Thread: Which knife sharpening system

Call me "old fashioned" or call me" stupid"
Prob the latter :-)

All our knives (wife has 5) I do approx every 4-6 weeks with the wet stone sitting on a wet sponge on shed Veranda which is at chest height when standing on Aoteroa and the garden hose on mist in left hand an "wanki-wanki" in right hand with said knives.
Prod do 5-7 mins on each knife and all are razor sharp !!
If anything, probably end up with too fine of edge and Da Mrss has burred an odd edge or two on a bone etc

I have the Lansky. It's OK. It benefits from the base mount - I screwed this down to a wooden chopping board from a dollar shop. I also replaced the bolts which hold the knife with bolts that can be tightened with a screwdriver and added a slither of bike inner tube to the bit that holds the knife. All of this makes the whole thing more stable. I don't particularly enjoy using it, but it does the job. I bought a decent steel and that has reduced the number of times the Lansky comes out.

I went full retard and invested in a Tormek so I'm now covered for anything with an edge in either the household or workshop.
I haven't used too much as yet, but one thing it's taught me so far is its hard to polish a turd.
You can achieve perfectly adequate results sharpening a cheap knife with it. However, sharpen an expensive knife made from premium steel and you get next level sharp for the exact same effort.
In many cases, I think mixed results and expectations for any sharpening technique or system can be put down to the knife steel as much as anything.

Ezesharp from Aussie takes some beating .
ezesharp.com.au


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Spyderco sharpmaker, lansky, Arkansas stones, leather strop I use them all.

Hobo hone - google it. Works amazingly well, and I have tried a wide range of things incl. Lansky, whetstones etc etc.

I use a lanksy yup reprofile and on the wife's knives then Japanese water stones on my knives and to finish the edge.

Biggest problem I have with the lanksy is the stones are so narrow to grasp I often end up taking some flesh off my knuckles on the occasional stroke.

The lanksy is cheap in the states, $30 USD for the premium set vs whatever stupid price the 3 stone set cost me back home a few years back, $60+ NZD maybe?

If you look at knife forums most people do not use sharpening system link lanksy because you cannot get convex edge profile from them. also when you have a curved edge the angle is not consistent.

I own spyderco sharp maker myself, It is OK. I still finish with hand sharpening on denim.

Hunting & fishing had these not sure if they still stock them but a mate has one iv used it a couple of times , it puts a scary edge on
https://www.trademe.co.nz/home-livin...c7e8210f9ad9c0

Water stones and a strop.

I 'spose though if a gadget can do it, why not?

I'm sad though that we are losing these old skills.

Originally Posted by Tahr

Water stones and a strop.

I 'spose though if a gadget can do it, why not?

I'm sad though that we are losing these old skills.

I still have and use a drawer full of water and oil stones and various steels.
The vast majority of my knives are used(abused) in the kitchen by the better half and as such the most used sharpening tool is a diamond steel....which is akin to using a angle grinder to a purist (I am a purist but also a realist) I never use it on my two favorite filleting knives or my hunting knife tho.......

For the kitchen knives we use an old model Warthog. For hunting knives oil stone and a steel to keep the edge while using. The steel maintains a sharp edge and I think the trick is to keep the knife edge touched up before it gets dull. Blunt knives are more likely to cause you injury than a sharp one.

I was taught and started off using a oilstone for many years. All worked well with the stainless blades I was using. Bought a Svord (long held ambition) and really have struggled to keep it sharp(I know it uses a convex edge, most probably most of my problem). Was given a lansky for my b'day and since I've being using that had a better success rate. I'm certainly not a novice at sharpening ( not butcher grade but better than most shepherds I worked with especially the younger ones) but certainly have struggled with the Svord


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Originally Posted by Tahr

Water stones and a strop.

I 'spose though if a gadget can do it, why not?

I'm sad though that we are losing these old skills.

It is sad although sharpening knives is something I have not mastered although I am a "Master Blunter" when it comes to knives.

I use a water stone and a steel. I go at a 20 degree angle as a butcher taught me but other than that I just do my best. Still get them sharper than what we used to before the wet stone.

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