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?? about knife sharpening w/lansky stones
?? about knife sharpening w/lansky stones
I have not sharpened my knives since I bought them about 6 years ago.
Should I ALWAYS start with the coarse stone or can I start with the
medium stone? I figure if a knife does not cut a tomato then I should
use the coarse one first, but what about the knives that are not really
dull?
Thoughts/comments??
Thanks!
Eddie G
I have not sharpened my knives since I bought them about 6 years ago.
Should I ALWAYS start with the coarse stone or can I start with the
medium stone? I figure if a knife does not cut a tomato then I should
use the coarse one first, but what about the knives that are not really
dull?
Thoughts/comments??
Thanks!
Eddie G
Re: ?? about knife sharpening w/lansky stones
Eddie G wrote:
> I have not sharpened my knives since I bought them about 6 years ago.
>
> Should I ALWAYS start with the coarse stone or can I start with the
> medium stone? I figure if a knife does not cut a tomato then I should
> use the coarse one first, but what about the knives that are not
> really dull?
>
> Thoughts/comments??
If you have no experience sharpening kitchen knives, my advice would be to
take them to a professional knife sharpener. It is inexpensive to do and it
will save the knives from potential damage to the cutting edges. The cutting
edge angle is important, and may vary from one knife to another depending on
the purpose of the knife.
You can ask the sharpener to show you the best way to do the sharpening
manually.
You may also want to learn how to use a steel. Proper steeling can almost
eliminate the need for sharpening.
--
Dave
www .davebbq,com
Eddie G wrote:
> I have not sharpened my knives since I bought them about 6 years ago.
>
> Should I ALWAYS start with the coarse stone or can I start with the
> medium stone? I figure if a knife does not cut a tomato then I should
> use the coarse one first, but what about the knives that are not
> really dull?
>
> Thoughts/comments??
If you have no experience sharpening kitchen knives, my advice would be to
take them to a professional knife sharpener. It is inexpensive to do and it
will save the knives from potential damage to the cutting edges. The cutting
edge angle is important, and may vary from one knife to another depending on
the purpose of the knife.
You can ask the sharpener to show you the best way to do the sharpening
manually.
You may also want to learn how to use a steel. Proper steeling can almost
eliminate the need for sharpening.
--
Dave
www .davebbq,com
Re: ?? about knife sharpening w/lansky stones
Dave Bugg wrote:
> Eddie G wrote:
> > I have not sharpened my knives since I bought them about 6 years ago.
> >
> > Should I ALWAYS start with the coarse stone or can I start with the
> > medium stone? I figure if a knife does not cut a tomato then I should
> > use the coarse one first, but what about the knives that are not
> > really dull?
> >
> > Thoughts/comments??
>
> If you have no experience sharpening kitchen knives, my advice would be to
> take them to a professional knife sharpener. It is inexpensive to do and it
> will save the knives from potential damage to the cutting edges. The cutting
> edge angle is important, and may vary from one knife to another depending on
> the purpose of the knife.
All of my knives are kitchen knives so I'll always use the 20 degree
angle.
> You may also want to learn how to use a steel. Proper steeling can almost
> eliminate the need for sharpening.
I know how to use a steel and use it, just not every time I use a
knife. I practiced with the Lansky stones on a knife I don't use and
am comfortable with it, and also sharpened one of my good knives with
success (although I need to go over it a few more times with the fine
stone).
My question was should I ALWAYS use the coarse stone first, or can I
start with the medium, or even the fine stone, if the knife is still
sharp, but just needs to be sharpened a bit more.
Thanks!
Eddie
Dave Bugg wrote:
> Eddie G wrote:
> > I have not sharpened my knives since I bought them about 6 years ago.
> >
> > Should I ALWAYS start with the coarse stone or can I start with the
> > medium stone? I figure if a knife does not cut a tomato then I should
> > use the coarse one first, but what about the knives that are not
> > really dull?
> >
> > Thoughts/comments??
