Flimsy knife sharpening ?

M

markd85

Joined
Feb 7, 2007
Messages
7
Hi
I've been reading alot on this site but havn't found exactly the info. I need. I have a flimsy 6" or 7" fish filleting knife I want to get hair popping sharp. I've been using a Lansky but it's a real hassle re clamping the blade 3 times per stone to keep it sharp. I'm no expert sharpener either and no disrespect intended, but I have no real desire to become one. I feel like I need a basic pull through type sharpener like accusharp or edgemaker since the blade is so flimsy. Is this a correct assumption? And if so would the experts here recommend one of these or another brand? I'm not worried about taking off too much metal, just what would be the best way to get her the sharpest and then to maintain it. Thanks everybody for any suggestions.
Mark
 
The pull-style sharpeners leave you with a second-rate edge. If you use a ceramic style they don't remove enough material to sharpen a truly dull edge. If you use one of the carbide scraper style sharpeners they raggedly shave/scrape material off the sides of the edge. This leaves you with an edge that slices pretty well, but is weak and not good for push cutting.

Try the original style of Lansky, the Crock Sticks. You use a downward stroke to rub material off the sides of the edge.

If you are on a tight budget you could go with a small two-rod set:
http://www.ableammo.com/catalog/product_info.php?cPath=10460_13653&products_id=84330

If you have a bit more money you could go with a 4-rod (medium grit/fine grit) set:
http://www.knifeoutlet.com/shop/10Expand.asp?ProductCode=LAN21

I kind of like the angles better on the Idahone equivalents:
http://www.spitjack.com/page/SJ/PROD/KNIVES/IDA-CS-24
 
Thank you Gus and Jeff for the suggestions. I'm still wondering, with the crock stick style of sharpeners when you get near the end of a 6" or 7" thin blade doesn't the tip end flexing change the angle? Just trying to understand here. Thanks.
Mark
 
As your stroke gets near the point you tilt the knife tip slightly downwards to keep the edge/hone contact point nearly level. It really isn't that critical to keep your honing angle precisely even or at any specific arbitrary angle. This is pretty easy to do. You may want to work a bit more carefully when you finish on the area by the tip.
 
Thanks
Not being an expert, I thought the angle was pretty critical. That's why I bought the Lansky clamp style sharpener years ago. I will try one of your suggestions.
Thanks alot.
Mark
 
Go to a knife shop in a mall. Bring along a pocket knife and try out one of their display models of a V-style sharpener.
 
You must log in or register to reply here.
Back
Top