New to Sharpening... Need help!

sir_mike said:
I just wish I used my knives more so I can sharpen them but I dont so I might end up dully them just to play with the Double stuff!
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I had the exact same problem. I solved it by letting everyone know I was sharpening knives for free, and I even put an ad in the office newsletter. Soon enough, I was inundated with knives to sharpen, and I can say this new phase of sharpening other people's knives is what really kicked my skill level up a notch because I was sharpening all the time and--more importantly--sharpening a broad array of knives I would have never otherwise had the opportunity to sharpen; knives beat to hell, high end knives, el super cheapo knives, knives of styles and designs which I would never own myself, etc. I encountered steels and situations I would have never encountered if I just sharpened my own knives. Plus the constant sharpening and need to do so much reprofiling and correcting forced me to seriously increase my speed and efficiency and problem-solving acumen.
 
Mag,

Perhaps you can add tips/tricks on the sticky that you started, based on your experience sharpening various knives and steel?
 
Magnaminous_G said:
I had the exact same problem. I solved it by letting everyone know I was sharpening knives for free, and I even put an ad in the office newsletter. Soon enough, I was inundated with knives to sharpen, and I can say this new phase of sharpening other people's knives is what really kicked my skill level up a notch because I was sharpening all the time and--more importantly--sharpening a broad array of knives I would have never otherwise had the opportunity to sharpen; knives beat to hell, high end knives, el super cheapo knives, knives of styles and designs which I would never own myself, etc. I encountered steels and situations I would have never encountered if I just sharpened my own knives. Plus the constant sharpening and need to do so much reprofiling and correcting forced me to seriously increase my speed and efficiency and problem-solving acumen.
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That's a good idea but trust me when I say that no one would want me to sharpen their knives even beater one! :)
 
Chris "Anagarika";11870528 said:
Mag,

Perhaps you can add tips/tricks on the sticky that you started, based on your experience sharpening various knives and steel?
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Need time to sit down and think about it and write it up, but maybe. One interesting paradox I found: high end, quality knives are easier to sharpen. Good, hard, properly heat-treated steel is a joy to sharpen. It's the cheap, soft, flexible knives that are the hardest to sharpen. I'd love to sharpen a well-cared-for high end knife in Hitachi super steel at proper heat-treatment, for example. I'm sure it would be a real pleasure. But I don't know anyone with real, quality Japanese cutlery.
 
I haven't found much difference in sharpening high quality hard knives or cheaper softer knives. Only real difference is time. It takes a little longer for the harder ones. Knives like SAK's take all of 5 minutes, if that. Opinel stainless about 8 minutes. The Japanese blue steel stuff takes 10 minutes. But the operation is about the same. The technique never changes, just takes a few more minutes.

Carl.
 
Thank you Carl and OP for doing this and sharing. No one ever taught me how to do it with just a stone but now I can say I know. Thanks!
 
Terry Monk said:
Thank you Carl and OP for doing this and sharing. No one ever taught me how to do it with just a stone but now I can say I know. Thanks!
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You're very welcome Terry.:thumbup:

In fact, your learning, is my reward. My whole goal was to show folks that there is no rocket science involved in this, and if some indian deep in the Amazonian jungle can sharpen up a Tramontina machete with a rock, then so can we all. I just wish I could sit down with folks and have sharpen sessions to spread the know how. The more we know, the less we have to carry.

Carl.
 
Hope I aint to late use sand paper and if you need a guide use coins then finish with leather a good 2000 grit or more to finish before stropping
 
Just practice its not that hard practice on junk knives with sand paper nothing to it just trust you can do it
 
Although not a video, check out knifenut's tutorials in his post above. He has made great contributions to this forum over the long-haul. I look forward to your video.
 
Just wanted to thank everyone for their help, especially Carl. It really isn't that hard. I've been fooling around with knives I have and have been having good success. I just revived a useless cheap filet knife to a near razor edge!

Instead of getting a fancy kit, I purchased:
$6 Home Depot stone, like this http://amzn.com/B000FK1RZ2
$3 Oak wood scrap from Home Depot
$10 scrap of new leather (splurged here)

For $20 bucks I have a cool looking kit that works really well. And I can sharpen without those things! Thanks for the guidance, I'm hooked.
 
Zach, I'm so glad that it worked so well for you!:thumbup::thumbup:

Folks, Zach (Downhill Trucker) had never done anything like this before, but after I showed him how, he sat down and took a dull Opinel that I had sawed on Scotchbrite with, and in 5 minutes had it newsprint slicing sharp. Anyone can do this. Instinctive sharpening is so easy once you clear your mind of all the stuff about bevel angle, burrs, grit size, and whatever.
 
Magnaminous_G said:
Need time to sit down and think about it and write it up, but maybe. One interesting paradox I found: high end, quality knives are easier to sharpen. Good, hard, properly heat-treated steel is a joy to sharpen. It's the cheap, soft, flexible knives that are the hardest to sharpen. I'd love to sharpen a well-cared-for high end knife in Hitachi super steel at proper heat-treatment, for example. I'm sure it would be a real pleasure. But I don't know anyone with real, quality Japanese cutlery.
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I can tell you from my experience that each knife and its steel is individual and trying to give tips to each would be a life long job.

Steels with a good HT do sharpen better though, often it will take longer to grind but you have less burr to deal with and the outcome is always better.
 
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