Thread: What's your Kinfe maintenance?

Originally Posted by PaulFLUS

Nice video Jamie. My Dad had a set of those, not sure what brand but he could get a knife scary sharp with them.

Steve I knew a guy years ago who was a security guard at a hospital I did work for and he had a thick Scottish accent. I naturally assumed he was from Scotland until it came up in conversation with the head of security and he told me he was from Canada; not sure where and I don't know if he (head of security) knew.

I can only guess he has Scottish parents.

I always felt the people in New Brunswick on the East Coast of Canada sounded a bit Irish to me and when I went to Newfoundland I was very suprised. Their music is definately Irish - and they like it!!

What are those knife sharpening sticks and the wood with the correctly angles holes called.

Are they expensive and where can I get them too, they look like they might be better than my steel.

The last time i sharpened my large knives was as I was burnishing my TransArk

Originally Posted by STF

What are those knife sharpening sticks and the wood with the correctly angles holes called.

Are they expensive and where can I get them too, they look like they might be better than my steel.

The last time i sharpened my large knives was as I was burnishing my TransArk

Aha, Are these the chappies?

https://www.amazon.ca/Lansky-4-rod-C...8&sr=8-18&th=1

That was a very nice video, I enjoyed it. Those fixed honing jigs make for a consistent good edge.

I keep a little piece of wood in my kitchen, that has a coarse diamond hone on one side and a leather strop with 1 micron diamond paste on the other.

I am a fan of stropped coarse edges on my pocket and kitchen knives. I have a few knives that I will sharped to a fine edge but the majority get the wham bam thank you Mam edges

Originally Posted by spazola

That was a very nice video, I enjoyed it. Those fixed honing jigs make for a consistent good edge.

I keep a little piece of wood in my kitchen, that has a coarse diamond hone on one side and a leather strop with 1 micron diamond paste on the other.

I am a fan of stropped coarse edges on my pocket and kitchen knives. I have a few knives that I will sharped to a fine edge but the majority get the wham bam thank you Mam edges

I am with you there, Charlie. Unlike razors, Gimme some teef on that edge!

Originally Posted by sharptonn

I am with you there, Charlie. Unlike razors, Gimme some teef on that edge!

I am with you both too.
Always like a micro serrated toothy critter.

Pete <:-}

A vintage Carborundum 108 for me. Used under dripping water rather than oil.
Coarse side is great for veggies and general edge, the fine side is quite fine for raw meats.
Sometimes the coarse followed by just a couple of strokes on fine for a nice combo edge.
Regular maintenance is a must otherwise it takes the fun out of it.

That's what I normally use also. My brother got the sticks like Jamie's. In fact he got most of my Dad's sharpening stuff since he is a knife collector. The last time I talked to him about it I think he said he has over 2000 of them. Anyway, I got all or most at least of his Arkansas stones and anything razor related.
I did however get a pretty nice 2 sided 8 X 2 carborundum stone. I have no idea what the grits are but it's pretty course.on one side and pretty fine on the other. You can get these big long sweeps with a chef or butcher knife or Chinese cleaver. I usually wash it up and take it to a canvas and leather belt strops. Damn fine kitchen edge from it.

What are they like for longer knives?
Have seen them before, not a bad idea.

Originally Posted by Grazor

What are they like for longer knives?
Have seen them before, not a bad idea.

Works great with larger kitchen knives, never had any issues, here's a short video sharpening a 6" Chef knife.