[Wooleybooger]

There are quite a few ways to do the job so tell us what you use. I use a Norton 60/320 carborundum stone and also a Norton 60/320 India stone both with mineral oil. I give my knives a "tune up" at each use on a steel. I have 2 steels, one 16" Case and one 10" Chicago Cutlery. Actually I prefer the smaller steel.
Elsewhere on the forum I saw diamond "emery board" type things mentioned. Is anyone actually using diamond sharpening "stones" laps. What about waterstones or even a WorkSharp. Perhaps the Scary Sharp method.

 

[Wooleybooger]

By diamond sharpening stone this is what I meant.

 

[PickyPrincess]

@Wooleybooger

Prepare yourself as I have never sharpened my own knives and recently decided I need to learn how to do so.

It's long past time for me to get off the forums tonight so I'll be back in the morning with 1,001 questions.

 

[Wooleybooger]

Okey dokey.

 

[PickyPrincess]

Soo...I know there are many ways to sharpen your knives, and from what I read, people have their preferred methods. Is there any easy way to learn how to do this, or is it better to learn a preferred method and use it from the beginning? Or is buying an automatic tool more efficient (yet perhaps more costly)?

 

[Colbyt]

Elsewhere on the forum I saw diamond "emery board" type things mentioned. Is anyone actually using diamond sharpening "stones" laps. What about waterstones or even a WorkSharp. Perhaps the Scary Sharp method.

The emery board thing is just one of you diamond stones, smaller width and with a semblance of a handle to semi-protect your fingers.

like this: https://www.amazon.com/Diamond-Shar...9Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

 

[Wooleybooger]

Oh my gosh, sharpening is a rabbit hole. I don't know of any automatic tool to do this. There is or was some electric tools that had 2 grinding wheels facing each other on the OD you could use. They never appealed to me. I think the first thing to know would be what included angle or rather what angle on each side of the blade you want to sharpen them. I think for general use 15 deg. each side for 30 deg included angle holds up fairly well in general use. Also one should know that after sharpening there may be a wire edge that must be removed because it will fold over and dull the blade. This is done with a sharpening steel.
Next, what process you want to use. Stones, natural and man made are self explanatory I think. A natural stone being what it sound like, a rock. Man made stones would be Carborundum, India, water stones and diamond laps. Forget the water stones and diamonds because of expense if for not other reason. So "Carborundum" stones are my preferred method and perhaps the easiest to learn. Carborundum is a trademark name and not used by others. This is what I have and I think a good place to start. I use mineral oil on it.

https://www.amazon.com/Norton-61463...pening&qid=1677157692&sprefix=,aps,179&sr=8-2

 

[Wooleybooger]

The emery board thing is just one of you diamond stones, smaller width and with a semblance of a handle to semi-protect your fingers.

like this: https://www.amazon.com/Diamond-Sharpener-Sharpening-Hunting-Outdoor/dp/B0923GXHRY/ref=sxin_16_pa_sp_search_thematic_sspa?content-id=amzn1.sym.a3b99146-384e-4676-a01d-8096a43cb965:amzn1.sym.a3b99146-384e-4676-a01d-8096a43cb965&crid=1M6CJOFB0XZH2&cv_ct_cx=diamond+hone&keywords=diamond+hone&pd_rd_i=B0923GXHRY&pd_rd_r=d604410b-2d94-4a66-9015-40420153276b&pd_rd_w=EJxib&pd_rd_wg=yxxPw&pf_rd_p=a3b99146-384e-4676-a01d-8096a43cb965&pf_rd_r=GPEKXCXQQXN1R6NA4W07&qid=1677156371&sprefix=diamond+hone,aps,100&sr=1-1-a73d1c8c-2fd2-4f19-aa41-2df022bcb241-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyRUVBVUFGVE9STDVNJmVuY3J5cHRlZElkPUEwNDY0NjY1M0NLU0lHWDhJUjRLMyZlbmNyeXB0ZWRBZElkPUEwMTA5ODMyMjVGRktKNEVPVVRFMiZ3aWRnZXROYW1lPXNwX3NlYXJjaF90aGVtYXRpYyZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

I've used those at work for light deburring.

