Nothing to see here. Move along.

I usually use my Spyderco Sharpmaker for quick touchups on my kitchen knives. I touch up my knives about once a week. The ceramic removes very little material and leaves a great edge, (especially with the UF stones). The stones can be cleaned in the diswasher.
 
Both the issues with stones can be solved with practice and proper technique. If you over grind, just use fewer strokes. Angle control only comes with practice, though you can be very sloppy and still get a good edge, it just wont look good.
 
if a butcher slick does'nt bring a desirable touchup, try a Dick Multisteel
i use a d.m.t. red diamond sometimes. the trick is to use only a few very light strokes.in this manner, you remove only a small amount of metal.done correctly knives have a long life.
 
me2 said:
Both the issues with stones can be solved with practice and proper technique. If you over grind, just use fewer strokes. Angle control only comes with practice, though you can be very sloppy and still get a good edge, it just wont look good.
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I agree, and there are different kinds of "steels", some actually do take metal off of the blade, while smooth ones allign the edge.
There's no reason you can't touch up a knife on a 1000grit or higher stone in the kitchen.
 
Is there a way to make sense of this post?

I want to help, but I don't understand what the OP is asking or saying.
 
Skimo said:
Is there a way to make sense of this post?

I want to help, but I don't understand what the OP is asking or saying.
Click to expand...
He is attempting to sell his product, looks like he will be walking the plank:D
 
Somewhere the overgrinding issue came up about the time that DMT stones hit the market. I never understood what people were talking about saying diamond takes off too much material. That means I need 2 strokes instead of 10, or a finer finish for the same amount of material removal. Either way, I win. Somone find the "from the old fart files" thread that Thom Brogan started and see how UGLY a knife can get if all you want is a sharp edge. Also, if hand stones remove too much metal, how does the pro sharpener in the Good Eats clip do it with a belt sander?
 
kmoncrief said:
Steels and wands don't sharpen. They re-align the bent over edge of the knife edge. True

Professionals that use stones either over grind or have difficulty keeping a consistent edge (whatever that means as their is much debate from 15 degrees to 22 degrees). Nonsense. Newbies sometimes have that problem, not professional sharpeners.

Is their a sharpener that gives us a self guided sharpening tool that is "Food Safe" and can be sanitized? The only one I found was knife solutions and I think they are only sold to the food industry.
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I currently use a Sharpmaker to sharpen my kitchen knives.
In the past I have used Norton stone lubricated with thread cutting oil. (The oil washes off when I am done.)
Either technique does a satisfactory job of sharpening kitchen knives.
 
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