Anyone near the Bay Area who can teach a noobie how to sharpen?

L

linus the cat

Joined
Nov 8, 2010
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I have been trying to sharpen a couple of my knives with different techniques: freehand, Sharpmaker, or Lansky. I don't really care how the knives get a really sharp edge as long as they get that edge. However, despite my best attempts at trying to learn, I just cannot figure out how to do it. I've watched dozens of videos and practiced for hours, to no avail. I know there are different ways that people can learn, and I learn best if I have someone teach me. So to that end, is there anyone near the Bay Area of California who is really good at sharpening and willing to teach me one of the three methods I mentioned above.

In return for your time, I'd be willing to throw a bit of money in your direction.

(And I hope this isn't an inappropriate place to ask. My apologies if it was.)
 
Here a link to another thread I put in some advice and videos to watch. I know you watched some but I don't know what or who you watched and from my experience the people I linked in these video's have sharpening down. You can apply what you learn from free hand sharpening to either the lansky or sharpmaker and vice versa. I am going to be honest, I am also giving you the link as I am feeling a bit lazy in the typing department right now (plus there are a lot of little bits of advice scattered in there from various people).

http://www.bladeforums.com/forums/showthread.php/1177302-Need-advice-on-how-to-sharpen-pls

At the end of the day sharpening is all about getting the blade apexed and burr free is the simplest way I have heard of someone put it. Doesn't matter how you get there as long as you get there.

For now try using a sharpie on the knife's bevel with the lansky and you can see how where you are removing the metal the goal is to remove the sharpie all the way down to the edge to put it very simply to try to apex the blade. You can also sharpie up the bevel and see where you are removing metal on the sharpmaker as well, if your not removing it where you want you may have to reprofile the knife or prop up the sharpmaker or if your coordinated enough adjust the angle of the knife in your hand. Same thing applies with free hand sharpening sharpie up that bevel and see where your removing the metal and adjust accordingly.

If you do a bit of research and narrow down what you want to learn I try to answer your questions more thoroughly if I can, I am no expert as I am still learning myself but I am getting there.

Though the best advice you can get is pick up a cheap kitchen knife or use one that you don't care about and start practicing. There is no substitute for practice. I find a kitchen paring knife works best due to simple blade shape and their relatively cheap to buy. You already have a lansky so if you screw up badly enough you have the tool to reprofile it somewhat accurately, count yourself lucky.
 
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Where are you located, "Bay Area of California" is pretty large area. North? South? East? Peninsula?

I'm in the South Bay (Santa Clara).

Ric
 
Thanks guys.

I've tried using a Sharpie and my Lansky appears to be sharpening at the right place. Its just not getting sharp. :(

I live in the East Bay.
 
Here's another set of video's, Jon is super good at explaining the technique's. He covers single & double bevel knives. Also covers stones selection and upkeep.

I'm about 50 miles north of The Golden Gate, in Santa Rosa. Mostly into kitchen knives, free hand sharpening with a mix of Japanese naturals and synthetics.

https://lh4.googleusercontent.com/-zk038UZ3xCE/UjSjORbZyMI/AAAAAAAABgs/udW9XFL6nkE/w986-h658-no/DSC_0001.JPG

for major repairs & re-profiling I use a Coote 2X48 grinder with a reversable /variable speed control.
https://lh6.googleusercontent.com/-jAJK3dMlcYA/UjSjSVDVAkI/AAAAAAAABg0/8G1MehZoJiw/w455-h682-no/DSC_0004.JPG
 
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