Sharpening blades?

R

Russell

Well-known member
My chisels and kitchen knives are very dull.
I've seen on YouTube apparently putting a MDF wheel on a bench grinder and using some polishing compound works? Has anyone tried it?
If not any other methods?
 
Giles

Giles

Well-known member
Have proper wet stones for my Japanese chefs knives but also my mate does it and gets them crazy sharp

 
Gecko

Gecko

Well-known member
The sharper and more delicate a blade, the faster power tools will destroy it.
Knife sharpening is very deep rabbit hole (full of folk law and BS).
Having a nice blade to use is all about having a consistent angle for the full length of the blade.
Sounds obvious, but the "correct" angle is determined by: the hardness of the steel, the thickness of the blade and of course the intended use.

I use a knock-off of this kit to get a consistent profile the full length of the blade which can then be maintained with a steel until you want to true it up again
1700879075485.png

useful comments about choosing the "correct" angle.
 
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R

Russell

Well-known member
I've used a steel but didn't get good results.
I've got a set of cheapo diamond stones and there so so, probably my lack of technique.
I like the look of the fixed angle setup.
 
R

Rob65

Well-known member
For wood chisels I use a belt sander to get the grinding angle and then a traditional oilstone to hone an edge on them. After honing break the burr off on my hand.

After they have been properly sharpened once, a quick session on a stone only takes less than a minute.

My philosophy when it comes to sharpening is little and often is best.
 
Giles

Giles

Well-known member
I keep my Japanese knifes razor sharp so much so no one else is allowed to use them or wash them. Have a Japanese whetstone kept immersed that’s 400/1000 give them a Sunday tune up on the 1000 and strop . The slicer is lethal sharp
 

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heritage machining

heritage machining

Well-known member
I use a welsh slate stone and waterto sharpen chisels and knives if I could get a round one and run it slowly water immersed that would be the best solution in my opinion
 
R

Russell

Well-known member
A bit of googling suggests 25° for chisels/plane and the link above 20° for kitchen knives. Does anyone use a jig for chisels and plane?
 
Lancs Lad

Lancs Lad

Well-known member
Depends how serious you are...but creme de la creme..
 
kabin man

kabin man

Well-known member

Rocksread knives have a rep for sharpness..
And being f#$in expensive..
 
6

6feetdown

Well-known member
Depends how serious you are...but creme de la creme..
f**k me theyve increased in price. I've got 1 but needs a new wheel about £100 last time I looked bet now dbl that
 
heritage machining

heritage machining

Well-known member
Dad's got one and it is really good
Depends how serious you are...but creme de la creme..
 
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