Knife Sharpening

Rabbitz · Post by **Rabbitz** » Mon Jun 11, 2018 5:56 pm

Having spent a while today sharpening a couple or three knives I, once again, worked out that I have no idea how to do it.

Even with a Lansky jig, the knives are usable but not terrific.

I guess this is along the lines of 'how to clean a barrel' but what are the 'dark arts' of getting a good edge?

I suppose it could be a symposium in September as well.

The Raven · Post by **The Raven** » Mon Jun 11, 2018 6:02 pm

Look up youtube for the Lansky videos. One guy uses a strop at the end of the process and it make ALL the difference.

Like you I was a little dissapointed with the sharpness off the Lansky UNTIL.....

macca · Post by **macca** » Mon Jun 11, 2018 6:05 pm

I always thought I could sharpen a knife. Then my sister brought home my future brother in law, slaugterman /skinner at the abbs. There definitely is an art to getting them surgical sharp and keeping them there.
So you are not on your pat malone.
Cheers

Post by **MISSED** » Mon Jun 11, 2018 6:26 pm

Camel has got no idea how to sharpen a knife

trevort · Post by **trevort** » Mon Jun 11, 2018 6:30 pm

All you have to do is keep listening to Kerriet and adjusting techniques until she stops abusing you and miraculously the knives are shaving sharp

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Rabbitz · Post by **Rabbitz** » Mon Jun 11, 2018 6:39 pm

The Raven wrote: ↑Mon Jun 11, 2018 6:02 pm Look up youtube for the Lansky videos. One guy uses a strop at the end of the process and it make ALL the difference.

Like you I was a little dissapointed with the sharpness off the Lansky UNTIL.....

I did have a look see. That's what prompted me to drag out the Lansky after letting it languish in a drawer for over twenty years.

I am not looking for scary sharp. I am looking for working sharp.

I might buy a couple of inexpensive commercial kitchen knives and use them as sacrificial guinea pigs.

Macca, my brother used to work at an abattoir, in the office, when is work mates brought skinners and boners to the farm they were scary. It's a pity my brother never really learned how...

LoneRider · Post by **LoneRider** » Mon Jun 11, 2018 6:50 pm

my older brother isnt allowed to touch sharp objects or power tools

trevort · Post by **trevort** » Mon Jun 11, 2018 6:58 pm

LoneRider wrote:my older brother isnt allowed to touch sharp objects or power tools

Is he called Trevor?

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DSD · Post by **DSD** » Mon Jun 11, 2018 9:13 pm

There is a couple on here that really know how to sharpen a knife but last time this topic came up it turned into a crap fight so unfortunately you may not get that much assistance.
Asked in person at a gathering of like minded people may be different though.

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LoneRider · Post by **LoneRider** » Mon Jun 11, 2018 9:31 pm

trevort wrote: ↑Mon Jun 11, 2018 6:58 pm
LoneRider wrote:my older brother isnt allowed to touch sharp objects or power tools
Is he called Trevor?

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nope,hes a shane

Rabbitz · Post by **Rabbitz** » Tue Jun 12, 2018 6:24 am

DSD wrote: ↑Mon Jun 11, 2018 9:13 pm There is a couple on here that really know how to sharpen a knife but last time this topic came up it turned into a crap fight so unfortunately you may not get that much assistance.
Asked in person at a gathering of like minded people may be different though.

A thread on a forum turning into a crap fight?

Well I never.

It just isn't possible.

I refuse to believe it.

trevort · Post by **trevort** » Tue Jun 12, 2018 7:42 am

Rabbitz she got me a double sided stone. Mark got me a high quality f dick steel. If you lose the edge she reckons no amount of time in the steel will get it back. So stoke the rough side of the stone slicing away from you, maybe 15 times. Then turn the knife
Over repeat towards you for the same time . Then turn over the stone
And repeat. She is usually happy with how I perform these functions but i use to big an angle and too much force on the steel and she explains that I am taking the edge off again. When I listen and use a finer angle and gentler action I get shaving sharp knives. Don’t have to use the stone every time, the steel revives a dull blade as long as the edge is intact

I was sharpening knives this weekend.

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Rabbitz · Post by **Rabbitz** » Tue Jun 12, 2018 8:39 am

Hi Trev,

I usually use a "diamond" steel to touch up be using the knives in the kitchen. (Victorinox commercial knives).

I think what has happened is that over the years by using the steel the edge has pushed further back into the thicker part of the blade. I might try and put a shallower bevel onto which I'll put the edge. Kind of like pushing the shoulder back a bit.

Ol 55 · Post by **Ol 55** » Tue Jun 12, 2018 9:35 pm

Wanna open a can of worms?
Ol 55

The Raven · Post by **The Raven** » Tue Jun 12, 2018 10:54 pm

All you need is one of these.

AusVarmint