Knife Sharpening…..
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I know from experience…I’ve had stitches in my right hand three times dues to cuts. One where I severed two tendons and had to have surgery to reattach. Then physio for four months to get them to function properly again.
Now they are my weather barometer. Acutely aware of incoming storms.
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I asked @Father Christmas for the Lansky kit, because I find that the Edge Pro is virtually impossible to use effectively on some of my small curved folders.
I tried the Lansky out this afternoon, and really liked how it put a great edge on some of my smaller blades….
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@Giles I’ve had to perform some magic while sharpening my Spyderco Delica as well. I don’t have any of these nifty add ons like the small knife attachment or the new slide guide, but I do recommend the drill stop collar to keep the angle consistent between different thickness stones
And this is key:
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@Giles are you still pleased with your Lansky kit?
I need something to sharpen my pocket knife (Fallkniven FH9) and my Leatherman. I’ll use it on my kitchen knives if I can, but it’ll predominately be for the smaller blades I use at work.Thanks.
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I really rate it.
Bought a set for @Alex for Christmas
I did a smallish Japanese kitchen knife with it last week, and I could shave with it, it's really scarily sharp…...
I did finish it off with a strop though
I have the diamond version because I can't be bothered with all that sludgy whetstone slopping around....
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Great! That’s good enough for me.
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I actually re-profiled a Busse fixed blade with a Lansky back in the day. I hated the OG asymmetrical grind and almost 5 hours later it had a V grind [emoji3062]
I usually use my Sharpmaker now but the Lansky really is a good little kit.
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Great to hear.
I ordered the diamond version the night before last.
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This thread is answering some pressing questions I had about sharpening a knife of mine. Now that I think about it, more than one could use a sharpening. Which means I have about 40 blades to sharpen… Any tips on sharpening a knife with a single bevel? If it helps any, the blade itself is made out of A2 tool steel. :o
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Has anyone here visited the Knife Village in Takefu? Next trip, for sure. (I love all things handmade of steel, particularly knives and bicycles, cf., Osamu Fukuda who has built three or four bikes for me…and the communication is always interesting because my Japanese is still not great.) Look here for a cool documentary about Japanese knife making. These cats know from sharp yo.
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This is interesting, hadn't heard of the Lansky. I've recently picked up a Misono 240mm carbon steel gyuto. Don't need to sharpen it yet but I was always considering going the stones route… does anybody use those here, or do you think more of the sort of rod setup is better? Definitely seeking some input!
Fwiw I think I'm also going to pick up a Misono UX10 in 210mm just to have a stainless one that's a little less fussy when I'm in the weeds in the kitchen.
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Yeah the angle thing does freak me out a little. I have a chef friend who's told me that it's really not that bad, said I should just jump into it and assures me it's not very easy to mess anything up. I have a hard time believing that though
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Maybe if I was 30 years younger, that's what I would have done. But now, I just can't be arsed, and I have got some scary sharp edges on by better Japanese knives going the lazy-boi route…......
If I was a chef and had to sharpen my knives daily, then that's one thing, but I am not and I don't....
