Hello,
I'll start by apologizing for the lengthy post. I've numbered my main questions to make it easier to read, but I fear that the giant blocks of text will still be off-putting.
I'm fairly new to nice knives and am extremely new to sharpening them. All of my sharpening experience is in woodworking tools: chisels, planes, woodturning tools, etc. I'm looking for a way of sharpening my knives, and I was thinking I might just get a wetstone/oilstone/diamond plate and sharpen my knives freehand.
1. Are there any major downsides to this method of sharpening that I should know about? I know its going to take some practice, but I can sharpen my tools freehand without difficulty, so I figure adapting to knives won't be too difficult.
2. Between a wetstone, oilstone, and a diamond, what would you recommend? I've been reading about the differences online, but I'd like to hear some feedback from people who've used the different types of stones. Also with this question, can I use an oilstone with mineral oil? I want to be able to sharpen knives in the kitchen and only have to rinse them or wipe them off.
3. Can you recommend any particular models or brands? I'm not looking to spend too much, hopefully less than $20 if possible.
4. This is a bit tangental, but I have a carbon steel Opinel that I usually carry and I was wondering how best to sharpen it? It seems to have a slightly convex grind across the whole blade, with no bevel. Do I add my own secondary bevel, or just make the grind a little more convex every time I sharpen it?
Thanks in advance!
I'll start by apologizing for the lengthy post. I've numbered my main questions to make it easier to read, but I fear that the giant blocks of text will still be off-putting.
I'm fairly new to nice knives and am extremely new to sharpening them. All of my sharpening experience is in woodworking tools: chisels, planes, woodturning tools, etc. I'm looking for a way of sharpening my knives, and I was thinking I might just get a wetstone/oilstone/diamond plate and sharpen my knives freehand.
1. Are there any major downsides to this method of sharpening that I should know about? I know its going to take some practice, but I can sharpen my tools freehand without difficulty, so I figure adapting to knives won't be too difficult.
2. Between a wetstone, oilstone, and a diamond, what would you recommend? I've been reading about the differences online, but I'd like to hear some feedback from people who've used the different types of stones. Also with this question, can I use an oilstone with mineral oil? I want to be able to sharpen knives in the kitchen and only have to rinse them or wipe them off.
3. Can you recommend any particular models or brands? I'm not looking to spend too much, hopefully less than $20 if possible.
4. This is a bit tangental, but I have a carbon steel Opinel that I usually carry and I was wondering how best to sharpen it? It seems to have a slightly convex grind across the whole blade, with no bevel. Do I add my own secondary bevel, or just make the grind a little more convex every time I sharpen it?
Thanks in advance!
