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Blades, Bows and Tools Discussion of non-firearm weapons and camping/survival tools. |
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#2
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It depends on several things
How much time do you want to spend sharpening knives? How much time do you want to spend to learn to hold an angle? Do you cut in the kitchen only on a cutting board? I mean only- never on a plate Does your significant other need to use the sharpener? The Ken Onion belt sharpener is stupid simple Stones take a lot more time to learn the correct method Kits like lansky are very affordable The two more expensive kits would be edge pro and wicked edge If you are younger, learning to sharpen with stones is a great skill A friend wanted sharp knives but did not want to spend the time or money for the edge pro kit- $300-$400 He is happy with the men onion kit So tell us more about What knife you will be sharpening or if you will end up sharpening all of your relatives knives every Easter / thanksgiving/ family dinner.
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Rule 1- ALL GUNS ARE ALWAYS LOADED Rule 2 -NEVER LET THE MUZZLE COVER ANYTHING YOU ARE NOT PREPARED TO DESTROY (including your hands and legs) Rule 3 -KEEP YOUR FINGER OFF THE TRIGGER UNTIL YOUR SIGHTS ARE ON THE TARGET Rule 4 -BE SURE OF YOUR TARGET AND WHAT IS BEYOND IT (thanks to Jeff Cooper) Last edited by hermosabeach; 02-21-2019 at 8:05 AM.. |
#3
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Stone for me, but Im going to try the Wicked Edge system I think.
I have my blades locally sharpened when I have time since its cheap and they do a great job but having the ability to keep a sharp edge at home whenever I want would be awesome... |
#5
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Stone all the way. Found some quality stones well over a century old in estate sales and on Ebay. More time consuming and there is an art to it, but the edge produced is awesome.
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“Myths and legends die hard in America. We love them for the extra dimension they provide, the illusion of near-infinite possibility to erase the narrow confines of most men's reality. Weird heroes and mould-breaking champions exist as living proof to those who need it that the tyranny of 'the rat race' is not yet final.” Hunter S. Thompson The Great Shark Hunt: Strange Tales From a Strange Time |
#6
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Spyderco Sharpmaker, get the optional extra fine stones, under $90 shipped for the unit and extra stones.
Steels maintain the edge, stones reshapes the edge and removes metal, I steel my knives maybe 5 times more than I stone them. You don't have to be fancy like the Chef below with a steel, just a few slow passes on each side at a 15 to 20-degree angle is all it should take, if that doesn't work get out the Sharpmaker. Friedr. Dick's Dickoron steels are some of the best in the world, typically 66 HRC, this is a good video on their steels, I use their Sapphire series steels, MM
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. .........??????????...... . ???Everyone's a Garand expert until the Garand expert walks in the room and I have only met 3, Scott Duff, Bruce Canfield & Gus Fisher . |
#7
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I've used stones my whole life. I bought the Lansky system late last year, is the best that I have used.
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It takes a lot of balls to play golf the way I do. Happiness is a warm gun. MLC, First 3 Last edited by golfish; 02-21-2019 at 7:26 PM.. |
#8
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I use a warthog honing device to keep mine scalpel sharp.
https://wisementrading.com/knifes-an...fe-sharpeners/ |
#9
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Lately I have just been using whatever is around... the bottom of a ceramic coffee mug and the other day I used the edge of my vehicles glass window and it put a quick workable sharp edge in no time.
Even if you have a professional sharpener it's good to practice this once or twice ( maybe with your lower price knives at first ) in case you're in the field with a dull tool (or the zombie apocalypse comes). This method is really not for a knife with a folded / rolled edge or in very bad condition, it's more like a glass sharpening rod for polishing the edge. https://youtu.be/zleVA9yxdm8 Last edited by sealocan; 02-21-2019 at 8:06 PM.. |
#10
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^^River Rock in a pinch
Bottom of a mug or coffee cup is a good one, any ceramic plate or bowl with a unglazed foot will have a raw edge you can use,, the finer the china (porcelain vs. vitrified china) the higher the grit. Grandma’s fine Lenox china is a higher grit clay on a raw edge (under the glaze) than Mom’s Homer Laughlin Fiesta Ware, porcelain vs. vitrified respectively.
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. .........??????????...... . ???Everyone's a Garand expert until the Garand expert walks in the room and I have only met 3, Scott Duff, Bruce Canfield & Gus Fisher . Last edited by MeatyMac; 02-23-2019 at 8:13 AM.. |
#11
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Stone. I'm cheap. I'll have to try the mug trick though.
