sharpening knifes
Submitted by petermac on Mon, 2014-06-23 20:49
for sharpening knifes I still swear by a Good stone and a GOOD steel the steel is the key to having a good edge , but have seen elecy sharpeners wondering if they any good
Dale
Posts: 7930
Date Joined: 13/09/05
Yep.
The chefs choice model is the one the guys at Oceanside sell is a ripper. I bought mine from them about 5 years ago and it still works a treat.
Cheers
Dale
"Just because you are a Character, Doesn't mean you have Character."
Mr Wolf
catchalittle
Posts: 1875
Date Joined: 04/09/08
I have a steel but love the
I have a diamond steel but love the sharpening stone that I inhertited from my granfather would be about 60 years old he brought it with him from Burma sharpens the filleting and kitchen knives like a razor
Nathan
DTrain
Posts: 486
Date Joined: 10/02/12
I've got the chefs choice 120
I've got the chefs choice 120 sharpening machine. It's quick and easy to use. It only takes 30 seconds to sharpen a knife with it.
However I find that you can get a sharper edge if you use a stone and do it properly.
gav1970
Posts: 153
Date Joined: 12/02/07
I've always been usless at
I've always been usless at sharpening knives on stones but recently bought one of the lansky sets and it's excellent. Also heard the chef's choice electric is a great unit but it was a bit expensive for the number of knives I sharpen.
Build a man a fire and he'll be warm for the night. Set a man on fire and he'll be warm for the rest of his life.
sea-kem
Posts: 14919
Date Joined: 30/11/09
I reckon you only need to
I reckon you only need to sharpen them with a stone or machine once a year if you have quality knives. Mine (Swibo's) get touched up with a steel before every filleting session and keep their main edge beautifully for the season. I need to get out, I didn't get my full fix at Gnaraloo :/
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Spicey
Posts: 219
Date Joined: 17/01/11
Nirey
I have the Nirey electric and it runs very well. Quick and easy to use.
randall df223
Posts: 6454
Date Joined: 08/08/11
Cut-it-out, hay street
Cut-it-out, hay street perth. Knives $7.50. Get mine done once a year and then keep them nice and sharp with a steel.
Fish! HARD!
carnarvonite
Posts: 8655
Date Joined: 24/07/07
Quality
If you buy good quality knives as Andy says ,t doesn't take much to keep a good edge on them.
I fillet with a Victrinox 10 inch knife, dress sheep with a Swibo siding knife and remove fish skin with a 14inch Swibo, filleting is about twice a week and skinning sheep or goats about 3-4 weeks and bone them out next day un=usung a 6 inch Victrinox boning knife, they go on the stone about every 6 weeks and one the steel regularly [the steel is an F Dick 2nd cut about 46 years old, bought when I was slaughtering for a living] so quality gear makes all the difference.
sandbar
Posts: 704
Date Joined: 25/10/09
Stone then steel
I worked in an abbottoir for 2 years and would stone every 2-3days and be on the steel every few cuts. We were killing upto 5000 sheep per day, average 4500 . The stone is for creating the cutting edge angle and the steel hones it. The edge of the knife is like tin foil and after use it becomes jagged, thats when you run it over the steel, should only need a few gentle swipes each side. I seen alot of people "sharpening" their knives with a steel.
I use a jig called "razor edge" and it provides the 22.5 degree angle, I used to make a fair bit of cash sharpening knives for fellow workers. Think my record still stands at one place for deboning chickens, 22seconds which was an average taken from deboning a crate full. They would weigh the crate before and after to make sure you were taking the meat off and with sharp knives it is very easy.
But i am interested in an electric sharpener myself these days to save time and for the wife when I am unable, nirey is what I have looked at.
carnarvonite
Posts: 8655
Date Joined: 24/07/07
Abs
Worked on a legging bench at Borthwicks abattoirs in Albany before it closed, used to sharpen 4-5 knives on the stone before starting at 0700, give a couple a quick rub @ pisso at 0900, again at smoko @ 10.00 and same again @1100. Doing first leg, one slaught doing 2200 legs in a 22 man crew. We would try to work on 100 sheep a man per day and knock off at lunch time. If they wanted more done then we would ask for more men on the chain, next one being the extra first legger and the one after that being the third second legger.
New knife would last about 3-4 week if on legging bench or 12 months down on the gut table, still have the same steel.
Goin_Fushin.
Posts: 88
Date Joined: 07/12/13
I totally agree with you
I totally agree with you Sandbar. You only need a machine if you have taken a nick out on the blade, other than that should only be a stone then steel.
A machine will also get the metal too hot and soften the metal resulting in a sharp edge that will roll over and be totally useless.
sea-kem
Posts: 14919
Date Joined: 30/11/09
Soften the metal???
Soften the metal??? Overheating steel especially high carbon steels will harden them and make them brittle.
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Goin_Fushin.
Posts: 88
Date Joined: 07/12/13
Soften the metal...
Thats right. If it is done correctly.... but if the metal is heated above it's critical temperature (easily done when there is very thin knife edge) and allowed to cool at room temperature the metal becomes annealed. The process that blacksmiths use to make metals softer and more workable. Only when the work is completed the metal is reheated and quenched (cooled rapidly) sometimes several times to return its hardness. High carbon steel knives should only be sharpened on a very hard oiled stone or an abrasive ceramic sharpener to prevent heat build up and annealing of the metal. You have to be careful when selecting a stone as even these come in different grades. Some stones may be softer than the metal they are trying to sharpen.
Hope this explains my comment.
sea-kem
Posts: 14919
Date Joined: 30/11/09
Yup got you, better
Yup got you, better explanation. There' a heap of different steels used to make knives as you would know and different processes involved. My comments were aimed more at stainless steels which with any heat work harden almost immediately. I constanly get clients that are call me up to pull them out of the shit because they try to drill stainless and melt drill bits lol.
