Completely Dull Knife

Discussion in 'Cooking Knife Reviews' started by ideal ryan, Dec 7, 2014.

  1. ideal ryan

    ideal ryan

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    At home cook
    Hey Chef Talk! I've recently cut up an old piece of metal into a knife shape and polished it all up, and I was wondering as how to get a nice edge to it, seeing as i don't have any of the coarser stones, such as 200-600 grits. So what could I possibly do do get that basic edge? I do have a 1000 grit whetstone, if i ground on that long enough would it do the work? Any ideas?
  2. rick alan

    rick alan

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    Cook At Home
    You're not just sharpening this knife, I hope, but attempting to thin it to a decent profile.  The whole idea of hobby projects like this here is not to spend serious money on any equipment that is not required for anything else.  At least that is the way I see it, and I've thinned a number of cheap knives for the fun of it.

    A belt sander is ideal for this.  But even if you bought one on sale from Harbor Freight it would still cost $50-60, so you're already over budget so far as I am concerned, not to mention the HF junk sander will likely throw a bearing or some such within a few hours of use.

    I picked up a decent, slightly damaged bench grinder at a local discount outlet for $5 (OK for cheap knives only).  I also have access to a belt sander, but it's a little out of my way getting there.

    It would takes years to do any serious thinning with a 1k.  The large Winco course/fine carbide stone can be had off Amazon for less than $20 I think, that's a significant improvement over the 1k oil stone (which I'm assuming is what you have).

    Course water stones are relatively cheap and much faster cutting, maybe you should treat yourself to a nice set from course to very fine.

    What was this hunk of steel from, how thick?

  3. phatch

    phatch Moderator Staff Member

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    I Just Like Food
    And the tempering? Files and some few saws are about the simplest "hunks of steel" one can convert to a knife with a reasonable result without having to do a ton of work. 
  4. mikeswoods


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    Professional Caterer
    Not all steel will make a knife---also, most steel is soft and needs hardening and tempering---

    The hardening and tempering can be done easily enough with a plumbing torch and your household oven---

    A belt sander id the handiest tool for shaping and tapering--but an angle grinder could also be used--
  5. davehriver


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    Professional Chef
    You can create an edge and sharpen your knife with sand paper on a piece of plate glass or other hard and flat surface.  The grit to start with depends on how close to an edge you are.  If I have a shaped edge I start with 80 grit and work my way to 600 then I go to a stone.