DIY Kitchen Knife Sharpener, kinda cool idea

N

nine4t4

Joined
Apr 23, 2013
Messages
89
First off, like most of you, I like a mirror polish on my knives, but there are times where it doesn't work better. My EDCs, butchery knives, and chisels (come to think of it) get a mirror polish. It's been my experience that doing the same to a primarily-vegetable knife is counter-productive. 800-1000x is a nice middle ground for a general purpose kitchen knives. [it has something to do with the cell structure of plant material versus animal material]

I felt compelled to say the above because I know some will balk at a pull through sharpener, especially those that use carbide and stone/ceramic (Henckels twin sharp?!!).

But I think this guys approach is one of the best I've seen. He actually has much more contact surface than you get with the average store bought ones. There is room for improvement, but if this is his own idea, hats off

 
Enjoyed the video, good work. I usually balk at the pull through sharpener as well, I'd be curious to see if it causes the edge damage that the cheepo normal pull through sharpeners cause. Regardless seems like a fun project.
 
The only use I've found for a pull through sharpener is to de-burr and clean up the edge on a new Cold Steel machete, prior to putting a good sharp working edge in it with a stone.
The draw through can save a lot of time when you first sharpen one of the Cold Steel machetes.

I have 3 or 4 Cold Steel machetes. I like them.
I will probably buy more. However, I have never seen one with a clean usable edge from the factory.
 
nine4t4 said:
So you pointlessly respond to videos that don't interest you? You probably didn't read the lead-in either. Well, I knew their would be a few holier than thou types. Seriously why bother wasting time saying that you won't watch it, kinda infantile.
Click to expand...
No. I responded to a thread about a video and a sharpening system I won't use and don't recommend anyone else use. If you dont like that response feel free to ignore me.
 
I was thoroughly impressed with this guy's idea and how simple it was. The use of an India stone to do the cutting was pretty cool, instead of traditional carbide or ceramic. 20° inclusive as well, which is great for kitchen knives especially. I don't like pull thru sharpening systems either, but this one is different.
 
Interesting idea and well done. Although I would never buy it or use one (I sharpen by hand) I can appreciate the thought and design that went into making this.
 
samuraistuart said:
I was thoroughly impressed with this guy's idea and how simple it was. The use of an India stone to do the cutting was pretty cool, instead of traditional carbide or ceramic. 20° inclusive as well, which is great for kitchen knives especially. I don't like pull thru sharpening systems either, but this one is different.
Click to expand...

You can't get a better compliment than from a knifemaker.
 
craytab said:
No. I responded to a thread about a video and a sharpening system I won't use and don't recommend anyone else use. If you dont like that response feel free to ignore me.
Click to expand...

So you won't watch the video, but you'll tell people it doesn't work even thogh you This attitude makes all your posts just noise.....

Some pull through sharpeners do work. I grew up with the yo-yo like one with two stone disks. Not great, but better than a dull knife. They now use a Chef's Choice brand. Every day people need a simple system.

I bought a Smiths when I was at the in-laws just so I could get a large knife sharp to use in their kitchen. Worked fine and my MIL grudgingly approved. It worked so good, it was appropriated by my BIL (MIL's favorite:)) by the time I returned.
 
I have never used a pull through because i was told it ruins a knife. I use a cheap lansky to sharpen.

But how exactly does a pull through ruin a knife?? Its a bit silly how i just listened to someone without fully understanding.
 
brownshoe said:
So you won't watch the video, but you'll tell people it doesn't work even thogh you This attitude makes all your posts just noise.....

Some pull through sharpeners do work. I grew up with the yo-yo like one with two stone disks. Not great, but better than a dull knife. They now use a Chef's Choice brand. Every day people need a simple system.

I bought a Smiths when I was at the in-laws just so I could get a large knife sharp to use in their kitchen. Worked fine and my MIL grudgingly approved. It worked so good, it was appropriated by my BIL (MIL's favorite:)) by the time I returned.
Click to expand...
I'm not sure you should be saying anyone's posts are noise.

If you care about knives learn to sharpen with one of the various reputable systems, pull through not being one of them.
 
That is a cool system, much better and far less damaging than the typical pull-through carbide sharpeners. It's basically a Sharpmaker that sharpens on both sides simultaneously, but limited to one stone grit and one angle.

I'm not sure what grit he's using, but it would limit the sharpener to just that one grit. If he profiles his edges to a perfect 40 degrees inclusive (20 dps), then he can keep them sharp at that angle. If he profiles to a more acute angle, say 30 degrees inclusive, his pull-through would put a microbevel on his edge.

He shows himself cutting thin slices off a tomato after using the sharpener, but he doesn't show how dull the knife was at the beginning.

Still, pretty cool. I couldn't believe how cleanly and easily he cut a sharpening stone in half with a saw blade.
 
Twindog said:
...Still, pretty cool. I couldn't believe how cleanly and easily he cut a sharpening stone in half with a saw blade.
Click to expand...

Same here. I always thought I'd like a second career as a stone/concrete cutter and corer. Looks like a neat job.
 
halden.doerge said:
I agree with craytab craytab . Pull throughs are the devil. They just are.
Click to expand...

Most cheap pull-throughs are pretty bad: They rip metal off the edge and leave the edge in terrible condition. But not all pull-throughs are the same. We're talking about this one that the OP posted. What about THIS pull-through is "the devil?"
 
Please comment on the sharpener and not the other posters.
Disagreeing with the concept of a pull through sharpener is not trolling. Focusing on another poster is.

This is being moved to Maintenance and Tinkering. General Forum is for posts about knives.
 
Last edited:
Twindog said:
Most cheap pull-throughs are pretty bad: They rip metal off the edge and leave the edge in terrible condition. But not all pull-throughs are the same. We're talking about this one that the OP posted. What about THIS pull-through is "the devil?"
Click to expand...

They fella has some very cool carpentry skills, that's for sure. But the this, like all pullthroughs is going to bring the apex in contact with the stones and blunt whatever goes into it. At its best it might help super deformed edges on kitchen knives to get slightly better, but a Sharpmaker would be a much better choice for kitchen knife touch ups.
 
  • Like
Reactions: Mo2
You must log in or register to reply here.
Back
Top