Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Flench on October 14, 2014, 08:11:54 AM
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What's the or your best way to shaping your knife's .
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What's the or your best way to shaping your knife's .
Get a proper sharpener that has an angle adjust. Sharpen your knives often.
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I still use my grandpas old sharpening stone along with some water.
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I still use my grandpas old sharpening stone along with some water.
That's the way I do it but it is about worn out . Been thinking of one of those adjustable angle sharpeners . Just seeing what all every one else used .
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a handheld whetstone and some 3in1 oil (or spit). something soothing and satisfying in hand sharpening your knife; a bit time consuming though.
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http://www.sharpeningsupplies.com/Step-by-Step-Knife-Sharpening-W41.aspx
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I have two diamond stones and a diamond steel. I have done it so long that it's just natural and I can put/keep a razor edge on my knives
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I'm a fan of the Lansky style adjustable ones. They work well and are almost idiot proof to use.
Wiley.
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Cool link Arlo .
Thanks for the input men .
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It all depends on how dull you let your blades get.
I use oil stones. Specifically a Norton 313 plus a soft and a hard Arkansas stone when doing dull knives for other people.
(http://s8.postimg.org/jvkskgx5x/5_Oil_Stones2.jpg)
When doing my own knives I just spend a few minutes with a Dexter Russell Oval Diamond steel and a Victorinox fine cut steel Both are 12".
(http://itempics.tigerchef.com/Dexter-Russell-VS12PCP-V-Lo--174--12-quot--Diamond-Sharpening-Steel-6-pcs-39416_xlarge.jpg)
(http://cdn3.volusion.com/pccof.payyt/v/vspfiles/photos/40085-2.jpg?1403858915)
Both methods are very easy with about 15 minutes of practice. The Norton kits come with an angle guide.
If you're going to get some stones I suggest getting an oil stone kit from
http://www.sharpeningsupplies.com/Oil-Stone-and-Arkansas-Stone-Kits-C128.aspx
They have really good prices and the best selection. They offer bundles for people who need to buy a whole kit. You can get fine results with synthetic stones, the natural Arkansas type are all beyond fine grit and overkill for most people. I'd definitely suggest getting a Norton 313 since every butcher shop in the US has one for shop use.
Longer stones are easier to use.
You will need a honing steel to finish any sharpening done on stones as well as keep your edges dressed between sharpenings. I do not suggest ceramic unless you're already good at using one.
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I don't sharpen knives to often so I use the stuff I use on chisels and plane irons. Which is (are?): Japanese water stones and or wet dry sandpaper on a piece of glass. I use a steel on scrapers. I forget why people argue in favor of water stones cause I have had them for 30 years. The drawback of them is you have to keep them soaked but they do a nice job. Wet dry works great, the glass makes a nice true surface for irons and its inexpensive and without the glass really portable.
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What's the or your best way to shaping your knife's .
I was in the meat business for years and hunted all my life. Have also done the cooking team tours. First start with a good knife. I used Forshners exclusively back in the day. To sharpen i use a three side stone with different levels of grit. You should work the knife the full length of the blade down the full length of the stone at about a 35 to 40 degree bevel. This will stay sharp a long time on hard surfaces and hitting bone. This will last a year of regular use before needing to be sharpened again. You will only need to run it on a steel every now and then to straighten the edge.
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I was in the meat business for years and hunted all my life. Have also done the cooking team tours. First start with a good knife. I used Forshners exclusively back in the day. To sharpen i use a three side stone with different levels of grit. You should work the knife the full length of the blade down the full length of the stone at about a 35 to 40 degree bevel. This will stay sharp a long time on hard surfaces and hitting bone. This will last a year of regular use before needing to be sharpened again. You will only need to run it on a steel every now and then to straighten the edge.
Shuff makes a good point! I would ask what you intend to use the knife for?
You can use different bevel angles for different purposes! That said 35 to 40 makes for a lasting edge that will stay pretty sharp.
I have never tried wetpaper and glass for putting an edhe on a plane iron but since I have several I may give it a shot! I have a norton kit also which is nice for smaller blades and some of my carving knives but I also have several arkansas stones of various hardnesses.
I like to look for old stones at fleamarkets and yardsales,alot cheaper than collecting planes and IMHO just as interesting.
:salute
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What's the or your best way to shaping your knife's .
I duzzent no. Wut shapes in the nife is yer luckin fer :headscratch:
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Thanks for the input . My best knife is a six inch skinning knife made by Case . Fold up type . Seem to hold a edge longer but getting a edge on it is a problem . I hear that if you lay a quarter on the stone then lay the thick part of the knife on the quarter that's the angle you want . Is this true ?