Let me ask this as a follow up: what's your standard for sharpness? I can get decent steel like 154cm to shave my arm hair and go through relatively taut magazine paper. All of that's to say I think I'm decent with a whet stone but no doubt could improve. |
#12
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I usually have cherry tomatoes somewhere in the kitchen. After a few minutes on the stones, I check to see how thin I can slice them.
Sent from my SM-G965U1 using Tapatalk |
#13
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Warthog
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#14
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I'll have to grab a few tonight to see. haha I rarely cook but own Shun knives
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#16
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I have 4 stones ranging from 400 to 8000 grit but I want to get the sharpmaker since I have recently picked up two 3 recurve blades that flat stones won't work on... I'm thinking of a sharpmaker next for them.
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God, Guns & Integrity. Prioritize your Priorities. |
#18
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Many years ago I bought a lansky with extra stones. It did a decent job but I got tired of having to use the clamp and the mess of the oil. I then bought the Spyderco sharpmaker which I have used for about 20 years to which I recently added the CBN rods.
I got a bee in my bonnet and decide to look at freehand sharpening. After lots of agonizing I bought the IB8 Norton combo India stone figuring that it's cheap enough to see if I was able to freehand. It took some time but I seem to have got it right using small amounts of mineral oil. I then made a couple of strops, one smooth side up and one rough side up with green compound. I was happy with the results but found the edges a little toothy. Again I agonized forever before buying the 2k Shapton Pro KO703 hoping that it was not too much of a jump from the India stone. Taking the knives from the India stone to this and then to the strop has made a huge difference to the quality of the edges. I also recently made a huge 12" bench strop with rubber base that also made stropping easier then the paddle strop. |
#20
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Have you ever tried Flitz liquid polish on a leather strop? It really shines up the edge... Quote:
Switch to newspaper...Take a full two-sided sheet of newspaper and cut it onto 4 squares about 18" x 14", when you can cut 2" sections off the 14" side in one stroke with a 10" Chef's you have a sharp *** knife, when you can slice off 2" sections of the 18" side in one stroke w/a 10" Chef's you have a sharper knife...Approaching Scary Sharp... I'm not sure how to test "Scary Sharp”, it has a feel when you move your thumb perpendicularly across it, gives me the "Scary Sharp" willies sometimes... Mac
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. .........??????????...... . ???Everyone's a Garand expert until the Garand expert walks in the room and I have only met 3, Scott Duff, Bruce Canfield & Gus Fisher . Last edited by MeatyMac; 03-05-2019 at 4:22 AM.. |
#21
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Hi Mac.
I have not tried flitz but will give it a try. I have plenty of strops! I do prep the leather before making a strop. Wetting it, rolling it for 5 or 6 minutes and then letting it dry. It really firms up the leather and supposedly brings the natural silicates to the surface. Right now I can get a very reflective edge just going from he 2k stone to the strops. I look forward to trying out your newspaper tests. |
#22
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What's the set-up like? Do you soak the stones before using or apply water while moving the stone over the edge or do you use an oil?
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#23
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#24
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So if I'm going for "Scary Sharp" I'll use the ultra fine stones on the Spiderco Sharpmaker, then a 5000 grit wet stone then a 8000 wet stone then strop. The difference after using the 5000 & 8000 grit stones is newspaper folds away like butter, the cut is effortless without any slight jerks, it's a small difference but it's noticeable. For those in the Bay Area I highly recommend Josh Donald's sharpening classes at Bernal Cutlery in San Francisco. Josh is a master knife sharpener, he wrote a great book on the subject called "Sharp: The Definitive Introduction to Knives, Sharpening, and Cutting Techniques", he sells it on his Website. Here's Josh's sharpening class schedule, https://bernalcutlery.com/classes Mac |
#26
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#27
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So this knife, my wife's knife, it has her initials in the handle rivets, it's old J.A. Henckels before Zwilling got ahold of them, it was given to her in culinary school in '84, it's the sharpest western knife in our block, really scary sharp...
I hold the print with all my fingers and pinch the paper with my index finger and thumb next to where I start the slice, when it starts I don't have to move it much, it slices through the 21" length quickly, the 8" slicer passes through in one pass, no sawing. Rubberized cork strop from Bernal Cutlery (I am not affiliated with them, just a customer) Last edited by MeatyMac; 03-02-2019 at 6:23 PM.. |
#28
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I bought a Lansky set over 20 years ago and never felt that it needed to be replaced.