>
> If you have no experience sharpening kitchen knives, my advice would be to
> take them to a professional knife sharpener. It is inexpensive to do and it
> will save the knives from potential damage to the cutting edges. The cutting
> edge angle is important, and may vary from one knife to another depending on
> the purpose of the knife.
All of my knives are kitchen knives so I'll always use the 20 degree
angle.
> You may also want to learn how to use a steel. Proper steeling can almost
> eliminate the need for sharpening.
I know how to use a steel and use it, just not every time I use a
knife. I practiced with the Lansky stones on a knife I don't use and
am comfortable with it, and also sharpened one of my good knives with
success (although I need to go over it a few more times with the fine
stone).
My question was should I ALWAYS use the coarse stone first, or can I
start with the medium, or even the fine stone, if the knife is still
sharp, but just needs to be sharpened a bit more.
Thanks!
Eddie
Re: ?? about knife sharpening w/lansky stones
Eddie G wrote:
> Dave Bugg wrote:
>> Eddie G wrote:
>>> I have not sharpened my knives since I bought them about 6 years
>>> ago.
>>>
>>> Should I ALWAYS start with the coarse stone or can I start with the
>>> medium stone? I figure if a knife does not cut a tomato then I
>>> should use the coarse one first, but what about the knives that are
>>> not
>>> really dull?
>>>
>>> Thoughts/comments??
>>
>> If you have no experience sharpening kitchen knives, my advice would
>> be to take them to a professional knife sharpener. It is inexpensive
>> to do and it will save the knives from potential damage to the
>> cutting edges. The cutting edge angle is important, and may vary
>> from one knife to another depending on the purpose of the knife.
>
> All of my knives are kitchen knives so I'll always use the 20 degree
> angle.
Although 20 angle can work, not all kitchen knives work best with a 20
angle. Depending on function, mine can have a 15, 25, or a 35 angle.
>> You may also want to learn how to use a steel. Proper steeling can
>> almost eliminate the need for sharpening.
>
> I know how to use a steel and use it, just not every time I use a
> knife. I practiced with the Lansky stones on a knife I don't use and
> am comfortable with it, and also sharpened one of my good knives with
> success (although I need to go over it a few more times with the fine
> stone).
Steeling is best done each time. If you are using a knife to cut and slice
food, the need to re-sharpen is rare. Unless you do so on a hard surface or
use the knife to hack at bones.
> My question was should I ALWAYS use the coarse stone first, or can I
> start with the medium, or even the fine stone, if the knife is still
> sharp, but just needs to be sharpened a bit more.
A knife is either sharp or not. Sharpening indicates a regrinding of the
blade -- by stone or wheel -- from a dulled state. It sounds like you are
talking about honing, which should be done with a fine grit. For honing, I
personally prefer to use a diamond stone followed by a stropping with a
low-speed leather grinder wheel which is impreganted with rouge. For
sharpening, I use a Tormek super grind.
--
Dave
www .davebbq,com
Eddie G wrote:
> Dave Bugg wrote:
>> Eddie G wrote:
>>> I have not sharpened my knives since I bought them about 6 years
>>> ago.
>>>
>>> Should I ALWAYS start with the coarse stone or can I start with the
>>> medium stone? I figure if a knife does not cut a tomato then I
>>> should use the coarse one first, but what about the knives that are
>>> not
>>> really dull?
>>>
>>> Thoughts/comments??
>>
>> If you have no experience sharpening kitchen knives, my advice would
>> be to take them to a professional knife sharpener. It is inexpensive
>> to do and it will save the knives from potential damage to the
>> cutting edges. The cutting edge angle is important, and may vary
>> from one knife to another depending on the purpose of the knife.
>
> All of my knives are kitchen knives so I'll always use the 20 degree
> angle.
Although 20 angle can work, not all kitchen knives work best with a 20
angle. Depending on function, mine can have a 15, 25, or a 35 angle.
>> You may also want to learn how to use a steel. Proper steeling can
>> almost eliminate the need for sharpening.
>
> I know how to use a steel and use it, just not every time I use a
> knife. I practiced with the Lansky stones on a knife I don't use and
> am comfortable with it, and also sharpened one of my good knives with
> success (although I need to go over it a few more times with the fine
> stone).
