Knife Sharpening

[Moderator]

Lately it seems like every time I see C-pher we end up talking about knives so I just wanted to know what you are using to keep that super sharp edge.

 

[C-pher]

I have stones...and Colin. He has all kinds of sharpening gear

But really, stones seem to do well. But it seems that some people like those diamond stick things. I've never used them, but I hear good things.

 

[Adam_MA]

I use a series of stones...
Sometimes oil, sometimes Japanese water stones..
All depends on what I am working on, and how finely honed I want the end result to be..

For a lot of instances, I will use 2 oil stones, with a ceramic hone to finish it off.

Adam

 

[Nickle]

A set of Cross-Stick Steels.

 

[M1911]

I use a Lansky sharpening system:

http://www.knifecenter.com/kc_new/s...h=eqCATE CODEdatarq=ls&eqWWWCAT_4datarq=clamp

It clamps to the knife and has guides that maintain the angle.

 

[senorFrog]

 

[Adam_MA]

Maybe it's me... Or maybe the precision sharpening needed for my other hobby, but I would NEVER put any knife I own in one of those sharpeners...

Adam

 

[M1911]

I used to use one of those electric sharpeners. It never did a particularly great job. Nowhere near what I can get from my Lansky in 10 minutes of work. And the Lansky doesn't require skill.

 

[Executive]

Putting a quality knife through an electric "sharpener" is like cooking a good steak in the microwave. You just don't do it. I use a series of stones wet, dry, and with oil, and finish with a barber's strop. My Benchmade Osborne 940, which after four years of everyday carry is starting to show some age, goes back to Benchmade for a free sharpening and tune-up twice a year. Come to think of it, it's due to go back. Thanks for the thread and reminder, guys.

Chris

 

[senorFrog]

Oh come now.

It's not like cooking a steak in the micro because I'm not going to eat the knife. [shock] [roll]

I got it for Christmas one year. I was a little skeptical at first, but when you have to do several knives, you can't beat it.

 

[C-pher]

I use a Lansky sharpening system:

http://www.knifecenter.com/kc_new/s...h=eqCATE CODEdatarq=ls&eqWWWCAT_4datarq=clamp

It clamps to the knife and has guides that maintain the angle.

I might have to look into those. That's pretty sweet. Which one do you have? The regular 5 hone? Or that fancy diamond 4 hone?

 

[Nickle]

I wouldn't put any of my knives in an electric sharpener. The set of crossed steels I use, I can't find a reference to, but the follwing should work similar.

http://www.midwayusa.com/eproductpage.exe/showproduct?saleitemid=414633

 

[M1911]

I've got the regular one with 5 hones:

http://www.knifecenter.com/kc_new/store_detail.html?s=LS2

Also, they have a bench mounts that make it much easier to use. I use the C-clamp mount:

http://www.knifecenter.com/kc_new/store_detail.html?s=LSC

but they also have permanent mounts:

http://www.knifecenter.com/kc_new/store_detail.html?s=LS12
http://www.knifecenter.com/kc_new/store_detail.html?s=LSU

If your knives are dull, it may take a 10-15 minutes or so to put the edge on it the first time. But once you've got the angle on it, you can touch it up quite quickly.

I use a 20 degree angle on our kitchen knives. The Lansky system lets you easily get a very nice edge of the knife -- my Wusthof knives just cruise through ripe tomatoes.

A couple tips for keeping your kitchen knives sharp:

1) keep them in a wooden knife block. DO NOT stuff them in a drawer.
2) Wash them by hand! DO NOT put them in the dishwasher.

If you do those two things, you'll be amazed at how long your knives keep an edge.

 

[C-pher]

I've got the regular one with 5 hones:

http://www.knifecenter.com/kc_new/store_detail.html?s=LS2

Also, they have a bench mounts that make it much easier to use. I use the C-clamp mount:

http://www.knifecenter.com/kc_new/store_detail.html?s=LSC

but they also have permanent mounts:

http://www.knifecenter.com/kc_new/store_detail.html?s=LS12
http://www.knifecenter.com/kc_new/store_detail.html?s=LSU

If your knives are dull, it may take a 10-15 minutes or so to put the edge on it the first time. But once you've got the angle on it, you can touch it up quite quickly.

I use a 20 degree angle on our kitchen knives. The Lansky system lets you easily get a very nice edge of the knife -- my Wusthof knives just cruise through ripe tomatoes.

A couple tips for keeping your kitchen knives sharp:

1) keep them in a wooden knife block. DO NOT stuff them in a drawer.
2) Wash them by hand! DO NOT put them in the dishwasher.

If you do those two things, you'll be amazed at how long your knives keep an edge.

Yea, I'm talking more of pocket knifes than Kitchen Knifes. But it's good to use on those as well. I have a set of really good Hinkels that I've had for over 10 years. And I'm anal with those. I've yelled at friends for almost putting them through the dishwasher when they were helping clean up after a dinner party. And a wood block, or a magnet on the side of the cabinets work as well.

I do think that I'm going to get one of those sets as it's good to hear someone that uses them, verses reading it on the company website.

