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Post Info TOPIC: Knife Sharpener


Veteran Member

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Posts: 46
Date:
Knife Sharpener


In one of my previous lives I was a professional shark(and other) fisherman. I've always used a whetstone(around 30 deg) for the initial shaping..., then quickly(and lightly) spruce up(hone) the edge(with an old school steel) at intervals during filleting. But you of course can choose your own way. 

As previously mentioned..., never..., but never, let someone else use your good knives(especially those with Japanese steel) - unless you're absolutely sure they know what they are doing. Never store your good knives resting on their sharp edge. If someone wants to help out..., give then your not so good knives to F... up. Whetstones are for water...., course first then fine. Check You Tube for proper tutorials..., it's not rocket science !
Etc, etc...,



-- Edited by Sandyfreckle on Wednesday 20th of July 2022 09:18:18 AM



-- Edited by Sandyfreckle on Wednesday 20th of July 2022 09:18:59 AM

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Senior Member

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Posts: 452
Date:

rgren2 wrote:

Dont let other people use your knives.


 Nor the wife. 

I always use a diamond stone and before that an old mined stone, not ne of these man made silicon ones.  I used to keep my shearing and muelsing shears like a razor. Sharpen little but often. Iff you can put a few fibres of wool accros the blade edge and gently blow it should cut wool , then you know it is sharp. 

Not quite as good ith a knife now days but not too bad, still use dianond stone though, but very light pressure. Practice will keep angle correct. 

Good luck

Neil 



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