Recent content by M Borner

I’m currently looking into a Lansky sharpening system. Anybody have any thoughts on this?

Wow, guys, a lot of good info here. I guess I’m just not sharpening my knives properly. I’ll look into a better method. Although, it still begs the question; Why does my dollar store knife stay sharper, longer, when I sharpen it the exact same way?

I guess I’m not explaining myself properly, and I apologize for that. The issue isn’t the fact that my knives aren’t sharp, it’s the fact that they won’t stay sharp. I’ll take a freshly sharpened slicer and slice up a grilled skirt steak, on the bias, against the grain. The knife does fine, at...

I thought about this. I do have a two stage sharpener but it makes no difference. I still have to sharpen the knives almost after every use. This is the electric sharpener that I have used. And this is the dollar store paring knife that completely outperforms my $1,000 knife set.

Thanks. Any idea what may be going on? Gotta be honest, the Wusthof brand is not leaving me with a respectable opinion, not when dollar store knives outperform them.

Thanks for the input. Seriously, my dollar store knife holds an edge 50 times longer than my Wusthof. That can't be right. I sharpen them both the same way, with the sharpening rod that came with the set. Now I know that is not optimal, but come on, I've sharpened my dollar store knife maybe 2...

Hi, everybody. We have a set of Whsthof knives that we bought online from William's Sanoma some 20 years ago. They are our primary, daily use knives. The problem we've had since day one is that these knives need continuous sharpening. I'm beginning to wonder if they're knock-offs. For example...

Thank you for the replies, I will look into these.

Does anyone know where I might find some very high quality cast iron grill grates for my Silver B? Not interested in enamel coating. I would like a very heavy, very solid cast iron grate. Thanks.

I appreciate that. As I mentioned earlier, I know the problem is me, I'm not denying that. I appreciate all the responses thus far. I guess, in a way, I was hoping to find others that were experiencing the same things I was experiencing and that they might have some solutions.

When I say I've tried everything, I mean EVERYTHING! I've tried every tip and trick in the book. Do you know what does work? No lid.

Those look amazing!

Thanks, Jim, for your lengthy reply. I know all this takes time, and I thank you for that. In previous threads it should be clear that I am completely versed in the science and thermodynamics of grilling. Amazing Ribs is a site that I studied over and over during my research. Yes, I understand...

Thanks, Steve. I'm doing research on Lynx and DCS grills.

Funny, I know. Heard it a million times. I guess I should explain why I have a desire to grill burgers with the lid up. In my honest and humble opinion, I think they taste better. I tried for years trying to get my burgers to taste like the magnificent char grilled burgers at my favorite burger...