Knife sharpening woes

Goose

Goose

Goose

Soldato
Joined
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I ordered a new knife today and I've been practicing sharpening an old Sebatier I have on a double sided whetstone (1000/6000) I got from Amazon the other day and I dont think its going at all well. At best the knife feels no sharper and worst it feels like i've actually made it even more dull.

I've watched a load of Youtube videos where everyone makes it look super easy but the trouble i'm having is that I dont know exactly what angle I should be holding the knife to the stone (it's different from one knife to the next, right?) and even if I do know I cant seem to keep the angle consistent throughout each stroke across the stone. The stone i bought came with a plastic guide to clip on to the knife but it was completely useless as the angle was too shallow and i could see the edge of the blade was not contacting the stone.

I'm not really sure what to do as I really dont want to mangle my nice new knife once it comes time to sharpening it.

:mad:
 
If you figure this out, let me know. I've watched heaps of videos, and it looks super easy but it just doesn't translate when I try it. I don't think I'm dulling them, but they just aren't getting any sharper.

I got a nice Wustof last year, but I don't use it due to my inability to sharpen.
 
I bought a stone when i was in Taiwan, think it was like £20....not sure i am doing it right. It feels like i am taking off far too much material when i am using it. Recently I've been using the back of my plate...which actually works okay. But I am only using that on a cheap no brand knife i picked up from TK Maxx.

A long time ago I watched a knife channel where they recommended these 2 stones.

https://www.amazon.co.uk/gp/product/B001TPH9CM/ref=ox_sc_saved_image_1?smid=A5VSSK952OFEQ&th=1

https://www.amazon.co.uk/gp/product/B000EBFWY4/ref=ox_sc_saved_title_2?smid=A1MMHL65YP1PZH&psc=1

I know I should invest in a good stone, not sure if i need to spend THAT much?

or would this do?

https://www.amazon.co.uk/gp/product/B001DT1X9O/ref=ox_sc_saved_image_7?smid=A3R94HJ62V7IYJ&psc=1
 
I just accepted that it is too much work and too much skill to sharpen knives on on a whetstone.

So got a cheapo powered whetstone grinder long time ago. Makes it so much easier to keep the angle steady.
Can't remember, must've been under £60
 
Kitchen stuff tends to get done at 15-20º, depending on which knife it is. Outdoor and pocket knives generally around 17-20º.

These days I use a WorkSharp Precision Adjust sharpening jig for all my knives. I only use sharpening stones for my woodwork tools, now.
Pretty cheap, very easy and better than most systems at the same price. The Lansky set is another that many people use, although I find it quite fiddly to set up, a bit of a faff to use and of far worse build quality. YMMV.
 
I agree whetstones don't deliver for me -
I've never got a satisfactory edge on my zwilling santoku - where you can easily cut vertical newspaper;
on the other hand the sebatier carving knife, which I'll often use for onions, remains sharp with a few cuts on a steel from time to time.
(cut myself mor frequently with the carver - thank god for super glue permanent in fridge)

I'll get a minosharp one day, when a deal jumps out of amazon.
 
I've been using on of these for years and I'm happy with the results.
Looks like a minosharp copy.

https://www.johnlewis.com/robert-welch-signature-hand-held-sharpener/p187267

Cant really do it wrong, fast and wont take off much material.
I probably use it every week and keep all my knives at a decent sharpness it only takes a minute or so to get them back to "sharp" and I hardly remove any material.

I do sometimes use a stone to sharpen the tips but its not really needed.
I also have a Lansky set that I use on workshop tools and my leatherman, this can get knives sharper but its a right pain to setup and I don't need or want my kitchen knives sharper than a razor.

I still have to warn guests that my knives are always sharp. In laws still sometimes cut themselves as they are used to bunt crap knives.
 
I have an AnySharp which does the job. Seen my local butchers use one also so must be ok :D not the same as a stone I know, but quick and easy.
 
Although minosharp replacement wheels are £10 / throw themselves , it does seem an expensive (the branded) product - will have to check aliexpress;
Lewis's is not much cheaper.
just checked it is 15º which is what my henckels santoku is.
 
I just replied to a similar post on BBQ group... The following will trigger you if you are an alpha Japanese wannabe swordsmith.