 

[C-pher]

One more thing, I'm guessing that it comes with directions??

 

[M1911]

Yes there are instructions, but there's really no magic about it. Fix the base to your bench. Then fit the clamp on the knife. Choose your angle, add some oil to the coarsest stone, and work the edge for 10 - 20 passes or so. Then flip the knife over and repeat on the other side.

Wipe down the knife, oil the next finer stone and repeat. When you run out of stones, you're done.

 

[C-pher]

Yes there are instructions, but there's really no magic about it. Fix the base to your bench. Then fit the clamp on the knife. Choose your angle, add some oil to the coarsest stone, and work the edge for 10 - 20 passes or so. Then flip the knife over and repeat on the other side.

Wipe down the knife, oil the next finer stone and repeat. When you run out of stones, you're done.

That's just sweet...I'm buying that today.

Thanks for posting that.

 

[C-pher]

Hey, did you see all the shaving supplies?

They are cheaper on some stuff than where I currently order from.

http://www.leesrazors.com/

I might have to change where I order from.

 

[M1911]

Me using a straight razor at 0-dark-30 would be really bad juju. I'll stick with Gillette.

 

[C-pher]

Me using a straight razor at 0-dark-30 would be really bad juju. I'll stick with Gillette.

I don't use a straight razor, but I do use a double edged razor.

So, here's what I ordered.

http://www.knifecenter.com/kc_new/store_detail.html?s=LS2&
http://www.knifecenter.com/kc_new/store_detail.html?s=LSC&
http://www.knifecenter.com/kc_new/store_detail.html?s=CC219&

And by using the promo code of winter2006 I got this for free.

http://www.knifecenter.com/kc_new/store_detail.html?s=sz212830-promo&

Thanks again.

 

[Paulm]

Hey thats pretty cool C-Pher. My dad used to use a double edge when I was younger. I may have to consider trying one !

Bugie

 

[C-pher]

That's what I learned on. So that's what I still use. If you have any questions, just let me know.

 

[Supermoto]

I use spyderco's sharpener. It has fixed angles 30* and 40*
I mainly use 40*

I use to sharpen until I could cut a hanging hair, no as long as it will shave then its good enough

 

[C-pher]

1911, I just wanted to say thank you.

I got that kit in the mail yesterday. It rocks.

I did several of my kitchen knives. I have a really old Heinkle, the blade looked like it was used to cut down trees. I just kept it for cutting bones and the like.

Well, I used that kit and it took out all the notches and burs out of the blade an it's like a razor again.

This system really does rock. Thanks.

I have a bunch of old Buck knives that I just threw in a drawer, I'm going to break them out and give them new life.

My wife thinks that I'm nuts.

 

[JonJ]

My wife thinks that I'm nuts.

Just recently?
In all seriousness, I need something like that kit too. Thanks for the info and letting us know how it works.

 

[C-pher]

My wife thinks that I'm nuts.

Just recently?
In all seriousness, I need something like that kit too. Thanks for the info and letting us know how it works.

No, but she was getting this leary look when I was giggling and wanting to sharpen everything in the house. [shock]

It really does do an increadible job. And they had this offer in the package to get a polishing hone as well with some other items for only 14 bucks. So I wrote them and they are going to send me that stuff as well.

The customer service was really good when I was talking to them...that's Lansky customer service...just so you know.

And like 1911 said, it's really easy to use. I mean really easy. I'm used to using and stone and oil or spit. And that's one of the easiest ways to sharpen a knife. This way is easier because you don't have to worry about the angle you're holding the knife.

And the system says that you can sharpen a razor blade on things like an exacto knife. So that's pretty cool.

 

[Nickle]

Must've been like my wife's reaction when I started buying military weapons, then Sniper Rifles. I had to explain that I had the interest long before we met, but didn't act on it, until they were drying up, the kids gone and the house paid for. Now she knows why. $$$$$$

 

[M1911]

1911, I just wanted to say thank you.

I got that kit in the mail yesterday. It rocks.

Great! I'm glad it works for you.

It's not perfect. If you look at the geometry, you'll see that for a long knife the angle will not be the same from the front to the middle and then the rear of the knife. That is, the angle will be more acute at the front and rear of the blade than at the middle.

That said, I find it much easier to get a good edge with the Lansky that with a simple flat stone -- I just don't have the skill to work a simple flat stone properly.

 

[C-pher]

1911, I just wanted to say thank you.

I got that kit in the mail yesterday. It rocks.

Great! I'm glad it works for you.

It's not perfect. If you look at the geometry, you'll see that for a long knife the angle will not be the same from the front to the middle and then the rear of the knife. That is, the angle will be more acute at the front and rear of the blade than at the middle.

That said, I find it much easier to get a good edge with the Lansky that with a simple flat stone -- I just don't have the skill to work a simple flat stone properly.

Yea, I did find that it was harder to get the tip's of my long carving knives. But it did, and I don't tend to sue the tip of my blade as much as I do the rear of the blade. But it's still really sharp.

And like you said, working on a flat stone, you really need a good bench stone to get a good edge. And then it's just as hard to keep a constant angle on the blade to stone. So it's really not much of a difference.