Thread: Norton on Chefs Knife

Normally I sent my Kitchen Knives to the local honer... but now I have a Norton 4000/8000 besides my Coticulle I was wondering if I can hone my Wusthof knives myselve? Or do I need a rougher grit?

Thanks in advance,
Michel
(Oh... almost forgot: I would like to find a place like this one about Kitchen Knives. Does it exist? And where can I find info about how to hone a Kitchen Knive?).

You could use it and get a fairly sharp edge, but I do have a couple of concerns:
1) For razors, the hone is supposed to be lapped perfectly flat. Honing knives may mess with that.
2) I wouldn't feel good honing shaving implements on a hone used for knives used to cut raw meat.
3) Keeping a constant bevel angle, unless you use a honing guide

If I were you, I'd rather do an abrasive stick setup with adjustable angles for different types of knives.

Kitchen knife forum at knifeforums http://www.knifeforums.com/forums/sh...m.php?fid/118/

This may also be of interest, the keeping sharp forum http://www.knifeforums.com/forums/showforum.php?fid/48/

See also fred's cutlery forum here www.foodieforums.com

Now, i can tell you that a lot of the knife folks like the Norton combo stone as well for final sharpening, but use a lower grit (rougher) stone for the bulk of the work.

As for lapping, it will probably need lapped sooner after knife sharpening as it is heavier work, and a knife edge is not as flat as a razor edge and spine combo is. There is no reason you couldn't use your norton as a polish stone for your knives if you lap it afterwards. I do not have enough money to buy seperate stones for my knives and razors. Lapping is not just a razor habit, it is a habit for all sharpening tasks.

I have never tried to hone a dirty knife, and i feel if you are honing a clean knife the possibilities of getting some sort of organic contaminant is more of academic than actual interest.

Note i said polish stone above. I think a 1000 grit stone is also needed for knives as the edge sees much more abuse than a straight does. I also have a huge 220 stone for repairing big bits of damage. I think it would take a long time ot get a knife sharp if you began at 4k.
A norton 1000 or other 1000 grit waterstone is as high a polish as many people see the need for. However sharpening nuts like to go to 8 or 12k and then to polishing films or strops.

Great info Ernestrome. What about the issue of a honing guide? Or is it OK to just eyeball it?

Originally Posted by dylandog

Great info Ernestrome. What about the issue of a honing guide? Or is it OK to just eyeball it?

Take a square piece of paper, and fold it diagonally to get the 45dgr angle. Then, fold it again diagonally to get the 22.5 degree angle. Use that as a blade to stone angle guide.

Nenad

As superfly says, around 20 degrees will suit your wusthof for general work.

Try using the marker technique. Run it along the edge and sharpen until it is removed all the way along.

I would recommend picking up a Lansky with the synthetic or the arkansas stones, i use this to sharpen all my 10 and 8 inch chefs knives, and the 20 degree angle is perfect for that. Any finer and the edge will snap when you are fileting or skinning.

Originally Posted by celticstone

I would recommend picking up a Lansky with the synthetic or the arkansas stones, i use this to sharpen all my 10 and 8 inch chefs knives, and the 20 degree angle is perfect for that. Any finer and the edge will snap when you are fileting or skinning.

The angle you can use will depend on the quality of steel in your knife, the geometry of the blade, the heat treatment etc

20 is fine for most, you can go lower with better quality knives/steels.

Originally Posted by superfly

Take a square piece of paper, and fold it diagonally to get the 45dgr angle. Then, fold it again diagonally to get the 22.5 degree angle. Use that as a blade to stone angle guide.

Nenad

Now thats something I could have used a while ago, save thewife getting stressed about her blunt kitchen knives.....lol

cheers nenad

For knives this is a great setup. Most meat shops use these. I have had one for years. About 2 years ago I changed out the original coarse Crystolon to an Arkansas giving me the second option quoted from their description below. This is an excellent company to do business with. The second link is to razor edge guide #RE10 for large knives. For small knives their "cub" is the same only smaller. I use them on the Norton tri-stone for correct angle.

Monte

http://www.thebestthings.com/newtool...ultistones.htm

"We also offer two special versions of the Norton IM313 Multistone sold only by us. The first complements the Arkansas stone with a medium India stone and a fine India stone and the second complements the Arkansas stone with a medium Crystolon stone and a fine India stone."

http://beast.voltztech.com/~razoredg...bdfbdc19adc93f