Onesiphorus
Member
I've always had trouble getting an edge back on knives. Is there a secret or a common principle I should know? Experiened only please!
Knife Sharpening
- Thread starter Onesiphorus
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Yeah, I'd love some pointers too. Back when I was a young boyscout, I could sharpen hell out of a using just a plain dry stone. Nowadays I can't seem to do it right. I don't remember the old technique I used. I even bought one of those diamond stones and STILL can't seem to get a razor sharp edge.
Any tips y'all want to share?
Any tips y'all want to share?
Carl Levitian
member
Get the following;
the sharpening stone of your choice,
a dry erase marker in a bright color like red or blue,
your knife.
Take the marker and color the cutting edge of your knife well. Then ( assuming you're right handed) take the stone and hold it in your left hand and the open knife in your right.
Lay the blade flat on the stone, and then slowly raise the back of the blade till you have a space t you can fit about two quarters between the back of the knife and the surface of the stone.
Then start honing the blade in small overlapping circles in a continuous motion starting at the kick and working slowly toward the tip of the knife. take about a minute to get to the tip of the blade. Then look at the magic marker on the edge. This will tell you if you are too shallow on the angle or too steep. Do you have a shiney ribbon of steel but still colored along the edge? If so, keep at it till all the marker is gone. Then repeat on the other side.
The magic marker is the tell tale in this. Always remark your edge when you hone till you get to know what you're looking for in a steady consistant bevel.
I was tought the small cirlcle method of honing, and to me it's easier this way to keep a steady angle. I go up one side then the other, and repeat till sharp. Once you learn the angle and you get used to this, the mussle memory will take over.
With this way, you can carry a small credit card diamond hone in your wallet and re-sharpen any knife anyplacce or time. No dependance on gizmo's and fixtures.
the sharpening stone of your choice,
a dry erase marker in a bright color like red or blue,
your knife.
Take the marker and color the cutting edge of your knife well. Then ( assuming you're right handed) take the stone and hold it in your left hand and the open knife in your right.
Lay the blade flat on the stone, and then slowly raise the back of the blade till you have a space t you can fit about two quarters between the back of the knife and the surface of the stone.
Then start honing the blade in small overlapping circles in a continuous motion starting at the kick and working slowly toward the tip of the knife. take about a minute to get to the tip of the blade. Then look at the magic marker on the edge. This will tell you if you are too shallow on the angle or too steep. Do you have a shiney ribbon of steel but still colored along the edge? If so, keep at it till all the marker is gone. Then repeat on the other side.
The magic marker is the tell tale in this. Always remark your edge when you hone till you get to know what you're looking for in a steady consistant bevel.
I was tought the small cirlcle method of honing, and to me it's easier this way to keep a steady angle. I go up one side then the other, and repeat till sharp. Once you learn the angle and you get used to this, the mussle memory will take over.
With this way, you can carry a small credit card diamond hone in your wallet and re-sharpen any knife anyplacce or time. No dependance on gizmo's and fixtures.
ArfinGreebly
Moderator Emeritus
To Begin With . . .
There's a stickie thread at the [thread=8341]top of this sub-forum[/thread] that discusses sharpening.
The information there is from expert source.
Let's start with that, and if you find it confusing, then we can address that.
It's tempting for me to inject some of what I know into this, but there are plenty of people that hang out here who know more than I do and who are better at it.
So, let me not pretend to be an expert, but instead direct you to that Sharpening FAQ thread.
There's a stickie thread at the [thread=8341]top of this sub-forum[/thread] that discusses sharpening.
The information there is from expert source.
Let's start with that, and if you find it confusing, then we can address that.
It's tempting for me to inject some of what I know into this, but there are plenty of people that hang out here who know more than I do and who are better at it.
So, let me not pretend to be an expert, but instead direct you to that Sharpening FAQ thread.
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