knife sharpening.

zazelamel · 2 Apr 2018 at 23:27

Hey OCUK.

How many of you all are interested in knife sharpening? its become a new hobby of mine and I was wondering if there are people here who want to share advice gear tips etc.

I also have a YouTube channel that has a few vids and if you want some help with a certain problem you have encountered or advice on how to sharpen a particular style of knife I'd be more than happy to make a vid explaining it.

This is my channel if you are interested http://bit.ly/2F8s7Gx

Cheers.

zazelamel · 3 Apr 2018 at 00:26

Cheers. I appreciate that.

zazelamel · 3 Apr 2018 at 08:35

azibux1 said:
With a sharpening steel - should you only go in one direction?

I could google it but you probably know the answer and will enjoy writing a response hopefully

Just talking kitchen knives etc

Yeah you always want to draw the knife with the edge trailing, using a chefs steel is the same as stropping on leather really. You want to be working the edge at the same angle as it was sharpened too else you will end up dulling your knife.

zazelamel · 3 Apr 2018 at 08:39

flea.rider said:
ok if your going to sharpen a knife .. your blade wants to be at 33deg angle . you also only want to move in 1 direction on your stone. backend of the blade towards you. flow from handle to tip
start with 1000 grit then use 3000 finish off with a good quality diamond steel . and same with the steel always bring your blade back along it .

I'm not sure who taught you how to sharpen knives but I would argue that they were very wrong. You want to work a Japanese style knife at 15deg and EU knifes 20deg. Then when finishing/polishing your bevel you want to be using a leather strop loaded with green compound .

zazelamel · 3 Apr 2018 at 09:13

flea.rider said:
ok if your going to sharpen a knife .. your blade wants to be at 33deg angle . you also only want to move in 1 direction on your stone. backend of the blade towards you. flow from handle to tip
start with 1000 grit then use 3000 finish off with a good quality diamond steel . and same with the steel always bring your blade back along it .

Just realised you are probs talking about the over all angle of the edge. In which case you are generally correct however when sharpening on a stone you refer to the angle of 1 bevel at a time which is as I stated above as you only work on 1 side at a time and to achieve the 30-40 overall bevel you want to be working at 15-20deg per side.

zazelamel · 3 Apr 2018 at 18:12

jpaul said:
see existing knife thread - inc below, and probably other, exemplary videos

i watch a lot of burrfection, he is really good. only thing i find with him is that he very rarely features chefs knives that the average home cook would purchase. plus he is pretty much exclusively for chefs knives, whereas im learning about all types of blades. OUTDOOR55 is a really good watch too. hes a no nonsense knife guy who knows his stuff.