What's your Kinfe maintenance?

I thought this would be of use for us foodies out there who cook and use our knives every day, we all need a quick and effective method and system to keep our knives in tip-top condition, I always set the bevels and sharpen all my own knives, once they are at their optimum level of sharpness it's important to keep them there and do it quickly without a fuss, we don't really want to get our stones out or sharpening systems do we when one of our knives start to lose their edge, so here my quick method, I made a very short video of me sharpening my little Henckels Pro pairing knife, I use a Lansky turn Box.

https://www.youtube.com/watch?v=-leV36bcu-I

After having used more than a few methods and stones and or diamond plates I have settled on 325 dmt for my slicers. One and done. My santoku I do refine to 1200. Simple and certainly sharp enough for what I am doing in the kitchen.

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Originally Posted by celticcrusader

I thought this would be of use for us foodies out there who cook and use our knives every day, we all need a quick and effective method and system to keep our knives in tip-top condition, I always set the bevels and sharpen all my own knives, once they are at their optimum level of sharpness it's important to keep them there and do it quickly without a fuss, we don't really want to get our stones out or sharpening systems do we when one of our knives start to lose their edge, so here my quick method, I made a very short video of me sharpening my little Henckels Pro pairing knife, I use a Lansky turn Box.

https://www.youtube.com/watch?v=-leV36bcu-I

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Excellent video

I haven't heard a Welsh accent for 18 years, I don't think I've seen a Welshman in Canada.

Cymru am byth Jamie.

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Originally Posted by STF

Excellent video

I haven't heard a Welsh accent for 18 years, I don't think I've seen a Welshman in Canada.

Cymru am byth Jamie.

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Steve, Diolch yn fawr iawn.

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Originally Posted by celticcrusader

Steve, Diolch yn fawr iawn.

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da chi :chapeau

Great minds think alike

I have a VERY old SpyderCo version of the "Sticks" it keeps me sharp for about 1 year before I decide I just MUST rehone Kitchen knives

Mine has Two different angle settings one is the more common 22° and the other 15°, I find better for Japanese knives

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 have had a Case version for 48 years I reckon. It finishes great after a medium DMT.
I clean the sticks back to white with barkeeps friend and a toothbrush on occasion.

Attachment 340912

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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.

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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 :)

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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 :)

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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

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Originally Posted by STF

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!!

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A Newfie friend told me that the more he drinks, the more Irish he sounds. As an impartial observer, I noticed the more he drinks the more Irish he thinks he sounds.

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Originally Posted by STF

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!!

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I'd say there was a good dose of Scots in Nova Scotia and New Brunswick with a large part of New Brunswick also being French (Acadian) after the Brits booted them out of Nova Scotia. The Acadians are closely related to the Louisiana Cajans from the same expulsion. Newfoundland definitely tends to be more Irish influenced. There still are French communities in Nova Scotia and Cape Breton. If you want to visit France without crossing the pond, you can go to one of the French islands in the Gulf of St Lawrence.

Bob

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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

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

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

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Originally Posted by sharptonn

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

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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.

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Originally Posted by Grazor

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

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

https://www.youtube.com/watch?v=HZqv2DbqoNA

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Originally Posted by celticcrusader

Works great with larger kitchen knives, never had any issues

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Just quick question.

How do/can i tell which set of holes to use.

I mean, how can a person tell what angle a particular knife is, there are two sets of holes so I assume different knives have different angles.

Lastly, does it matter how small a knife is, for instance my EDC is a very small Victorinox pen knife, the little one with a nail file and tweezers, can I sharpen that tiny thing with those sticks?

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Originally Posted by STF

Just quick question.

How do/can i tell which set of holes to use.

I mean, how can a person tell what angle a particular knife is, there are two sets of holes so I assume different knives have different angles.

Lastly, does it matter how small a knife is, for instance my EDC is a very small Victorinox pen knife, the little one with a nail file and tweezers, can I sharpen that tiny thing with those sticks?

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Good question Steve, the angles are clearly marked out, one set of holes are 20 degrees, and the other 25 degrees, even though most Pro Chef knives have a more acute angle of around 15 degrees including my own, the 20 degrees being a more obtuse angle it still hits the bevel creating a smaller micro-bevel and does the job perfectly, on the other hand, my Miyabi Japanese knife needs a more specialist approach when sharpening, it's a real fine slicer of a knife with a 10-degree bevel a combined 20 degrees at the apex, making more like a razor than a knife.:D


Yes you can definitely sharpen your Swiss Army knife, for your Swiss Army knife, first use the coarse stones set at the 20-degree angle then switch to the 25 degrees with the finer stones, the same principle you set a definite apex with the courser stones at 20 degrees then go with the 25 degrees to make a finer micro bevel. PS don't use the 25 degrees for your kitchen knives only the 20 degrees.

Bevel angle for knives depends on what you want it to do. A fine slicer like a sushi knife will have a very acute (steep angle) bevel which makes it, as Jamie said, more like a razor. But, it must be treated with great care as it is fragile. A clever or chopping knife will have a very obtuse (blunter angle) bevel as the force is more the tool than a precision edge. An obtuse angle is not as sharp but much more durable.

I keep a stone on the window sill. I give my vintage, high carbon blades a touch, each time I use them.

Only because the wife don't know how to respect a good knife. Sure likes it when I'm done with it.

Mom always got mad, cause I'd never tell her when I sharpened them, and she'd always cut herself.

Its what ya get fir not letting my go out and play, mom.

Sharpening my Miyabi Japanese Chef knife, which is hardened to an impressive Rockwell 66, I wrongly stated in the video that I finished by stropping on Diamond emulsion 0.05 microns, in fact, it was 0.02 microns my mistake, which is about 100,000 grit equivalent. the knife is sharpened at a 10-degree angle.

https://www.youtube.com/watch?v=WI7HWJt1g4c

With that fine of "grit" etc. I see there is a fair amount of flexing on the blade.

Any opinion on that?

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Originally Posted by 32t

With that fine of "grit" etc. I see there is a fair amount of flexing on the blade.

Any opinion on that?

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The Miyabi knife is pretty flexible the blade thickness is pretty slim compared to my other Chef knives, it's also much harder than most if not all other Chef knives, being hardened to Rockwell 66, so I can see why there is such an acute-angled bevel with incredibly hard steel, a precise fine-edged cutting tool.

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Originally Posted by STF

Just quick question.

How do/can i tell which set of holes to use.

I mean, how can a person tell what angle a particular knife is, there are two sets of holes so I assume different knives have different angles.

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Google could be your friend here. If you aren't sure what grind angle to use, many knife makers publish blade care guides online. Victorinox and Henckels are two examples of this.