Anybody use a whetstone for knife sharpening?

Emmersons_BrazillianDong

Emmersons_BrazillianDong

Well-known member
Can't beleive I'm writing this and admitting how sad my life has become but here we are! :D

I've got about 7 decent global knifes and have used the sharpening tool for a few years but they blunt quickly. Was wondering if its easy to pick up and if its worth the extra hassle?
 
I've not used a wet stone in the kitchen only at work. You can get a knife really sharp using one, it's pretty straightforward to do really.
 
I use a sharpening steel, works great and lasts a decent time.

The owld feller used to use a whetstone, but never saw it when I cleared his place out. Also saw him using the back door step when I was a kid.
 
Last edited:
yes i do ...bit of mineral oil , off we go ...............................do have a leccy one too but its a relation to history doing it , bought it for chisels originally
 
El Guapo said:
I sharpen all my knives on my stubble. Granite!
Click to expand...
I got one years ago but never really took to it.

Once knives lose their edge they need te be re ground before being sharpened again. Then sharpened very frequently to keep the edge.
 
Emmersons_BrazillianDong said:
Can't beleive I'm writing this and admitting how sad my life has become but here we are! :D

I've got about 7 decent global knifes and have used the sharpening tool for a few years but they blunt quickly. Was wondering if its easy to pick up and if its worth the extra hassle?
Click to expand...
AnySharp off of Amazon is a superb sharpening tool.

I've found Global knives require more and more frequent sharpening. Kuhn Rikon do a great set of knives. Light but sturdy, non stick and great balance. Not mega expensive either and hold their sharpness well. I only have to sharpen my main two Rikon knives at work once a week with AnySharp.
 
Always used whetstone for Swiss Army and multitool blades at work, much less chance of a one slip **** up and nice and therapeutic!
 
Randy said:
AnySharp off of Amazon is a superb sharpening tool.

I've found Global knives require more and more frequent sharpening. Kuhn Rikon do a great set of knives. Light but sturdy, non stick and great balance. Not mega expensive either and hold their sharpness well. I only have to sharpen my main two Rikon knives at work once a week with AnySharp.
Click to expand...
I've read that those any sharp machines knacker the blades though?
 
A decent sharpening rod does the job for chefs and butchers who do it for a living.
Takes a bit of practice.
Give it a few licks every other day depending how often you use your knives. Job done.
 
For my "good" knives, I use this

1637231285462.png


For my "everyday" knives I use this

1637231404197.png

I have found to my peril, that its possible to have your knives too sharp.
 

This bloke has some really good advice and shows how to sharpen a knife properly. Steels don't actually sharpen a knife, what they do is straighten the edge as during use the edge on a micro level becomes wavy(can't think of the exact term) and a steel will realign the edge. The ceramic mug CAN work to an extent, as some of the best sharpners are ceramic, but it's not the easiest method to sharpen say a large knife and have an even edge. If you have good knives and don't mind spending money and time learning how to sharpen properly and get a 15-20 degree angle(depending on type of knife and what it is being used for) and a constant angle on the sharpen, then I would go for a decent rough and medium diamond stone and a ceramic finishing stone, then if you want it razor sharp use an old leather belt securely fastened to a piece of wood and some ultra fine sharpening compound.
 
Tried a diamond sharpening tool for my bonsai scissors but I'm crap with it. Might have to try the whetstone
 
You must log in or register to reply here.
Back
Top