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Thanks for the input . My best knife is a six inch skinning knife made by Case . Fold up type . Seem to hold a edge longer but getting a edge on it is a problem . I hear that if you lay a quarter on the stone then lay the thick part of the knife on the quarter that's the angle you want . Is this true ?
Grab a norton kit,they have an angle giude that will help you to learn to do it free hand.
I really depends on the task,you might want a very fine 23 degree edge but it wont last long! If you plan on skinning animals or cutting meat a less acute angle as suggested above will hold the edge longer. If you plan on doing fine wood carving you may need several knives with different angles for making cuts.
Then there are all the different planes...... :rofl
:salute
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The angle you sharpen it at is less important that hitting the same angle consistently with your strookes.
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The angle you sharpen it at is less important that hitting the same angle consistently with your strookes.
Indeed this is true but the angle you use can affect how long the knife stays sharp!
:salute
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Thanks for the info and the PM's . Big help <S> .
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If you are in the market for good kitchen cutlery, I recommend Solicut First Class. These knives come razor sharp and are easy to maintain an edge. The fit, feel, and balance are great. Manufactured in Solingen Germany, the world's "cutlery capitol"
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If you are in the market for good kitchen cutlery, I recommend Solicut First Class. These knives come razor sharp and are easy to maintain an edge. The fit, feel, and balance are great. Manufactured in Solingen Germany, the world's "cutlery capitol"
I would argue that R.H. Forschner / Victorinox are the best kitchen knives for a person to purchase.
They're made in Switzerland except for their hand forged series which are forged in Germany and their sharpening steels which come from Sheffield England.
They're very reasonably priced if you don't get rosewood handles or their hand forged line.
Ask any butcher, they will agree with me.
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I would argue that R.H. Forschner / Victorinox are the best kitchen knives for a person to purchase.
They're made in Switzerland except for their hand forged series which are forged in Germany and their sharpening steels which come from Sheffield England.
They're very reasonably priced if you don't get rosewood handles or their hand forged line.
Ask any butcher, they will agree with me.
I can't argue my recommendation is better than the R.H. Forschner. I am sure they are great blades.
I will say I have purchased in piecemeal 7 different Solicut blades over the past 2 years and completely impressed with the quality. The most expensive being the cleaver at just under 200 Euros. The quality is just amazing from my perspective when you consider all the knives I had prior were cheapos.
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Well I have to check it out for sure ,
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I don't know why all butchers use Forschner/Victorinox but they do. I've never seen one with anything else in their hand. I've seen a few pick up a Dexter Russell to save a few bucks and immediately go back to Forschner.
One thing I'll definitely recommend if you need cutlery is to get on ebay and order a well used and very worn down Forschner boning knife for $10. Most guys will sharpen them down to this state which actually adds to the useability, they just don't have a lot of sharpening left in the life of the knife so they get taken home or discarded. The top knife is one of those Forschners that used to have a blade that was as wide as the handle.
(http://thumbs4.ebaystatic.com/d/l225/m/mUyss76R9YdKNFIpYbBAdnA.jpg)
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I have never tried wetpaper and glass for putting an edhe on a plane iron but since I have several I may give it a shot!
Morph, this method is known as Scary Sharp, many many sites that describe how to do it. It works very well.
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Morph, this method is known as Scary Sharp, many many sites that describe how to do it. It works very well.
:rofl :rofl :rofl
I was on a straight razor site the other day and the forum had several "how to's"!
I have some 3m micro paper,3000 and 6000 grit that I used to use to finish solidsurface countertops like Avonite or Corion. I also have a small block plane that needs attention so I may just give it a try.
Something no one mentioned is a strop,I use one the remove the wire edge on my carving knives. If I strop my chiefs knife you can shave with it!
I own a set of Lagostina knives,their forged line of blades are pretty good for the price,you can go crazy and get Damascus steel blades but since I'm not a chef I cant see spending close to 2 grand on a knife set.
I looked ay the Forschners and it seems they are importers and dont actually make the knives.When I saw the pic I thought it looked like my Old Hickory knives!
:salute
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Something no one mentioned is a strop,I use one the remove the wire edge on my carving knives. If I strop my chiefs knife you can shave with it!
A strop is nothing more than a leather strap, right? I can remember as a kid going to the barber shop they (the barbers) having a wide leather strap attached to the chair and they would glide the razor on the strap prior to using it.
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A strop is nothing more than a leather strap, right? I can remember as a kid going to the barber shop they (the barbers) having a wide leather strap attached to the chair and they would glide the razor on the strap prior to using it.
Correct! It helps to have a nice thick piece of leather.
:salute
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As aside remember well getting wopped witha leather strop...
JGroth