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Knife Sharpening

 
Old 02-11-2019, 08:58 PM
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Default Knife Sharpening

Specifically, kitchen knife sharpening. I have a couple of decent kitchen knives, one in particular that's my favorite, an 8" slicer that I use for sushi and stuff. I've had it around 15 years now and it's never really had a TRUE sharpening on whetstones. I'd like to pick up 2 or 3 whetstones to bring back a nice super-sharp edge, but not real sure what would be good for me as a "beginner" sharpener on a budget. Obviously I won't be getting any of those $300 20,000 or 30,000 stones. Something in the $15-$20 each range preferred. Can anyone suggest what 2 or 3 stone grades I should start out with?
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Old 02-11-2019, 09:42 PM
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Default Re: Knife Sharpening

free hand sharpening requires a lot of practice (try and error), i wouldn't start sharpening fav knife to start with.

if you must buy two to start with, medium and fine will do that job.

ultra fine is for like mirror edge finish, anything more aggressive that medium is for if you want to change angle of grind or re-profile them.
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Old 02-12-2019, 05:58 AM
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Default Re: Knife Sharpening


What knives do you have? Do you know what the bevel angle is? And what rockwell hardness? Because some Japanese knives are super duper hard and some stones can’t cut them. You’re also going to need a leather strop.
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Old 02-12-2019, 06:00 AM
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Default Re: Knife Sharpening

Practice on a knife you don't like first.

It requires getting used to and you can take the edge completely off your favorite knife if you're not careful.
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Old 02-12-2019, 06:06 AM
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Old 02-12-2019, 06:06 AM
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Default Re: Knife Sharpening

But before all that, try a leather strop first. That may be all you need. And look into ceramic honing rod. That may work as well. Those are what you should do on a regular basis as a touch up maintenance. Sharpening is something you should do as a last resort and maybe a couple of times a year. Unless of course your knives are hard and chip easily. Then you probably need to sharpen them and use a softer knife so you don’t chip them so often.
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Old 02-12-2019, 06:28 AM
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Default Re: Knife Sharpening

Originally Posted by __oversea View Post
free hand sharpening requires a lot of practice (try and error), i wouldn't start sharpening fav knife to start with.

if you must buy two to start with, medium and fine will do that job.

ultra fine is for like mirror edge finish, anything more aggressive that medium is for if you want to change angle of grind or re-profile them.
couldn't agree more. I had a new knife here thinking I would make it nice and sharp, well the opposite happened it became nice and dull. I have stone here here but have yet to use it.
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Old 02-12-2019, 06:37 AM
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Default Re: Knife Sharpening

I only mess with guided sharpeners for my edc knives.
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Old 02-12-2019, 07:32 AM
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Default Re: Knife Sharpening

Using a whetstone is rather cathartic though.
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Old 02-12-2019, 07:37 AM
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Default Re: Knife Sharpening

True. Wish I am good at it as much as I enjoy polishing shoes and cleaning my guns and fountain pens
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Old 02-12-2019, 08:39 AM
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Default Re: Knife Sharpening

I bought this electric sharpener that you can change the angle on and I will never go back. Ever. Only other thing would be paper wheels but I have no reason to with this.
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Old 02-12-2019, 09:10 AM
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Default Re: Knife Sharpening

OP -
I took up this "hobby" after paying to have someone sharpen my poultry processing knives.
it takes a bit of practice, but there are some tools that you use to help you (cheat)
here is the kit I got from amazon:
Amazon Amazon
(4) different stone grits + a clip that helps with the angle.
I learned a few older knives we had laying around, but have since sharpened all the kitchen and processing knives.
hth
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Old 02-12-2019, 12:39 PM
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Default Re: Knife Sharpening

Crock sticks are pretty easy and work very well
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Old 02-12-2019, 12:42 PM
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Default Re: Knife Sharpening

Originally Posted by mrdeadman View Post
I bought this electric sharpener that you can change the angle on and I will never go back. Ever. Only other thing would be paper wheels but I have no reason to with this.
I have something similar (hell it might be the same as yours) that I sometimes use for my chisel and plane blades. I rarely use it though because I don't have a permanent spot for it in my shop yet.
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Old 02-12-2019, 02:36 PM
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Default Re: Knife Sharpening

I use a 1000 and 6000 whetstone. A honing steel is a must.
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Old 02-12-2019, 02:45 PM
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Default Re: Knife Sharpening

get one of these bad boys
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Old 02-12-2019, 02:51 PM
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Default Re: Knife Sharpening

Looks like it belongs in the sex dungeon.

My safe word is "don't stop, keep going".
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Old 02-12-2019, 03:30 PM
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Default Re: Knife Sharpening

Spyderco Sharpmaker is great for 20 and 15 degree bevels. But most Japanese knives are probably more acute. Then those sex dungeon ones will work. Personally, honing rod every use and stone once or twice a year followed by a leather strop.
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Old 02-26-2019, 08:24 AM
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Default Re: Knife Sharpening

Originally Posted by ScareyH22A View Post
https://youtu.be/1KMQxWyyDdk

What knives do you have? Do you know what the bevel angle is? And what rockwell hardness? Because some Japanese knives are super duper hard and some stones canít cut them. Youíre also going to need a leather strop.
Yeah I've watched a few vids on that guy's channel. Pretty good stuff. My best knife I have is a carbon steel Calphalon slicer that I bought almost 15 years ago I think. I don't think it's true Japanese steel. But it does get used almost daily.

Originally Posted by ScareyH22A View Post
But before all that, try a leather strop first. That may be all you need. And look into ceramic honing rod. That may work as well. Those are what you should do on a regular basis as a touch up maintenance. Sharpening is something you should do as a last resort and maybe a couple of times a year. Unless of course your knives are hard and chip easily. Then you probably need to sharpen them and use a softer knife so you donít chip them so often.
Have never chipped my Calphalon knife, but I've also never actually sharpened it. I only use the honing steel before each use.
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Old 02-26-2019, 09:11 AM
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Default Re: Knife Sharpening

If you haven’t already, get a ceramic honing rod. It will lightly remove material so it’s more aggressive than a metal steel but it may be all you need.
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Old 02-26-2019, 09:26 AM
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Default Re: Knife Sharpening

I have a serrated bread knife that`s a pain to sharpen. Fucked up a serrated wusthof sharpening it myself. Gonna have to bring it to a pro.
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Old 02-26-2019, 09:50 AM
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Default Re: Knife Sharpening

From what I hear, bread knives are generally a consumable knife. When it wears out, just buy a new one. But, there may be guys that can sharpen them really well so it’s probably worth a try, especially with those nice knives.
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Old 02-26-2019, 10:25 AM
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Default Re: Knife Sharpening

Originally Posted by Setsuna F Seiei View Post
I have a serrated bread knife that`s a pain to sharpen. Fucked up a serrated wusthof sharpening it myself. Gonna have to bring it to a pro.
I've one of these & for just cutting bread it's god like Haha....

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Old 02-26-2019, 10:39 AM
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Default Re: Knife Sharpening

Get a King Deluxe 1000/1200 and then a higher grit stone to clean it up
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Old 02-26-2019, 10:54 AM
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Default Re: Knife Sharpening

Originally Posted by PatrickGSR94 View Post
Yeah I've watched a few vids on that guy's channel. Pretty good stuff. My best knife I have is a carbon steel Calphalon slicer that I bought almost 15 years ago I think. I don't think it's true Japanese steel. But it does get used almost daily.
Have never chipped my Calphalon knife, but I've also never actually sharpened it. I only use the honing steel before each use.
check out the link I posted above. the only difference might be the angle you need to sharpen your knife at.
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