Turkey crown

[stretchie_]

I do think that you need a bigger knife though

I'll see what the missus says.... then buy one anyway

[YetiDave]

http://www.moonrakerknives.co.uk/oldhickory.html

Old Hickory 14" butcher knife I wouldn't recommend them unless you're willing to put in the effort to put an edge on it yourself as they're dull as dishwater when they arrive, but daaaaaaaaaamn does that steel get sharp and stay sharp!

[stretchie_]

YetiDave you are an absolute bloody legend.

I found this a while ago, and then I could never find it again, I want the 14" one, just because I can.

These are the knives that the BBQ Pit Boys dot cooommmmmmmm use but they add a very VERY hefty surcharge on top just to brand the handle

Our butcher will sharpen it up for me, he's is another legend , it's alot of effort just for an extra two inches, but then I'm a bloke, and I can at least tell my mates with confidence that I have the biggest chopper, got to be worth it for that

[BraaiMeesterWannabe]

I was lucky enough to pick up one of these knife sharpeners for £160 recently. Sounds expensive but it will put an edge on a knife like I've never managed before with anything else. It has restored a few old blunt knives to better than new too.

http://www.hartsofstur.com/cgi-bin/sh00 ... l#SID=1019

[YetiDave]

Just watch out for corrosion as they're high carbon steel, so the blade will tarnish. It's about 59HRC though so it will get ruddy sharp! I use the Lansky Deluxe system as I'm crap with using whetstones for anything but straight razors, but after the Lansky system up to 1000 followed by a strop on chromium oxide and the edge will shave arm hairs easily

Yeah, I'm a knife nut..

I only have the 7" butcher knife and I'd like the larger blade size, but it was a PITA enough sharpening just 7" You're right about those BBQ Pit Boys knives, that's one serious mark up for an extra bit of stamping on the handle

[aris]

I have several Old Hicks - you can get a nice patina on them by putting salad cream on them overnight, wipe off, rinse, repeat. The patina helps keep rust at bay too, but I still wipe them down with a bit of oil after use.

You can get good deals on them on Amazon.co.uk (shipped from US) or even Amazon.com - then are usually under 15 pounds, so no duties or vat.

[YetiDave]

Aye salad cream, vinegar, mustard, ketcup... Anything acidic so long as it's not on for too long. I just made a point of cutting up lots and lots of onions with it when I first got it

[aris]

I think the salad cream works well as it is acidic, but also has a fair amount of oil in it too.

I'm considering getting the Lansky diamond system - do you rate it?

How does it work on very long knives - like butcher knives?

[stretchie_]

Got the other breast out of the fridge to slice for sarnies.

Still moist and deeeeelicious

[YetiDave]

I really can't say enough good things about the system. The longest knife I've sharpened is 8" but it could certainly do longer. So long as you know a little about building knife edges (raising a burr, polish, repeat) it's 100% foolproof. And your knives will be EXTREMELY sharp. The only complaint I have is that it's quite hard work to put a completely new bevel on a blade, so I'd recommend a cheap carborundum bench stone if you're going to be totally reprofiling something like an Old Hickory to save a little time on grinding down that first bit of metal