Sharping your knifes
- Thread starter jtriron
- Start date
The #1 community for Gun Owners in Texas
Member Benefits:
Fewer Ads! Discuss all aspects of firearm ownership Discuss anti-gun legislation Buy, sell, and trade in the classified section Chat with Local gun shops, ranges, trainers & other businesses Discover free outdoor shooting areas View up to date on firearm-related events Share photos & video with other members ...and so much more!
Member Benefits:
Get a Lansky Sharpening System if you need assistance getting the angle right ...Lansky Standard Knife Sharpening System
I also have a diamond whetstone that has 100, 200, 400, and 600 grit for those that just need honing. Diamond dog bone for the serrated ones. I have also been known to Dremel machetes and axes to get the right angle before going on to one of the above methodds to bring out a razor edge.
For cheap, you can use sandpaper on a block and sweep the knife in a backwards slice.
I also have a diamond whetstone that has 100, 200, 400, and 600 grit for those that just need honing. Diamond dog bone for the serrated ones. I have also been known to Dremel machetes and axes to get the right angle before going on to one of the above methodds to bring out a razor edge.
For cheap, you can use sandpaper on a block and sweep the knife in a backwards slice.
The system is not important. What IS important is using that system properly - getting the correct angle, maintaining it, and removing the wire edge at the end of the job.
Lansky works ok. So do the ceramic rods that stick into a wood block.
Woodworkers often use something called "Scary Sharp", which consists of using a series of sandpapers on a flat surface (glass works great). The sandpaper is usually oiled.
Best advice I ever got on sharpening is to take whatever system you pick and grab all the knives in the kitchen. Chances are pretty good that they are dull. (If your wife is anything like mine, chances are the edges have been pounded smooth.) After you've worked out the kinks on them, then you can sharpen up that good hunting knife.
Mind you, some steels have carbides that are really, really tough to sharpen. Don't let your blade get too dull before sharpening, or you may spend a long, long time on that knife.
Lansky works ok. So do the ceramic rods that stick into a wood block.
Woodworkers often use something called "Scary Sharp", which consists of using a series of sandpapers on a flat surface (glass works great). The sandpaper is usually oiled.
Best advice I ever got on sharpening is to take whatever system you pick and grab all the knives in the kitchen. Chances are pretty good that they are dull. (If your wife is anything like mine, chances are the edges have been pounded smooth.) After you've worked out the kinks on them, then you can sharpen up that good hunting knife.
Mind you, some steels have carbides that are really, really tough to sharpen. Don't let your blade get too dull before sharpening, or you may spend a long, long time on that knife.
I love to cook and I have some of the best knives money can buy. I have gone through two of those Lanskey's things that are great if your in the field but this is one great thing here and of all things you can get it at a Target: Chef's Choice Diamond Hone Sharpener - 100 : Target
Should have included this in the Op
I am currently using the Spyderco Tri-Angle Sharpmaker kit.
It works great but you have to clean the ceramic sticks every so often with an abrasive cleaner like comet and water.
You can put a very sharp edge on with a little practice.
I am currently using the Spyderco Tri-Angle Sharpmaker kit.
It works great but you have to clean the ceramic sticks every so often with an abrasive cleaner like comet and water.
You can put a very sharp edge on with a little practice.
After a hand held diamond hone, I use a single ceramic stick and it is tough to get the angles exactly the same on both sides of a blade. With a few trys I can usually get a pretty good edge. But the big takeaway form this thread for me was "Comet and water to clean ceramic sticks". Thanks for that tip, I have been struggling with cleaning ceramic sticks and you just gave me the answer.
Hey a fellow home cook! What brands do you have? I have Global and I love them. I don't personally sharpen them though. I let the professionals handle the sharpening. But I guess it's about time I personally do it.
