Knife sharpening

[Puglet1]

I am obsessed with keeping a sharp edge on my kitchen and pocket knives.
I have entered the never ending circle of “the best way to sharpen my knife “.
What method do you use to sharpen your knives?

 

[Jackimus]

Whetstones for life.

If nothing is available where I am, or, god forbid, only a pull-through sharpener, I use the bottom of a ceramic mug.

In fact, I will be receiving a clearance Trend 300/1000 grit diamond bench stone tomorrow!

 

[frank horton]

as above...
just a double side oil stone but I used it with WD40.... a lot cleaner..
had this stone for 50 years now...

 

[Wildefalcon]

Leather strop.

 

[oldbikedavey]

A professional plant propagator would sharpen the blade on one side only,using a water stone, then finish on a leather strop glued to a wood backing.
The blade should lightly penetrate the skin of a fingertip under its own weight.....

 

[premmington]

Whetstones for life.

If nothing is available where I am, or, god forbid, only a pull-through sharpener, I use the bottom of a ceramic mug.

In fact, I will be receiving a clearance Trend 300/1000 grit diamond bench stone tomorrow!

Lad who used to work for me - showed me how to do this - works as well - pick one with an unglazed ring at the bottom.

 

[Bornfree]

Lad who used to work for me - showed me how to do this - works as well - pick on with an unglazed ring at the bottom.

Just tried it. Spilt my tea everywhere rubbish idea.

 

[RichardM]

I use a steel I got from a charity shop, new type one with diamond one side and old style finishing the other.
Ceramic cups - I used to use bricks at work when I needed a sharper Stanley blade and couldn't be bothered to go and fetch one.

 

[mark roberts]

Mother inlaw passed last year and she had an old electric tin opener, I kept it because it has a blade sharpener on it. All the knives in the house are blunt, a bit bizarre considering I have every form a blade sharpening swag in the shed for wood butchering machines. Anyway this old sharpener works a treat. First time I've been able to cut a tomato without squishing it.

 

[Dozzer]

have whetstones with oil (another WD40 user) for some stuff and use King 1000/6000 water stone for all my kitchen knives.
https://www.ebay.co.uk/itm/144017492523

got taught how to sharpen an knife by an old gamekeeper i used to work for beating. everything he had was like a razor blade.
this vid is very similar to way i was taught.

 

[Maker]

sharpen the blade on one side only

Some Japanese kitchen knives are single bevel, half the included angle at the edge so twice as sharp but twice as delicate.

I use whetstones, I think I have 400, 1000, 3000 and 8000 grit, plus a bit of leather with some polishing compound rubbed in. I'm not convinced the 3000 and 8000 grit really do anything.

 

[tom2207]

what ,,, no one else is using a nice 80 grit flap disc
after a rub on the bench grinder ,,,,

 

[George Dennis]

I've been a butcher for 33 years and always used Whetstones followed by a old steel I have had when I started

 

[badabec]

Use a bread knife for cutting tomatoes.

 

[Cobbler]

As an “emergency” sharpener when out, I was shown by an ex-carpenter to sharpen knives & tools on the ground edge of the glass in a vehicle window. I’ve done it when camping & it worked well.

 

[Migmac]

I use stones mainly and a Dick rapid steel to maintain them. If I get a knife with a totally ruined edge I’ll use a Lansky sharpening kit to redo the edge and then I finish it on a stone by hand

 

[BrokenBiker]

I have had a variety of jig based sharpeners, but I was recently given one of those roller type sharpeners where the knife site on an magnetic angle block and the sharpener rolls along the edge...was skeptical at first but after being able to shave with a meat cleaver, chefs knifes paring knife and my mora, opinel and leatherman, it's all I use now and a quick go with a leather strop and green compound

 

[Craig-SM]

I use a Hapstone V7 sharpening jig, I bought it a while ago and now they’re silly money.

First time using the jig had to use 200 grit stones as the factory edges on nearly all the knives were way off but since then it’s just a couple of licks with a 400 to even out any chips or dings before using a 1200 to get a nice edge that lasts. I have gone to much higher grits before but the edge doesn’t last as long and extra sharpness isn’t worth the additional time. I don’t use a leather strop but instead use the edge of the wooden bread board to remove any remaining burr

I find it therapeutic sharpening the knives whilst listening to music.

 

[Migmac]

I use a Hapstone V7 sharpening jig, I bought it a while ago and now they’re silly money.

First time using the jig had to use 200 grit stones as the factory edges on nearly all the knives were way off but since then it’s just a couple of licks with a 400 to even out any chips or dings before using a 1200 to get a nice edge that lasts. I have gone to much higher grits before but the edge doesn’t last as long and extra sharpness isn’t worth the additional time. I don’t use a leather strop but instead use the edge of the wooden bread board to remove any remaining burr

I find it therapeutic sharpening the knives whilst listening to music.

I used to sharpen all my knives at 17degrees, very very sharp but the edge was “fragile”. Changed to 25 degrees and the edge lasts way longer, still very sharp but more robust

 

[Craig-SM]

I used to sharpen all my knives at 17degrees, very very sharp but the edge was “fragile”. Changed to 25 degrees and the edge lasts way longer, still very sharp but more robust

The kitchen knives are Global and I’ve kept them to their original angles around 12 degrees each side and will hold the edge for most of the year with regular use.

The dog food knife used for cutting frozen raw meat is a scandi grind and I've tried a few different angles and 17 degrees each side on a micro bevel seems to be working well