Comments on: Sharpening and Honing Knives http://meatventures.com/sharpening-honing-knives/ Tue, 11 Mar 2014 15:55:56 +0000 hourly 1 https://wordpress.org/?v=4.1.38 By: salar http://meatventures.com/sharpening-honing-knives/#comment-4078 Fri, 17 Jan 2014 17:53:08 +0000 http://meatventures.com/?p=580#comment-4078 Hey Jordan – what is it you don’t like about using a sharpening steel to hone?

You’ll be able to find navel here – http://vgmeats.ca/ – they don’t stock it, but if you call them they’ll bring it into the store. Last time I got it I was getting a whole piece for $2 a pound. I think it was about 7-8 pounds maybe. It’s also called beef plate – the specific piece I got was 121a Beef Plate – Short Plate Boneless – check here: http://www.canadabeef.ca/ca/en/beef_export/products/plate.aspx.

]]> By: Jordan http://meatventures.com/sharpening-honing-knives/#comment-4067 Fri, 17 Jan 2014 02:47:41 +0000 http://meatventures.com/?p=580#comment-4067 hey MeatVentures, Been following you since before you announced you wanted to start a Truck business. I am just starting to make knives… and have been a sharpenaholic for decades. The 1000/4000 stone you bought is a great starter stone.. in that it fulfills most everyday needs in the kitchen. Personally, I despise the “sharpening steel” you mentioned. Instead, try a few light passes on the 1000 and see the difference between that and the Steel. email me for anything blade related, or charcuterie related. BTW, I was looking for Cow Navel that you have used, but nobody knows of it in Toronto/GTA so far.
Jordan

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