respect married to a sadness that I did not pay close attention to what he attempted to show me long ago. I managed to get my siblings to give up some of their share and so allowing me to put the knifes to their intended use. They did not deserve to be hanging as decorations. So I carved the thanksgiving turkey and the roast on Christmas and have begun to poorly butcher cuts of meat.
I was too young and stupid to ask him to teach me even basic knife sharpening techniques. He used the steels I now own and, if I recall correctly, he used a rather large leather strop. Every weekend he came with a huge box of meat he broke down on the kitchen table. Although I was very big and powerful. He was short stocky and a bull who refused to allow me o help carry the boxes. My wrist swims in the watch he worn. We grew up eating meat all the time and good ribeye steaks twice a week- to the point I hated it as a kid. Now my mouth drools just thinking about a steak.
So left me a huge assortment of knifes and saws- Dexters . I'm now an old retired guy, I want to get good at sharpening and using his knifes.
The stones I have, his perhaps? Are old and not well kept. All sorts of oil was used on them. I did clean and soak them with dish soap. I took a toothbrush and scrubbed them so I can put them to use. Mostly I have no clue what I own. No clue if these were his good one. Perhaps they were my dads since one is a Norton two sided thing . The is a nameless tow sider and one is a solid piece that seems sort of fine. I used them with water yesterday not wanting to return to oil.
I think I need to take more passes. I am without schooling only self taught to -good enough sharp.
Question 1: Should I start fresh with new stones? If so which? The Norton IM200 Knife Sharpener? 300 level? Or a just Ceraxs 1000? Do I need another 5000? or should I just use his seemly fine grain old one. I really don' know how fine, having nothing to judge it by..
Question 2- Do steels get worn out? He left me three steels. None have texture on them. It was beautiful to watch him and i don't aspire to his speed and elegance but would like to use them if it is necessary or worth the effort.
Question 3- Leather strop worth the effort? His is long gone.
Any advice would be wonderful and thank you and Merry Christmas.