Off Topic Hobbies > Cooking

Knife Sharpening

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Microdoser:
Every good cook needs a good sharp knife.

Thought I would start a thread to talk about how you sharpen your knives. I recently downloaded and printed a knife sharpener on my 3D printer. Obviously I bought some aluminium rods and sharpening stones and there was also a couple of bolts needed.

It works fantastically. You print off some angle guides, so you can set it at 0-35 degrees (in 5 degree increments) and go at it.

I can now do the 'tomato on the chopping board, slicing off a paper thin slice without holding the tomato' trick you see on many knife videos. My knives have never been so sharp before. I was even using really cheap aliexpress stones.

What is your favourite way to sharpen, or do you have any tips?

radar_macgyver:

--- Quote from: Microdoser on August 03, 2021, 12:27:14 pm ---or do you have any tips?

--- End quote ---
I see what you did there... :)

I get mine professionally sharpened once a year, and use a honing rod before any major prep session.

emece67:
Hi,

I use a KME sharpener (https://www.kmesharp.com/). I use it mainly for (small) folding knives I use as EDC knives, but I have also used it for larger, kitchen, knives. It is not as convenient for big knives, though.

I switched from ceramic and Arkansas stones to diamond ones. Maybe they are not as fine grained as Arkansas can be, but they are definitely much faster. I use progressively shorter sequences of passes over the stone, alternating blade sides, say: 128 passes over one face, switch to the other face for another 128 passes, then switch to the 1st face for 64 more passes, and continue this way down to a single stone pass on each blade face. Depending on the state of the edge I can start with 256, 128 or even 64 passes in case of a fast retouch. Sorry, I always use powers of 2 for this  :-DD I always pass the stone from the heel to the point.

About the angle, over the years I switched from narrow ones (20-25 º, that is 40~50 º total edge angle) to wider ones (30~35 º) as I have found that I do prefer a longer time between sharpening operations over extreme cutting performance. I use a black marker pen to initially adjust the angle: paint the cutting edge in black and pass the stone, too much angle removes the ink at the very edge, a too low one removes the ink near the cheeks, the correct angle removes the ink over all edge length.

The first time I sharpen a knife I reshape its edge to match the sharpener (the KME I own). To do that I adjust the angle using the sharpener marks to the desired one and use coarser stones to remove steel faster. An issue with the KME sharpener is that, if you do not place the knife perfectly leveled on the jaws, you end up with an asymmetric edge, don't ask me how I know  |O  The small size of the KME sharpener does also cause, for big knives, that the blade angle is not constant over the whole blade length (being broader at the center of the blade, as this part of the blade is nearer to the point the stone pivots around). Other sharpeners with different topology (with the stone moving along an axis instead of around a point) maybe be better here. Do you have images of your sharpener?

As steels I do not have a clear winner here. Usual workhorses (420, 440, 8Cr13MoV, …) keep the edge less time, but are easier to sharpen and to get a extremely sharp edge. Other (ZDP189, 154CM, CPMs, …) require more effort to sharp, but keep the edge longer.

Regards.

deadlylover:
I recently purchased a Shapton #1000 whetstone and it's been a ton of fun learning/playing with all the cheapie knives I have around the house. At first I was afraid I might cut myself or somehow destroy everything I touch but in reality, it's hard to ruin a knife that's already blunt.  :P

I plan to pick up a Victorinox Fibrox or similar as my first decent knife. I should end it there because I don't need Hattori Hanzo steel to slice an onion....says the guy bookmarking knives for "research purposes only".

Microdoser:

--- Quote from: radar_macgyver on August 03, 2021, 12:56:35 pm ---
--- Quote from: Microdoser on August 03, 2021, 12:27:14 pm ---or do you have any tips?

--- End quote ---
I see what you did there... :)

I get mine professionally sharpened once a year, and use a honing rod before any major prep session.

--- End quote ---

Haha!, It was totally accidental ;)

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