How do you sharpen your knives?

I generally pick out something from this pile and use it.
sharpening.jpg

Or a combination of things.
I just sharpened my Daughter's Uncle Henry SJ on the Norton combo stone and ran it on the strop.
Works for me.
Before I started that, I touched up my CS RS on a mousepad with 600-800 wet/dry sandpaper and ran that on the strop.
That works too.
:D
 
Edgepro with primary bevel at 10 - 15 degrees per side, secondary bevel at 15 - 20 per side, finish with 1000 grit then 2000 grit paper glued to a piece of foam weatherstrip that's stuck to an edgepro blank to fully convex the edge and then periodic touchups on a loaded strop. My wife thinks I'm weird but she has nice sharp kitchen knives. :D

Gordon
 
A set of waterstones, freehand with some woodwedges impregnated with polyurethan to make them impevious to water to set and check the angle. Mostly pulling strokes at around 12 deg. per side. Maybe a few strokes on a strop but usually not. I use the sharpmaker for quick touchups.
 
I start with the fine side of a DMT Duo-Sharp (rarely use the coarse side). Not too much, a little goes a long way with the diamond stones. Next I move on to a black Arkansas stone and get it razor sharp. I finish with a few strokes on either a HandAmerican strop or the one I made for myself. Then I like to strop it once a week or so to refresh the hair-popping sharpness which lets me go longer between sharpening and removing more metal.
 
Belt grinder for heavy work. Lansky if my fingers just won't work right today. Most of the time, freehand, DMT diamond stones. A 6" 600 grit benchstone sees most of the work, with his friend Mr Sharpie. I have 4" 220 and 1200 for knicks and polishing. Kitchen knives get steeled regularly - I actually like a sharp, coarse steel, the fast edge and great bite it produces is worth using up a home kitchen knife in 20 years instead of 40, or whatever.
 
Nick, you have good taste!
That is 52100 forged by MS PJ Tomes.
I picked it up when he was here in NYC last March :D
Here's a little better shot...
PJhunter4.jpg
 
I use a Lansky, sandpaper, and strop. I set the angle with the Lansky, then touch up with the sandpaper and strop.
I'd also like to try some good bench stones sometime.
I have knives at all sorts of angles. I have a few set to the primary grind, and others at 50-60 degrees included.
 
Pretty much a combination of freehand with sharpmaker.

I usually mark the blade with a permanent marker and set the right angle on the sharpmaker. Knowing the angle I go for my DMTs.

Sometimes I stop there, sometimes I go for the sharpmaker (wich I love).

And after the blades are very sharp, I go for the Japanese water stones, 4000 and 8000 grit, for polishing the edges.

Thats it.

Sharpening is a state of mind, not a job I must do.

Regards,

Andre Tiba - Brazil
 
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