Whetstone sharpening.
Whetstone sharpening.
I know there are a few on here that have mastered the art of whetstone sharpening of knives and from memory someone used to make knives?.
It is something I am keen to learn, in the search of creating a perfect edge.
Does anyone have a link to some good information on techniques etc.
I don't own expensive knives, only asian made knives (Taiwan made vg-10 and a Japanese made) I take care on my knives currently with a steel, and would like to practice on these cheaper knives before eventually upgrading to the real deal handcrafted Japanese knives.
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It is something I am keen to learn, in the search of creating a perfect edge.
Does anyone have a link to some good information on techniques etc.
I don't own expensive knives, only asian made knives (Taiwan made vg-10 and a Japanese made) I take care on my knives currently with a steel, and would like to practice on these cheaper knives before eventually upgrading to the real deal handcrafted Japanese knives.
Sent from my iPad using Tapatalk HD
Nath
Whetstone sharpening.
This is something I'm also interesting in learning.
Whetstone sharpening.
I know there is a few on here that will be able to teach us!
What grade stones to start and end with?
Sharpening with a standard steel regularly before/after use of knives?
How often to whetstone sharpen
Good value for money whetstone sets?
Knifes that can and can't be sharpened with whetstone?
Thanks in advance brains trust.
Sent from my iPad using Tapatalk HD
What grade stones to start and end with?
Sharpening with a standard steel regularly before/after use of knives?
How often to whetstone sharpen
Good value for money whetstone sets?
Knifes that can and can't be sharpened with whetstone?
Thanks in advance brains trust.
Sent from my iPad using Tapatalk HD
Nath
Re: Whetstone sharpening.
There is some good Youtube videos showing how to.
Weber Kettle-BLACK
Weber 4 burner-BLACK
Weber Smokey Mountain-BLACK
Weber Go Anywhere-BLACK
Weber Q200...not BLACK
Weber 4 burner-BLACK
Weber Smokey Mountain-BLACK
Weber Go Anywhere-BLACK
Weber Q200...not BLACK
Re: Whetstone sharpening.
check out chefs armoury who i think links to some videos on how to; they also do classes in syd and melb.
There is no 'set' guide to be honest as it depends on the type of knife, the condition of the edge, the angle, the hardness and the stone.
Either way next time i sharpen mine i'll make a how to up
There is no 'set' guide to be honest as it depends on the type of knife, the condition of the edge, the angle, the hardness and the stone.
Either way next time i sharpen mine i'll make a how to up
Whetstone sharpening.
Thanks Nost.
I guess what I'm after is just a general direction in regards to what stones to start and finish with.
But I guess the type of knife affect which grade stone to use.
Nath
I guess what I'm after is just a general direction in regards to what stones to start and finish with.
But I guess the type of knife affect which grade stone to use.
Nath
Nath
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Re: Whetstone sharpening.
This Vid that Mick posted back in August has good info in it, he starts with a 400 grit stone.
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Cheers
Chris
[/quote]
Cheers
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Whetstone sharpening.
No problems
depending on the condition of the edge
400 -> 1000 -> 3000
If the edge is good you may not need the 400, or just a light touch to align it
depending on the condition of the edge
400 -> 1000 -> 3000
If the edge is good you may not need the 400, or just a light touch to align it
Whetstone sharpening.
Cool thanks Nost and Chris.
Helps me in making a selection on which stones to purchase.
Nath
Helps me in making a selection on which stones to purchase.
Nath
Nath
Re: Whetstone sharpening.
Nath, That video is pretty much how I do it.
As for stones,
Any knife will benifit with this type of Low angle sharpening but if your current knives are German or have been run through pull through sharpeners they will have a high angle that needs to be taken out.
A 400 grit stone is required but get a cheapy from bunnings as once you get the angle you rarely need to use it again unless you damage the blade.
I use a 1000 / 4000 combi stone from Japan and finish with a 8000 grit stone also from Japan.
