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Knives & Knife sharpening

StratMan said:
I would love to learn how to sharpen my knives, got 3 stones I think Japanese but not stones they are man made

anyway can get the edge ok but never really sharp, garfish butterfly fillets sharp..

If anyone wants to hand out any pointers, or where I’m going wrong.. I’m all ears 😃
Click to expand...
Well, what grit are they?

what worked for me is taking my time with the stones, spend some time polishing the edge before you move up. Same sharpening movement but no pressure.
Don’t ignore the stropping as well. Edges which seem ok literally scream once they stropped well.
 
Gargravarr said:
Look for YouTube videos on sharpening Shun knives. There are plenty, since Shun is such a popular brand of (really beautiful) knives. But start with wider blades when you put it into practice. Getting the angle right on a little 4" Japanese paring knife can be a real challenge.
Click to expand...

thanks, will have a look and go from there (y)
 
Rami said:
Well, what grit are they?

what worked for me is taking my time with the stones, spend some time polishing the edge before you move up. Same sharpening movement but no pressure.
Don’t ignore the stropping as well. Edges which seem ok literally scream once they stropped well.
Click to expand...

i think i am doing couple of things wrong. i dont think i am getting a good enough edge to start with and also apply a bit of pressure tying to keep it at the same angle..

the first stone (orange) is 400 grit, and the blue is 1000, the yellow 6000... l would probably need something to flatten the stone top of the stones also.. so i start with the 400 on a blunt edge but to be honest I am really not sure on angle or anything really, just picked up a knife and stone and did what i thought was right

50685327863_43d545023d_b.jpg
 
StratMan said:
i think i am doing couple of things wrong. i dont think i am getting a good enough edge to start with and also apply a bit of pressure tying to keep it at the same angle..

the first stone (orange) is 400 grit, and the blue is 1000, the yellow 6000... l would probably need something to flatten the stone top of the stones also.. so i start with the 400 on a blunt edge but to be honest I am really not sure on angle or anything really, just picked up a knife and stone and did what i thought was right
Click to expand...

Looks like you have a good start with the stones 400 and 1000 are enough for every day kitchen duties unless slicing sashimi :)
Maybe get yourself a set of these "trainer wheels" and watch Mr Global himself MINO TSUCHIDA

https://globalknives.com.au/knife-sharpening/

Edit: get yourself a lapping plate or some wet and dry to flatten the stones. Can lap 6K against 1K, and 1K against 400, but need to lap 400 against a lower grit diamond plate or wet&dry on good flat surface
 
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StratMan said:
i think i am doing couple of things wrong. i dont think i am getting a good enough edge to start with and also apply a bit of pressure tying to keep it at the same angle..

the first stone (orange) is 400 grit, and the blue is 1000, the yellow 6000... l would probably need something to flatten the stone top of the stones also.. so i start with the 400 on a blunt edge but to be honest I am really not sure on angle or anything really, just picked up a knife and stone and did what i thought was right

50685327863_43d545023d_b.jpg
Click to expand...
Look at the video series I linked. The 6k should give a decent edge. Not sure about garfish thou but should be more than sufficient
 
Holiday said:
Looks like you have a good start with the stones 400 and 1000 are enough for every day kitchen duties unless slicing sashimi :)
Maybe get yourself a set of these "trainer wheels" and watch Mr Global himself MINO TSUCHIDA

https://globalknives.com.au/knife-sharpening/

Edit: get yourself a lapping plate or some wet and dry to flatten the stones. Can lap 6K against 1K, and 1K against 400, but need to lap 400 against a lower grit diamond plate or wet&dry on good flat surface
Click to expand...

thanks will take a look 👍 didn’t know training wheels like that existed, sounds like they may help
 
Holiday said:
... watch Mr Global himself MINO TSUCHIDA

...
Click to expand...

Here is what I learned from that link - "As a general rule, the best sharpening tool for an individual is one that he or she is going to use. "

Yep.

I'm not going to use stones and I'm not going to use the Edge Faux - something I will use is that electric sharpener when I get it :)
 
Mark1966 said:
Here is what I learned from that link - "As a general rule, the best sharpening tool for an individual is one that he or she is going to use. "

Yep.

I'm not going to use stones and I'm not going to use the Edge Faux - something I will use is that electric sharpener when I get it :)
Click to expand...

They are both persuasive points

any suggestions for an electric sharper? Or attributes to look for in one?
 
Gargravarr said:
If you're looking for a really good, guaranteed way of making sure your stone is flat, use a sheet of wet&dry of the next grade down, stuck to a cheapie mirror from Bunnings. If your mirror isn't perfectly flat, your face will appear unnaturally lovely in it. :p
Click to expand...

Awesome tip, thanks.. I enjoy filleting fish and a very sharp knife makes all the difference
 
Mark1966 said:
Here is what I learned from that link - "As a general rule, the best sharpening tool for an individual is one that he or she is going to use. "
Click to expand...
Up to a point, those are wise words. A roughly sharpened knife is better than a blunt one. I dread having to use my mother-in-law's kitchen knives, so will usually take along one or two of my own when I visit (if I remember). On the other hand, my pocket knives get a more agricultural treatment, sometimes with one of those pocket diamond sharpeners, since I find the roughness of a slightly serrated edge suits the purpose of the tool better than a beautifully honed and stropped edge.
 
StratMan said:
Awesome tip, thanks.. I enjoy filleting fish and a very sharp knife makes all the difference
Click to expand...
Just in case I didn't make it clear, the mirror treatment is good for dressing your stone, and possibly not much for sharpening your knife.

But that aside, talking about filleting fish, I've always wanted a maguro-bocho:
IMG_4852_5000x.jpg

At 600mm in length, I guess it could double as a sword in a pinch. It's designed for filleting whole tuna (maguro), but I can see it being perfect for slicing perfectly thin, even sashimi slices in one stroke.

And of course it would look fucking awesome on my knife rack. :LOL:
 
Mark1966 said:
Here is what I learned from that link - "As a general rule, the best sharpening tool for an individual is one that he or she is going to use. "

Yep.

I'm not going to use stones and I'm not going to use the Edge Faux - something I will use is that electric sharpener when I get it :)
Click to expand...

the horror.

ah well. Honestly, better use it and replace your knives every few years, life is too short for blunt knives.
 
Gargravarr said:
If you're looking for a really good, guaranteed way of making sure your stone is flat, use a sheet of wet&dry of the next grade down, stuck to a cheapie mirror from Bunnings. If your mirror isn't perfectly flat, your face will appear unnaturally lovely in it. :p
Click to expand...
That’s an excellent idea. Better than my diamond plates
 
StratMan said:
They are both persuasive points

any suggestions for an electric sharper? Or attributes to look for in one?
Click to expand...

your invested in the stones already. Give it a another shot first.
 
Gargravarr said:
Just in case I didn't make it clear, the mirror treatment is good for dressing your stone, and possibly not much for sharpening your knife.

But that aside, talking about filleting fish, I've always wanted a maguro-bocho:
IMG_4852_5000x.jpg

At 600mm in length, I guess it could double as a sword in a pinch. It's designed for filleting whole tuna (maguro), but I can see it being perfect for slicing perfectly thin, even sashimi slices in one stroke.

And of course it would look fucking awesome on my knife rack. :LOL:
Click to expand...
Being tempted by these. And I have the rare occasion to use one too. But they cost the earth to get a decent one. And I will ruin it the first time I sharpen it.
Better a suji
 
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