Knife Sharpening

[338Shooter]

I've always been mystified by the ability to sharpen a knife. I just can't do it. Not with bench stones anyway. I picked up a Lansky diamond system on sale for $25 at Academy so I figured I'd give it a try. I've got to say I really like it. My wife has a cheap a$$ set of kitchen knives that I've been practicing on. The edge was so uneven it took me about an hour to profile the chef's knife. Once I got it done with the course and buffed it with the medium and fine stones it is a cutting son of a gun now. I sharpened her paring knife sharp enough to shave my arm dry. I really like this kit. It has given me a sense of accomplishment. I want to get the extra course and extra fine stones to complete the set. The extra course will come in handy for doing the bulk of any reprofiling.

 

[vvvvvvv]

A friend of mine told me to get one of those.

I wish I could find something with a lower profile for my Ka-Bar, though. The TDI comes with a 15° edge, while the Lansky system only does a 17° edge. The theory is that the shallower the edge, the sharper the cut.

I'm like you. I can't sharpen a knife worth jack. I've been playing with my $20 Byrd 4" folder, and after a total of 12 hours on a regular stone I still don't have it sharp enough to shave with (but it will break skin with ease).

 

[dennishoddy]

A friend of mine told me to get one of those.

I wish I could find something with a lower profile for my Ka-Bar, though. The TDI comes with a 15° edge, while the Lansky system only does a 17° edge. The theory is that the shallower the edge, the sharper the cut.

I'm like you. I can't sharpen a knife worth jack. I've been playing with my $20 Byrd 4" folder, and after a total of 12 hours on a regular stone I still don't have it sharp enough to shave with (but it will break skin with ease).

For whatever reason, sharpening a knife has never been a problem with me.
When I was a kid, all the relatives sent their kitchen knifes to me to get sharpened at a quarter apiece.
Guess that kinda ages me, but never the less, its all about getting the cutting edge into the angle that suites you the most. A shallow angle will give a so-so edge, but will last longer. A longer angle will make for a razor edge, and require a touch up more often.
You already know that though.
I mostly free hand the process. I prefer the longer angle. Most factory sharpened blades are done with the sharper angle.
Start out with a rough stone, to get the angle you want, and go to to a medium and fine stone to finish it.
Once you get the angle you want, its just a touch up to resharpen it.

The only glitch I've found so far is my new pocket knife that is a 38 layer damascus Boker folder.
That is some tough steel!
have a 2"X 8" diamond enhanced hone works well for touch ups.

 

[XD-9Guy]

I may have to look into that set up myself. I also fall into the category of people that have never been pleased with the results of my own sharpening efforts. I haven't ever tried a set-up though because there is an endless variety of them each claiming to be easier and more effective then the other.

 

[deerwhacker444]

It has given me a sense of accomplishment.

I could send a couple of my knives your way to further aid in your "sense of accomplishment"...! I wouldn't even charge you.....

 

[ez bake]

The Lansky or Spyderco are great ways to start, but lately I've been looking into some of the higher end Arkansas or Japanese stones to hand-sharpen some of mine - its a lost art that my dad some how has down to a science, yet it's always escaped me (free-hand sharpening). I'm pretty good with my Lansky, but its pretty much idiot proof (other than a few of the odd-ball shaped knives I've got).

I know it takes a ton of patience and a light hand to let the stone and just the weight of the knife do the work - don't force it. I've got a couple of cheaper stones that I've practiced with to get the technique down, but I really want a nicer double-profile stone and a ceramic stone to polish.

 

[watchcollector1968]

Being able to sharpen free hand with a stone is a goal worth working towards. The various systems are nice but nothing is a versatile as free handing it.

 

[Rod Snell]

Most people I've seen fail at sharpening knives fall into : can't hold the same angle; or can't get the pressure right; or, don't know when to stop.

Start with inspecting the edge, and select a stone appropriate to its condition: fine, medium.

Medium stone and medium pressure to shape the blade and set the angle. Not too shallow an angle for general purpose. Let off on pressure when you feel the edge finally reach the stone. Continuing to try to sharpen at this point only moves the edge further back.

Fine stone and light pressure to sharpen the edge, which leaves "feathers" of steel.

Extra fine stone, hand strop, or buffing wheel to remove the feathers and "fine" the edge.

 

[twoguns?]

Congrats on your accomplishments.
It does take Patience, and a very even hand.
(no Im not good at it either, I can get them kinda sharp, LOL)
The Main thing to remember is ...Tell your Wife you sharpened Her knives,
Ive heard bad stories of not knowing the knife is not dull

 

[Peace_Maker]

I never could get the angle the same on both sides. I bought a Lansky several years ago and have never looked back. I wish I could sharpen a knife free hand but I just cant, I always make it worse.