whistlepig
Elite Member
Steel works. I have used a steel. For longer edge life the angle needs to be controlled. If steel works that's a good economical solution. Unlike others I can't control the edge using steel.
Kitchen & Pocket Knife Sharpening, what do you use?
- Thread starter goeduck
- Start date
- Views: 7171
CADplans
Elite Member
In almost 40 years, I never had a sharp kitchen knife, or pocket knife,, except when they are new,,,,
THEN, I bought this,,
INSTANTLY all of our kitchen knives were sharp, and they stay sharp,,,
the same for my Buck pocket knife,,,
:thumbsup:
THEN, I bought this,,
INSTANTLY all of our kitchen knives were sharp, and they stay sharp,,,
the same for my Buck pocket knife,,,
:thumbsup:
CADplans
Elite Member
Here is why belt sharpening is better,,,
whistlepig
Elite Member
Although probably nothing at all wrong with the idea I just can't bear the thought of taking a grinder to our good knives.
CADplans
Elite Member
It is not a grinder, it is a relatively slow flexible belt,,
I worried about it at first, then I noticed the blade was only room temperature after sharpening,,
The real trick of the machine is the angle is held consistent, the result is a factory looking edge.
OP
goeduck
Super Member
It does look interesting. The YouTube videos on the internet explain it well.
4570Man
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Kitchen & Pocket Knife Sharpening, what do you use?
I’ve never had a Ken onion edition one but I’ve got one of the older regular ones and it’s complete junk. It’s far too aggressive. It’s not variable speed and it’s way too fast. The belt options are like 220 grit and 1000 grit which is too aggressive and too fine. I watched a video of the Ken onion edition and it looks like it’s variable speed and more belt options and a wider belt so maybe it’s better.
I’ve never had a Ken onion edition one but I’ve got one of the older regular ones and it’s complete junk. It’s far too aggressive. It’s not variable speed and it’s way too fast. The belt options are like 220 grit and 1000 grit which is too aggressive and too fine. I watched a video of the Ken onion edition and it looks like it’s variable speed and more belt options and a wider belt so maybe it’s better.
forgeblast
Elite Member
Tormek T8
2LaneCruzer
Super Member
All of our kitchen knives are stainless; and that's what I use. Once you get them sharp, you can dress the blade up with this tool; I then whet it on a fine oil stone, and then a very fine diamond "stone". I usually strop in on a piece of wood and I'm good. I have a good steel that works to dress the blade up between sharpening.
downsizingnow48
Elite Member
A belt sander or grinder does an outstanding job as a knife sharpener. Use the slack part of the belt to get a nice curved edge as in the illustration posted above. Probably most people on this board already have one or two.
I use all of these general purpose tools to sharpen chisels and knives and other cutting tools. Upside down belt sander, HF 1x30 grinder, Makita 1x21 sander, 2x72 belt grinder.
Once the edge is well-shaped, a couple licks with the Accusharp tool and maybe a stone or steel will keep it sharp for a long time.
I use all of these general purpose tools to sharpen chisels and knives and other cutting tools. Upside down belt sander, HF 1x30 grinder, Makita 1x21 sander, 2x72 belt grinder.
Once the edge is well-shaped, a couple licks with the Accusharp tool and maybe a stone or steel will keep it sharp for a long time.
