Sharpmaker tips?

R

rwasham

Joined
Mar 27, 2009
Messages
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I just got a new sharpmaker for Christmas and I'm watching the video that came with it, but I wanted to know if the forumites had any tips for me in using it. Thanks!
Ryan
 
Yes.
- Do not sharpen the tip when using the corners of the stones. It is extremely easy to round off the point of the knife. Stop sharpening about 1/16" back from the point when using the corners of the rods. Only sharpen the tip when using the flats.

- The Sharpmaker won't be sharpening the edge until the angle of knife's bevel is the same as the Sharpmaker. Until they match, you are changing the edge bevel, not sharpening. So the first time you sharpen a knife with a Sharpmaker, it may take a while before you actually affect the edge.

To find out when you are actually sharpening, use a Sharpie to blacken the edge bevel. Then take a few swipes on the Sharpmaker and examine the very edge. A hand lens makes this easier. If there is still black on the very edge, you aren't sharpening yet. Just stay with the coarsest rods until you can repeat the Sharpie deal and see brite metal at the edge. When you can, you have started sharpening.
 
When using the flats of the stones, stop the tip on the stone. Do not draw the tip all the way through and off of the stone.

Buy the diamond rods. I know many people will disagree, but it has served me very well for years!
 
Get yourself a good pencil eraser. Use it on the rods, (corners and flats), during the sharpening process to clean the metal out of the rods and keep them cutting well. With softer steels you may need to do this more often.

When you have finished you can clean the rods with water and one of those plastic scouring pads.
 
I second the Sharpie trick, the diamond rods, and will add cleaning the rods with Barkeeper's Friend and a scouring pad. Also, I don't remember if it is in the video or not but I go up and down on the rod at the beginning(not on the diamond). Single swipes take too long.

It really is a good system and you'll get your knives plenty sharp. As pointed out above, just make sure you are sharpening the edge (Sharpie trick). But that holds true for any sharpening system.
 
Wow, the experts have spoken. I really have nothing else to add. Follow the advice above and you'll be golden.
 
not trying to hijack this thread, but i thought this might be very relevant...

are the fine stones enough, or do you recommend getting the ultra fine stones and/or stropping to finish up a blade?

And how does one sharpen the part of the blade around the tip? I am finding that the bellies on my knives get sharp while the area close to the tip is significantly less sharp... any suggestions?
 
ibanezplayer470 said:
not trying to hijack this thread, but i thought this might be very relevant...

are the fine stones enough, or do you recommend getting the ultra fine stones and/or stropping to finish up a blade?

And how does one sharpen the part of the blade around the tip? I am finding that the bellies on my knives get sharp while the area close to the tip is significantly less sharp... any suggestions?
Click to expand...


Look at post #7 in this thread:
http://www.bladeforums.com/forums/showthread.php?t=701845
 
ibanezplayer470 said:
are the fine stones enough, or do you recommend getting the ultra fine stones and/or stropping to finish up a blade?
Click to expand...

The fine rods correspond to about 9 microns, the ultra fine rods are about 7.

It really depends on how sharp of an edge you want. Stropping with 0.5 micron compound is not uncommon around here.
 
Grab some Barkeeper's Friend and use that for cleaning the stones. Works like magic for me.
 
Josh K said:
Grab some Barkeeper's Friend and use that for cleaning the stones. Works like magic for me.
Click to expand...

I've never seen this here in Sunny Oz. We probably have something similar. What, exactly, is it or what is it's main ingredient?
 
gajinoz said:
I've never seen this here in Sunny Oz. We probably have something similar. What, exactly, is it or what is it's main ingredient?
Click to expand...

Active ingredient is oxalix acid. I'd look for a cleaner containing that. Comparative to flitz I think.
 
gajinoz said:
I've never seen this here in Sunny Oz. We probably have something similar. What, exactly, is it or what is it's main ingredient?
Click to expand...

I use Bon Ami with good results. Got that?
 
Lots of good advice here. The only thing to add is to lighten up on the pressure during the final polishing stages. It makes a big difference. I use less pressure than the weight of the blade in the last 20 or so strokes.
 
gajinoz said:
Get yourself a good pencil eraser. Use it on the rods, (corners and flats), during the sharpening process to clean the metal out of the rods and keep them cutting well. With softer steels you may need to do this more often.

When you have finished you can clean the rods with water and one of those plastic scouring pads.
Click to expand...

Didn't know that, and I've been using the 204 for years. I always used the scouring powder, like in the video. Thanks.
 
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