Just use a pull through or an electric sharpener and a steel in between.
 
Ahleckz said:
If you figure this out, let me know. I've watched heaps of videos, and it looks super easy but it just doesn't translate when I try it. I don't think I'm dulling them, but they just aren't getting any sharper.

I got a nice Wustof last year, but I don't use it due to my inability to sharpen.
Click to expand...
That's a travesty leaving a nice knife in the door because you can't sharpen it using fancy methods.

Get one of these and get cracking. When I bought my wusthofs I umm'd and ahh'd over blade angles and fancy whetstones etc. but got too bogged down over material grades and blade angles and though to hell with it and got one like this
Robert Welch Hand-Held Knife Sharpener. MULTI AWARD WINNING DESIGN - The Ceramic Wheel Sharpens Blades To Exact 15° Angle. 25-YEAR GUARANTEE. : Amazon.co.uk: Home & Kitchen

Once they start feeling a little dull (maybe 2 or 3 weeks on average use) I give them 10 rolls through and the knives are a joy to use
 
Philtor said:
I have an AnySharp which does the job. Seen my local butchers use one also so must be ok :D not the same as a stone I know, but quick and easy.
Click to expand...
Do not use on expensive knives! they work and get a razor sharp edge but they take off loads of material

I've been using one for a about 4 years maybe slightly longer and one of my knifes is getting too thick to really be sharpened by it any more.
 
I have that exact Robert Welch knife sharpner. The cut angle is steeper than using the proper technique with a stone. I can visibly see the cut where the material has been taken off. It feels sharper going into a tomato but the feel when it cuts through feels different to a stone sharpened knife. The latter will cut and then go through easier. The Robert Welch is fine on cheap knives, I would not use it for my Japanese knifes.
 
I've been sharpening knives for years, I hand carve green wood using specialist tools for a summer hobby to make spoons and other bits and the tools need to be razor sharp all the time, I have stones, diamond stones, even a Tormek for major damage or changes to profile, but the most important and easiest to use tool for sharpening knives, and it needs to be used very regularly, is a simple leather strop, I make my own and buy bits of thick leather from FJ baker in Colyton in Devon as they are only just down the road from me and have a scrap bin with some amazing bits in there, then I cut a perfectly flat and straight bit of 18" long x 1.5" x 1.5" standard timber and glue and clamp the leather to the piece of wood, then trim the edges to make a really nice strop with enough length to sharpen even the biggest of knives, then i use a bar of flexcut gold honing compound which you rub up and down the leather to make it abrade really finely, then with a few minutes work, you will be able to keep your knives razor sharp without being able to do a lot of damage to the edge if your not very experienced at it, but the key to a really good edge with a strop is to use slightly more angle than the blade has been ground to, and the keep the angle exactly the same on each stroke, practise on a old knife, and you'll be a pro in no time at all !!
 
Topdonkey said:
flexcut gold honing compound
Click to expand...
interesting - doesn't look to expensive I'll look out for some leather offcuts.

---

robert welch sharpener £24 has a single ceramic wheel versus mino sharp with rough+fine wheel, at ~£32 - so sounds less versatile if welch wheel is in the middle, so would take off too much for typical maintenance need.
 
Posted about this before, but this belt sharpener is one of my best purchases ever. Someone on here recommended it. Anything from using very high grit belts just to keep things razor sharp to putting a brand new edge on a knife, it's up to the job and so easy to do with the angle guides. It has made using my knives a pleasure every time with minimal hassle and now even the crap cheap knives in my drawer have a very good edge.
 
arknor said:
Do not use on expensive knives! they work and get a razor sharp edge but they take off loads of material

I've been using one for a about 4 years maybe slightly longer and one of my knifes is getting too thick to really be sharpened by it any more.
Click to expand...

Noted.. Too good to be true sort of gadget really :D
 
I don't know about softer steel, but my Japanese knives come up pretty good on a cheapo 1000/6000 stone in a few minutes. The first time I tried I definitely blunted the factory edge but a bit of practice goes a long way. My technique is pretty crappy and I just go by feel really, but can easily get them sharp enough to shave arm hairs/do the paper slicing thingy.
 
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