| Posted: Fri Aug 28th, 2009 09:43 PM |
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miestro_jerry
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I was wondering what kind of stones you folks sharpen your knives with.
The reason I ask, this morning I had to sharpen a skinning knife and a parring knife, two different kinives, several different stones.
Jerry
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| Posted: Sat Aug 29th, 2009 07:47 PM |
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Longshots30-338
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Diamond stones first then an Arkansas stone wet with honing oil to give a razor edge.
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| Posted: Sat Aug 29th, 2009 10:09 PM |
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ghrit
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All have and use are various grades of commercial sharpening stones from the hardware store. Maybe not as fast as diamonds, but just as sharp. Followed, of course, with a steel or ceramic.
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| Posted: Sun Aug 30th, 2009 12:00 AM |
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fryboy
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it does depend on the knife ....the two most used knifes ( bread slicer and paring ) usually a couple licks onna crock stick works great,the huntin knifes usually just get a kiss on a fine fine diamond steel ,i've been known to do the "scary sharp" method in a pinch tho ...but new edges often start on a belt and my carving blades usually end on a rouge strop
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| Posted: Sun Aug 30th, 2009 04:15 PM |
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miestro_jerry
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I have diamond stones, but have all of the Arkansas stones up to the Black Hard Arkansas.
The diamond stones I have go to 360 grit, so it is a set of starter stone, then I go to the Arkansas stones.
For the kitchen knives, onc e in a while then they are not really dull, I use my steel.
There is a set of steps to go beyond razor sharp edges, it is called Scary sharp. I am looking for it.
Jerry
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| Posted: Sat Sep 5th, 2009 01:58 AM |
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choppersdad
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Try a good size hunk of saddelry leather mounted on a synthetic cutting board and then rub in Dico "stainless". Once it's really sharp...a few strops on this will m,ake it scary. 
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| Posted: Sat Sep 5th, 2009 01:26 PM |
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wheezengeezer
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Jerry, look for some Japanese water stones.
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| Posted: Sat Sep 5th, 2009 02:29 PM |
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miestro_jerry
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I have several of those in my collection of sharpening stones.
Jerry
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| Posted: Sat Sep 5th, 2009 02:40 PM |
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3006 user
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I'm all over the map with sharpening stones... Arkansas hard black, medium Arkansas, Washita, diamond - both flat and Lansky types, and some thin pieces of Coors porcelain scrounged from the dump at Golden CO years ago.. The flat porcelain also works well for the finishing touches on gouges and chisels...
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sdb777
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I live in Arkansas.....got all the stones I could find down here in the tool box. Sent some to the 'DAD' in Maine also!!
Got a ceramic rod about 4" in diameter and maybe a foot long standing in the kitchen for the quick fix on cutlery!
Scott (light honing oils rub all over-the stones dude!) B
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fryboy
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the scary sharp method i know i learned when i first started with "real chip carving knives" instead of pocket knifes, depending upon how bad the edge is on a new( at least to me blade )once i have the bevel right ( i've had some that came without one lolz ) a board will work for a backer in a pinch but 1/4" thick glass or something equally hard works best lay a fine piece of wet dry paper on the edge and lay the blade down on it procede just as with a diamond stone ( um watch ur fingers ) doing circular motions switching sides to keep them even ,this edge i take down to 600 grit( usually start 220/320/400/600-sum use 1200 ,1500 and 2000 but i found i dont need to ) then strop on a jewlers rouge embedded strop,crocus cloth works as well careful tho cuz the polished edge is trikki it doesnt seem as sharp as it is ( and it's way wicked if u kept the right angle )i carve hardwood even rosewood that dulls edges fairly fast ( love ebony but the chips are real small lolz )yet this edge holds for quite a bit even using it on abrasive woods ,i've opened brand new sterilized scalpels that weren't as sharp as my carving knifes ,here's a humorous article that fairly well describes it ( followed by a video on u tube lolz )
http://www.woodbutcher.net/scary.shtml
http://www.youtube.com/watch?v=4--HIDogrc8
and a bonus -a tutorial for the brave lolz
http://www.woodshopdemos.com/sss-2.htm
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Using three different grades of stones and finishing off with ceramic that a telephone installer buddy gave me. For kitchen knives I cheat and use a plastic handled thingy with two rods mounted in it at "X" angles. Does a quick job but like to finish them off on a whetstone. wc
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