Steeling is best done each time. If you are using a knife to cut and slice
food, the need to re-sharpen is rare. Unless you do so on a hard surface or
use the knife to hack at bones.
> My question was should I ALWAYS use the coarse stone first, or can I
> start with the medium, or even the fine stone, if the knife is still
> sharp, but just needs to be sharpened a bit more.
A knife is either sharp or not. Sharpening indicates a regrinding of the
blade -- by stone or wheel -- from a dulled state. It sounds like you are
talking about honing, which should be done with a fine grit. For honing, I
personally prefer to use a diamond stone followed by a stropping with a
low-speed leather grinder wheel which is impreganted with rouge. For
sharpening, I use a Tormek super grind.
--
Dave
www .davebbq,com
Re: ?? about knife sharpening w/lansky stones
On 18 Jan 2007 13:29:44 -0800, "Eddie G" <mickeddie@comcast,net > wrote:
>All of my knives are kitchen knives so I'll always use the 20 degree
>angle.
You must not have any Japanese knives, single-sided edges, or a cleaver then.
>My question was should I ALWAYS use the coarse stone first, or can I
>start with the medium, or even the fine stone, if the knife is still
>sharp, but just needs to be sharpened a bit more.
And the glaringly obvious answer to that question is no.
-- Larry
On 18 Jan 2007 13:29:44 -0800, "Eddie G" <mickeddie@comcast,net > wrote:
>All of my knives are kitchen knives so I'll always use the 20 degree
>angle.
You must not have any Japanese knives, single-sided edges, or a cleaver then.
>My question was should I ALWAYS use the coarse stone first, or can I
>start with the medium, or even the fine stone, if the knife is still
>sharp, but just needs to be sharpened a bit more.
And the glaringly obvious answer to that question is no.
-- Larry
Re: ?? about knife sharpening w/lansky stones
On Thu, 18 Jan 2007 13:29:44 -0800, Eddie G wrote:
>
> My question was should I ALWAYS use the coarse stone first, or can I
> start with the medium, or even the fine stone, if the knife is still
> sharp, but just needs to be sharpened a bit more.
>
> Thanks!
>
> Eddie
Start with the least abrassive option that will get the results you want.
Sorry, thats the best answer I can give. After some sharpenings, your
going to need to thin the blade. Thats where the coarse stone will come
into it's own.
http :// users.ameritech,net /knives/index.htm
matthew
On Thu, 18 Jan 2007 13:29:44 -0800, Eddie G wrote:
>
> My question was should I ALWAYS use the coarse stone first, or can I
> start with the medium, or even the fine stone, if the knife is still
> sharp, but just needs to be sharpened a bit more.
>
> Thanks!
>
> Eddie
Start with the least abrassive option that will get the results you want.
Sorry, thats the best answer I can give. After some sharpenings, your
going to need to thin the blade. Thats where the coarse stone will come
into it's own.
http :// users.ameritech,net /knives/index.htm
matthew
Re: ?? about knife sharpening w/lansky stones
> On Thu, 18 Jan 2007 13:29:44 -0800, Eddie G wrote:
>
>>
>> My question was should I ALWAYS use the coarse stone first, or can I
>> start with the medium, or even the fine stone, if the knife is still
>> sharp, but just needs to be sharpened a bit more.
The course stone is for a blade in poor condition. You may want to use it
the first time, but if you take reasonable care, then start with the next
grit. You can do a touchup with the fine grit more often and save even more
work.
I assume you are using a steel right along also?
> On Thu, 18 Jan 2007 13:29:44 -0800, Eddie G wrote:
>
>>
>> My question was should I ALWAYS use the coarse stone first, or can I
>> start with the medium, or even the fine stone, if the knife is still
>> sharp, but just needs to be sharpened a bit more.
The course stone is for a blade in poor condition. You may want to use it
the first time, but if you take reasonable care, then start with the next
grit. You can do a touchup with the fine grit more often and save even more
work.
I assume you are using a steel right along also?
