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Thread: Need advice on a Honing System

  1. #11
    The Hurdy Gurdy Man thebigspendur's Avatar
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    I have the lansky Diamond system and have had it for years. For kitchen knives it's great. The only downside it for really big knives it's difficult to use.
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    Razor Vulture sharptonn's Avatar
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    Big ones are a pain to apply to stones. I have a really long carbon steel knife I use to slice brisket. I use a DMT knife sharpener in one hand and hold the knife in the other. I apply the DMT to the edge instead of vice-versa. Sort of like an axe or scythe. Then, I follow-up with small hones in progression and usually finish up with a broken Swaty. Maintaining the angle is easy for me that way. YMMV
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  3. #13
    Str8Faced Gent. MikeB52's Avatar
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    The rods do pull out yes. Allows for different lengths of stroke for different length knives.
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  4. #14
    Senior Member blabbermouth
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    Freehand knife honing takes a while to develop skill, practice and use sharpie ink to mark the edge and test your progress. Use your fingers as a guide, thumb on the away stroke and forefinger on the, to stroke, to keep a consistent angle. Eventually you will not need the finger contact.

    All, of the knife jigs work, some better than others. As with any honing the quality of the hone makes a vast improvement on the edge. The inexpensive ones have inexpensive- cheap stones that provide equal results.

    With the advent of the Edge Pro and Wicked Edge in the last 5 or so years, a vast selection of quality stones has become available. Interestingly an arms race of high grit stones up to 30K, and Nano grit lapping films to hone knives has ensued.

    As said, for all but a few knife applications, a 1k edge is more than enough. Guys on knife forums are going to quality high grit stones, Chosera’s, Shapton and Nubatama, cut and mounted for the Edge Pro and Wicked Edge, and nano grit polishing films, not so much for edge producing capability, but for the look, polish and consistent bevels.

    A quick search of the knife forums will give you a good insight into the more popular systems and what is available for them. As with most things, the sky is the limit on pricing.

    With a little practice and a good 1k, you can develop the skills to keep your knives very sharp. If you are going to use the same stones for razors and knives, mark them clearly and use one side for razors and the other for knives. If you go with a jig system, you can get great result quickly, but better, easier to use systems can be pricy in the $3-500 dollar range with stones.
    sharptonn and Maladroit like this.

  5. #15
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    The systems are really time consuming in the long run...

    Just learn to do it free hand... if you can sharpen a razor it only takes a recalibration to do a knife... and if your knives are good ish 15-20 degrees per side will be awesome for most people.

    A 800 grit removes steel fast enough for most purposes and a 1500-2000 is good for finishing. Finer is fun too... i like a loaded strop but one that is backed by wood and i keep the bevel that i created with sharpeneing flat on the strop. Look at creating a micro bevel because that makes cutting thicker things much easier... it basically allows you to thin the edge without having too acute an edge... thin edges make for better slicing and chopping. Just remember it is probably not suited for cleaving afterwards so dont do it for all the knives.

  6. #16
    Senior Member blabbermouth
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    The cheapest and quickest solution is the knife clip, it works well and is pretty fool proof.

    And an inexpensive diamond plate or plates. For edge restoration a Chefs Knives to Go 140 grit plate for $30 and a 400/1000 grit plate $35 will keep you cutting very well, and you can use to lap your stones…

    Do use a dedicate stone for your razors or you will be lapping a lot off your stones for razor use. Knives can easily scar up a stone and need to be lapped often, especially when learning to sharpen knives.

    As said the jigs work well, but are a pain to drag out for a quick touch up.

  7. #17
    Senior Member rodb's Avatar
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    I don't use my razor hones with my kitchen knives except for my 325 DMT diamond plate, I use Arkansas stones after the plate and they seem to work really well, I sometimes use my Dragons Tongue Welsh hone as well

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