Well this escalated quickly. I’ve now sharpened ours, my mother in laws knives, and working through neighbors knives and scissors now… I enjoy this process, I would have never thought that I could sharpen a knife with a stone.
I’ve got/had two really old stones floating around here someplace.
Well used and hollowed out in the centers so as mentioned very hard to get the right angle.
Haven't used them in years as this method is very much an art, if you really get a hone on....well....I'm still waiting for the feeling to come back in two fingers....
I used the Strop for the first time today (leather strap on a block) with green compound. That is really a cool tool. That really puts that edge on. I could see my self having a small strop or leather strap of some sorts in place of my knife steel. It definitely took it another notch.
I’ve a single whetstone and also have yet to master it. It came with a guard that you attach to the top of the blade to give the best angle for the blade against the whetstone. Lost it some time ago which has created a more challenging sharpening experience. Knife sharpening is something I’ll not want to become proficient at. Taking all my kitchen knives to a pro sharpener tomorrow.
I’m wanting to offer it up to my customers, drop it off one week, pick it up the following week when picking up orders. Not sure there is a real market here for it or not, but, I’m sure I will get a few knives a year to sharpen.
I started with the same stones. More recently switched to Shapton stones that are more durable, and also for me, more convenient. The Shapton stones don't have to be soaked before use - just add water while sharpening. So I can store the stones dry and touch up an edge any time without planning ahead.
I could never use a stone. Could not get the angle right.
I had the same problem until I practiced. But that's an investment of time that's not the right fit for everybody.
When I was a kid, my dad used to make knives with scrap steel he brought home from the shop. When he was trying to teach me to sharpen freehand, he made a throwaway comment about how getting the angle wrong can ruin a knife. He was a good guy - had no idea he was making me paranoid about sharpening.
I gave up on freehand sharpening until in my 30s I discovered Murray Carter (who has since abandoned his old waterstone method for an expensive proprietary system). I got his DVD course and bought some waterstones & Old Hickory knives to practice on. I learned to fully reprofile a knife to whatever angle I choose. And if I get it wrong, try again. Now all my knives are as sharp as any I've seen - and those Old Hicks I bought for practice are some of my favorites. I don't have expensive knives, and I don't do other people's knives - but what I do works for me.
Not saying that's what you should do - just what your comment made me think of.
Up until just recently, I had no luck trying as a kid, and just assumed it was not for me. Part of this came out when I was considering a higher end knife. I realized I did not even know how to properly sharpen it. I am getting more comfortable, still a lot to learn, but, think I can sharpen anything my friends have to better then they could get it on their own. If not, I would tell them right away,
I’ve got/had two really old stones floating around here someplace.
Well used and hollowed out in the centers so as mentioned very hard to get the right angle.
Haven't used them in years as this method is very much an art, if you really get a hone on....well....I'm still waiting for the feeling to come back in two fingers....
Richard Chrz
I've never levelled my stones. I start working the middle of the stone like everybody else, then when it gets low I move to a high spot. I just move around the stone and level as I work. But if you're sharpening commercially, it's probably worthwhile to level and keep your productivity up.
So, follow up. This has become a very good business for me. I seem to be getting 6 plus knives a week dropped off for sharpening. One other person local that I know, and he just retired, I’m already getting some of his business. The next I have heard is about 2 hours away, so far everyone who has tested me with a few of their knives have brought me knives I had not sharpened yet. Getting incredible reviews, so great to have that extra added on to my bred, seasonings, pizza kits, etc..
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