Sharpmaker Instructions

H

harpo1

Joined
Aug 21, 2022
Messages
74
On CRK's website it states the following:

  • SHARPEN WITH A ROLL​

    Beginning at the widest part of the blade and moving toward the tip, make a downward motion, while rolling your hand. The blade should turn away from the crock stick, as you move around the belly toward the tip. It is important not to sharpen with a purely vertical motion as it will eventually decrease the length of the blade, leaving the knife with a thickened tip and unbalanced geometry. Move back and forth between each crock stick, maintaining light, even pressure.

Now I have a couple questions about this.
First, what does rolling your hand mean? I'm thinking it means as you draw down and across the stone when it gets to the belly right at the tip raise your elbow or drop you hand so the tip drops. Is this correct
Second, What do they mean by the blade should turn away from the crock stick?
 
Turning the cutting edge into the stone a few degrees when you hit the belly.

at least... this is what I do... works well... but im also an idiot.
 
harpo1 said:
On CRK's website it states the following:

  • SHARPEN WITH A ROLL​

    Beginning at the widest part of the blade and moving toward the tip, make a downward motion, while rolling your hand. The blade should turn away from the crock stick, as you move around the belly toward the tip. It is important not to sharpen with a purely vertical motion as it will eventually decrease the length of the blade, leaving the knife with a thickened tip and unbalanced geometry. Move back and forth between each crock stick, maintaining light, even pressure.

Now I have a couple questions about this.
First, what does rolling your hand mean? I'm thinking it means as you draw down and across the stone when it gets to the belly right at the tip raise your elbow or drop you hand so the tip drops. Is this correct
Second, What do they mean by the blade should turn away from the crock stick?
Click to expand...
Here ya go. This should answer all or most of your questions. This is a video I did on the sharpmaker awhile back.

 
Your other option is to have it reprofiled. I sharpened on a sharpmaker for years and still do on occasion but when I buy new CRK or really any new knife now I reprofile to 20 degrees or whatever the knife came with. CRK is usually at or around 20. I do this so I can touch up on the sharpmaker on the go.
 
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