- Joined
- Jan 6, 2016
- Messages
- 1
Hi everyone,
My name is Cody, I'm new to the forum and wanted to introduce myself.
I work at a local meat packing plant on the skinning line and would like to get some input about the different (and best) ways to not only sharpen my knives but to keep them sharper, longer.
I use Dexter brand 6 1/4" knifes, a green handled Dexter brand sharpening steel that I use after almost every cut to maintain the edge on the knife. I use 80 grit sandpaper to maintain the steel. Other items that I use are a regular rough steel from time to time if I don't have time to re-sharpen with a stone.
The majority of the people use a simple double sided wet-stone with one course side and one fine side, however I rarely see people using the course side; during the beginning of my work there I used the same stone and it is what I learned the fundamentals of sharpening on.
I see a lot (the vast majority) of people sharpen on the stone using a back and forth motion with knife on one side, then the same on the other side. This is how I learned to sharpen my knives but after recently watching some videos where it shows using one direction of motion ( forward on one side, backwards on the opposite side) I am questioning whether or not I am sharpening the most effective way.
I've recently switched to a 6" fine grit diamond stone and I use it the same way I learned how to use the wet-stone. I absolutely love it compared to the wet-stone, however, it's not an everyday thing, but I find with both stones I go through periods where I just CAN NOT keep my knives sharp and it makes me struggle with my work. To give you guys an idea of how much I use my knifes, I skin a portion of roughly 400 cattle per hour, for 8-9 hours a day.
Is it okay to go back and forth on the stone? Is it hurting me not alternating sides every other stroke or 3 strokes ? Do I need to use both a rough and fine grit stone? Will a leather strop of some fashion help me in any way after stoning my knives?
These are a few of the question I have; any input or feedback is greatly appreciated and thanks for allowing me to be here on this forum.
Cody
My name is Cody, I'm new to the forum and wanted to introduce myself.
I work at a local meat packing plant on the skinning line and would like to get some input about the different (and best) ways to not only sharpen my knives but to keep them sharper, longer.
I use Dexter brand 6 1/4" knifes, a green handled Dexter brand sharpening steel that I use after almost every cut to maintain the edge on the knife. I use 80 grit sandpaper to maintain the steel. Other items that I use are a regular rough steel from time to time if I don't have time to re-sharpen with a stone.
The majority of the people use a simple double sided wet-stone with one course side and one fine side, however I rarely see people using the course side; during the beginning of my work there I used the same stone and it is what I learned the fundamentals of sharpening on.
I see a lot (the vast majority) of people sharpen on the stone using a back and forth motion with knife on one side, then the same on the other side. This is how I learned to sharpen my knives but after recently watching some videos where it shows using one direction of motion ( forward on one side, backwards on the opposite side) I am questioning whether or not I am sharpening the most effective way.
I've recently switched to a 6" fine grit diamond stone and I use it the same way I learned how to use the wet-stone. I absolutely love it compared to the wet-stone, however, it's not an everyday thing, but I find with both stones I go through periods where I just CAN NOT keep my knives sharp and it makes me struggle with my work. To give you guys an idea of how much I use my knifes, I skin a portion of roughly 400 cattle per hour, for 8-9 hours a day.
Is it okay to go back and forth on the stone? Is it hurting me not alternating sides every other stroke or 3 strokes ? Do I need to use both a rough and fine grit stone? Will a leather strop of some fashion help me in any way after stoning my knives?
These are a few of the question I have; any input or feedback is greatly appreciated and thanks for allowing me to be here on this forum.
Cody