Replies to post #17437 on Roach's Hangout

[backtrax]

I received a set of six, from my mother. She passed away in '06. Let me check on a few sites. I sharpen all of our kitchen knives, routinely. I use a 'pull-through' sharpener that has both metal-carbide's and ceramic-rods. The carbide side actually shaves tiny curls (Really tiny) from dull knives, the ceramic 'shapes' the edge without removing material.

[backtrax]

Here we go, a 'starter-set'. If you look at the pic in the link, the appropriate knife for boning is the forth one from the bottom.
Designed as a boning-knife, the shape and thickness of the blade will help separating the joints.
...Too bad they chose not to include a sharpening-rod, I use those to dress the edge on carving/slicing knives.

I see they do not recommend dishwashers for these knives, but I do it all the time. The handles darken to a darker-grey.

http://www.amazon.com/Rada-Cutlery-S38-Starter-Knife/dp/B000FZ223I

[backtrax]

and the sharpener recommended for Rada knives.

http://www.amazon.com/Rada-Cutlery-Sharpener-Hardened-R119/dp/B001692XPE/ref=pd_sim_k_1?ie=UTF8&refRID=0FHFDYAKMV1R0TRY6XF0