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Started By
Message
Lets talk about knife sharpening
Posted on 12/29/14 at 8:57 pm
Posted on 12/29/14 at 8:57 pm
I suck at sharpening a knife, plain and simple. I'm the guy you give a knife to when you want it dulled down for a display model in a store. I don't know what it is, but I can't seem to grasp the concept, and I have FUBARd more than enough knives.
Anywho, what do you guys use? Stone? Ceramic block? Oil, no oil? Regular run of the mill knife sharpener from wally world?
Anywho, what do you guys use? Stone? Ceramic block? Oil, no oil? Regular run of the mill knife sharpener from wally world?
17
Posted on 12/29/14 at 9:05 pm to brass2mouth
knifes leave the factory with an angle to the knife edge. Different companies use different angles. It is important to keep the angle. A steel will help keep the edge, but a dull knife needs the angle restored...
Posted on 12/29/14 at 9:07 pm to brass2mouth
I just used my chefs choice 120. I don't think it works that good
Posted on 12/29/14 at 9:12 pm to brass2mouth
I have one pictured that I got when my dad died. Not sure I am using it correctly. It says it's idiot-proof but some table knives get all facked up in it.
Posted on 12/29/14 at 9:14 pm to brass2mouth
I have no advice but look up you tube vids I use a few diff things I had my kitchen knives prof sharpened and then I use a cheep arse sharpener from harbor freight every few & it has kept a great edge on those knives. LINK
Hopefully someone will chime in & give us the magic method
Hopefully someone will chime in & give us the magic method
Posted on 12/29/14 at 9:29 pm to Geauxtiga
But my question is about these. Can you sharpen both ways? Like dragging and pulling?
Posted on 12/29/14 at 9:29 pm to brass2mouth
I tend to go old school on knife sharpening....water and a stone. My Japanese uncle taught me long ago to spend the time working with a wet or oiled whetstone. Go slow with light pressure. Make sure to keep your angle constant.
Posted on 12/29/14 at 9:39 pm to brass2mouth
Warthog sharpner is awesome, it keeps the angle constant (which is the key) and with just a few passes your knife is razor sharp. I have used almost all other systems and this is by far my favorite
Posted on 12/29/14 at 9:42 pm to Tigerpaw123
Holy overkill batman
Just get a cheap knife and a steel and figure it out.
Just pass the knife like you're trying to shave the top of the stone off.
Just get a cheap knife and a steel and figure it out.
Just pass the knife like you're trying to shave the top of the stone off.
Posted on 12/29/14 at 9:50 pm to DownshiftAndFloorIt
Posted on 12/29/14 at 10:13 pm to Tino
I have that one and this one:
Posted on 12/29/14 at 10:22 pm to Clames
Posted on 12/29/14 at 10:22 pm to Clames
I didn't know half of these things existed. Are those things electric?
Posted on 12/29/14 at 10:34 pm to brass2mouth
quote:
Are those things electric?
Yep, and awesome
Posted on 12/29/14 at 11:00 pm to brass2mouth
I like the Lansky system....it is cheap, fool proof, and mine has lasted over 30 years so far...
Posted on 12/29/14 at 11:07 pm to Spankum
How does that Lansky system work? I'm looking at the picture in that link and have no clue what I'm looking at
Posted on 12/29/14 at 11:27 pm to TigerTatorTots
quote:
I'm looking at the picture in that link and have no clue what I'm looking at
You and I both.
Posted on 12/29/14 at 11:38 pm to Geauxtiga
This accuse arp and the electric Chefs Choice work well for sharpening and a steel is needed for honing. I use all three.
Posted on 12/30/14 at 12:14 am to brass2mouth
They are and the big one has extra accessories for sharpening/grinding.
Even this setup which basically makes it a mini version of the belt grinders knife makers use. Up to a 12,000 grit polishing belt which will put a mirror polish on an edge.
Even this setup which basically makes it a mini version of the belt grinders knife makers use. Up to a 12,000 grit polishing belt which will put a mirror polish on an edge.
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