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I bought a sharpening stone

Discussion in 'Social Life, Food & Drink, Travel' started by Manton, Oct 18, 2008.

  1. Manton

    Manton Well-Known Member

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    This.

    I thank you for, and accept, your correction.
     
  2. Thomas

    Thomas Well-Known Member

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    And - Douglas - yes it works - somewhat...but I'm not a fan. You could lay the sandpaper on glass, or machined granite, or corian, or...well, you get the idea. But the sandpaper I've used wears out fairly quickly, leaving dead spots in the paper and therefore uneven effectiveness. Part of this, though, comes from having a curved blade.

    Now, for lapping chisels and plane blades (flat surfaces), this is excellent.
     
  3. Thomas

    Thomas Well-Known Member

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    I thank you for, and accept, your correction.

    Actually, I preferred yours better for its brevity and wish I'd said it.
     
  4. Douglas

    Douglas Well-Known Member

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    OK, well, i just bought this: http://www.amazon.com/Woodstock-D113...6868010&sr=8-2 Will take the Messermeister to it first, then I'll try the rest of my blades (all Wusthof Classic stuff). Taking a knife skills class in April, too. Gonna learn to do this right. My cutting technique has been ok but I need to learn the real correct way of doing things.
     
  5. Pezzaturra

    Pezzaturra Well-Known Member

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    I recently took a class and the instructors all implored us to learn to use the stone, and to rely only on ourselves.
    was this a cooking class or knife-sharpening class?
     
  6. ChicagoRon

    ChicagoRon Well-Known Member

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  7. Thomas

    Thomas Well-Known Member

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    ^^^ not I. Looks complicated.
     
  8. foodguy

    foodguy Well-Known Member

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    that looks somewhat similar (though more complicated) than the edgepro i mentioned in another thread.
     
  9. retronotmetro

    retronotmetro Well-Known Member

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    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.
     
  10. Rambo

    Rambo Well-Known Member

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    I'M IN MIAMI, BITCH
  11. tropics

    tropics Well-Known Member

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  12. HORNS

    HORNS Well-Known Member

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    Recommendations on a flattening stone?
     
  13. itsstillmatt

    itsstillmatt Well-Known Member

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    Any one should be fine. Big is nice because it makes the process easier.
     
    Last edited: Sep 14, 2012
    1 person likes this.
  14. SkinnyGoomba

    SkinnyGoomba Well-Known Member

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    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.
     
    Last edited: Sep 16, 2012
  15. NorCal

    NorCal Well-Known Member

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    Do you own this? Is it awesome?
     
  16. avery

    avery Well-Known Member

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    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.
     
  17. shibbel

    shibbel Well-Known Member

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    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?
     
  18. foodguy

    foodguy Well-Known Member

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    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).
     
  19. Reggs

    Reggs Well-Known Member

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    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?
     
  20. Fred G. Unn

    Fred G. Unn Well-Known Member

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    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/
     

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