How to sharpen a knife ?

2013 · 6 Mar 2017 at 05:04

I want to learn the proper way on how to sharpen a knife using Sharpening Stone.

Ive done this in the past but it never been prefect (mostly guessing).

I've been told a few ways to do this but I would like to learn so im not just dulling the edge.

I could just buy a cheap sharpener which could do it for me or take the knifes to a sharpening service, but the does not give you a the same feeling, which I enjoy (if you know what i mean) even if im dulling some knifes

1. Try and guess a 20 degree angle and keep it the same, (which ive been finding hard)

2. feel for the angle, angle the knife till it starts digging in slightly then release slightly and you have your angle, Im not sure how correct this would be or how well it would work on older knifes which have been resharpened incorrectly.

3. buy a angle sharpening system,
Downside
1 you would loose the joy of sharpening
2. your stuck with the cheap stones,
3. your not learning anything,

Maybe a video would be useful

Im hoping someone who has been able to successfully learnt could share how.

All advice is welcome

NoNameNoNumber · 6 Mar 2017 at 06:47

Interesting, I have some single bevel Japanese style knives that need some love... A conventional sharpener is no good so ive been looking at stones.

divuk83 · 6 Mar 2017 at 11:52

https://www.kitchenknives.co.uk/glo...ails-ms-463/?gclid=CPmb1qXowdICFUHhGwodeJUGuQ

I use one of these to get the angle right.

Dave

Irish_Tom · 6 Mar 2017 at 13:41

divuk83 said:
https://www.kitchenknives.co.uk/glo...ails-ms-463/?gclid=CPmb1qXowdICFUHhGwodeJUGuQ

I use one of these to get the angle right.

Dave

Good shout.

Just be aware that often the angle for Japanese and European blades are different — I believe Japanese angles are more acute — so these wouldn't be suitable for a Wusthof knife for example.

Mark A · 11 Mar 2017 at 13:57

It just takes practise and with practise, muscle memory will kick in and you will find you are automatically holding it at the same angle. When I first started I held the knife at 90o, then halved it to 45o then halved it again to get the rough angle. It doesn't have to be super precise, as long as its near enough, the main thing is to try and keep it consistent.

The trick to getting the knife really sharp is to strop it. Get a piece of leather (you can buy offcuts on ebay) and glue it to a piece of flat hardwood around the same size as a sharpening stone. Add polishing compound to the surface and drag the blade over it at the same angle as sharpening, but with the cutting edge trailing so you dont damage the leather. You should be able to shave with the blade after this. You can also use the strop to keep the edge razor sharp between sharpening.

2013 · 11 Mar 2017 at 18:24

Thanks i was hoping someone would reply with some hints.

jay0906 · 11 Mar 2017 at 21:24

Plenty of helpful videos on youtube about this. Some things are better demonstrated by video.

DXP55 · 13 Mar 2017 at 21:21

Best thing I have ever purchased

https://www.amazon.co.uk/WORK-SHARP-WSKTS-I-new-sharpen/dp/B003IT5F14

I do not have a blunt knife - this is after 40 years of trying to sharpen a knife

dl8860 · 14 Mar 2017 at 12:49

Was excited about what that amazon link might be until I saw the price!

Glaucus · 14 Mar 2017 at 16:47

if you get the right honning steel, then the guard will show you the angle. For example the Shun honning steel

While fine European knives can require honing after each use, Shun's harder steel means you can hone just once a week or so, depending on your level of use. To make honing to the correct 16° Shun angle easier, the Shun Classic Combination Honing Steel has a built-in 16° angle on the handle. The premium PakkaWood® handle provides a secure grip and matches the handles of the rest of the beautiful Shun Classic line.

then just watch some videos on youtube and practice.

Threepwood · 15 Mar 2017 at 02:03

If at any time (but not with a super duper knife, if you had one of those handy you would not need to know this little trick...) you have a knife that could be sharper, get a coffee cup and sharpen it on the bottom. It really works, after only a few runs. Has made my chopping life much eaiser at times.

Bunka · 5 Apr 2017 at 12:36

I've been using a Global Shinkansen water sharpener on my Globals and they're pretty bloody sharp when I'm done!

Pho · 5 Apr 2017 at 23:53

Mark A said:
It just takes practise and with practise, muscle memory will kick in and you will find you are automatically holding it at the same angle. When I first started I held the knife at 90o, then halved it to 45o then halved it again to get the rough angle. It doesn't have to be super precise, as long as its near enough, the main thing is to try and keep it consistent.

The trick to getting the knife really sharp is to strop it. Get a piece of leather (you can buy offcuts on ebay) and glue it to a piece of flat hardwood around the same size as a sharpening stone. Add polishing compound to the surface and drag the blade over it at the same angle as sharpening, but with the cutting edge trailing so you dont damage the leather. You should be able to shave with the blade after this. You can also use the strop to keep the edge razor sharp between sharpening.

I pretty much used the technique you mentioned of halving and halving again when I learned how to sharpen with a whetstone, it makes it pretty easy to get close. I found feeling for the angle quite easy, if you're slightly off you don't get the feeling of vibration through the knife of it being being ground or it feels juttery and "wrong".

Make sure you don't clear off all the black sludge that you generate whilst sharpening, that's the abrasive bit that actually does the sharpening I believe.

I've never looked into stropping, I think I'm going to have to go searching on YouTube now, cheers. If I ruin my Masakage I'll hold you responsible

The-Hoff · 17 Apr 2017 at 08:09

Not really appropriate !