Knife Sharpening

[deestafford]

That's impressive!  Dee

[teesquare]

Great pictures Jim! That will make a believer out of a doubter.

Can you tell us how many different stages you went thru? What was the finest stone you used?

[jimsbarbecue]

Not the first one. I did it for a friend and to take the photos. The angle I think was 20. As it shows in the videos it is important to sharpen with grits until you get a burr before you change to the next finer grit. When done they are amazing. I have a Lamson Sharp chef knife that I never cared much for until I sharpened it correctly. It now is one I use a lot.

[GrillGeek]

I pretty much use the 220 stone, get a bur and then move up to the 600, repeat and that's usually good enough.  If you've never seen a knife sharpened with the Apex, it's quite amazing.

[flbentrider]

I bought one last year.

Amazing device.

I took an entire drawer of very sad steel from our church kitchen.

I only had to throw one out. it had lost more than 50% of its blade depth and would just not take an edge. I think the temper was gone.

They are still wondering how those knives got "rescued"...

[deestafford]

Which of the four systems is best for people like most of us?  Dee

[GrillGeek]

Dee, the 4 will encompass everything you will ever need. It's the only kit they should offer in my opinion.

[CDN Smoker]

right now I am getting by just marking up the knife edge to set my sharpener.

Q: does anyone know of a site that would have the correct angles?

Thanks,

[GrillGeek]

I do all my kitchen knives at the green mark. It makes it easier in the long run.

[teesquare]

right now I am getting by just marking up the knife edge to set my sharpener.

Q: does anyone know of a site that would have the correct angles?

Thanks,

I would try the manufacturer's website for the brand of the knife you wish to sharpen. As well - YouTube may have some videos.

[Kora Smoker]

Remeber most knives are a 50/50 grind , but there are those Japanese knives that are 90/10 80/20, so don't ruin them. 

[teesquare]

Remeber most knives are a 50/50 grind , but there are those Japanese knives that are 90/10 80/20, so don't ruin them. 

Not sure what that means...? More info please?


BTW - anyone seen the Wicked Sharp System?

[Kora Smoker]

Remeber most knives are a 50/50 grind , but there are those Japanese knives that are 90/10 80/20, so don't ruin them. 

Not sure what that means...? More info please?


BTW - anyone seen the Wicked Sharp System?

Most european knives are sharpened on each side at a 25 degree angle, but there are those japanese knives that are sharpened on one side at a 10 or 20 degree angle and the other side at an 80 or 90 degree angle. Some people buy Japanese knives and try to sharpen them 50/50 and just ruin them.

[Kora Smoker]

I pretty much use the 220 stone, get a bur and then move up to the 600, repeat and that's usually good enough.  If you've never seen a knife sharpened with the Apex, it's quite amazing.

Yeah I start off with a diamond stone at 220 then an 800 diamond as well. Move up to a 1000 grit japenase water stone, then a 5000 and finally strop using a white compound paste.. I know it's over 20,000 grit... When done you can shave the hairs off your arms lol... Then I got a ceramic rod to hone...

[deestafford]

Under "normal" use how long should it be between knife sharpenings?  I've heard about once a year.  Of course, one would use their sharpening steel each time you use your knife.  Also,  how do you tell when your knife needs sharping?
Of course, everyone else knows the answers to these questions so there is no need for anyone else to read the responses to this post. Dee