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Knife Sharpeners


Knife Sharpeners

Who does not want a sharp knife? If it does not come from the factory that way, or if your knifemaker only put a "safety" edge on it...you want it sharp...right? Join us as we explore ways to do just that!

Members: 158
Latest Activity: Aug 24

Discussion Forum

Sharpening Convex Edge Knives

Started by Steve Hanner. Last reply by Thomas Lofvenmark Aug 9. 19 Replies

Straight Razors

Started by Steve Hanner. Last reply by Stephen L. Corley Jul 31. 12 Replies

I'll sharpen your knife for free (except return shipping)

Started by Jack Haskins, Jr.. Last reply by Jack Haskins, Jr. Jul 23. 7 Replies

More Shaptons

Started by Stephen L. Corley. Last reply by Jack Haskins, Jr. Jul 4. 36 Replies

Time for Specifics...Edge Pro Apex vs Wicked Edge

Started by Steve Scheuerman (Manx). Last reply by Jan Carter May 11. 31 Replies

My free-hand sharpening technique

Started by Jack Haskins, Jr.. Last reply by Jack Haskins, Jr. Apr 20. 17 Replies

Does anyone want to buy leather to make strops?

Started by Jack Haskins, Jr.. Last reply by Steve Hanner Apr 12. 21 Replies

Ceramic Knives...A Sharpening Dilemma

Started by Steve Hanner. Last reply by Thomas Lofvenmark Mar 11. 38 Replies

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Comment by Steve Hanner on August 24, 2014 at 21:28

a good video you may have seen from the American Bladesmith Society and Master Smith JR Cook : https://www.youtube.com/watch?v=dW26uMi5ojw

Comment by Steve Hanner on May 5, 2014 at 19:52

And some breaking news for Wicked Edge:

Happy Spring from Wicked Edge! It’s been a while since our last newsletter, so we have a lot of announcements, new products, and features.

First and foremost, we are delighted to announce that Wicked Edge has been awarded the coveted Kitchen Innovations Award by the National Restaurant Association for our newest model, the Wicked Edge Professional. The KI Award is given for exceptional products that focus specifically on the back-of-house challenges a food service establishment can face. In the case of the Wicked Edge Professional, this fantastic new sharpener helps to solve the issue of keeping knives sharp in an industrial setting without having to resort to costly knife sharpening services or constantly replacing knives.

With this prestigious award in hand, we will be attending the National Restaurant Association show in Chicago, May 17-20. We are very excited as this will be our first NRA show and our first major foray into the food service industry. The NRA show has over 2000 exhibitors representing over 900 product categories; everything from food to furniture to equipment will be there. We will be presenting the Professional Series Sharpener in the Kitchen Innovations Pavilion as well as a separate booth just for Wicked Edge.

Alongside the Wicked Edge Professional we are excited to introduce our newest accessory, the Variable Stone Thickness Adapter. For more information on both these additions to the Wicked Edge line, keep reading below.

Comment by Steve Hanner on April 14, 2014 at 9:25

Just a note! If you want to know more about sharpening, Join this Group and participate in the discussions. Yes I think there is a lot more to learn, let's have some fun and get some sharp knives!

Comment by Steve Hanner on March 12, 2014 at 19:57
Thank you Jack, I would,love one day to get a straight razor and sharpen it for myself to actually use!
Comment by Jack Haskins, Jr. on March 10, 2014 at 22:04

u don't need a system to establish a known angle IMO. It'ts nice to have a "known" angle but it's not necessary. Riht now I bave an Edge Pro with a set of really nice stones. I also have diamond stones, water stones and two Spyderco ceramic stones. If I had to sell everything except one set (don't you hate that question?) I think I'd keep the Shapton glass bench stones. I just get more pleasure doing it by hand and those stones do a really good job. I also use them for my two straight razors. Personal preference is all. After sharpening a few knives you can tell if the angle is really low or high even if you can't assign an angle degree number to it. 

Just my opinion.  Others may feel differently.


Comment by Steve Hanner on March 10, 2014 at 19:26
OK so just to be sure ...Can I set the secondary bevel by hand or do I absolutely need something to give me an exact angle?
Comment by Jack Haskins, Jr. on March 10, 2014 at 15:54

Howard, thats about what I like to do.  If I want to be accurate I use an Edge Pro to set a main bevel of 10 or 12° and an edge bevel 16-18° (per side) depending on the steel and intended use. Harder work = higher angles as a rule.  Recently I 've been sharpening free hand and just go for lower or not so low angles. But setting the initial angle with an EP or other "system" I know what angle it is. But a knife just cuts better the thinner the blade is.  So keeping the back bevel low we get better cutting and with the higher edge bevel we get less chipping, rolling, etc.  It still amazes me how complicated we can make a simple thing like sharpening a knife. :)  But, it does work to get a much better performing tool.


Comment by Howard P Reynolds on March 10, 2014 at 13:31

Yep, "back bevel" works.  I don't want to start no trouble, but I use a back bevel of 10 degrees, and an edge bevel of 18 degrees on kitchen knives.  15 degrees and 23 degrees for work knives.

Comment by Jack Haskins, Jr. on March 10, 2014 at 13:13

en I started talking to people on the pc about knives it surprised me at the different ways people referred to different parts of a knife. Since I didn't know much I just started learning. A primary bevel, to me, should be the cutting edge and the sec. bevel is above that. I've seen them referred to just the opposite. Some people call the edge bevel (my favorite) a micro bevel. I like to use the term "micro" only when the "edge bevel" is VERY small. Barely visible. I also like Spyderco's terms. Edge bevel and back bevel. This way the word "edge" is used to mean the cutting edge. Then they say " back bevel" for the bevel above that. Murray Carter uses primary and secondary terms. Primary means the edge bevel. Mr. Carter being a Japanese bladesmith of some very high level is about good enough for me to estsblish a terminology standard. Until a standard dictionary of edge terms is written we'll just have to figure out what the heck we are talking about. :)


Comment by Howard P Reynolds on March 10, 2014 at 11:06


I'm with you on Primary & Secondary bevels for work knives, but I have trouble remembering which is which when talking about it.  Probably don't need it for kitchen cutlery, but as you say, "tune-up" is easier, and if you have some clad kitchen knives, just tuning up the edge takes less metal off.


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