Knife Sharpening…..
-
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
-
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....
-
@Giles I saw these advertised to me on IG and I think you could possibly be interested because you like Lanskey. It's pretty much the same thing but for larger knives.
https://wasabi-knives.com/collections/accessories?utm_source=Facebook&utm_campaign=ABO+-+Acquisition+-+1+-+Intrest+Testing+-+Sharpener+March&utm_content=March+Sharpener+Vid+(with+text)&Target=Cookware+and+bakeware+-+Copy&fbclid=PAAaZScMSyZSU43j0-kmayO9blUGep4XDauA0vHlzhl1xaLQLqvtfnF7Ex6QA -
What is the disadvantage form the lansky vs. wetstones ? The wetstones arent cheaper and seem to be a lot more work to learn so why not go for the lansky ? Do you guys have suggestions tips regarding lansky pro vs. lansky diamond ?
First question. No idea.
Second question, you don't need to keep wetting the diamonds, so it's a lot cleaner -
What is the disadvantage form the lansky vs. wetstones ? The wetstones arent cheaper and seem to be a lot more work to learn so why not go for the lansky ? Do you guys have suggestions tips regarding lansky pro vs. lansky diamond ?
First question. No idea.
Second question, you don't need to keep wetting the diamonds, so it's a lot cleanerThats a great point, Thanks Giles. I orderd the Kit with the 5 stones and the table clamp. I have a pile of dull knives in my drawer that has to be fixed.
-
I picked up the basic Lansky set and the C-clamp in the summer but haven’t had the opportunity to use it before today. Had some nicks in three of my four blades that needed working out.
I reprofiled my Spyderco para 3 to 20 degrees. Got the nicks out of all the blades but made a bit of a pigs ear of it. That being said it is a learning process and I see what I need to do to improve.
The basic kit is enough for me to learn with now, and I figure I can add stones in the future. The oil is a little messy, but I have a “workshop” now so I’m not bothered. However I may add the diamond stones down the line.
-
Interesting. Didn't know this thread was here. I had an Edge Pro for years and although it works well, I always hated having to hold the knife. I ended up buying a TSProf K03. What a beast. Edge Pro will be going to ebay when I get off my lazy ass.
-
And soon a sharpener like this will arrive
-
A friend of mine has to Horl 3 to sharpen knives. I have tested it and it really worked perfectly. But it took a longer time (approx 10 min/knife) as they described it in their user manual. But after the first sharpening of the knife, it should go faster the next time. I think it is not cheap but the handling is more or less idiot-proof. Maybe something for my Santa Claus
-
I've got a Tormek T-8 and a few different wheels. Been very happy with the results. Love a sharp knife, for leatherwork, kitchen duties etc.
(It's packed away currently though, after a recent move) -
I've said for years that I leave the sharpening of my knives to professionals. And while that has worked fine (I do use a honing rod for maintenance), I've also gradually stopped using my German knives, and transitioned to harder Japanese knives, that hold their edges very well. However even they need sharpening every once in a while (especially after my wife has started using them, for years she preferred the germans).
But apparently sharpening has become a hipster lifestyle vocation, and the prices have skyrocketed. Without the craftsmanship improving, If you ask me. My preferred sharpener now charges €20 for sharpening a Japanese knife (it's priced higher than sharpening German knives), which means that having all the knives on the rack sharpened would cost the same as a Horl 3. And I doubt the result would be much better.
So I'm looking into a setup for home. I'll taking the sandpaper/mouse mat route for my convex edges (my folder and one of my German kitchen knives, the one I use for heavy chopping), but for the others I'm on the fence - but edging towards a Horl 3 as it seems very intuitive to use, and can be used in the kitchen without setting up something like a Lansky.
Whetstones is another alternative, but I'm not sure I have the patience to learn it properly before using the stones on my best knives.
-
I bought a KME system many years ago and had awesome results but for the last 6 or so years I’ve found I use my Spyderco Sharpmaker more often.
There’s nothing better than being able to successfully sharpen one’s own knife regardless of which system is used. It can definitely become a rabbit hole for chasing perfection.
-
I did my first “mouse-mat-with-sand-paper convex grinding”(tm) yesterday. It worked just fine - my heavy German kitchen knife became a lot sharper. I’m not sure if I’ll notice the difference, but in theory it makes sense to have a convex edge in that knife as it’s used for heavy duty chopping.
I’m still undecided as to what I’ll do with the others. I’m leaning towards the Horl, but I’m not ready to make a decision yet.
