Thread: Kitchen knives...

ive got a couple of Norton crystolon coarse/fine from a ebay purchase that will be getting boxes and then going into the car and truck for away from the shop work, its really tough to beat those for abused knives away from the shop, and they are oil stones, so no worries about them freezing while in the car.

here at the shop, if they are really bad, one of the belt grinders will rough them in quick and then finish on a stone.

Originally Posted by caltoncutlery

ive got a couple of Norton crystolon coarse/fine from a ebay purchase that will be getting boxes and then going into the car and truck for away from the shop work, its really tough to beat those for abused knives away from the shop, and they are oil stones, so no worries about them freezing while in the car.

here at the shop, if they are really bad, one of the belt grinders will rough them in quick and then finish on a stone.

You ever try paper wheels? I have a bench grinder and use a speed control. I'm running around half speed (1700 or so)

Bill,

I have not tried the paper wheels. I hear that some folks swear by them. I will say that I have 3 2x72 grinders {one is variable speed and will run down to where you can read the print on the back of the belt as it is moving}, with belts from 36 to 800, plus felt belts, cork belts, buffers, a couple dozen compounds. I use that sort of stuff to rough in edges, grind the blades, regrinds, ect…. but every single knife, razor, chopper, axe, everything that has ever left my shop has left with a edge created on a simple stone by my hand. sure it takes a couple minutes more, but im good with that.

Although I don't use one on my fine knives, you can get a very good edge,quickly on a belt sander. Takes out chips almost as fast. Personally, I only use it on my rough butchering knives and my daily user Dexter-Russel paring knife.

I don't have the hours that it take to repair the damage that friends and family do to their kitchen knives. The belt sander gets them shaving sharp and leaves a strong convex edge on them.

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?

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

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.