Knife sharpening

[tigdlo]

Use a bread knife for cutting tomatoes.

I use a normal chef's knife and pierce the skin with the point of the knife first, that way one knife does it all, works for crusty bread too.

 

[roblane65]

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.

I do love a nice bit of damascus

 

[Guineafowl]

Tormek (or cheaper clone) and a good steel for maintenance. I do a lot of home butchery/fishmongery so it gets used a lot.

I went through whetstones, diamond plates, Lansky system, never really got on with any of them. We have a Global kitchen knife that’s very hard to get a good edge on, but with the Tormek it stays razor sharp for ages.

Sharpening debates can go on forever, as it’s about what suits you. Tormek suits me very well.

 

[Jackimus]

Better steels, especially more homogenous steels, will tolerate thinner edges better without chipping out or folding. Makes sense that Globals could manage it but 12 degrees is pretty nuts.

Powder metallurgy steels are good for that - for example CPM-D2 Vs regular D2 is a big upgrade.

 

[Craig-SM]

Let’s face it, it doesn’t matter how good the edge is when you let the wife use the knives all that work is ruined.

 

[RichardM]

Let’s face it, it doesn’t matter how good the edge is when you let the wife use the knives all that work is ruined.

Mine's banned from using my filleting knife.....

 

[Migmac]

Mine's banned from using my filleting knife.....

My wife has her own knives, she does not get to use mine. In fact I’m the only me who uses mine

 

[premmington]

Just tried it. Spilt my tea everywhere rubbish idea.

"Dumb Norfolk Boy"

Expected better from you - you reside in the posh end of the county...

 

[daedalusminos]

I use one of these....for kitchen knives as well as pen knives

 

[premmington]

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.

I not convinced anything over 1000grit does anything either.

1000grit wetstone - lubricated with water - and finish - debur on on leather strop (read: leather glued to plywood)

I got few diamond stones - yes I do use them - bit prefer red sandstone block.

I got a thing about sharpening knives/shears/scissors....

 

[The_Yellow_Ardvark]

Kitchen knifes, cleavers andwuch get done witha decent steel.
My old man showed me how to do it.
Other knifes, me has a wer stone for the ones I ue regularly.
They are warn to the angle of the blade, so now it is used bending the hands, fingers and wrist to suit the stone to blade.

Other knifes, get done on a oil stone, I use Veg oil if to be used with food. Or water.
General knifes get clean oil.

Axes, adze log splitters, again a wet stone.

Sythes and sickes get strop with a round steel or a sickle stone.

 

[oldbikedavey]

Kitchen knifes, cleavers andwuch get done witha decent steel.
My old man showed me how to do it.
Other knifes, me has a wer stone for the ones I ue regularly.
They are warn to the angle of the blade, so now it is used bending the hands, fingers and wrist to suit the stone to blade.

Other knifes, get done on a oil stone, I use Veg oil if to be used with food. Or water.
General knifes get clean oil.

Axes, adze log splitters, again a wet stone.

Sythes and sickes get strop with a round steel or a sickle stone.

The old French technique for keeping scythe blades in efficient sharpness is to planish the edge with a hammer on a small button anvil that is stuck into the ground and then used thus.

 

[Mick Annick]

The old French technique for keeping scythe blades in efficient sharpness is to planish the edge with a hammer on a small button anvil that is stuck into the ground and then used thus.

That would explain why there’s loads of little domed anvils for sale on Le boncoin

 

[Bornfree]

"Dumb Norfolk Boy"

Expected better from you - you reside in the posh end of the county...

Yes but my grandmother was from kings Lynn

 

[Maker]

I got a thing about sharpening knives/shears/scissors....

I've got a pair of scissors in desperate need of a sharpen, problem is they're carbide edged so my normal stones won't touch them!

 

[Screwdriver]

Lets be honest with ourselves here, knife sharpening is not a skill, it is a rite of passage and an internet meme.

Everyone on the internet is a great driver, brilliant lover, has a genius level IQ and is slightly autistic.

Oh and they know exactly how to sharpen a knife to perfection. Exactly. Using science.

Despite this, if you ask a dozen people the definitive method, you'll get a dozen answers...

 

[Jackimus]

Lets be honest with ourselves here, knife sharpening is not a skill, it is a rite of passage and an internet meme.

Everyone on the internet is a great driver, brilliant lover, has a genius level IQ and is slightly autistic.

Oh and they know exactly how to sharpen a knife to perfection. Exactly. Using science.

Despite this, if you ask a dozen people the definitive method, you'll get a dozen answers...

I tick one of those boxes and plead the fifth on which.

 

[Screwdriver]

I tick one of those boxes and plead the fifth on which.

I was going to add dislexic but I couldn't spell it...