I have found many videos on the process of knife sharpening using
several grits of sandpaper on a flat surface such as glass. It was
usually 3 or 4 grits beginning with 120 to 400 with just a few strokes
per paper per knife and the results were fantastic.
Do a You Tube search on "sharpening knives using sandpaper" and you'll
<(Amazon.com product link shortened)>
These have become very popular, mainly cuz they work. I got mine at
True Value hardware. You can spend more on high-end brands, but they
do the same thing. Jes draw the blade thru the angled carbide bits and yer
knife is sharp.
I originally saw this sharpener on Life Below Zero, a reality TV show
about survivalist in Alaska. One guy, a trapper, used this AccuSharp
to sharpen the knives he used for skinning and you damn sure can't
have a dull knife when dressing an animal. So, I thought I'd try it.
Despite having several professional kitchen knives and a guy available
who jes invested big $$$$ in a Swiss knife sharpening machine, I was not
happy with the sharpness of my knives. I bought a cheap stamped SS 8"
chef's knife from Chicago cutlery (<$10). Now, with this sharpener,
it is my favorite knife.
Like my Presto Eversharp. Only costs $30 at Walmart.
Wish my wife did not like it so much as my favorite boning knife is
starting to look like a toothpick.
People tend to over sharpen knives as all they need is touch-up with a
steel every now and then.
I use a ceramic stone rod hand sharpener for my hunting knives and you
can shave with them.
I only need to sharpen small knifes and have good luck with a whetstone.
I keep the blade flat against the stone with a little pressure on the
blade. Razor sharp and lasts longer than sharpening it at a steeper
I never need to sharpen large blades, but have good memories of my
granddad sharpening farm implements with a foot pedal wheel. Best I
remember, it looked like this one only legs were wood. Probably handed
down from his father.
On Wednesday, January 13, 2016 at 4:23:11 PM UTC-5, Andy wrote:
As Wade said, Lansky.
I bought one of these kits 30+ years ago. It works great for all sorts of knifes because you
can change the angle based on the purpose of the cutting tool. It puts such a good edge
my Henckels that I can go about a year with just a touch ups with a steel.
Depends on how much of a purist you are.
(Amazon.com product link shortened)
Quick, and what I use on the kitchen knives. It also has guides for many
more things than knives.
(Amazon.com product link shortened)
Quick, cheap, and portable. Good enough for most things.
After that, you get into croc sticks, diamond stones. Arkansas stones,
various guides, the scary sharp method of wet & dry paper on a sheet of
glass, etc, etc.
On Wednesday, January 13, 2016 at 3:23:11 PM UTC-6, Andy wrote:
This is the model I use and was recommended by America's
Test Kitchen. (Amazon.com product link shortened)52747256&sr=8-9&keywords=chef%27s+choice
I am very pleased with it; knives are as sharp as a razor
after using it. I bought mine at Bed, Bath, & Beyond
and used a 20% off coupon.
I used several. A bad knife is always hard to sharpen and keep sharpened. A
bench grinder is rough and gets too hot. It ok to get a contour on thick
metal. Too much thickness, and it's hard to get the correct angles on edge.
The reason it does not last long is a bench grinder heats the blade. The
blade then loses its temper. It will then never stay sharp for long.
Knives, and scissors, should always be sharpened on a wet wheel. To keep
the blade cool.
I have never sharpened my kitchen knives. I use a steel on them often
enough that the blade doesn't get dull.
Don. www.donwiss.com (e-mail link at home page bottom).
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