question about sharpener

Discussion in 'Cooking Knife Reviews' started by rockenroller, Aug 21, 2013.

  1. rockenroller

    rockenroller

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    hello i am buying a new sharpener and i need your help about this.

    i am looking for this :

     or this :

    or this: w.amazon.com/Friedr-Dick-Diamond-Sharpening-10-Inch/dp/B001AK45AA/ref=sr_1_11?ie=UTF8&qid=1377093111&sr=8-11&keywords=dick+diamond

    and i dont know which one is beter to chose?

    i will need this for butchering.
     
  2. rockenroller

    rockenroller

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  3. knifesavers

    knifesavers

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    I use 3 F Dick steels. The oval regular cut, the sapphire oval you linked, and their broad nearly flat Multi cut.

    The Sapphire cut would be best if you steel a lot as it is the least aggressive. Diamond or the extra aggressive steel are too much for frequent use. If a regular cut steel isn't enough, it is time for stones.

    Since you will use a Mac a ceramic rod would be a better choice. I'm looking to upgrade my ceramic and this one is at the top of my list. It is flat on 2 sides and ridged on the other 2.

    http://macknife.com/kitchen/product...ck-ceramic-honing-rod-w-grooves.html?vmcchk=1

    Mac has a nice warranty on it also.

    Jim