HELP - first time sharpening not going well!

Discussion in 'Cooking Knife Reviews' started by mazstar1980, May 11, 2011.

  1. mazstar1980

    mazstar1980

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    I tried sharpening today but I don't think I'm doing it right and think I might have made the blade blunter than before. 

    I bought the following stones:

    King 300

    King 1200

    King 6000

    Flattening stone

    Knives:

    Mundial Santoku

    MAC Pro Chefs knife

    MAC Pro pairer

    I used the Santoku to practice on the 1200 first used the method shown on most Jap knife sites like JCK - 45 degrees slant with the blade 20 degrees to the board (being a European style blade).

    I used the Mundial as it was a cheapy - after about 50 strokes on each side it seemed like I wore the edge away.

    I tried it on the 300 thinking maybe I'd create a new edge - but I stopped at about 20 strokes and thought I'd better ask for advice.

    Hope someone can tell me where I'm going wrong and what they would recommend. Guess without making mistakes you don't learn.  
     
  2. ruscal

    ruscal

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  3. butzy

    butzy

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    Also fairly new at sharpening, but I got the feeling I'm doing a fairly decent job. Like ruscal, I have based my sharpening on the video's of chefknivestogo. The most useful advice I got, was to use the magic marker trick. (Just use a marker to mark the edge of the knife so you can see what you are actually grinding away). The other one: Keep the angle consistent !!!!
     
  4. butzy

    butzy

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    Also fairly new at sharpening, but I got the feeling I'm doing a fairly decent job.

    Like ruscal, I have based my sharpening on the video's of chefknivestogo.

    The most useful advice I got, was to use the magic marker trick. (Just use a marker to mark the edge of the knife so you can see what you are actually grinding away).

    The other one: Keep the angle consistent !!!!