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Post Info TOPIC: Knife Sharpener


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Knife Sharpener


Anybody have a good solution to keep a knife sharp or a really good sharpener?

We have the usual knife block for carving, slicing, vege knife etc, and have a sharpener that you drag thru and a small steel to hone.

I can get an edge that's okay, but just doesn't last more than a few days. Have tried a stone in the past, but not much luck getting it the right angle.

Any old Butchers out there with some tips or tricks to keeping a perfect edge?

As they say, a blunt knife is more dangerous as you start forcing it to cut.

Thanks in advance......Bob



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Bob & Jayne & Eddie,

Mt Barker WA



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B I L used to sharpen once every day, but then use a steel every time he made a cut. As to how he got the right angle, watched him repeatedly but I often fail.

If you use a silicone stone, make sure you use a light oil and not spit. The Aldi type electric sharpener is not bad for an amateur. Pros will shake their heads at that.

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Cheers Craig



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To keep a butcher blade we use a ceramic candle arrangement (see video) - razor sharp blades on all my kitchen and work knives - I also keep a sharp TRG Knife in truck to humanely despatch road strike animals.

Lansky Turn Box Sharpening System Probably the best knife sharpening system on the market today! - Bing video


Buy on E Bay Lansky 4 Rod Turn-Box Crock Stick Knife Sharpener 80999081006 | eBay



-- Edited by Possum3 on Monday 8th of November 2021 05:42:15 PM

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Possum; AKA:- Ali El-Aziz Mohamed Gundawiathan

Sent from my imperial66 typewriter using carrier pigeon, message sticks and smoke signals.



Senior Member

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Like any tool, knives must be sharpened regularly. Ie several times daily

Have a look at a butcher and you will see them with a steel hanging from their tool belt.
They run it across the steel to hone the edge 6just before cutting your selection.

Use plastic cutting boards

Place your knives upside down in the knife block so the back of the knife touches the wood and not the sharp side

Keep your sharpener close by so you can easily get the edge back

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I use a Ezi lap diamond steel , need to sharpen before every use to keep that razor edge

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Mitsubishi GLS Pajero,   Jurgens Lunagazer caravan. 

Also Toyota FJ Cruiser  missus wont let me sell it, sigh  



Guru

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Possum3 wrote:

To keep a butcher blade we use a ceramic candle arrangement (see video) - razor sharp blades on all my kitchen and work knives - I also keep a sharp TRG Knife in truck to humanely despatch road strike animals.

Lansky Turn Box Sharpening System Probably the best knife sharpening system on the market today! - Bing video


Buy on E Bay Lansky 4 Rod Turn-Box Crock Stick Knife Sharpener 80999081006 | eBay



-- Edited by Possum3 on Monday 8th of November 2021 05:42:15 PM


 Great tip Possum, that's why I asked in this section. Might be good to despatch other ferals as well...lol smile

Thanks to the other posters as well.



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Bob & Jayne & Eddie,

Mt Barker WA



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Norton hard arkansas oil stone HB26 but it is a complete waste if you have cheap knives. It is the last stage for a razor blade edge.



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Dont let other people use your knives.

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rgren2


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I use the oil stone my dad left when he died, he was a craftsman in carpentry, engineering and building. The stone is somewhat worn but with 3 in 1 oil it still sharpens all my knives.



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Je suis Charlie --- Je suis Samuel



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rgren2 wrote:

Dont let other people use your knives.


 Or sharpen.



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www.ryanmoodyfishing.com/how-to-sharpen-a-fish-filleting-knife/

youtu.be/3whqi3Dy9Co.

Apparently using oil is not acceptable for health regulations these days.
Probably better to buy a new stone and use soapy water.

In the end, your choice for personal use.

 

edit; I have no affiliation with Ryan Moody or Callan the butcher.



-- Edited by Rob Driver on Monday 8th of November 2021 10:25:37 PM

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Rob

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Rob Driver wrote:

Apparently using oil is not acceptable for health regulations these days.


 Neither is the way wifey cleans the kitchen.

 

Well looks like out with the old & in with the new.



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Whenarewethere wrote:
Rob Driver wrote:

Apparently using oil is not acceptable for health regulations these days.


 Neither is the way wifey cleans the kitchen.

 

Well looks like out with the old & in with the new.


As I said, *your choice* 



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Rob

Chairman of the Bored



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I have some Japanese Damascus 37 layer knives & use olive oil for sharpening.

 

So that will solve one issue!



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A friend had some beautiful Global knives until a very opinionated family friend in his late seventies came around when she wasn't there, but her sons were, and decided he would take these knives away and sharpen them for her... on his grindstone! That was the last of the Global knives. I nearly cried when I saw them, totally ruined.

They are an excellent kitchen knife - I bought a full set for a wedding present for my son.



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Je suis Charlie --- Je suis Samuel



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I can't bare to look, at our local weekend market the bloke with his petrol driven 24 grit grinding wheel going back & forth destroying knives.



