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The knife thread
- Thread starter crankcall
- Start date
Roadghost
Well-known member
I have a fairly large assortment of folding knives. Lots of those cheap A/O pocket knifes and some original Canadian made Buck knives.
Its nice to own cool knives but its even more fun to learn the fine science of sharpening them. I use a Japanese stone sometimes, or my Chef's Choice XV Trizor to get the edges correct (I normally use the 10 degree Japanese cut vs the German 17). Once I get the angle I want I smooth it off on the wet stone and then diamond polish it with a special attachment on my bench grinder. Then I use a leather strop to get last bit of wire smoothed off.
You can sharpen the cheapest knife into something that will slice through anything. Almost took my finger off with one I sharpened, happened so fast I didn't even feel it until I saw the cut.
Its nice to own cool knives but its even more fun to learn the fine science of sharpening them. I use a Japanese stone sometimes, or my Chef's Choice XV Trizor to get the edges correct (I normally use the 10 degree Japanese cut vs the German 17). Once I get the angle I want I smooth it off on the wet stone and then diamond polish it with a special attachment on my bench grinder. Then I use a leather strop to get last bit of wire smoothed off.
You can sharpen the cheapest knife into something that will slice through anything. Almost took my finger off with one I sharpened, happened so fast I didn't even feel it until I saw the cut.
Where you located I could use a knife sharpening on My pocket knife My local shop didn't do a good job.
It's just a Klein tradesmen knife with a Japanese blade Nothing special but I love it's small size and incredibly handy I just wish it was super sharp
Mad Mike
Well-known member
We have one too -- wife loves it - she uses it on everything, I could probably shave with our butter knife.
I still prefer a stone, or abrasive belt. I find the electric sharpeners can get things sharp, but they don't give the blade a perfect profile. OK for butchering, not pleasing to the eye for a surgeon.
I bought one of those 300rpm 10" wetstones with a leather wheel on the other side , it will put a razor edge on something but is mostly used for lathe tools and chisels , I have not tried it on a kitchen knife yet since the Chef choice is so nice.
Is it a sign you may have too many pocket knives when you cant actually find the ones you'd like to take a picture of?
Is it a sign you may have too many pocket knives when you cant actually find the ones you'd like to take a picture of?
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For sharpening I've got a 1x30 belt sander, similar to this. Lee Valley has nice 3M Trizact belts, and this leather strop belt to finish (I use it suede side out). Don't leave the leather belt on the sander for storage or it'll stretch out and get saggy.
You have to be careful with the belt sander as it's easy to remove a lot of metal without intending to, and it's also easy to overheat the tips of thin knives. I dunk the blade in a jug of water between passes to prevent overheating. I might get a variable speed control something like this to reduce the rpm.
You have to be careful with the belt sander as it's easy to remove a lot of metal without intending to, and it's also easy to overheat the tips of thin knives. I dunk the blade in a jug of water between passes to prevent overheating. I might get a variable speed control something like this to reduce the rpm.
I used to use those until I found this one. I like it so much better. I don't even know if I have any twist-lock with straight blades in them anymore.
Mad Mike
Well-known member
When I was in the textile business I got pretty good at sharpening. Our knives had self sharpening belts that would keep them razor sharp, but occasionally you'd hit a needle, staple or pin that nicked the blades. Then we had to get out the bluestone and work them back to perfect.
I preferred carbon steel as they were easy-peazy to finish. I also used HSS which cut great when fresh, but really lose there edge fast. Sometimes I used teflon coated HSS, they lasted longer but needed precise care when sharpening otherwise the teflon got butchered.
You can't do those precision sharpenings on on a Chefs Choice.
Mad Mike
Well-known member
I don't have any more Eastman knives -- but I've often thought of ripping off their sharpening system to make a consumer gizmo.
It's **** simple, two small belts ( 30 cents each compated to a trizac @ $10), and a screw drive. The belts are 1/4" wide the Easyman design rund one on each side - way better than anything I'd seen that uses a Trizac. Cheap, there is no trouble keeping the line on the grind, and you can put a razor edge on a lawnmower blade.
sburns
Well-known member
I'ma gonna have to drink some beers to understand what you wrote?? Nice knife though.Rainnea sgian dubh. Culloden bog oak, cairngorm quartz.
Thanks Gary, will reach out to you in new year.
But I won't have my hopes up. I already sent it to 2 "expert" knife shops, and for whatever reason, they both said its difficult to sharpen, perhaps because its smaller?
but I love it so much!
I'm happy to let you give it a go!
Tanto Lockback Knife 2-1/2-Inch Blade - 44052BLK | Klein Tools
The sleek look of this Klein Tools Tanto Lockback Knife is also incredibly durable. The stainless steel blades have a superior hardness. The black chrome blade and anodized aluminum handle are corrosion resistant.
Buddy said the same thing. Now he wants one.
Effing ballers in this thread....here I am using this thing (similar) as a pleb...
Handmade Canadian knife made in Nova Scotia.
The base of certain coffee mugs and plates are excellent for sharpening knives. Not the Corelle type, but those with the "clayish" (if that's a word?) type finish. Running the blade by hand the same way as you'd use on a leather, works like a charm.
Best friend around the corner used to live about 5kms from tbe Grohmann pictou factory and bought a full set of those knives , all sizes and the steak knives .
He looses his mind when his girlfriend scrapes them sideways on the cutting board
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When I’m sharpening a kitchen knife I don’t really want the scapel edge , I want a bit of a burr . Those razor blade edges chip a bit and I like a bit of abrasion for cutting kitchen stuff .
I went to a wood plane class where they were using a 5000x Japanese water stone and a high powered microscope. My life is too short for that , and I’m not building a Kyoto temple .
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I went to a wood plane class where they were using a 5000x Japanese water stone and a high powered microscope. My life is too short for that , and I’m not building a Kyoto temple .
Sent from my iPhone using GTAMotorcycle.com
Knife skills and care are sorely lacking. When my inlaws are over I need to constantly pull good knives out of the dishwasher.
For sharpening knives, I have a few stones and a few diamond plates (the 4x10" is really nice to use).
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