or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › I bought a sharpening stone
New Posts  All Forums:Forum Nav:

I bought a sharpening stone - Page 8

post #106 of 184
Anybody have experience with one of these? http://www.wickededgeusa.com/ZenCart...640k119d1r8ab6
post #107 of 184
^^^ not I. Looks complicated.
post #108 of 184
that looks somewhat similar (though more complicated) than the edgepro i mentioned in another thread.
post #109 of 184
Quote:
Originally Posted by ChicagoRon View Post
Anybody have experience with one of these?

http://www.wickededgeusa.com/ZenCart...640k119d1r8ab6

Not me, but they lose major points in my book for demoing it with a Cold Steel tanto.

It looks like someone took the concept of a Gatco or Lansky clamp system, then added a bunch of complicated parts with dubious value.
post #110 of 184
I just ran across this tip and I thought you guys might enjoy it. This guy uses a 1/4" binder clip, clipped to the non-sharp edge, to get a perfect grind angle on his stone. Pretty damn ingenious. http://video.about.com/culinaryarts/...a-Whetston.htm
post #111 of 184
http://www.kershawknives.com/sharpening.php?brand=shun

FREE Sharpening is Back!

We are happy to announce that effective September 4, 2012, Kai USA Ltd. will once again sharpen your Shun cutlery for FREE, for as long as you own it.
post #112 of 184
Recommendations on a flattening stone?
post #113 of 184
Any one should be fine. Big is nice because it makes the process easier.
post #114 of 184
I have collection of Japanese wet stones that I use for sharpening. It's a bit of a process, but I usually start with something in the 600 range to restore an edge and work up to 10,000 grit in progressive stages. If I have an edge that s truly mangled then I start with a coarse diamond 'stone', my fiancé's knife collection fell into this category prior to us meeting for instance.

My brother has one of those angle contraptions, they're pretty sweet, but I'm cheap so I stick with the intuitive method by hand.
post #115 of 184
Quote:
Originally Posted by foodguy View Post

that looks somewhat similar (though more complicated) than the edgepro i mentioned in another thread.
Do you own this? Is it awesome?
post #116 of 184
i have it. it works well. if you don't want to worry about finding the correct angle it's a good solution. pretty fool-proof.
post #117 of 184
Considering picking up an Edgepro sharpening kit or just a set of Chosera stones. For the stones the Bob Kramer kit seems like a pretty good deal at $300. Any advice?
post #118 of 184
Quote:
Originally Posted by NorCal View Post

Do you own this? Is it awesome?

Quote:
Originally Posted by shibbel View Post

Considering picking up an Edgepro sharpening kit or just a set of Chosera stones. For the stones the Bob Kramer kit seems like a pretty good deal at $300. Any advice?

the edgepro is pretty awesome at giving you a very good edge almost immediately. there's little or no learning curve (you set the angle and the machine holds it). I am still in the process of perfecting my hand-sharpening. At this point, I think i can get as good or better an edge than i did with the machine. but it's taken me a while to get to that point. (i really only have two knives that i use on a constant basis, so my opportunities for practice are somewhat limited).
post #119 of 184
Excuse the res, but my santoku has gotten very worn out recently. I have a sharpening steel that I use frequently, but I feel it's losing it's effectiveness. I've also used an electric sharpener on this knife before, which I have read is bad since it creates a new edge that might not be what the manufacturer intended.

Should I send the knife for professional servicing to create a new edge, or would a sharpening stone and new sharpening steel be able to take care of this?
post #120 of 184
A steel doesn't really sharpen, it just reshapes the edge. Do NOT use a serrated steel on a santoku (use ceramic), but if you've already used an electric sharpener it's probably already altered the geometry anyway.

If you're in the NE USA the two places I'd go or send it to are Korin in NYC (http://korin.com/site/home.html) or Japanese Knife Sharpening in PA (http://www.japaneseknifesharpening.com/index.html). I actually took a class from Dave at JKS a couple of years ago and he's amazing. He's on knifeforums and a really nice guy too:
http://knifeforums.com/forums/showforum.php?fid/26/nfbb_session_id/f0b84fef1b02f8cb8305320cd3ddeae2/
His blog is also a good source of some knife porn:
http://japaneseknifesharpening.blogspot.com/
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › I bought a sharpening stone