Arrived today, now down the rabbit hole . I’ve never had much luck as a kid, but my guess is I had no knowledge or patience, looking forward to this endeavor Things I can do while starring at. Cooker.
-
-
Cool. Here's a great video playlist on everything you need to know using those. https://www.youtube.com/playlist?lis...F55079F53216AB -
I invested in one over a year ago. Watched many videos but it's still frustrating. I'm getting there. Slowly
Comment
-
I have always thought about this. I know it is the ultimate, but is it really better than what I have, would I do better with it myself? Is it a hassle, would I keep on top of it like I do with easier solutions?Comment
-
Depends what you have and how well whatever that is sharpens. I got some stones when I invested in some Japanese knives and didn't have any other system. If you have, say, and Edgepro or something like that and you use it and like the results... stick with that.Originally posted by Mark V View PostComment
-
burrfection has a pretty good youtube series on knife care, honestly I just can't keep a consistent angle without a guide. While not as good as a stone, I've been very happy with my worksharp as the next best thing.Comment
-
I could never use a stone. Could not get the angle right.Comment
-
Richard, one of my Friends showed me how to use them. It takes some practice but they work pretty well after awhile. I practiced on my oldest knives and watched a few videos that seemed to help me. You'll be fine.Comment
-
I'll be following this thread.Comment
-
One thing I've found helpful is haven a "practice knife" I don't care about. If you don't sharpen on stones regularly, and I mean like once a week, you loose the "feel". Having a throwaway knife to work on gets your hands back in the game. But once you get it, you get it, you can just feel the bevel settle in on the stone. it's very much a feel thing.Comment
-
With a little practice things will be all right. Been doin it fer years. Knowing you & yer way with bread, it will not take long. Burrfection on YouTube was mentioned, check him out.Comment
-
All the videos I've watched talk about raising a burr on the edge. No matter how long I work the Knife I've never achieved one. Can't figure out why
Comment
-
I think people who can do this take for granted that they have a spatial / kinesthetic aptitude that others (like me) simply do not have. Like the guys who installed my pavers, who perfectly graded the area with a consistent gentle slope over the entire area for water runoff by eye only, no measuring.Comment
-
Like everything though, there is a lot to be gained by reps. How many driveways/landscapes etc do you think those guys have laid? Same with people good with a stone, feel comes with reps. Thats not to say anyone can be a master at it. I dont have the patience for the reps on a stone mostly bc im very happy with my worksharp.
-
-
Ok, a few early runs on it today. I love this, let’s just start there. I sharpened my mother in laws main knife, and her main scissors for sewing, she was thrilled with both, but. She has heavy bias. I’m certain I will screw up a ton. But early notes for me so far it is just finding that edge, and then let the weight of the blade sharpen itself.
pretty sure I’m going to ask about 10 friends to trust me with a mixture of dull filet, kitchen, and hunting knives to practice with.Comment
-
Remember, conflicts of interest. I thought they were sharp, There were no real testing & measurements by talented others, So, like.y they were fake sharp, lol -
Check out the playlist I linked above - lots of good tips there. Also, I think you'll find that carbon steel takes an edge more readily than stainless. My way to judge sharpness is to slice a tomato, putting no pressure on the knife (this is, just drag it across the ripe tomato). Dull knives wont slice the skin. Very sharp knives fall through it with little resistance.
-
-
Not pictured, I did buy the angle guides, to measure myself against every run if 10-12 strokes forwards, and pulling it backwards.Comment
Comment