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Post by 420kev on Nov 21, 2014 5:51:16 GMT 10
mick or Shayne,
could you please put up a detailed how to on honing knives.
i have scored some "Titan" brand chef knives and i want to keep a razor sharp blade.
with cheapies i just stone them rough side then smooth them smooth side.
these knives are too good for that treatment, and i think they are titanium steel or something like that,
and if resharpening needs to be done (like after some drongo finds me chef's knife and uses it to whittle away at something)
you need to totally take it to a knifey and let him perform his majic while looking at you like you are sort of retard, (well if you let a drongo at your knives i s'pose you would be close to that clasification "ey).
any-how...........could some one put up a detailed how to use a diamond steel to rehone your knives for me and others that might might be scared to hone their knives. (only because they and myself don't know the right technique )
also how do you and would you hone a santoku style knife..??..
thanks doods.
kevin
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Post by Gus65 on Nov 21, 2014 7:57:04 GMT 10
I had one of those diamond steels but it didn't last that long. Couple of years and it was knackered so I got a ceramic version. Not as long as the steel and about as round as a pencil.
Absolutely brilliant bit of gear and I am the first to admit I'm no guru on sharpening knives.OK on mower blades, axes and chainsaws but not knives
A tutorial on sharpening would be good Mick. Do a video and stick it on youtube, sell advertising in it and make cash. (eldest sons new business plan for everything we do around the house)
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Post by smokey on Nov 21, 2014 12:51:29 GMT 10
Ha ha Gus, I've got a head for radio.
kev, I use Japanese whet stones 1000. 4000,6000 and 10000 grits. and Finnish on a leather strop and polishing wax. If I have to steel I use a polished smooth butchers steel. There is a good U tube vid that pretty much is how I do it.
If your not keen on doing that a knife sharpening system like Lanski is acceptable.
Just avoid any type of pull through sharpener. I'll do a write up with pics on the whet stone method asap.
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Post by Bentley on Nov 21, 2014 16:46:05 GMT 10
I have a Nirey KE-280 Knife sharpener that is a pull through. I like it. It uses a sand paper type duel wheel system on rubber cartridges (easy to get, easy to swap out and relatively inexpensive). Now granted, my knives are not expensive, my whole kit is probably not half of what I have seen people spend on one pairing knife. But, it keeps them razor sharp, is very easy to use and is quite simple, one of the reasons I got it. I tried the Apex system once, it sounds like what you must use. Sharpest knife I have ever felt (I mean surgical!), but it seemed like you had to have a degree in Engineering from Purdue to operate well. Just avoid any type of pull through sharpener. I'll do a write up with pics on the whet stone method asap.
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Post by shayneh2006 on Nov 21, 2014 21:28:00 GMT 10
To keep my knifes in good order, i use a Jewel stick up front, followed by my German Mundial steel (if they have been slightly neglected) and Those together keep my knifes really sharp. Normally, the steel is all i need.
But, if a knife is starting to get lazy, and is really loosing an edge, i bring that edge back using a,,,,, wait for it,,, yes, a pull through Chefs Choice Diamond 464,,,, just to give me the right angled edge to work from there. Thats a last resort.
The trick with knifes is regular maintanance to keep them in form. Get a bit slack, and you will pay for it later.
Shayne
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Post by 420kev on Nov 22, 2014 4:00:04 GMT 10
yeah.................
thought about a sharpening type of system.
then thought it might stuff the knives up, because of the quality of the steel used in the knives
kevin
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Post by Bentley on Nov 22, 2014 9:46:00 GMT 10
I had a Chefs Choice once, liked it to...
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Post by nath on Nov 22, 2014 10:14:44 GMT 10
I've recently started using micks method with whetstone. My gawd do they get your knife sharp. Shave your arm hairs easily. It's a little effort but well worth it. And I'll get better with practice. Kev, search "whetstone sharpening" over at Aussie bbq and someone posted a great video in the thread I started
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Post by smokey on Nov 22, 2014 11:05:33 GMT 10
Yeh, that's pretty much it. Pull throughs are fine for some knives is some situations. Not for Jap knives though. Soon as I get a chance I'll do a write up as an informational
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Post by chrisg on Nov 22, 2014 11:28:17 GMT 10
I've said before courtesy of kids I'm a Philistine with knives but now they are well off hand must both get the ones I have back into decent condition and begin to think about some better ones. Somewhere I do have a very good stone that my dad used for sharpening his tools in the main, chisels etc but it always put a heck of a good edge on his kitchen knives. Shall have to dig it up, joys of moving house, after seeing the price of a good stone I feel the incentive Cheers
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Post by Bentley on Nov 23, 2014 12:02:42 GMT 10
Hey Nath, how deep was the free dive?
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Post by nath on Nov 24, 2014 21:17:01 GMT 10
Hey Nath, how deep was the free dive? Hey Bent, the one in the photo was 17m
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Post by smokey on Dec 6, 2014 8:37:14 GMT 10
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Post by 420kev on Dec 7, 2014 6:47:12 GMT 10
that's the herb superb ......... thanks mick
kevin
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Post by smokey on Dec 7, 2014 8:46:33 GMT 10
Here is my set up Ive since routed a grove to divert water front and back as you can see some was running off. I prefer the constant water as it keeps the stones free of filings that you can feel more the finer stone you use. The pull through systems are fine to use on most working knives as the restor a nice straight V and the knife cuts well because you create what amounts to a tiny buzz saw. Those tiny teeth will soon lay over and require steeling to stand them back up and eventually need running in the pull through. This is a totally acceptable way to run your knives. The down side is that the blades run down fairly Quik placing a hollow in the knifes blade profile. Once there is a depression from the heal I consider the knife worn out as a rocking motion cut the blade cannot contact the board. Jap knives are different, they don't have a thickened heal and are sharp right though. They also don't have a perfectly shaped V , It's more rounded or convex and is mirror polished. The lack of a heal guard that western cooks knives have really makes a pull through not suitable. That sharp corner will become rounded or you will grind out the belly trying to avoid it and that sharp heal is part of the jap knifes pourpose in what they can do technique wise. And that leaves no choice but for whet stones or vice and guided whet stone systems. Getting the sharpening process so far that it's a mirror removes the buzz saw. It's still there but greatly reduced. This is Samurai sharp. They stay that way a lot longer then western style sharpening purely because of the smoothness or mirror edge. Touching up is generaly only done on your finest grade stone and only takes a few seconds. Get a flat spot or a nic though? And you have to go back through the grades depending on how bad it is.
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