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Important to have same angle on both sides, unless you are sharpening a single bevell knife. I have a double sided course & fine, set on wooden block at 20° to vertical and sharpen using a curved straight down sharpening action. Make sure to count the strokes on each side of knife. About 20 strokes then turn knife to other side. I use very soapy water, rinse stone at finish. This works well for filleting fish, 25+° for meat. Finer the angle the more need to protect the cutting edge.

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FMC


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As a retired chef 50 years I do sharpen my own knives using a wet stone ( coarse and fine), if the knives are really bad a stone will not bring them back so they need to be professionally sharpened, and then  purchase a good quality sharpening steel (not diamond,  If used too frequently on these you can cause blade unevenness) after that every time you use your knives touch up with an ordinary steel before and after use.

Some of my knives are over 49 years old and are still in fantastic order today and still used everyday.

Happy cutting, watch your fingers, still have all mine.

 

 



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Darian Leckie


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The main reason knives dont hold their edge, is they are made of poor quality steel, you are far better off paying extra for a knife, they will hold an edge if looked after. Best way to get a good knife, go into your local butcher explain what you want from your knife and he will be able get you one or two in or sell you ones that he has in stock. Remember each knife has its own purpose.



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Used my eze lap diamond steel for over 30 yrs , along with my knives , no oil, no water , just wash with soapy water , knives razor sharp and Perfectly straight edge

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Blades have 2 angles and eventually after using a steel/stone, they will require rehoning to bring it back to original shape.
Then back onto the steel for daily use and repeat the process.
So grinding isnt always a bad thing.


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Guru

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I use two different methods for different purposes. 

 

For skinning and marking knives I use a very fine oil stone (inherited from my grandfather) on my Gerber followed by a leather honing strap, similar to those used by barbers who shave with cut throat razors.

 

For the kitchen I use a diamond steel on my Furi, East West knife. Note that the diamond steel actually sharpens the knife. Not like a normal steel that hones the knife (stands up the bur).

 

Sharpening a skinning knife takes a lot longer than sharpening the kitchen knife. 

 

I think it's also worth mentioning that you must have a good knife to start with. Some are made from poor steel and hence won't stay sharp for long. 



-- Edited by Buzz Lightbulb on Thursday 25th of November 2021 12:08:56 PM

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Newbie

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Not an answer to your question but might help, you can buy the Wiltshire stay sharp knives in Woolies or Coles and they come with a sheath that has a sharpener built in. We've left the good knives at home and just brought a couple of these with us.

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Mike Harding wrote:

A friend had some beautiful Global knives until a very opinionated family friend in his late seventies came around when she wasn't there, but her sons were, and decided he would take these knives away and sharpen them for her... on his grindstone! That was the last of the Global knives. I nearly cried when I saw them, totally ruined.

They are an excellent kitchen knife - I bought a full set for a wedding present for my son.


 I also have a set of global knives. I also purchased the recommended whetstones for sharpening them. Whetstones are immersed in water until the bubbles stop. The saturated whetstone doesn't clog up like what happens when just whetting the surface. As for honing them, I'm reminded of my dad with his cut-throat razor and his leather razor strop which he used to hone the razor everyday before shaving. Butchers use their steel to hone the knife. Even carpentry tools should be honed and a flat leather pad is ideal. 



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Do this test.!! get your teflon or wooden cutting board, Stroke the knife on the bottom of the steel then lightly slide it across the cutting board. it will not slide smoothly / wants to dig in.

stroke the knife on the top of the steel and repeat the test, it will slide smoothly across the board and not dig in. ( Left handers do the opposite)

When I Fillet fish I stroke the knife on the steel so that the edge of the blade is turned up away from the bones. This also works for taking off the skin and cutting skin off tomatoes& fruit.

I even use this when cutting onions or potato slices so that the knife will cut away from my fingers.



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Leshill


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A couple of weeks ago I sliced off an embarrassingly good size piece of finger attempting to add protein to our meal.

A few weeks later:

After what looked like an abattoir, self medication has worked really well. The piece has attached really nicely, very happy with the result.

Still using same knife!



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I like that Lansky method, that looks simple enough that an idiot like me could sharpen too.

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if you like the look of the Lansky..

take a look at the KME System.. same idea, but a far better implementation with various grit stones and holders for everything from a tiny Swiss Army knife to an axe



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I use the Ruixin unit, it allows me to maintain blade angle, not something I can do freehand.

The piece de resistance is using the 8" bench grinder mounted cotton buff to remove the burr.

also an easy way restore an edge. 8" bench grinder is a bit awkward to carry in a van, so a good steel is next best option IMO.

 

 



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Cheers Slowboat


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I don't have any expensive knives, all just 'elcheapo's' from the supermarket and to keep them sharp, or good enough for "slicing & dicing', I have a $19.95 Kleva Sharp (red) that has a suction cup to stick to the bench, takes about 10 seconds to put a rough razer sharp edge on any cheap knife.

Just put a cutting board between you and the sharpener so you don't cut your bench.



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Michael C

 

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