How I sharpen a bunch of knives

[Jason Fry]

One of the less-fun parts of the knifemaking process to me is sharpening a whole bunch of knives at once. I've been busting my tail for the Dallas show, and have 15 to sharpen today.

Here's a picture set about how I sharpen a bunch of knives at one time. If you're going to do a bunch, you need a system. I have these knives set out on an ironing board Each is set beside the sheath it goes with. They're all pointed the same direction. As I move one off the grinder at a stage, I flip it over. That way if I have to walk away, I know where I am in the process.

I use trizact belts on my grinder to cut the initial bevel. 160 for the first cut, then 400 before I go to the stones. If the light is right, you can see the burr form on each grit if you have it right.

After all of the knives have been done on the grinder up to 400, I move to the stones. I set them in my vise, so the height is comfortable and the base is stable. I use 600 then 1000 stones, then strop. I also check the sharpness on my ankles or shoulders, so that my forearms aren't bald. Tricks of the trade

 

[jawilder]

Funny, I use the same layout system but don't use the stone. I usually sharpen 15-20 at a time with the neck knives I've been making. I start with a 120 grit semi warn stiff belt then a 400 stiff belt, then strop.

Hope to see you on Saturday.

 

[Hesparus]

I typically only use one grit on the belt grinder (either 220 or 400) and then "strop" on a buffing wheel. Very quick.

- Chris

 

[Don Hanson III]

I really like the ironing board!

 

[AVigil]

Funny, I use the same layout system but don't use the stone. I usually sharpen 15-20 at a time with the neck knives I've been making. I start with a 120 grit semi warn stiff belt then a 400 stiff belt, then strop.

Hope to see you on Saturday.

+1

I use a strop belt on the 1x30 after the 120 and 400

 

[Big Chris]

I use a very similar process. A wore 120 Blaze to a wore 400 SiC to a leather belt on my 1x42. I also use a bubble jig set at 15 degrees so I can tell people the angle it is sharpened to.
I don't have an ironing board to set them on so I put the knives on whatever flat clean space I can find. Most times it is the drill press table. Funny how that is the only flat place that does not accumulate "crap", but important crap.

 

[Rick Marchand]

I sharpen knives for local restaurant chefs, home cooks and seniors homes. Today, I did a batch of 35, plus 6 of my own. For the majority of other folks knives, I set the edge with a stiff 400gt belt and buff on a slotted paper wheel. My own blades get the waterstone treatment. I do exactly the same thing as Jason(flipping the knives as I finish them).

 

[jll346]

I LOVE to sharpen knives! I do them for chefs, friends, coworkers, you name it. I probally sharpen over 500+ knives a year. That does not even include our Linemans Knives at work. I think I get obsessed with getting things razor sharp.