Best stone or system for kitchen knives?

N

N8N

Joined
Mar 17, 2007
Messages
204
Hi all,

Girlfriend has some pretty neglected kitchen knives. I took it upon myself to work out the worst of the nicks etc. But all I had at my disposal was an old double sided carborundum stone, and they still need some more work as well as a finer finish on the edges. She's expressed interest in getting something to sharpen them with, and I've so far steered her away from all the pull through carbide deals. I'm thinking either just a good double sided diamond stone (she claims she can freehand sharpen) or a Spyderco Sharpmaker. What's the group's collective wisdom on these suggestions, or any others you think valuable?
 
If she wants to go the freehand route then shut up and buy her some bench stones! Bench stones allow you the most freedom on angle and finish, and they are faster than other systems because you can use a wider area. I have a full set of DMT plates and the three spyderco ceramic stones. The diamond stones are very flat and they cut fast, but even the high grits leave very deep scratches. The ceramic stones are great for finishing but they don't cut very fast. Water stones are supposed to be the best of both worlds, but I have never tried them. The problems with them are that they get worn away and you have to spend time dressing them, and they have to soak before you use them so they can't be used with the same spontaneity as diamond or ceramic.

- Chris
 
I second the bench stones, I never understood using a small stone and running the risk of removing your prints or those overly complex doohickeys, but them I'm a crotchety old fart who is set in his ways. I have never used diamond stones before, one of the places I worked many many moons ago got a diamond Steel, it was an awful thing, it would tear up a good edge.

If the profile is really bad I will give it a quick pass on the belt grinder, generally I use a 8" dual sided carbide oil stone for re-profiling, then polish off the burr using soft, hard, and black Arkansas wet stones. I dress the edges on an old smooth F. Dick steel.
 
I am leaning toward a bench stone myself, but which one? Is there anything likely to be available in stores that is any good, or just plan on ordering, and from whom? Brands and specific grit recommendations would be greatly appreciated.
 
One of my favorites is the Kotobuki King 250+1000/K-80 Combo sotne. Double sided, and really easy to get started with.

I have and use one of those for knives that have a ways to come back to edge, but then progressivley may hit with median grits 300-800 if the edge needs it. Then onto 1200 and 6000 or treated strop. Pretty cheap alternative to the DMT and others listed above, which are also great options.

What kind of knives are you working with?
 
pretty inexpensive and unremarkable, honestly.

I looked up that Kotobuki stone and it's affordably priced on Amazon, so you like it? I've never used a water stone before...
 
I have had good luck with the Work Sharp WSGFS221 Guided Field Sharpener. It is less than $25.00 and I get great results with it.
 
It is important to establish a burr on the entire edge. If you follow that simple rule you may be fine with the flip flop stone you have.
 
Yep, I prefer water stones. Get a nice setup, a beer and go to town. Here's a video I did for a friend's shop a few years back to try and bring the sexy back to them:

[video=vimeo;33687759]http://vimeo.com/33687759[/video]
 
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