I need some knife sharpening help...

Hillbilly77

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The "Wives and Knives" thread got me thinking....

I am also pretty touchy about keeping knives sharp. I am good at tuning them up wih a sharpening steel.

My problem is that many of my knives are getting worn beyond where a steel is helping and I need to buy an actual sharpening stone or kit, etc.

Here's my question...
What is a good stone and/or kit to buy that won't break the bank? I'm not afraid to spend good money on a decent set, but I also don't have tons of money.

Also, using a stone.... Wet or dry?

Thanks for any insight.
Hillbilly
 
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The sharpening steels will certainly wear a blade down in a hurry, stones are much easier on knife blades. I believe any moderately priced stone will do just fine. I like the kind with three stones (course, medium and fine) mounted on a stand, mine is a Smiths' tri-hone. I have had it for a lot of years and it has many more left. Sharpen with a wet stone I like honing oil but some folks just spit on it. That prevents metal from getting imbedded in the stone and making it slick. Knife sharpening is becoming a lost art and it takes a lot of practice to get it just right. Good luck in finding just what you need.
 
There are real stones and ceramic sets. I have both but usually use the real ones. My real set is a two stone set -- one large medium stone and one smaller Arkansas polishing stone. It will last a lifetime and I sharpen or hone the edges of the knives here about once a month.

The only knives I have that I can't sharpen are the ceramic ones. The Kyocera's need to be sent to the factory for sharpening but, they last over a year between sending them off. With multiples, it isn't really a problem.

There's nothing more dangerous than a dull knife.
 
If you want to use a stone, look at the Norton with 3 stones and the oil bath carrier. That's what I used when I was a butcher and still have today. Recently I purchased a sharpening system from a company called Work Sharp. This thing is so easy it's not funny. They both have pros and cons.

Sharpening with a stone is certainly becoming a lost art.

Use a steel to dress an edge, not sharpen.

Nothing like a good sharp knife for the job.
 
There are real stones and ceramic sets. I have both but usually use the real ones. My real set is a two stone set -- one large medium stone and one smaller Arkansas polishing stone. It will last a lifetime and I sharpen or hone the edges of the knives here about once a month.

The only knives I have that I can't sharpen are the ceramic ones. The Kyocera's need to be sent to the factory for sharpening but, they last over a year between sending them off. With multiples, it isn't really a problem.

There's nothing more dangerous than a dull knife.

You can actually sharpen the ceramic blades yourself. You have to have a diamond impregnated "stone." Lansky sharpeners has them and you can also find a small handheld "stone'"
 
I have quite a few sharpening stones, but I bought a diamond hone for about $35 and I prefer it over the stones. All I do in the kitchen it wet it under the faucet and a quick hone. The softer the stone the quicker the cut. Mine is made by Smith's.
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There's nothing more dangerous than a dull knife.

How about a woman with a sharp one? :D

Long ago, like probably 51 years and it was summer, too, I decided I needed to know how to sharpen a knife. I had grass to cut and things to do on sunny days, but on the rainy ones I kind of dedicated to learning the manly skill. It was probably my father and grand fathers fault. But I'd heard them say not very nice things about men folks who couldn't even sharpen a knife. But I did have a pretty good resource in my fathers collection of old American Rifleman magazines, plus dozens of Outdoor Life and Sports Afield. So I started reading one miserable June day. Then I even continued into the evenings and some weekends, too. Everyone was kind of relieved I was reading and keeping out of trouble.

So then one day I decided I needed hands on practice. So I got out all my mothers kitchen knives. They were all dull because no one ever bothered with them. And I began making each one a work of art. Gawd were they ever sharp, better than I could ever hope for. The best advice from back then was to use a magnifier as I went along. That way I could see what I was doing. In later years I progressed to using a magic marker on the edge to improve what I could see. But I'd sharpened most of them and it was getting late, so I put her entire drawer full of knives back in the cabinet and went out to do something else. Before supper I came home and Mom was out doing woman's work in the kitchen.

All of a sudden we heard the most awful scream. Dad was up running. It seems that some women have a bad habit of cutting against their thumb. It works OK with a dull knife. The sharp one cut right through the veggie and into her thumb. It wasn't a bad cut, but through the skin. And guess who's fault it was? So Dad was mad at me, Mom not so much. He took the drawer full of my handiwork out on the concrete back step and proceeded to unsharpen each on the step. It really only took a few strokes against the cement and any hint of sharp was just a memory.

So much for constructive learning in the summer. I dedicated the rest of the month to setting off fireworks and not getting in trouble. When you're young you can't win no matter how hard you try.

