gunslinger308 0 Posted December 26, 2004 Report Share Posted December 26, 2004 What do you use to sharpen your knives? I use a Lansky sharpener. Quote Link to post Share on other sites
G O B 3,516 Posted December 27, 2004 Report Share Posted December 27, 2004 Wet stones and hones. I start with a stone that is coarse enough to get rid of nicks and chips quickly. I either use coarse/medium or medium/fine carburundium stone and light oil. Final edge or quick touch-up is with a hard arkensaw stone and WD40. Plane irons,machine tools or knives that need a sharper edge get attention with a razor hone wet with dish soap and water. I may be a grumpy Old Ba$*#rd but I like SHARP tools! G O B Quote Link to post Share on other sites
gunslinger308 0 Posted December 27, 2004 Author Report Share Posted December 27, 2004 how do you keep a uniform angle for the edges? Quote Link to post Share on other sites
IndyArms 10,186 Posted December 27, 2004 Report Share Posted December 27, 2004 I have used the lansky sharpening system for years, it is *THE BEST* HANDS DOWN!!!! BUT.... Use the DIAMOND set, it is far better than the standard one. and buy the sapphire stone aftermarket from lansky to REALLY polish up your edges after sharpening!! Quote Link to post Share on other sites
gunslinger308 0 Posted December 27, 2004 Author Report Share Posted December 27, 2004 my parents have the diamond lansky. I have seen older diamond hones that were worn away to just the steel under the layer of diamond. This is why I have stayed away from them. I have also heard that they are more aggressive than stones. does it take less time to use a diamond system than stone? Quote Link to post Share on other sites
k_dawg 0 Posted December 27, 2004 Report Share Posted December 27, 2004 bah! take care of your blades, and you'll only need the Gungdir to hone the edge! Quote Link to post Share on other sites
gunslinger308 0 Posted December 27, 2004 Author Report Share Posted December 27, 2004 HUH?!? Quote Link to post Share on other sites
IndyArms 10,186 Posted December 27, 2004 Report Share Posted December 27, 2004 The diamond stones DO need to be replaced now and then, I have never had to replace mine yet... and I have sharpened hundreds of knives on them.. the standard stones will ALSO need to be replaced as they will get a dent worn into them, and be unable to hold the correct sharpening angle. They ARE more agressive than the standard bits... BUT... that just means you can use a FINER stone, for LESS time, to acheive the same results that a coarser stone in the standard kit would produce in more time, as you will need to graduate to finer stones and obviously need more of them, to get to the level you desire at the end for final sharpness. For me, I always start with a MEDIUM diamond, to get my first angle. then the fine diamond, then the sapphire to polish the hone. I have NEVER had to use the coarse diamond yet... never had a knife that was that far out of whack to either a 30, 25, or a 20 degree edge to begin with. I think the coarse diamond would be good for use against an unsharpened type blade as far as building your own knives from a steel blade blank. Quote Link to post Share on other sites
G O B 3,516 Posted December 27, 2004 Report Share Posted December 27, 2004 I have never had any problem holding an acceptable edge angle 'by eye'. Most of my stones were my fathers, and are at least 50 years old. many are far older,as some were my grandfathers. G O B Quote Link to post Share on other sites
k_dawg 0 Posted December 28, 2004 Report Share Posted December 28, 2004 (edited) sorry, that was a bit obscure.. ;-) It is the Gerber honing rod. On a good blade, one should rarely have to actually "sharpen" the knife. All that needs to be done is hone the edge. Edited December 28, 2004 by k_dawg Quote Link to post Share on other sites
IndyArms 10,186 Posted December 29, 2004 Report Share Posted December 29, 2004 My hats off to you if you can hone a blade well by eye... that is honestly NOT an easy thing to do to get them to come out RIGHT all the time.. thats why I have a lansky.. I just cant eyeball it and keep the angle exact time after time... The ONLY other person I know that can sharpen a knife on a table stone is my friends father... but then hes also been doing it for 50 years... so... Personally I have *NEVER* been able to use the sharpening rod, myself, either... so if you can use that.. I also salute you too.. That ones gotta be tough.. never could quite grasp the hang of that one either... LOL As far as honing with the Lansky... once you get the angle.. if it gets dull, it just takes a FEW SECONDS with the ultra fine stone to touch it back up and return it to a shaving sharp edge! Quote Link to post Share on other sites
gunslinger308 0 Posted January 19, 2005 Author Report Share Posted January 19, 2005 Has anyone ever used any chef's choice sharpeners? Quote Link to post Share on other sites
mp2go1 0 Posted January 19, 2005 Report Share Posted January 19, 2005 spyderco 204 sharpener. one of the best around. easy to use, work great, you can get knives to a hair popping edge everytime. their knives are unique and of great quality as well. Quote Link to post Share on other sites
Cobra 76 two 2,677 Posted January 19, 2005 Report Share Posted January 19, 2005 Old school arkansas stone & a few drops of oil. Coarse on one side, smooth on the other. I've been using the same stone on all my knives for the last 30+ years since my grandfather gave it to me and showed me how to do it. After hundreds of uses it still shows no ware. I think he told me it belonged to his father. If you go slow and repeat each stroke at the same angle it's not hard to eyeball. Lay the blade flat on it's side and rock upward till the edge touches and pushes a bead of oil the length of the blade. That's the right angle. My stepfather, who's a chef, showed me a trick he uses on his knives when he just want's to hone a quick edge and he's caught out somewhere without his tools. A ceramic coffee cup turned upside down makes an excellant sharpener if you use the rough unglazed part around the bottom edge. Try it and watch the steel coming off and coloring the ceramic with the first stroke. Quote Link to post Share on other sites
gunslinger308 0 Posted January 24, 2005 Author Report Share Posted January 24, 2005 do you raise a burr along the entire edge before you go to the fine hones or just sharpen till ya like the feel? Quote Link to post Share on other sites
IndyArms 10,186 Posted January 24, 2005 Report Share Posted January 24, 2005 do you raise a burr along the entire edge before you go to the fine hones or just sharpen till ya like the feel? With the lansky, you want to hone till the burr is along the entire edge... and you want to try to keep the burr consistent as well... then switch sides and burr it back over to the other side of the blade.... Once you have done that, then switch to the next finer stone, and repeat.... Do this till you get to the finest stone you plan to use... and then STROP for a final polish.... you will be able to split hairs with your edge when done this way.... Quote Link to post Share on other sites
gunslinger308 0 Posted January 24, 2005 Author Report Share Posted January 24, 2005 Is it the same for other sharpeners? Any Differences? Quote Link to post Share on other sites
IndyArms 10,186 Posted January 24, 2005 Report Share Posted January 24, 2005 To my knowledge, thats the same for pretty much all sharpeners that do one side of the blade at a time... Mind you I have NEVER used one.. But I would think if you have just one stone, Like an Arkansas stone, instead of graduating to finer stones, just ease up on the pressure, or increase speed... with each burr fold over.... Quote Link to post Share on other sites
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