 

[Roll_Bones]

@Wooleybooger

Prepare yourself as I have never sharpened my own knives and recently decided I need to learn how to do so.

It's long past time for me to get off the forums tonight so I'll be back in the morning with 1,001 questions.

Sharpening anything is an art and you should know what you are doing before you start. You could mess up a knife should you dive right in without learning a few things first. Since I have not sharpened a knife since I was in Boy Scouts I found an easy reliable way.

Chefs Choice 3 stage sharpener.

Electric Knife Sharpener - Chef's Choice by EdgeCraft

ChefsChoice electric knife sharpener is world renowned for quality and ease-of-use. Our diamond abrasives disks offer an unparalleled edge.

chefschoice.com

And a very good steel.

I use the sharpener about 1-2 time per year. But I hone with the steel every time I take a knife out of the block. My knives are extremely sharp and all I had to do was read the instructions that came with the sharpener.
I have been using them 30 plus years now.

 

[Colbyt]

Mostly I only use the steel almost every time.

 

[Old Gnome]

I will have to upload a photo of the sharpener I bought a few years ago at Williams-Sonoma.

 

[Wooleybooger]

Sharpening anything is an art and you should know what you are doing before you start. You could mess up a knife should you dive right in without learning a few things first. Since I have not sharpened a knife since I was in Boy Scouts I found an easy reliable way.

Chefs Choice 3 stage sharpener.

Electric Knife Sharpener - Chef's Choice by EdgeCraft

ChefsChoice electric knife sharpener is world renowned for quality and ease-of-use. Our diamond abrasives disks offer an unparalleled edge.

chefschoice.com

And a very good steel.

I use the sharpener about 1-2 time per year. But I hone with the steel every time I take a knife out of the block. My knives are extremely sharp and all I had to do was read the instructions that came with the sharpener.
I have been using them 30 plus years now.

30+ years? I think I remember seeing them in ancient history classes.

Mostly I only use the steel almost every time.

As do I but they still need to see another method from time to time.

 

[Wooleybooger]

What would you do if you needed to sharpen something like a serrated bread knife?

 

[Steve-o]

What would you do if you needed to sharpen something like a serrated bread knife?

There's a place not far from my house that sells commercial cutlery and sharpens knives for many area restaurants. They can sharpen serrated knives and will do so for us civilians for a fee. Generally I'm not a fan of the "never sharp" serrated edge but for bread knives and the like it's the way to go and they sometimes need sharpening.

ETA I have no idea how you sharpen a serrated edge with one of those home sharpeners.

 

[Wooleybooger]

There are ways to do it by hand.

Sharpening a Serrated Knife

Sharpening a Serrated Knife How do I sharpen a serrated knife? Many knives feature serrated blades. The saw-like cutting action of these knives allows for aggressive slicing and the edges hold up well.

www.sharpeningsupplies.com

 

[Shane R]

What would you do if you needed to sharpen something like a serrated bread knife?

Tool file

 

[LeonardoDaBenz]

This (and not a small cylindrical) as I doubt you'd ever find one of the 'exact' diameter to fit the scalloped edge.

Smith's DRET Diamond Retractable Sharpener : Amazon.ca: Home

Smith's DRET Diamond Retractable Sharpener : Amazon.ca: Home

www.amazon.ca

 

[Wooleybooger]

Yes that is one of several such. A just looked at Texas Knifemaker's Supply who used to sell a couple of stones that would handle 4 teeth each in two different pitches. They don't seem to have that item anymore.

Texas Knifemaker's Supply

Welcome to Texas Knifemaker's Supply | The Complete Source of Knife Making Supplies

texasknife.com

 

[Steve-o]

Seems easier to Just Say No to serrated edges. Or buy serrated knives cheap enough to dispose of when they dull. Sorry. Just no interest in another "hobby".

 

[Old Gnome]

I have sharpened a 43-year-old bread knife (and the rest of our sharp knives) with this. 15 strokes on each of the three wheels and they're sharp for months. The serrated knife might be getting its points worn down a bit, but it is still a serviceable knife. I spent far more on the sharpener a few years ago than I did on the knife way back when.