Knife Sharpening

Discussion in 'Geek Food' started by Ravennoir, Feb 17, 2016.

  1. Revenge

    Revenge Member

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    The second best part of sharpening your knives is having nice sharp knives...
    The best part is being left the fuck alone, in peace and solitude to sharpen them...
     
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  2. caspian

    caspian Member

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    I might take tomorrow off work for some peace and quiet. the excuse "the voices told me to stay home and sharpen my knives today" should suffice for HR, yeah?
     
    Last edited: Aug 1, 2018
  3. Revenge

    Revenge Member

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    Gold... love it!
     
  4. miicah

    miicah Member

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    I think I need a harsher stone for some of my knives. I have a 1000/5000 block but I think the issue is that I can't get the initial edge right, so no amount of 5k/diamond stone gets me to cutting onion skin.
     
  5. NSanity

    NSanity Member

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    Strop.

    You need to strop.
     
  6. Revenge

    Revenge Member

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    This is something I haven't been doing, don't have the gear for but I am keen to learn the benefits of... does it make that much difference?
     
  7. Jazper

    Jazper Member

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    I've been hand sharpening razors and knives for the last 12 years or so. I usually go softly softly with higher grit than I need to and really take my time to perfect the edge.Sometimes I get fed up and put the thing away for a few days before getting back to it. I've got some naturals I really enjoy using (a nakayama and a begian coticule) - my favourite is my belgian blue though, cheapest stone of the lot and soft as anything, but the feel you get using it s incredible. I strop on diamond pasted leather strops.

    If I'm feeling lazy or need to rebevel an edge, I use my spyderco sharpmaker. I have a 240 grit waterstone coming for that purpose.. but to date it's been the sharpmaker with diamond rods.

    If anyone would like some tips with sharpening - let me know.
     
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  8. NSanity

    NSanity Member

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    Surprisingly so.
     
  9. caspian

    caspian Member

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    how long of a strop are you running, and are you using any compound or paste on it? I have a smallish strop but it's too short to really use with kitchen sized knives.

    can I just make one out of a belt blank?
     
  10. sebbyreddan

    sebbyreddan Member

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    I recently made a couple of balsa strops which I load with THK Diamond paste, Loving the results you get from these.

    I re-profile (when needed) the edge with a 140 Atoma then move up to a 240/800 Nirey water-stone then onto a Messermeister 1000/3000 water-stone.

    After this I strop on the balsa strop loaded with 5 micron then 2.5 micron Diamond paste.

    Then .25 Micron Diamond paste on a Kangaroo leather strop.

    I end up with a mirror finish edge that shaves and sometimes I get it where it will whittle hair. (still perfecting the technique though)

    Strops are 90mm wide x 19mm thick Tasmanian oak DAR from bunnings cut into 30 cm lengths, with contact adhesive spray to glue the balsa strips (1.5mm Thick x 100mm from bunnings) to the Tas oak Block. Kangaroo leather is also glued on with contact adhesive.
     
  11. Bold Eagle

    Bold Eagle Member

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    Some pics would be awesome......
     
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  12. SyN

    SyN Member

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  13. Bold Eagle

    Bold Eagle Member

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    Do you know if you click the 'Media' icon and paste that in it will embed the video into your post.....woops I see it is their channel my bad.
     
  14. sebbyreddan

    sebbyreddan Member

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    A mate just gave me one of his beat up pig stickers to 'touch up' over the week end, so I will try and grab some before and after photos of the knife and some photos of the strops, which I will try to post this weekend.

    Edit:
    Got a chance to have a quick go at my mates knife last night.

    Before:
    [​IMG]

    After: Not finished yet, I need to spend more time fixing the recurve on the heel of the knife and finish up the polish to remove the scratch marks. But the edge has come up pretty well for a beater.
    [​IMG]

    Kangaroo Leather Strop on my ghetto Bunnings sink bridge and Balsa Strop in desperate need of replacement at the back of the bench.
    [​IMG]
     

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    Last edited: Aug 15, 2018
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  15. Leigh M

    Leigh M Member

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    Any recommendations on cheapish kitchen knives?
     
  16. philquad

    philquad Member

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    Last edited: Aug 25, 2018
  17. caspian

    caspian Member

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    Baccarat are quite good. get the ones with the rivetted handles, not the silicone ones. I like this this line, I find the handles comfortable and they are easy to find: https://www.baccarat.com.au/knivess/collection/cuisine-pro

    the steel is a little softer than some but it touches up very easily on a sharpening steel as a result.
     
  18. sebbyreddan

    sebbyreddan Member

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    IO Shen aren't too bad. I originally got a few because they had no bolster to prevent sharpening to the heel in a Nirey electric sharpener. But I no longer use the Nirey, now using Stones and Strops freehand and I am much happier with the results.
    The IO Shen knives are cheaper than Global/Shun etc but more expensive than Victorinox.
     
  19. ~Spyne~

    ~Spyne~ Member

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    A BIG +1 to the Victorinox recommendation. Not sold in sets as far as I know (haven't looked in a while though).

    Do you know what knives you want/need and how much you're able to spend?
    You could do worse than this set + a ceramic hone a sharpening stone
    https://www.kitchenwarehouse.com.au/Scanpan-Classic-2pc-Knife-Set
    https://www.kitchenwarehouse.com.au/Shun-Whetstone-300-1000

    Or this as a next step up
    https://www.petersofkensington.com.au/Public/Henckels-Four-Star-Knife-Set-3pce.aspx

    Wusthof 'Trident' would then be the next step up again, imo.
    https://www.kitchenwarehouse.com.au/Wusthof-Classic-3pc-Knife-Set
     
  20. Jazper

    Jazper Member

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    Hard drive grinder is bloody dangerous. Please don't do that.
     

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