Kramer Knives

[Jenise]

We've probably discussed Kramer Knives here. At least, I know I've been in various discussions over time--at least to the extent of agreeing I'd never spend that kind of money on a knife but oh aren't they cool. And I knew that Bob Kramer was established here in Washington state, but somewhere in the Tacoma area.

So last week Bob and I were having lunch at a little vegetarian restaurant and beer brewery in Bellingham and just watching life go by from our sidewalk table, and then I noticed the sign on the little building across the street: Kramer Knives.

Just looked it up. Yup, Bob moved!

https://kramerknives.com/

If you ask nicely I'll show you my Kramer chef's knife....I agree that they are pricey but having indulged myself I do enjoy using this one, although my stand-bys are still my Sabatier high carbon steel knives

As we're talking about knives, I have a related question: How do you know when to replace a steel, if ever?

[Jenise]

If you ask nicely I'll show you my Kramer chef's knife....I agree that they are pricey but having indulged myself I do enjoy using this one, although my stand-bys are still my Sabatier high carbon steel knives

I think I remember when you got it. You didn't get one of the one-of-a-kind models, right, but one of the more affordable versions (still expensive, I know)?

[Jenise]

As we're talking about knives, I have a related question: How do you know when to replace a steel, if ever?

Good question. My husband replaced mine a few years ago, saying it was worn out. Well, not in my opinion! I don't use it enough in fact. How in H Word can it wear out?

Those are beautiful knives, but frankly, I would not put out that money for one knife. I love all my knives from the white and black ceramic Kyocera which I use strictly on tomatoes and avocados, to the Wusthof we got for wedding presents 60 years ago. I also bought Global knives as someone suggested here. I have a mobile unit that comes to my home to sharpen, and they also sharpen surgery tools for the hospitals, as needed. I have good knife skills, and still prefer the art of cutting my food, to the fancy food choppers on the market.
When I used the Kyocera on something I should not have, and they chipped, I sent them off to be sharpened free of charge to the company. Can't beat that.

As we're talking about knives, I have a related question: How do you know when to replace a steel, if ever?

Good question. My husband replaced mine a few years ago, saying it was worn out. Well, not in my opinion! I don't use it enough in fact. How in H Word can it wear out?

It used to have a nubby texture but now it is mostly smooth.

If it's smooth and without any drag when you run it across a blade, you need a new one.

I think I'm there.

I find that I prefer sharpening on a coarse and fine Japanese water stone and touching up with a ceramic honing stick.

I also had a ceramic "steel," but even it got too slick after a while to do anything to the knife edge.

I use a the coarse/fine two-sided honing stone to sharpen my Chinese cleavers (just about the only type of knife I use).

-Paul W.

[Robin Garr]

I have a slightly different opinion about steels: Bearing in mind that they're not intended for sharpening, only for honing - truing up the fine edge of the blade that may have been curled through use - I'm not sure that they ever wear out. In fact, you can readily buy a smooth, often stainless, honing steel, and they work as well as the ridged ones.

Don't be so quick to toss that thing ... but (I'm sure you folks already know this) don't expect it to sharpen the blade, only to restore it between sharpenings.

I have a slightly different opinion about steels: Bearing in mind that they're not intended for sharpening, only for honing - truing up the fine edge of the blade that may have been curled through use - I'm not sure that they ever wear out. In fact, you can readily buy a smooth, often stainless, honing steel, and they work as well as the ridged ones.

Don't be so quick to toss that thing ... but (I'm sure you folks already know this) don't expect it to sharpen the blade, only to restore it between sharpenings.

I used to argue with a friend that steels aren't for sharpening, but for truing an edge, but to no avail. FWIW, I used to use a woodworking steel in which you'd curl an edge on purpose to smooth wood.

[Robin Garr]

Yikes! Don’t do that with your kitchen knives, Larry!

But I could smooth out any plane marks.

I think that honing rods are a short cut as the do knock off some steel as opposed to a steel that straightens out the folded bit, but I think that resharpening a little to touch up on a water stone is the easiest on the knives and removes the least material.

I have German Solingen knives made in the 1930s and either they don't have high mileage on them or a gentle resharpening method has been used. I never use anything but the water stones to sharpen my Japanese blades.

Some of the older English blades made of Sheffield steel holds an edge well and the Japanese blades use a higher carbon steel that holds an edge better than either English or German blades.

My vintage carbon steel Sabatiers aren't stainless like the more modern ones but they are my favourites, running neck and neck with a couple of good Japanese blades I own.