Knife sharpening gear

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10-07-2021, 10:29 AM
Grey Kiwi

Knife sharpening gear

Guys, I have some nice knives including Japanese Damascus chef's knives, etc.
Not just your usual old stainless crappy field knife.
My old oil stone has gone 'walk-a-bout' during our recent house move so I'm looking to get something better.
Thinking about a water stone this time but unsure of what grit to get. Dual sided probably best.
Like this...
https://www.trademe.co.nz/a/marketpl...4?bof=7uX19Ifb

But, what grit sizes are best for that achieve lovely fine edge?
1000/5000, 600/3000, etc?

Might also grab one of these just for the usual crappy old stainless kitchen knife.
https://www.trademe.co.nz/a/marketpl...4?bof=ArfwEBGi

Or this (similar system).
https://www.trademe.co.nz/a/marketpl...7?bof=jX8uNAks

Your thoughts appreciated.
10-07-2021, 10:33 AM
mikee

Im no expert but I use
2 of these in 500 and 2000 (only cause 1000 was sold out at the time).
https://piranhatools.co.nz/collectio...d-bond-shapton based in Brightwater of all places
I also have a Shun 2000/6000 combo water stone but not use it much.
10-07-2021, 10:35 AM
Micky Duck

look up Clay Tallstories,he is in your neighbourhood......he put out video some time back doing very classy blades......
10-07-2021, 10:39 AM
Micky Duck

first one great if you can keep angles ...what most of us have used forever in one form or another,Im actually using piece of rangitata river stone that has been shattered nearly perfectly straight now.
2nd one great for getting angles right....lanski put out a smaller set up but looks like use very similar stones,the scary sharp etc are same thing on bigger scale
10-07-2021, 10:49 AM
223nut

My fallkniven dc3 gets a lot of use, diamond one side sapphire? The other one.... does eat away at your knife over time but find it's easy to take in a pack on short trips.

Have tried a couple of jig systems and prefer something simple, also have a few Japanese wet stones that are much finer but they rarely get used
10-07-2021, 11:03 AM
gonetropo

spyderco. works great and easy to use
10-07-2021, 11:55 AM
Micky Duck

years back a mate showed me to use dish detergent on oil stones instead....it seems to work very well,never seen need to change back to oil LOL.sure washes off easier.
10-07-2021, 01:07 PM
Moutere

Definitely suggest buying from Piranah Tools, Gaston is magic to deal with, local and well worth supporting.

Both 600/3000 & 1000/5000 whetstones would complement each other and cover all your options.

Sing out if you want any of your beater knives run over a Tormek, I normally do everyone’s knives at work every once in a while.
10-07-2021, 01:21 PM
Grey Kiwi

Quote:

Originally Posted by Moutere

Definitely suggest buying from Piranah Tools, Gaston is magic to deal with, local and well worth supporting.

Both 600/3000 & 1000/5000 whetstones would complement each other and cover all your options.

Sing out if you want any of your beater knives run over a Tormek, I normally do everyone’s knives at work every once in a while.

Thanks for that, but all good. I have my Lansky set for that.
Mainly interested in my Damascus steel chef knives (fancy kitchen stuff).
I did some more Googling and found the recommendation for Japanese Damascus steel knives to be 1000 grit to reshape them, and 3000 grit to sharpen. Can go higher in grit size (4000+) only if cutting vegetables/fruit.
Meat muscles will fold the edge on anything much over 3000 grit.
They are very finely edged, but bloody razor sharp. Love them, but Missus leaves them to me.
She feels safer just using plain old stainless (you know...the usual Farmers/Briscoes offerings).
Just looked up what a Tormek is. Lovely machine...but at $1300 (ish) it's probably more than a poor old pensioner needs.
Although, to be fair...I have been looking at a 450 Bushmaster. Now that really floats my boat!
10-07-2021, 01:28 PM
Moutere

Love my Shun knives, although the pretty wooden handles are a pain in the arse to be honest.
10-07-2021, 01:56 PM
Grey Kiwi

I quite liked my Gyuto knives but then discovered how good a Santoku knife is in the kitchen.
I have 4 Japanese Damascus knives now and a fancy multi layer bread knife.
Bought another 2 Gyuto knives for family members. Once you find a good thing it's hard to change!
For all those reading this who have no idea what we are talking about...
https://japanesechefsknife.com/
10-07-2021, 02:15 PM
hotbarrels

I have moved away from oil stones, and am now using water stones. Keep them stored in a plastic container with Simply Green detergent and they are always ready to go. I rarely sharpen above 1500 grit.

