Thread: Honing other things

Slamming is just a word. If the tool has enough inertia to carry it through the cut- the tiny -.5 micron edge feels slammed. the point being how much less slamming does it take to slice a tomato.

Really, unless you are a professional chef or eat a whole helluva lot I am not sure a kitchen knife should be considered a high use blade.

Really I do not wish to argue i just feel like your perspective is unfamiliar to me, only looking for what's missing

Originally Posted by JetHed

For kicks, I tried to sharpen one of my kitchen knives (a JA Heckles Pairing Knife) on my Nortons and didn't get results that I expected.

Anyone hone kitchen knives or others on their Nortons? How do you get the bevel angle consistent without a spine like on Straights?

I was thinking of slicing a groove down the length of a plastic tube and inserting knife into it to make a spine to set the bevel.

Anyone do this with success?

Henkles don't do so well at 4k/8k ranges the steel is just to soft to suport the fine teeth from higher grit stones.

If you go to harder steel knives that the polished edge works. As mentioned above, depending on your use range sharpening can be a very wide range of edges.

As for a guide, aim for 20 deg on the Henkels, how do you find 20deg? With the edge srtaight down to the stone = 90deg, half of that = 45deg, half that again and your pretty close. If you have harder steel you can even halve that again and farther to get a wicked thing edge.

It takes practice holding that angle but once you get it your on your way to consistant edges

There is a product called an Edge Pro, while I hate them, they do give the ability to hold the knife and sharpen with an exact degree for the bevel. I don't like them as it is a DE-skilling device...

Some of my knives I use regularly Each one has a different bevel and use. Something as simple as a different maker of knife changed what can be done to the edge. Now mix in all the variables of custom makers, most of these are custom, and well you get the picture

Just for trivia the pic with 3 knives is a set Butch made me a while back

Originally Posted by mainaman

The angle of the knife is a factor but when you have a knife that is made from good steel (not european except Sabatier) then you can go quite low with no chipping and edge loss.


roughly 7 degrees and holds the edge very long time, thickness @ the spine 2.8mm for reference.

What knife is that one?

Originally Posted by DwarvenChef

What knife is that one?

Aritsugu A, 270 mm, ate my DMT XXC like it was nothing when I thinned it.

Originally Posted by mainaman

Aritsugu A, 270 mm, ate my DMT XXC like it was nothing when I thinned it.

LOL I bet I used the DMTXXC on one knife and never again... Bought a Naniwa 150 and love it for flattening.

Thanks everyone. As usual, a wealth of info. This site and the community that subscribes to it is awesome!!!