ML Knives Kitchen knives!

[Kevin]

So countryboy has been posting these beautiful knives from ML knives. http://www.ml-knives.com/ So last January or Feb I had to go and order me a kitchen knife. it's 7inches with a 2 inch wide blade. Then I thought I'd better have a matching paring knife. I mean that only makes sense right? So I finally got them. I would have waited until Christmas but I thought last night was better to open the package. Besides, my father in law will be here for Christmas, and he's a klutz, (he one time shot himself with a staple gun....and didn't even flinch!) So they will be hidden away during Christmas....

They are absolutely beautiful. They are also the first kitchen knives I have owned that are carbon steel, so if anyone has some opinion on the care of them, let me hear it. Like can I just go slicing up lemons or onions with them? Anything I should not do? Obviously they won't go in the dishwasher, And Matt suggested wiping them with mineral oil or even olive oil. Is that every time I use them or just every so often?

Now this sounds crazy but the last time I thought about sharpening my knives, it was just easier for me to go buy a new one. It was pretty nice, but now I'm going to have to look at sharpeners. One of my wife's bosses, has an electric sharpener from Ken Onion, on Amazon, it looks like an electric drill with a sanding belt on the end. It holds the blade at a set angle....

 

[TCGuy]

A good source for knives and accessories is Jeff Loffer's Cutlery Shoppe here in Idaho.

Check it out:

http://www.cutleryshoppe.com/

 

[WendyZXZ]

Those are beautiful knives!

 

[stevemb]

The knives will be heirlooms no doubt. Also you have a knack for posing pics, nicely done ! Maybe get a sheath for that paring knife, looks like it might also be handy afield.

 

[Big Old Boy]

Nice knives. DMT diamond sharpeners work well and are cheap.olive oil will keep them from rusting. They should be easy to sharpen.

 

[Mike Armstrong]

Very nice! I just wash my carbon knives off with warm water and dishwashing detergent, dry them thoroughly, and put them away. They WILL develop some patina over time; it will be beautiful. Leaving them unwashed after cutting anything acid like lemons will rust them.

I'd get a butcher's steel for sharpening, a full sized one with a full handle for maximum control. Mine was made years ago by Case Cutlery. It's a kind of very, very fine "rat tail" (round) file 8" long made of VERY hard steel, and will put a razor edge on carbon steel with a very few licks. Runs on pure elbow grease, and you are the only moving part!

I'm sure you know this, but DON'T let your father-in-law or anybody else ever run those beauties thru the dishwasher!

 

[jgt]

It depends on what angle the blade is sharpened on. Ken Onion claims the sharpest angle for a butcher knife is 20 degrees. Hunting knifes at 25 degrees. I sharpen my butcher and hunting knives at 25 degrees. I have his knife sharpener and there is a learning curve even with his video. If it were me I would order a set of spiderco crock sticks. They are set to 25 degrees and have medium and fine triangle ceramic crock sticks. Wash the sticks with dawn and a pot scrubbing sponge when done to remove the metal imbedded into them while sharpening. You can also get diamond stick for the set but as an extra. If you keep those knives sharp, the spiderco set they ship you will do fine. If the knives have been sharpened on an angle other than 25 degrees, the first sharpening will take some time and patience. Once the angle is established then sharpen them on a regular basis and it is a breeze. My wife uses hers on plates and anything else unless I see her and remind her to use the cutting boars. (we have 4 different sizes) so I have to hit them a few strokes once a week. If used properly you won't have to sharpen them that often once they are sharp. It is much easier to maintain their sharp edges if they are not left until dull before you stroke them back to a keen edge. The only thing you have to learn with the crock sticks is to hold the knife as straight as possible on the vertical while pulling the blade across and down the stick surface. Follow the directions and you will keep a keen edge on your knives. Congratulations and good luck.

 

[bnewberry]

Those are very nice knives! A bit of olive or mineral oil after drying will work fine. Over time they will darken but that is ok.

As for sharpening. Those look to be convexed edges. I could be wrong but I don't see a secondary bevel. For sharpening convex edges I think it is best to use a strop like this one:

http://www.knivesshipfree.com/bark-river-sharpening-kit-ksf-double-sided-hone-w-compound/

Here are some videos:

http://knivesshipfree.com/knife-sharpening-videos/

 

[Cracker-American]

Asking about sharpening knives is sort of like asking about the best cc handgun. You are going to get a lot of answers. Most of them good.
My own particular answer is to suggest you look into learning to sharpen your knives like our ancesters did. Using an oil stone, either carburundum or india, to start and an Arkansas stone to finish. You will learn the necessary muscle memory to put an edge on most anything that requires it. Then when you have that mastered and still want to look into one of the newer gizmos to sharpen for you go ahead.

I treat my carbon steel kitchen knives to a rub down with either bacon grease or olive oil, whichever is closer, every time I wash or sharpen them. It does help keep the edge keen.

 

[Kevin]

Thank you all. Yes I think they are convex angles on the blade. The reveal isn't that much. I believe that is the term for the angled part of the blade...

I've been using the chef's knife and wow, the 2 inch wide blade is very nice.

I've been thinking about that Ken Onion knife sharpener, but I didn't know about the spyderco sticks, I'll have to give them some thought. I spend a lot of time in thrift stores and I have a couple full sized steels. But they aren't for sharpening, just keeping an edge I believe....

I'm going to have to look into different sharpening systems. I've used a whetstone before. They are difficult to keep a proper angle. That is my problem. ...

Question: is high carbon softer than stainless? Is that why they can get sharper? Will they lose their edge quicker because of this then? I guess if I do my part to keep them sharp that won't be an issue.

And finally, my father in law won't even see them. Not a chance. I also hide my good pots and pans also. I have to do that when my dad visits also. Past experiences and all....

 

[TinkerDave]

Never run through a dishwasher or put in a sink full of water. Wash by hand, dry and then put away. Use a steel to keep them sharp. I have several carbon steel knives and they are the best out there. I have not used a sharpening stone in years - just the steel. Good luck with them. TD

 

[Rumrunner]

Good advice here. I use vegatable oil on my carbon blades after cleaning. Olive oil is too expensive, just use it for frying up backstraps.

 

[countryboy]

Very nice! I usually strop my knives after each use or use a ceramic rod to touch up the blade and rarely have to sharpen them. Most of the time if I do have to sharpen them, I use Arkansas stones. I also have a couple of steels as well.

As for the blade, I usually put a light coat of mineral oil on mine every now and then if it's a knife I use often. If I'm not going to use it for a while I will put a good coat on it before putting it away. I prefer food grade mineral oil because it won't go bad and you can get it at almost any grocery or drug store. It's actually used as a laxative and usually in the pharmacy section. Olive oil and other cooking oil will work but they can go rank if you won't be using the knife for a while. Also oil the steel on the handle area as well. The steel will develop a patina over time. I personally prefer carbon steel knives. They are usually easy to sharpen and hold an edge well if heat treated properly.


I just finished the sheaths for my sons Hudson Bay Camp knives and I'm fixing to post some pics.

 

[gunsbam69]

Fine looking knives. Are the handles maple?

 

[one bullet]

Has anyone used a "WorkSharpe". I was wondering how they worked.

 

[gramps]

I too use any oil I happen to have. When finished using I immediately wash with soap and water. Dry and put it in the rack. The bottom of a ceramic mug works for quick touch ups. I have a fiskars sharpener. Steel on one end and ceramic on the other.
gramps