Thread: sharpen knives?

Depending on the quality and style of your knives the above stones are more than good enough. As stated above you will need to lap your stones after you work the kitchen knives. After 2 years of hard steel on my 4/8k Norton I've easaly worn half of it away (but I use it hard every week or so ) I'm now moving on to Shapton glass stones, and saving the norton for straights, less lapping

Does anyone know of a similar forum to this to talk knife sharpening? I like your idea of the wood block and i'll have to try that when i'm back home. I've wondered if there's a similar system to the DMT guide which holds the knife at a set angle. I know of the jig systems that exist (is it spydeco?) but since i have my stones i'd like to be able to find a system which somehow bolts onto them (so to speak). At the moment i've trying to sharpen them sushi style where you hold the knife almost perpendicular to the direction of sharpening but this is hard to master.

orfeo

Try www.bladeforums.com and www.knifeforums.com. In my opinion, they're not quite as friendly and cool as SRP, but there's tons of good info.

Josh

I'll second Knife Forums, I'm under the same name at KF's "In the Kitchen" there is also a large section just for sharpening, but it's general to all knives, while "In the Kitchen" sticks with (you guessed it) Kitchen knives

Both rooms have different ideas for sharpness and what is needed to get there. Check them out and see what you like .

Yeah, I am a member at those places as well, good sources of everything knife related... see signature.