At gunshows there are often tables set up that will sharpen your knife. Some of the vendors are even pretty aggressive. No one else touches my knives, particularly my pocket knife. I have the feeling that the skill level of the guys vary from expert to dangerous. And if you've got a good edge and a jig based sharpener, you can usually put the edge back to really sharp in just a few seconds. If you allow a hack to work on your blade, it may take a week to get it back to where it was. Just using the ultra fine (its about as coarse as glass) I can do what I want.

Of course I never let anyone use my pocket knife, particularly my loving wife. One time she used it to cut a steak against a nice plate. By the end of the meal (picnic) it was so dull and rolled over my mother would have approved! My feeling is a sharp knife doesn't need pounds of pressure to do its job. If you use a plate as a backstop, you'll really mess up the edge. So we have a truce. My wife doesn't ask and I don't lend. She really has a fine collection of pocket knives these days. I keep buying them for her so she isn't even tempted to ask.

Remember, knives are now outlawed by all politically correct fools. On vacation this spring we were in Utah for a Jeep Safari. My son, grandson, son's best friend and his son were all along. We returned to the motel to get un-dirty and then changed clothes and headed out to supper. A group of us. My son's friends son stopped dead. They'd bought them knives (hey, they're 14) and the young one was afraid he'd get in trouble for carrying a knife in town! What has this generation of teachers done to damage our kids? So my son's friend said look, I've got a pocket knife.
And then my abusive son took over the questioning. He asked everyone if they had a pocket knife. And then my wife said "Look, I've got one too!"

If he'd left his behind, the young kid would have been the only one without a knife. Isn't that Gibbs rule #9? Always have a knife.
 
What is to be cut determines what you sharpen with and the cutting edge angle. Kitchen knives work best if they are slightly 'saw like' rather than being straight razor sharp. IMHO, go to any quality hardware store and buy an artificial combo stone. Use lots of honing oil. Shape the edge with the coarser side and then put the finishing edge on with the finer side of the stone. Purchase a quality large Arkansas Black Fine stone to finish your pocket knives with. Finish your pocket knife blades with a leather strop or just use a piece of hard finished leather placed on a firm surface. When shaping a new blade edge I clamp my course stone in a padded shop vise and work with both hands on the knife. Used whet stones can be purchased at garage sales, etc., that have been 'cupped' thru usage. Find a rock polisher hobby person and get them to flatten out the cupped whet stone back to a flat surface. I have found some really expensive stones for next to nothing and had them re-dressed by my rock polisher friend to like new condition. The angle of the cutting edge varies with the job. A wood splitting axe does not need to be as shallow of an angle as a fine pocket knife blade. Just remember, the shallower the cutting edge is the quicker the edge will dull. .......... Big Cholla
 
No matter what you are sharpening, you need to maintain a constant angle. If you cant free hand it, get something that helps. Use magnification to inspect your work.
 
I use smiths because my uncle works for them and I get everything free. Even my Kershaw knives. The sharpeners from smiths are very good and even if I didn't get them for free, I'd buy them anyways
 
I started out with lansky sharpeners but I prefer my spyderco sharpmaker any more.when repro filing a blade I just use the diamond hones on the sharpmaker,works like a charm! I still use the lansky on occasion but can't remember the last time I used it.
 
I am definitely old school. I use an old 8-inch Norton hard Arkansas stone. It'll put one heckuva an edge on a knife if you just take your time and are patient.

If I'm working on a particularly dull knife, I'll just sit and watch an old B western or some other form of mental chewing gum while sharpening the knife. Then I usually finish it off on a ceramic stone, then a few strops on a leather strop with polishing compound embedded, and call it good.

If found the old Norton stone at a gun show a few years back. It was only fifteen bucks. One heckuva deal.
 
I can turn a semi-sharp knife into a dull knife in no time at all. I finally ordered a ceramic set that has two rods and a block with pre-drilled holes that hold the rods at the best angle for sharping. It's quick, easy to use, and puts a decent edge on a blade. I've also found that it's easier to keep a blade sharp than it is to have to re-sharpen a dull blade.
 
Never give the wifes's' sharp object's':)!

I have a little kit with ARkansas soft and hard stone's' and some can of oil. I can sharpen most knifes' on them but it is slow for say a big 8" Chef, Chief Knife.
 
Oops - looks like no Chico post will be forthcoming. :) I'm a Lansky guy as well, myself, and have been perfectly content with the system for years. I've often thought about one of those fancy knife sharpener systems, but just never can get beyond the whole issue of what-I-have-works-fine/don't-I-have-other-things-to-spend-money-on.
 

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