Finally I strop on an old razor strop or a piece of leather wrapt around a piece of hardwood decking.
The thing is with this type of sharpening is that the blade does not "feel" as sharp as a steeled or pull through blade.
You cant feel the large burrs as there isnt any.
They are "Samuri" sharp.
But the proof is in the cutting and how long they stay sharp without any touching up.
Never steel a polished edge with any steel other than a polished steel.
You can get polished steels from butcher suppliers (Butcher at Home)
A diamond or groved steel will ruin the blade and you will need to start over.
I use a length of 120 x 25 mm Merbou decking over the laundry sink with the swing tap just piddling a little stream water over the stone as I sharpen.
It does not move around so dont worry about that clamp set up in the vid
As for stones,
Any knife will benifit with this type of Low angle sharpening but if your current knives are German or have been run through pull through sharpeners they will have a high angle that needs to be taken out.
A 400 grit stone is required but get a cheapy from bunnings as once you get the angle you rarely need to use it again unless you damage the blade.
I use a 1000 / 4000 combi stone from Japan and finish with a 8000 grit stone also from Japan.
Finally I strop on an old razor strop or a piece of leather wrapt around a piece of hardwood decking.
The thing is with this type of sharpening is that the blade does not "feel" as sharp as a steeled or pull through blade.
You cant feel the large burrs as there isnt any.
They are "Samuri" sharp.
But the proof is in the cutting and how long they stay sharp without any touching up.
Never steel a polished edge with any steel other than a polished steel.
You can get polished steels from butcher suppliers (Butcher at Home)
A diamond or groved steel will ruin the blade and you will need to start over.
I use a length of 120 x 25 mm Merbou decking over the laundry sink with the swing tap just piddling a little stream water over the stone as I sharpen.
It does not move around so dont worry about that clamp set up in the vid
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
Whetstone sharpening.
Mick, answered all my questions in one!
Knives have never been sharpened through a pull through sharpener.
Only with a diamond steel which has most definately destroyed the edge.
So I think I should get away with a 1000/4000 combo and finish with a 8000.
Will just need to find myself a strop.
Thanks for your help.
Nath
Knives have never been sharpened through a pull through sharpener.
Only with a diamond steel which has most definately destroyed the edge.
So I think I should get away with a 1000/4000 combo and finish with a 8000.
Will just need to find myself a strop.
Thanks for your help.
Nath
Nath
Re: Whetstone sharpening.
That will do, Even 1000 will do some major stock removal.
Any piece of leather will do. Just lay if flat and draw the blade.
I use a rub of buffing wheel wax, dont need much.
The natural inacuracy of your hands when doing this gives the blade edge a rounded shape rather than a perfect V that some sharpening systems give.
Its this rounded shape that allows the edge to be sharp but long lasting.
There is nothing like slicing tomato with a mirror finished edge.
A lorp or 10 x powerd magnifier from J Car is a good idea to take a close look at the edge to find parts that arnt polished out.
Have a look around the site, Its where I got most of my blades and stuff from
http://www.japanesechefsknife.com/default.html
Any piece of leather will do. Just lay if flat and draw the blade.
I use a rub of buffing wheel wax, dont need much.
The natural inacuracy of your hands when doing this gives the blade edge a rounded shape rather than a perfect V that some sharpening systems give.
Its this rounded shape that allows the edge to be sharp but long lasting.
There is nothing like slicing tomato with a mirror finished edge.
A lorp or 10 x powerd magnifier from J Car is a good idea to take a close look at the edge to find parts that arnt polished out.
Have a look around the site, Its where I got most of my blades and stuff from
http://www.japanesechefsknife.com/default.html
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
Whetstone sharpening.
Thanks Mick, yer I've been I that site is has some very nice knives, most of which I cannot afford at the moment, as I would also need a strongbox to lock them in away for swmbo.
Nath
Nath
Nath
Re: Whetstone sharpening.
Here are my fav knives, Nothing there much more that thirty bucks
They get used most
My sink set up
They get used most
My sink set up
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au