Sharpening a knife

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the middle
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by the middle » 13/01/10, 14:03

Bird tempete ...
Hello,
Some Arabs buy a new knife at each party ..
This knife is sacred! (I know what I'm talking about, from a certain source)
When you do not have the money you do with it.

No money, you cut with your knife that has already served several times ..
Rabbit does not talk often about econology, just pcq, he understood one thing, the style ...
I took two years to learn to speak, and 60 years to learn to shut up ... :D
Recently, I virulently attacked a certain PB, that means that I judged him, and that is a mistake, because to judge another person means that one is oneself perfect ...
You're perfect my zoiseau?

: Cheesy:
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Alain G
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by Alain G » 13/01/10, 14:29

Rabbit wrote:Or can we buy this tool? An idea of ​​the price ?
He looks great at this thing.
I raise 2 pigs, 2 times a year for family and
cut me myself. But I do not know how to sharpen my
knives properly and after 6 pigs becomes ca
really painful. The knives do not cut anymore.

I was on their site, but I did not find that X-Fil famer.


Here is where you can get it in France:
http://www.dassaudfils.com/fr/sec/page6.html
:D
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Criticism is good if added to some compliments.
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by recyclinage » 13/01/10, 15:12

oiseautempete wrote:
Rabbit wrote:I raise 2 pigs, 2 times a year for family and
cut me myself. But I do not know how to sharpen my
knives properly and after 6 pigs becomes ca
really painful. The knives do not cut anymore.



I have a friend who is a butcher: when he cuts, he gives the rifle a sharpening stroke ~ all the 1 / 2 hours see even more often, so I do not see how you can cut 6 pigs with a knife without sharpening ... not to mention that a knife that does not cut, it is very dangerous, especially in boning and when one does not carry a dimension of mesh ...


some alloy blade and soaking it lasts excessively long

see katana

but the more you want the real blades and the more you pay
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oiseautempete
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by oiseautempete » 13/01/10, 15:47

lejustemilieu wrote:Bird tempete ...
Hello,
Some Arabs buy a new knife at each party ..
This knife is sacred! (I know what I'm talking about, from a certain source)
When you do not have the money you do with it.

No money, you cut with your knife that has already served several times ..


Uh, sorry? Who's talking about a new knife? the butcher of my acquaintance always uses the same knives ..., I speak to you of sharpening, and a rifle is a traditional instrument which serves to sharpen knives (I have one at home too (it costs very little ), but it takes a bit of practice to sharpen with) ... but the perfect condition for some thick knives made with oil stone ...

A professional butcher works only with knives that cut like a razor (especially the boning knife), so he sharpens them very often ...
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by Rabbit » 13/01/10, 15:49

oiseautempete wrote:I have a friend who is a butcher: when he cuts, he gives the rifle a sharpening stroke ~ all the 1 / 2 hours see even more often, so I do not see how you can cut 6 pigs with a knife without sharpening ... not to mention that a knife that does not cut, it is very dangerous, especially in boning and when one does not carry a dimension of mesh ...


Very much of your opinion, I use the rifle. The latter does not sharpen but
straight up the edge. As long as there is one, but after
it does not do much anymore. That's why there comes a time when it
You have to sharpen the knife. And that's what my problem is.
It annoys me to pay 2.70 € by expensive knowing that they are worth
10 has 15 € pieces.Ca m arrange to know how to do it myself and
when I need it.
Besides that, it is true that it is frankly dangerous and
bursting with boning knife.
do not know anything and I just make sausage
fresh with what I get to peel.
In general, I start at 9 h of the mat, to finish at the 3 h of the
mat.Cleaning and freezer included.For slaughter
that's the day before. As you see, it's not really my
job.
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Alain G
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by Alain G » 13/01/10, 16:15

Rabbit

I use a stone to restore the cut on my knives, it is true that I work in butchery equipment since 21 years, the stone I have a 2 surface, a strong grain and a soft grain for the finish.
:D
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Criticism is good if added to some compliments.

Alain
the middle
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by the middle » 13/01/10, 16:21

Bird and rabbit,
We are all three "meat cutters"
Sad job, but very necessary.
I stopped cutting the meat when I was .... 16 years old?
I had killed a rabbit badly ... and he woke up .... (I do not say more)
In short, we are talking about cutting specialists ...
If the real good Arabs change knives every two years, it's not for nothing.
The goal of the rabbit is to have good gear, why must it be negative, because no human being likes the bad work in this field
:?
We must thank those who do the thankless work
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