sharpening thread

Discussion in 'Cooking Equipment Reviews' started by tntviper1, Dec 10, 2011.

  1. tntviper1

    tntviper1

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    Hi all been doing alot of research and we have a knife thread, but i feel we need a sharpening thread also. 

    this will include stones, tips, and anything related to sharpening. 
     
  2. scubadoo97

    scubadoo97

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    Maybe the mods would consider a sub forum like the cooking knife forum.  Hate for all that good information to get lost in the shuffle.

    I have a question.  I use Shapton glass stones and with knives that don't have a very wide bevel can one feel the "click in" on the stone when the proper angle has been reached.  I have never been able to do this on my glass stones.  I slide my knife on the cutting board that I use to support my stone holder to find where it bites then transfer this angle to the adjacent stone.  Any better way of doing this?
     
  3. phaedrus

    phaedrus

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    GlassStones are pretty hard and unforgiving.  You might want to consider a Pana-Vise style rig.  Essentially, set the stone on a block or wedge at the angle you want to maintain, then make strokes parallel to the table.
     
  4. scubadoo97

    scubadoo97

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    No question.  Glass stones are not very forgiving.  You really need to be at the correct angle.  I'm pretty good at finding that angle and maintaining it on the stone while sharpening.  Just have never felt the "click in" that people talk about.

    I also have an EdgePro that I use on occasion when reprofiling or sharpening a new knife for the first time.  The EP gives me such a reliable, straight and even edge when doing a long sharpening session.   From there I do regular maintenance freehand.
     
  5. boar_d_laze

    boar_d_laze

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    Put the knife on the stone; put the fingers of your offhand on the blade with light, gentle pressure; close your eyes; gently wobble the knife.  Open your eyes when you think the knife's at the right angle. 

    You'll feel the click in, or if you don't feel it, somehow the knife will magically end up at the same angle every time.  

    Clicking in is great for sharpening carpentry tools, and useful for finding the factory angle on a new knife.  You don't want to rely on clicking in too much for general sharpening of kitchen knives because the angle will become increasingly obtuse and need more frequent thinning and re-profiling than just teaching yourself to hit you "ideal" angle (whatever that is).

    BDL