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axey45
Posts: 1758
Date Joined: 26/11/13
whats the best way to drill
whats the best way to drill stainless sea-kem?
sea-kem
Posts: 14919
Date Joined: 30/11/09
Normal drill, very sharp
Normal drill, very sharp heaps of drilling paste. Start drilling with good pressure and don't back off. I usually stop start the drill so it doesn't over heat. If you are doing say a 12mm hole start with a 4mm and work your way up I'll usually go 4,8,10 then 12. A drill press is optimal if you have acccess to one as you can control the pressure better.
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axey45
Posts: 1758
Date Joined: 26/11/13
Cheers m8, ive been drilling
Cheers m8, ive been drilling then stop, cool down dip in water and paste, gone through sum bits only half way. Vitornox knife handle snapped going to bolt to blade.
carnarvonite
Posts: 8655
Date Joined: 24/07/07
New
The knife will never be the same and you will always have the thought in the back of your mind that its going to snap again and give you a nasty cut. Just buy another knife of the same brand or go Swibo little bit harder to sharpen than the Victrinox but will keep an edge just that bit longer.
Boydy
Posts: 623
Date Joined: 26/09/12
Try a cobalt bit for stainless
But agree with the Carnarvonite if you have snapped a blade throw it.
sea-kem
Posts: 14919
Date Joined: 30/11/09
Ahh I've tried the cobalt
Ahh I've tried the cobalt bits Boydy and honestly they are not that much chop for stainless trust me. P&N drill bits are the way to go.
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Boydy
Posts: 623
Date Joined: 26/09/12
Thought cobalt might have
Thought cobalt might have been worth a crack.
Had some good results on removing high tensile bolts with them when standard (good quality) bits have failed.
Bunny
Posts: 678
Date Joined: 05/08/10
I've found the Cobalt drill
I've found the Cobalt drill bits excellent for Stainless. I've drilled some thick stuff with them too.
Bunny
Posts: 678
Date Joined: 05/08/10
I've found the Cobalt drill
.....
sea-kem
Posts: 14919
Date Joined: 30/11/09
Very good for high carbon
Very good for high carbon steel Boydy for sure. Let me clarify why I don't use them for stainless. I fabricate a lot of stainless for commercial/industrial use, the bits themselves as you know are not cheap. They are a bastard to sharpen and maintain the correct angle on the bit. I've managed over the years to become a bit of a gun at sharpening normal bits. So for me it's a quick process with the bench grinder for normal bits. I buy jobbing bits for my pilot holes so they are for me a throw away item if overheated on stainless. I wouldn't want to be constantly replacing cobalt bits, they are ok I suppose if you aren't using them on a constant level. Carnarvonite is right though I would throw away a damaged blade, if drilled it's susceptable to stress cracking as quality blades are tempered.
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axey45
Posts: 1758
Date Joined: 26/11/13
Yeah ive got swibo's n
Yeah ive got swibo's n tramontina knives, just didnt want to waste a good blade. Thanks to all for feed back.
Shortylook
Posts: 221
Date Joined: 07/05/11
I use a multi tool belt
I use a multi tool belt sander. Belt grit changes for different knives. Then buff with the cloth wheel to remove the wire edge. It's getting a work out ATM as it's pig killing season so you need sharp knives. But it sharpens any type of knife and works well on my swibo fishing knives
Bunny
Posts: 678
Date Joined: 05/08/10
I have a Chef's choice if
I have a Chef's choice if anyone is interested in buying it. I ended up getting a Wicked Edge system for my 40th birthday so don't need it anymore. Anyone who struggles with a standard stone should check the Wicked edge out. I got the pro pack 1 which has 100, 200, 400, 600, 800 and 1000 grit diamond stones plus some leather strops with two size diamond pastes.
The system holds the knife in a jig with the stones placed on a rod that is adjustable to suit a variety of angles. It's great but not cheap.
davidsweeny123
Posts: 116
Date Joined: 31/03/14
Hey mate how much do you
Hey mate how much do you want for your chefs choice
Mike17
Posts: 323
Date Joined: 30/06/13
Lansky
I bought one of the Lansky sharpening kits a little while ago and reckon it's great.
Easy to use and if used correctly impossible to bugger up the knife.
Use The Force
sandbar
Posts: 704
Date Joined: 25/10/09
softened steel
Just because you heat steel doesn't make it brittle. You have to quench it correctly and if its not done right, it will fail!
sea-kem
Posts: 14919
Date Joined: 30/11/09
Errr high carbon steel you
Errr high carbon steel you will. I know a little about tempering and quenching ;)
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crasny1
Posts: 6990
Date Joined: 16/10/08
As a knifwe sharpening baffoon
I also bought a Chef's choice from Oceanside years ago.
Now I feel like a knife sharpening legend in my own lunchtime.
Never use crap knives but it certainly has kept the filleting Swibo's like razor's. Just dont overdo it!
"I would like to die on Mars. Just not on impact!!" _ Elon Musk
DUNGA
Posts: 86
Date Joined: 03/06/14
Shortylook +1
A mate showed me how to do it on a multi tool, heaps easier and quicker then just need to go on the steel every now and then
There's a fine line between fishing and just standing on the shore like an idiot.
jamey ford
Posts: 174
Date Joined: 25/05/11
Anither vote for the nirey
Anither vote for the nirey does an awesome job
Far Quirk!
davidsweeny123
Posts: 116
Date Joined: 31/03/14
where abouts can you get the
where abouts can you get the nirey from?
jamey ford
Posts: 174
Date Joined: 25/05/11
They are not cheap I got
They are not cheap I got mine on ebay froms USA with 220v transformer at about half the price in Australia !
Far Quirk!