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Thread: Kitchen knives...

  1. #21
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    i understand butcher department at local market will sharpen, curious if that will remove the years of abuse/ restore bevel, and what they are using to sharpen?

  2. #22
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    Most commercial sharpening is done with belts and wheels. Factory knives included.

  3. #23
    Skeptical Member Gasman's Avatar
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    Since we are talking about kitchen knifes, do any of those machines you can buy put a good edge on a kitchen knife? I would think they would work well. I rescently bought some stones for knife sharpening but havent put much time into it yet. I can hone a razor very well, but knifes are not working out well for me. I think one main issue is i used to the feel of a razor edge. Not a knife edge.

    Ive watched Joes vids on sharpening but do any of you have a recommendation on knife sharpening vids to watch using stones not diamond?

    Thanks to the OP for bringing this up. Maybe i can learn to sharpen.
    It's just Sharpening, right?
    Jerry...

  4. #24
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    Diamonds would save you a lot of time. I use atomas and dmts when I freehand. Stropping is vital to get a shaving edge off a kitchen or other knife. Unless you use paper wheels. I have chosera and suehiro stones that work great on carbon. I don't own any carbon steel kitchen knives as everything ends up in the dishwasher here. For the heck of it I took a.knife to a 140 atoma. Did a good round of stropping on a balsa block with various compounds to leather and it shaved arm hair. I typically sharpen higher than that although I don't think for general kitchen use it matters. Edit: machine wise a belt sander works great. As do paper wheels. If you have a buffer you can buy a set and your in. I use a router speed control on mine at about 1/2 speed.
    Last edited by Bill31521; 01-28-2019 at 06:25 PM.

  5. #25
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    Belt sanding sharpening video. (Not mine nor any affiliation)
    https://youtu.be/Ptspof6CXOg

  6. #26
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    Paper wheel demo. Again not mine nor any affiliation.
    https://youtu.be/ddWqfhqW9OM

  7. #27
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    I have a Carbon steel tanaka gyuto that I will do edge leading strokes and sort of strop it once or twice a month (have a small jnat for that but thinking about selling it and getting a full size stone jnat for the knives). When that doesn't work I raise a bit of slurry and do some edge leading strokes then finish with the spine leading stropping on the stone. For my Cheap knives however I raise a bur on each side of the knife with a DMT then few finishing strokes on that (edge leading). Then I go to the 1k chosera and do a few edge leading strokes and call it done.

    I think the youtuber Burrfection has some nice knife sharpening videos if you want to look at those.
    jfk742 and biglou13 like this.

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  9. #28
    Senior Member blabbermouth
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    I have a paper wheel set up, might even be that one. It does produce a nice polished edge with minimal heat and steel removal.

    But like most Jigs, it is a pain to drag out all the gear just to sharpen a knife or two, when you can just slap a Diamond plate on the bench and be done in a couple of minutes.

    If you want a shiny knife bevel, they might be for you, they are easy to use and not expensive, I think I paid $20-30.

    You can learn to freehand a kitchen knife, plane blade or chisel easily as the bevels are so wide, and if you feel you cant do it, pick up a clip on plastic knife guide for a couple bucks that will provide a quick, consistent bevel or an Eclipse jig copy for tools, $10.
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  10. #29
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    I agree 100% . There were a few mentions though about abused knives. By hand it's doable obviously. But if you have a belt sander and belts (which I had already) it was a no brainier. I had a 6 inch grinder as well. I think I paid about $50 for the 8 inch wheel set with the paste and grit.

  11. #30
    The Great & Powerful Oz onimaru55's Avatar
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    How is there no heat with the paper wheels when they recommend 3400rpm grinders ?
    32t likes this.
    “The white gleam of swords, not the black ink of books, clears doubts and uncertainties and bleak outlooks.”

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