Any sharpening tips?

[Grey Ghost]

I bought a $3 sharpening block/stone at HF. My kitchen knives, pruning shears, scissors, etc...anything with a edge could use a good sharpening. I've never had any luck putting an edge on anything.

Do you only do one side of the piece or both? Use 3N1 oil? How many passes? Angle? Pull or push across the stone?

[Bill]

I always had good luck sharpening the end of my toothbrush on the concrete wall of my cell. But I've said too much.

:leaving:

[mrvette]

I have lost/misplaced the last sharpening stone from my Father.....I know I gave one to my son.....but wife knows where it is, and the stone works fine with a little oil on it.....

Years ago Dad had some interesting diamond? hard wedge shaped sharpening tools, that we slide most any device through, and it would come out sharp....

not seen one of them in years, maybe down bottom of some toolbox/drawer.....

:cert:

[Sea Six]

Ib4blademaker

[CertInsaneC5]

:waiting: For Blademaker. :cert:

[DAB]

15degrees.

[mrvette]

15degrees.

Kolledge??? pretty smart, sharpest tool in the shed.....


:rofl:

[CertInsaneC5]

15degrees.

Sometimes 22 degrees.

[markids77]

I have used the Lansky system for more than 20 years. I never could get an edge freehand.....

[vtelvr]

If what you're sharpening has no or a damaged edge, I havent a clue. If it has an edge, but just needs a little touch up...The BLoCK Knife Sharpener (http://www.theblocksharpener.com)

[OddBall]

:island14: Don't cut yourself

[Cybercowboy]

Spyderco Sharpmaker is what I use, it's adequate and easy.

[Jeff '79]

Just gimme 'em... I'll sharpen them for you.

Good luck amateur!

You'll prolly need to thin the edge out a bit with a grinding wheel, as your knives are prolly ice skates at this point.
Both sides.
A stone is for finish honing.

[Kerrmudgeon]

In the commercial kitchen biz we used to get our knives hollow ground sharpened by a professional and when they lost a bit of egde, we'd give 'em a couple of passes on a steel to freshen them up. The knives I use everyday were hollow ground in 1997 and I STILL just touch them up on my steel and you can slice thin paper with them.
I'd suggest you get yours done once at a pro shop, then you're good forever with just a steel. :seasix:

https://youtu.be/-5p3_AlN2Gg

This is the steel I use.......by Henckel

http://kissthecookonline.com/wp-content/uploads/2012/07/Henkel-Sharpening-Rod-Side.png

[Jeff '79]

In the commercial kitchen biz we used to get our knives hollow ground sharpened by a professional and when they lost a bit of egde, we'd give 'em a couple of passes on a steel to freshen them up. The knives I use everyday were hollow ground in 1997 and I STILL just touch them up on my steel and you can slice thin paper with them.
I'd suggest you get yours done once at a pro shop, then you're good forever with just a steel. :seasix:

https://youtu.be/-5p3_AlN2Gg

This is the steel I use.......by Henckel

http://kissthecookonline.com/wp-content/uploads/2012/07/Henkel-Sharpening-Rod-Side.png
:iagree: If you don't have the ability to go on a grinder and get the edge thinned out, then get them hollow ground. :yesnod:

[Grey Ghost]

The knives I use everyday were hollow ground in 1997 and I STILL just touch them up on my steel and you can slice thin paper with them.
I'd suggest you get yours done once at a pro shop, then you're good forever with just a steel. :seasix:


:seasix:

I worked in a grocery store meat dept. for about 2yrs. That steel brings back memories! I still have one, but never use it. I think my kitchen knives are Henckle. They were a dept. store set yrs. ago. I don't know if they are lower quality than pro.

Grinding wheel? You don't want to see my yard after I tried sharpening my lawnmower blades on the grinder :leaving:

[Jeff '79]

:seasix:

I worked in a grocery store meat dept. for about 2yrs. That steel brings back memories! I still have one, but never use it. I think my kitchen knives are Henckle. They were a dept. store set yrs. ago. I don't know if they are lower quality than pro.

Grinding wheel? You don't want to see my yard after I tried sharpening my lawnmower blades on the grinder :leaving:

Henkels are the best you can get.
Take 'em to a pro...:yesnod:

[Kerrmudgeon]

:seasix:

I worked in a grocery store meat dept. for about 2yrs. That steel brings back memories! I still have one, but never use it. I think my kitchen knives are Henckle. They were a dept. store set yrs. ago. I don't know if they are lower quality than pro.

Grinding wheel? You don't want to see my yard after I tried sharpening my lawnmower blades on the grinder :leaving:

Make sure you LEARN how to use your steel right, as to put the right angle on each side and how NOT to knick your holding hand/thumb! :rofl:

There are many methods so have a look on Utube and find one that you're comfortable with. I use the butcher "straight out in front on you" style. It's very fast and allows you to vary the angle depending of how dull your knife is, 15* being the end angle. :cool:

[Blademaker]

15 degrees, pushing away from you, All the way through to the tip.
Repeat on opposite side. Start with a coarse Corborundum stone, to a medium grit stone, to a hard stone. A heavier oil is OK for the coarse stone, but WD40 or lighter for the harder stones. I have a surgical black Arkansas stone I use water on.
Strop 2-3 strokes on a leather strop with red/green rouge (Preferred), belt, boot heel, or what have you 2-3 times, and call it good.

"Don't worry, the bone will stop it."

-What I tell stupid people at shows that run their finger/thumb up the edge of one of my knives to see if it's sharp.

[DAB]

15 degrees....

[markids77]

15 degrees will fillet and slice beautifully, but not live long while boning, chopping or cubing. I use 25 degrees on edges which will see harder use so I don't have to stop every 10 minutes to unroll the wire edge such a keen angle can cause. Skinning knives come to mind; you would never make it through an entire deer on a single untouched 15 degree edge, and a 25/30 degree multi cut makes jointing and boning a less sharpening intensive endeavor.

[Blademaker]

15 degrees will fillet and slice beautifully, but not live long while boning, chopping or cubing. I use 25 degrees on edges which will see harder use so I don't have to stop every 10 minutes to unroll the wire edge such a keen angle can cause. Skinning knives come to mind; you would never make it through an entire deer on a single untouched 15 degree edge, and a 25/30 degree multi cut makes jointing and boning a less sharpening intensive endeavor.

Gotta agree :seasix:

[VatorMan]

http://i2.photobucket.com/albums/y21/vatorman/Germany/beer209.jpg


BTW-When I visited the Henkel factory in Solingen they said that they shipped the round sharpening steel to America. Told me to only use the flat steel.

[Ol Timer]

I use the Edge Pro (edgeproinc.com) to set bevel and to polish when I have time, but agree with Cyber - the Spyderco Sharpmaker is great for quick touch up.