Sharpening stone

Discussion in 'Cooking Knife Reviews' started by totte, Jan 30, 2016.

  1. totte

    totte

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    Hi, hopefully this is the right category. I just got me self a pair of wusthof classic ikon. Now i'm thinking of getting a sharpening stone so I can give them the love they deserve and serve me for many years to come. However, I'm not sure what to get. I'm looking at wusthofs own stones, trying to figure out if 1000/3000 or 400/2000 is the better one to get. Help please?
     
  2. chefbuba

    chefbuba

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  3. totte

    totte

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    Oh, thanks! :D could some kind moderator move the thread perhaps?
     
  4. virgil

    virgil

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    Hi Totte.

    I would encourage you to contact your knife manufacturer or do some research on your knife's blade style i.e. what sort of edge it has and its metal makeup.  Some of the more expensive knives are made up of a softer inner core wrapped by a harder outer layer of steel.  The metal composition will determine what sort of sharpening stone should be used.

    Having said that, the style of your knife's edge will determine how it is sharpened when using the sharpening stone.  The edge of the knife will also determine the exact angle in which the blade makes contact with the stone when it is being sharpened.  Sharpening the blade at the wrong angle will likely damage your knives or possibly ruin them.  Here is an image of some different knife edges.  As you can see, the edge is going to determine how the stone is used.

     
    Using the stone itself is not something just anyone can do right off, especially with quality kitchen knives.  Different knife edges call for different sharpening techniques.  Otherwise, the blade can be damaged, as I have already said.  It takes practice and skill to properly sharpen a quality blade with a wet stone. 

    If you are not familiar with sharpening blades with a wet stone, I would highly recommend that you have your knives professionally sharpened at first and practice with the wet stone on lesser quality knives.  

    Good luck!

    -V 
     
    Last edited: Jan 30, 2016
  5. totte

    totte

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    Thanks for the info. I was actually thinking of practiceing on less expensive knifes first, I got a whole bunch of those who need some love and a few I don't really care if they get completely ruined.
     
  6. virgil

    virgil

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    Here is a great video that I found from Wusthoff about their tristone wet stone and the technique for sharpening a knife. 

    I hope this helps.  /img/vbsmilies/smilies/smile.gif

    Good luck!

    -V

     
  7. totte

    totte

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    Thanks but I've been looking for that one and I can't find a single store who ships it to Sweden... :(
     
  8. maryb

    maryb

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    Edge Pro sharpener! Not cheap but it puts a repeatable edge on a blade.
     
  9. totte

    totte

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    Can't find a single place which ships to Sweden. I've been trying to find one of these for some time now :-(
     
  10. virgil

    virgil

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    Not even Wusthoff in Germany will ship to Sweden?  Sounds like you may have a road trip in your future!  /img/vbsmilies/smilies/thumb.gif
     
  11. markinlondon

    markinlondon

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    Try Maksim at http://www.japanesenaturalstones.com  He has for a long time been a regular and respected contributor to many of the forums I participate in. It's critical to note that I am not affiliated with him in any way. He definitely ships to Sweden, and has all sorts of stones, natural and synthetic, at many price points. 
     
    Last edited: Feb 1, 2016
    virgil likes this.
  12. millionsknives

    millionsknives

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    +1 on JNS i have ordered many times from Maksim. Free worldwide shipping over a certain minimum
     
  13. jake t buds

    jake t buds

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    Don't mean to be a contrarian, but I prefer one sweeping motion that covers the whole edge at once, through the length of the stone, instead of the short throw. I also only own a two sided stone. 
     
  14. foody518

    foody518

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    400 may be too low for your purposes having a new knife. 1000 is a decent starting point.

    Can you find Naniwa chosera (professional) stones in Europe?
     
  15. gilbertofarthi

    gilbertofarthi

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    I am using diamond sharper as they are easier and less messy to use. One thing which I have notices is they are cheap and reliable. One can easily drop without any problems. /img/vbsmilies/smilies/mullet.gif
     
  16. millionsknives

    millionsknives

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    But they leave nice big scratches
     
  17. gilbertofarthi

    gilbertofarthi

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    Due to the aggressiveness of diamond may be. As a new user for any sharpening medium, one must have to be careful not to overdo it, not pressing too hard, or the edge can be damaged./img/vbsmilies/smilies/surprised.gif
     
  18. totte

    totte

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    Hum, I've been doing some more reading. So many options. Lets say I just want to maintain my blades sharpness and keep them in mint condition. What's the best way to go? Honing rod or wet/sharpening stone? (With practice on less expensive knifes first.)

    How does them electric sharpeners work? Any good?

    I got a ceramic honing rod from IKEA at the moment, tho I haven't dared using it on my new knifes yet, is there a big chance of ruining the edge? I've managed to make my other knifes sharper at least, so I believe I'm using it correctly.

    We also got this service in Sweden called knife letters, you send the knifes in some special letters they send you and you send them back to professional sharpers once or twice a year and they sharpen them and send them back to you. It costs about 13,88£/knife.
     
  19. foody518

    foody518

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    Stones are the better option if you want this knife to still cut well for you in the long term (after a few months). They are certainly the better option for improving knives' sharpeness. Understand that new knives can be improved upon a good deal with the right tools.

    After 2-3 usages of those knife letters you could have purchased a stone. If you are willing to learn and plan to keep your knives for more than 1-2 years, stones are pretty convincingly a better option.
     
  20. kartman35

    kartman35

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    Ok.  Here goes.

    You have purchased some quality knives made from relatively soft stainless steel.  During normal use, the still sharp edge will roll slightly and become wavy or out of true.  In order to keep the blade straight and cutting well, you'll need to 'steel' the knife on a honing rod, and your ceramic rod is fine for that.  A few gentle passes on each side of the knife whenever the knife seems to not be cutting quite as well will straighten everything up and you find that knife will feel sharp again.

     

    After a while, you'll notice that you need to go back to the rod more and more frequently, and the results will seem not as good as they were.  This is when you need to sharpen the knife and a stone is best for that.  As long as the knife has no chips, or significant damage (inspect the edge with a loupe) all you'll ever need for that knife is a medium grit stone (800-2k) to sharpen on.  A 400 grit stone will be good for removing chips and fixing damaged blades, but are not necessary unless you need to do this.  Also, being new to sharpening you'll want some practice before taking a very abrasive stone t your knife because you can alter the profile easily and quickly and if you don't know what you're doing cause damage.  Conversely if you polish a softish knife too much (3k+) you'll find you're taking away too much bite from the edge and the blade will slide on tomatoes for example instead of digging in.

    For how to sharpening instruction check out Jon's videos on youtube Japanese Knife Imports channel.