Although I use a crock stick type of sharpener in the kitchen I usually use bench stones on my other knives. When sharpening the clip blade on a pocket knife that I got for Christmas I noticed that the blade had been shaped so that a LOT of material had to be removed in order to get a consistent bevel on the entire edge, due what appeared to be a curve in the edge towards the handle that resulted in a low point. A crock stick type of sharpener probably would have followed the curve of the edge, and would allowed me to sharpen without removing so much material. But, once sharpened with the benchstone I can use either a benchstone for touch up later on or a crock stick if choose to.
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Crock Stick vs Bench Stone
- Thread starter johno
- Start date
- Joined
- Nov 24, 1999
- Messages
- 4,981
I think bench stones are alot better. They're more versatile, You'd have alot of trouble sharping a fishtail gouge on a crock stick
I do better at keeping my angle constant, and on longer knives having it consistent the full length of the blade with bench stones. For clip blades, I usually sharpen them on the narrow side of the stone when they can't be done on the wide part without removing a lot of metal. That way you don't completely reshape the edge of the knife the first time you sharpen it.
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Fix it right the first time, use Baling Wire !
I do better at keeping my angle constant, and on longer knives having it consistent the full length of the blade with bench stones. For clip blades, I usually sharpen them on the narrow side of the stone when they can't be done on the wide part without removing a lot of metal. That way you don't completely reshape the edge of the knife the first time you sharpen it.
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Fix it right the first time, use Baling Wire !
I have tried a number of different sharpeners and sharpening methods. I have always come back to the bench stone. Matt was right when he mentioned versatility. I have used stones to sharpen knives with all blade shapes. I have also been able to repair some that were pretty badly damaged. I recently put a new tip on a Victorinox large parer that my mother used for a pry bar!
I have found that a crock stick serves in a role just above a steel. The crock stick is good for a little more touch up than is possible with a steel.
BTW if you are looking for a good bench stone set check out RazorEdge system stones. The coarse is great for roughing out and edge. The fine is great for final sharpening. Their steels take the guess work out of final finishing. Nope, I'm not an employee, just a major fan!!
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Travis Autry
My knives are just like rabbits---they keep multiplying!!
I have found that a crock stick serves in a role just above a steel. The crock stick is good for a little more touch up than is possible with a steel.
BTW if you are looking for a good bench stone set check out RazorEdge system stones. The coarse is great for roughing out and edge. The fine is great for final sharpening. Their steels take the guess work out of final finishing. Nope, I'm not an employee, just a major fan!!
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Travis Autry
My knives are just like rabbits---they keep multiplying!!
- Joined
- Jul 20, 1999
- Messages
- 683
Over time, I have used many methods, and had many theorys as to the best way to sharpen. At the time, they were all the current best way, in my opinion.
At this time, (and I am sure someday I'll find a new favorite) my favorite way is this.
I use a medium diamond (or stone) first. Then I use the crock sticks. This leaves me with an edge with "tooth", that is more durable than a polished edge, but the crock sticks have also left it burless, and quite capable of shaving, too. Quick and easy, and like I said, my current favorite.
In the kitchen, we have a set of plain old "old hickory" carbon steel knifes. My wife is (despite all her good points!), is not a knife person. By that I mean that she is pretty abusive to a keen edge. In other words, she dull's them pretty fast. For them I use a silica carbide wheel on them, and then hit them with the crock sticks. Doing this I can take the biggest old hickory butcher knife from dead dull, to scary sharp in about five minutes.
At this time, (and I am sure someday I'll find a new favorite) my favorite way is this.
I use a medium diamond (or stone) first. Then I use the crock sticks. This leaves me with an edge with "tooth", that is more durable than a polished edge, but the crock sticks have also left it burless, and quite capable of shaving, too. Quick and easy, and like I said, my current favorite.
In the kitchen, we have a set of plain old "old hickory" carbon steel knifes. My wife is (despite all her good points!), is not a knife person. By that I mean that she is pretty abusive to a keen edge. In other words, she dull's them pretty fast. For them I use a silica carbide wheel on them, and then hit them with the crock sticks. Doing this I can take the biggest old hickory butcher knife from dead dull, to scary sharp in about five minutes.