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OT:Knife Sharpening:OT

bhugg
bhugg Posts: 317
in EggHead Forum
I am looking for a whetstone beginner set. Any recommendations? 
Large BGE Dallas, TX
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  • SGH
    SGH Posts: 28,989
    edited September 2020
    What is your preference, water or oil? Or diamond? Or a combination?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • bhugg
    bhugg Posts: 317
    @SGH I honestly don't know what to prefer...I have no experience sharpening knives. 
    Large BGE Dallas, TX
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  • SGH
    SGH Posts: 28,989
    edited September 2020
    Give me a general idea of what you will be sharpening. What type of steel. How big of a blade etc etc. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • bhugg
    bhugg Posts: 317
    @SGH I have two bubba blades and a handmade knife I bought in Argentina. the bubba blades are 9" and the Argentinian knife is about 7". I am not sure what kind of steel they are. 
    Large BGE Dallas, TX
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  • SGH
    SGH Posts: 28,989
    I am going to offer a few suggestions. If you want to test the waters of sharpening without breaking the bank, get you a Crystolon combination stone or an India combination stone. Or both. These are the stones that 95% of our Grandfathers used. The stones are just as relevant today as they was 50 years ago. In fact they are 2 of my favorites and they are certainly my most used stones for general sharpening. 
    These stones will handle all but the very hardest of steels. With due diligence, the Crystolon will actually handle them, just not quite as fast as diamond stones. 
    I recommend these stones because they are very cheap compared to Shapton, Chosera etc, etc. And truthfully, you can get superb edges with them. Especially if you finish on a set of crock sticks or a strop. 
    It is just my opinion and personal experience, but it is much easier to learn to sharpen on a Crystolon or India stone than it is other stones. When you graduate to the super fine grit water stones or glass stones, technique is everything. The slightest variance in angle is a deal breaker. 
    Others will certainly offer you suggestions as well. But I say stick with Crystolon and India until you learn the basics. Plus if you decide that sharpening is not your thing, you won’t have much money invested in something that you will not use.  
    As you become proficient you can certainly start venturing into other stones if you choose. But for less than 50 bucks you can pick up the 2 mentioned stones that will cover 99% of your sharpening needs. Especially if you finish with a set of crocks or a strop. 
    No matter what you choose, I wish you good luck on your sharpening journey and I am glad to see someone joining the hand sharpening club because sadly it’s a dying art. 
    Good luck my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • bhugg
    bhugg Posts: 317
    @SGH the crystolon grits are far different than what I have found just googling. The fine is only 320 grit compared to the 5000 grit I have seen elsewhere. What’s the difference?
    Large BGE Dallas, TX
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  • SGH
    SGH Posts: 28,989
    To save me a lot of typing, give me a call tomorrow if you can. I talk much better than I type. 
    228-627-5400. Name is Scottie. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,184
    Ha ha. Was just about to say “just call Scottie”

    Keepin' It Weird in The ATX FBTX
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  • nolaegghead
    nolaegghead Posts: 42,109
    320 grit is fine in my book
    ______________________________________________
    I love lamp..
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  • bhugg
    bhugg Posts: 317
    What are yall's experience with the Work Sharp sharpeners? 
    Large BGE Dallas, TX
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  • alaskanassasin
    alaskanassasin Posts: 9,187
    I have been using a spyderco sharpmaker for 20 years and it works great. 
    South of Columbus, Ohio.


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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,184
    bhugg said:
    What are yall's experience with the Work Sharp sharpeners? 
    Ive has one for years and really like it. I’m about to fire it up here in a few minutes. Get the Ken Onion version if you get one. It has adjustable angle guides and variable speed motor. 

    You do need to tape up your blades just above the edge. The abrasive material coats the guides and will etch you’re blade as you pull it through if you don’t. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,184
    edited September 2020




    Pic 1- all taped up and ready. I put a new edge on my Kramer so started extra course, then course,  then gave all of them a few pulls with med, fine, strop.

    pic 2- all done and polished up

     They are terrifyingly sharp in under 10 minutes. It took longer to tape them up than to sharpen them.  

    Pic 3- Used a little junk mail to test the Kramer. Scalpel sharp. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,184
    That little $15 Commercial curved boning knife Is like a razor blade. Great brisket trimming knife. It will shave  skin off a pork belly like onion skin
    Keepin' It Weird in The ATX FBTX
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  • Mattman3969
    Mattman3969 Posts: 10,458
    @The Cen-Tex Smoker do you use a honing rod in between sharpenings?  I tried a couple times and because of my super mad Skillz with one I would just jack up my edge so I started just using a 2000 belt and a couple of passes to clean up the burs 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,184
    edited September 2020
    Mattman3969 said:
    @The Cen-Tex Smoker do you use a honing rod in between sharpenings?  I tried a couple times and because of my super mad Skillz with one I would just jack up my edge so I started just using a 2000 belt and a couple of passes to clean up the burs 
    I do. I use a ceramic rod almost every time I do anything more than a few slices. My edges last for months. I got the Kramer for Christmas and this is the second time I sharpened it. I normally put a new edge on My knives maybe once a year or year and a half but it was just acting weird. It had several sharp spots and several dull spots along the blade that just weren’t  responding to the normal tune-ups I do between sharpening. Usually a few pulls with medium and light grit belt get them back to scary sharp in seconds. That was not happening with the Kramer so I put a new edge on it. It’s factory sharp now. I won’t need to tune it up again until probably right before the holidays so it’s ready for some heavy lifting. Honing rod will keep it sharp until then for sure. 
    Keepin' It Weird in The ATX FBTX
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  • GlennM
    GlennM Posts: 1,484
    @The Cen-Tex Smoker
    What angle do you use on the Japanese knives? I have a couple of globals and a shun and have been hesitant to put them on the Ken Onion.
    In the bush just East of Cambridge,Ontario 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,184
    GlennM said:
    @The Cen-Tex Smoker
    What angle do you use on the Japanese knives? I have a couple of globals and a shun and have been hesitant to put them on the Ken Onion.
    15 degrees. 
    Keepin' It Weird in The ATX FBTX
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  • Teefus
    Teefus Posts: 1,263
    These folks are a good resource too: https://www.sharpeningsupplies.com/
    Michiana, South of the border.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,184


    Savage. 
    Keepin' It Weird in The ATX FBTX
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  • SciAggie
    SciAggie Posts: 6,481
    @The Cen-Tex Smoker I learned about taping the blades the hard way...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,184
    SciAggie said:
    @The Cen-Tex Smoker I learned about taping the blades the hard way...
    Me too. Those shun knives in the pics have a nice little racing stripe down the middle. I think it made them a little faster though
    Keepin' It Weird in The ATX FBTX
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