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Frank One rifle, one planet, Holland's 375 Life Member NRA, CRPA and SAF |
#29
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Appreciate the write ups and the proof of concept. I read about how people don't feel comfortable getting the angle by hand, or whatever, and always wondered if I was missing something. I'm sure I can improve my angle, but good to know I'm not in left field. |
#30
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I have yet to purchase my first Japanese style knife, I'm still researching which one I want first, I'm leaning towards a 240mm WA-GYUTO. Quote:
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. .........??????????...... . ???Everyone's a Garand expert until the Garand expert walks in the room and I have only met 3, Scott Duff, Bruce Canfield & Gus Fisher . Last edited by MeatyMac; 03-03-2019 at 2:14 AM.. |
#31
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My sister's a chef and for a time had an in with someone selling Shun knives so she got me one as gifts for a while. I know there are a lot of other companies out there too. Just funny because it's like I'm using a nice knife to cut a frozen pizza...
It's been fun to learn to sharpen well, and overall, once I got the right stones not too difficult. Perhaps it's one of those boy scout learned skills, and while I'm sure I can get better at getting nearer to the ideal angle, I can feel and hear when it's not right. |
#32
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If you're actually interested in making your knives sharp, then you will use stones--not "A" stone. Electric sharpeners are an abomination. Yes, that is a blanket statement, but I stand by it. There are uses for motorized tools in sharpening, but if you have to ask, then they're not for you.
Let me start by saying that I am learning, I'll always be learning, and there are many who are far more skillful than I will ever be. I use an Edge Pro clone, and it's taken me from having good results, to having the finest edges I've ever seen. Wait... I have a knife in my desk drawer from my sensei, and it's better than my own. The Edge Pro clones are cheap at under forty bucks off Amazon, but they're junky. If you use it for very long, you'll end up needing to fix/modify it. A "real" EdgePro will set you back 400-700, so you're best off trying the clone to see if you're going to stick with it. Use the stones that come with your clone. Stones are hugely important, but again, you don't want to throw down a lot of cash one high-quality stones right out of the gate. Use the El Cheapo's, and don't think of upgrading until after you feel you've wrung all the sharpness you can out of your junk stones. Use those tools, experiment, see what you can do. The next step would to get some GOOD stones. They're not cheap, but you'll do better work. Soon you'll be making your knives FAR better than they came from the factory. And if you sharpen a knife for someone else, you'll have genuine concern for their well being, as if you're handing a newbie a loaded gun. As you're skill improves, so will your desire to use finer stones, and maybe you'll even want to dabble in slurry in the sub-micron scale. But jumping in at that level is pointless, until you've experimented and learned enough to get there. If you decide to go this route and have questions, shoot 'em this way and I'l try to answer. |
#33
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Finally after forever and a day I got my survive knife.
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“Why would I care about your opinion if you don’t agree with me?” <----- Wife to me Last edited by ryno066; 03-18-2019 at 1:39 PM.. |
#34
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I use the cheap "V" sharpeners. I'm not good at maintaining proper angle & these do it for me. They're around $25.00 for two on QVC. I just have to be careful not to apply pressure; they remove metal faster than other methods.
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#35
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i use whetstones when i want to get fancy and have spare time to break out all the stones, tub, cloths, etc. i use this badboy when i want to sharpen all my kitchen knives (shun).
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#36
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But, but, but, the words 'cut' and Dick' should never be included in the same sentence.
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California Native Lifelong Gun Owner NRA Member CRPA Member ....."He has erected a multitude of New Offices, and sent hither swarms of Officers to harrass our people, and eat out their substance." Declaration of Independence, 1776 |
#37
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But Friedr. Dick is a great manufacture to represent, out of the big 3 German cutlery manufactures they’re the only one still manufacturing everything in Germany. They also look at the business differently, half of their business is sharpening products, non-edge butcher tools and precision files and tools for the jewelry, gunsmith, watch making trades. Johann Friedrich Dick founded the company in 1778 to manufacture files. It continued in the manufacture of files as its main product line until 1873, when Paul Friedrich Dick took over the company and began the production of sharpening steels, in 1889 they began making knives.
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. .........??????????...... . ???Everyone's a Garand expert until the Garand expert walks in the room and I have only met 3, Scott Duff, Bruce Canfield & Gus Fisher . |
#38
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I use a Wicked Edge for my non-kitchen knives. It can produce a mirror edge, if desired.
I have a set of Shun Kaji's in the kitchen and my Chef's Choice 1520 does just as good a job in 1 minute as the Wicked Edge does in 30-40 minutes of work. It works really, really well on the 15-degree "Japanese" setting for those knives.
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#39
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I have stones, but honestly I find them more difficult than they are worth. Some guys are really good at them - I'm not.
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#40
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Steel for kitchen knives.
Since I often work with mule tape, I gave up on knives and just use a utility "knife" that I can change blades in. Mule tape kills knives. I still carry the old Schrade pen knife I had in high school back in the '50s. One blade is a bit short due to very hot wire. The Schrade I stone---sometime. Kyle
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