Due to my wife’s abuse of our kitchen knives and the disrespect shown to the hours spent sharpening, I now sharpen them on the linisher to 800grit then use a leather linisher belt and some green rouge. Mirror finish, and I can sharpen all 9 knives in under 15 minutes.
10-07-2021, 02:59 PM
Pengy

There is knife maker up Coromandel way that uses coil suspension springs to produce some masterpieces.
I dont think he does it drunk though
10-07-2021, 05:53 PM
country cuts

You need to match your stone finish to your steel you are going to use so if you have a coarse steel generally you use a course stone. Most get a nice sharp knife and wreck it buy using a too coarse of a steel and rip the edge off or steeling at different angles to what they have sharpened at and fold them over. Unless you are hollow grinding or have a very thin knife the really fine stones wont do much for you apart from take longer to sharpen especially on high carbon steel. Just my 2 cents worth
10-07-2021, 06:08 PM
hotbarrels

Quote:

Originally Posted by country cuts

You need to match your stone finish to your steel you are going to use so if you have a coarse steel generally you use a course stone. Most get a nice sharp knife and wreck it buy using a too coarse of a steel and rip the edge off or steeling at different angles to what they have sharpened at and fold them over. Unless you are hollow grinding or have a very thin knife the really fine stones wont do much for you apart from take longer to sharpen especially on high carbon steel. Just my 2 cents worth

Could never understand why someone would spend a heap of valuable time sharpening a knife and then use what is essentially a round bastard file on it to ‘get an edge’. A steel should be super smooth if used, but way better to use a strop, particularly on carbon steel or the more modern super steels. If you are using a softish stainless than a bastard file is probably a good way to go and keep using it regularly (remember the dandruff add?)
10-07-2021, 06:18 PM
country cuts

Quote:

Originally Posted by hotbarrels

Could never understand why someone would spend a heap of valuable time sharpening a knife and then use what is essentially a round bastard file on it to ‘get an edge’. A steel should be super smooth if used, but way better to use a strop, particularly on carbon steel or the more modern super steels. If you are using a softish stainless than a bastard file is probably a good way to go and keep using it regularly (remember the dandruff add?)

I dont either or they pull out the diamond steel a chainsaw file would do the same. Different strokes for different folks I suppose
10-07-2021, 06:36 PM
Happy Jack

I just use the same oil stone I use for my chisels and plane blades always have but only ever on the smooth side of the stone, works for me probably not razor sharp knives but plenty sharp enough for what I need.
10-07-2021, 06:36 PM
hotbarrels

Quote:

Originally Posted by country cuts

I dont either or they pull out the diamond steel a chainsaw file would do the same. Different strokes for different folks I suppose

My grandfather was a butcher during the depression. My older brother has his steel - a long and slender super smooth carbon steel that was ‘conditioned’ with an iodine etch.
10-07-2021, 06:57 PM
country cuts

Quote:

Originally Posted by hotbarrels

My grandfather was a butcher during the depression. My older brother has his steel - a long and slender super smooth carbon steel that was ‘conditioned’ with an iodine etch.

Nice it is easy to restore an old pitted one just soak it in a thermos of acid for a day or 2 then take to it with some wet and dry to smooth then soak it in iodine for a day or 2 to get the desired bite you want
10-07-2021, 07:26 PM
hotbarrels

Quote:

Originally Posted by country cuts

Nice it is easy to restore an old pitted one just soak it in a thermos of acid for a day or 2 then take to it with some wet and dry to smooth then soak it in iodine for a day or 2 to get the desired bite you want

Absolutely. Old steels are one of those items I look for when foraging small town second hand shops [emoji4]
10-07-2021, 07:42 PM
Micky Duck

I have a big cambrian lamb steel...short rabbiters of same make...both reasonably course but work well with mild steel...a oval diamond jobbie,works almost like a stoning...and a fisheries one that is smooth on 2 sides and very gently grooved on other 2.....
10-07-2021, 08:25 PM
Shelley

You might consider getting a decent double sided diamond stone, dmt is a good brand, carbatec sell them, will set you back a couple of hundred for a good 8 inch one but it will never dish or crack, you don’t need water if you don’t want too, but can use it to wash stuff away and it will last forever, a medium/fine combo will set you up along with a simple strop made from a bit of leather glued to a bit of flat wood and you are set.

Mind you if you ever need an edge reset, or want to try something really sharp I charge a fiver for a small knife or seven fifty for a big one and can take it up to 60,000 grit.
Shelley 021727546
10-07-2021, 10:09 PM
McNotty

This is my go to for touching up my jap knives. https://number27.co.nz/shop/Morihei-...-Hi-p355989345
Not the cheapest stone but it’s bigger than most stones so will last a long time. I finish off with a 3000, which is plenty fine enough for the home cook.
If you don’t want to spend that much, the King stones also do a bloody good job, at a lot less cost.
If you want a repair stone, the same site does a 320 Shapton glass stone that’ll rip out any damage in no time.
I wouldn’t trust the trademe stones, I’ve bought a few and they’ve always been very soft and a lot more course than they say.
11-07-2021, 04:19 PM
Grey Kiwi

Bought this today.
https://www.artisanknives.co.nz/shop...rpening-stone/
It has the two grit sizes I wanted.
Made in Japan, so should be better than TM 'Made in China' stuff.
Thanks for all your replies guys.
Much appreciated.
12-07-2021, 10:10 PM
Nick-D

Quote:

Originally Posted by Grey Kiwi

Bought this today.
https://www.artisanknives.co.nz/shop...rpening-stone/
It has the two grit sizes I wanted.
Made in Japan, so should be better than TM 'Made in China' stuff.
Thanks for all your replies guys.
Much appreciated.

Solid choice. The Suehiro soaking stones are lovely to use. have an excellent feel, the feedback you get from sharpening with them is very satisfying.

Get a simple leather strop as well for maintenance