HoosierQ
Member
I have been trying to sharpen knives well for a very long time. Haven't yet achieved that skill to the degree I'd like...hit or miss.
I have a Lansky and that helps a lot but is not nearly as handy as free hand and doesn't work very well with long blades like kitchen knives etc.
Read, read, and read again, the sticky by Joe Talmadge...great stuff.
One of his techniques is to sharpen one side at a time until the burr raises up. This technique has helped me a lot. I have noticed that when you do the repetitive motion of drawing the blade across the stone on the same side, it is much easier to maintain a consistent angle...you sort of lock the hand and arm in place and make as many strokes as needed. With the knives I've been sharpening, upwards of 50 strokes. After than many strokes you get some muscle memory going and when you switch to a finer stone (after doing the other side of the blade) you can get that angle back again.
Switching back and forth you just don't get into that groove.
So I am very exited to be starting to be able to do a knife free-hand. Not there yet but I am going over to do my mother's kitchen knives today and I will get some more practice.
I am using a inexpensive Gerber diamond "stone". I got it free with a knive and I am not experienced with those but I really like it. I wish it was longer (it is about 4" long). I'd like one about a foot long but what do I know.
At any rate, this forum has taught me a lot. Thanks Joe Talmadge and THR!
I have a Lansky and that helps a lot but is not nearly as handy as free hand and doesn't work very well with long blades like kitchen knives etc.
Read, read, and read again, the sticky by Joe Talmadge...great stuff.
One of his techniques is to sharpen one side at a time until the burr raises up. This technique has helped me a lot. I have noticed that when you do the repetitive motion of drawing the blade across the stone on the same side, it is much easier to maintain a consistent angle...you sort of lock the hand and arm in place and make as many strokes as needed. With the knives I've been sharpening, upwards of 50 strokes. After than many strokes you get some muscle memory going and when you switch to a finer stone (after doing the other side of the blade) you can get that angle back again.
Switching back and forth you just don't get into that groove.
So I am very exited to be starting to be able to do a knife free-hand. Not there yet but I am going over to do my mother's kitchen knives today and I will get some more practice.
I am using a inexpensive Gerber diamond "stone". I got it free with a knive and I am not experienced with those but I really like it. I wish it was longer (it is about 4" long). I'd like one about a foot long but what do I know.
At any rate, this forum has taught me a lot. Thanks Joe Talmadge and THR!