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I cant' sharpen a knife! Can someone give me some sharpening advice?
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I cant' sharpen a knife! Can someone give me some sharpening advice?
I have a decent Dexter filet knife that was getting dull today, so I sharpened it with one of those small carbide v sharpeners. After I was done, the knife was duller than when I started.
I have not ever been able to sharpen a knife very well, I am more of a knife blade butcherer!
Any advice for an easy to use sharpening system, gadget that is foolproof!
Thanks!
__________________ My boat is a 2008 Sea Hunt 220 Triton with Yamaha 250. Garmin 4212, Furuno FCV-620, GSD 22, Standard Horizon Matrix, XM Weather.
For ease of sharpening I use the Fuji Ozitech (SP?). About $25 and works easier than anything I have ever used. I have been able to get a knife sharper working it longer on various other systems, but nothing as easy that works this good. Works especially well on filet knifes.
This things pricey, but bought my dad one for Christmas and we are amazed how well it works. Easiest thing I've used that gets a knife shaving sharp in seconds.
I have not ever been able to sharpen a knife very well, I am more of a knife blade butcherer!
Me too! I have a Chef's Choice sharpener and I've never been satisfied with the results. I like using a sharpening steel to touch up, and pretty much give up on doing any better.
All of those work fine. A simple whet stone is about 5 bucks. Come with instructions. Check the hunting catalogues.........Gander, Cabela,s, L.L.Bean They have great sharpening systems.
You know, there is the possibility that you are sharpening the knive just fine, but your angle is off........I used to butcher. Some thing as little as one half a degree off is enough to give the operator a world of hurt!
As much as I like those fancy knife sharpening aids, they ONLY provide one angle. One angle does not cut it in the butchering world!
I have a Chef's Choice three stage sharpener. It works great, once you know how to use it. It creates three separate angles in the sharpening process. Most blades I've sharpened take some work on the first stage to get the angle correct for the next stage. The factory sharpened angle doesn't match the angle of the Chef's Choice so you need to grind it to the proper angle. Once you get that done the second and third stages go pretty easy and touch up is quick.
The guides make it nearly goof proof. Keep the blade on the guide and you will get a very sharp edge.
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For a novice it's hard to beat the Lansky Sharpening system with the diamond files. Easy to use for a novice and controls the angle allowing you to put two different angles on a blade which I like. http://www.lanskysharpeners.com/
Get a Chefs Choice if you can afford it otherwise the Lansky is a great system for 20$ or so. The primary problem with knife sharpening is maintaining a consistent angle with the blade. The lansky system does a great job of this.
Buy cheap knifes and throw them away when they go dull. When I sailed a lot I would buy used chicken plant knives at flea markets and when they were dull given them to the locals.
__________________ Living in South Carolina, fishing any place. "People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf". G. Orwell
Thanks for the input folks. I think I may give the Chef's Choice a try. Does anyone have any recommendation as to which model? They seem to have quite a few different models.
__________________ My boat is a 2008 Sea Hunt 220 Triton with Yamaha 250. Garmin 4212, Furuno FCV-620, GSD 22, Standard Horizon Matrix, XM Weather.
Thanks for the input folks. I think I may give the Chef's Choice a try. Does anyone have any recommendation as to which model? They seem to have quite a few different models.
Get the model with the three wheels, 120 i think? Cabelas re-labels it. They work great. It does require a "touch" to get razor results, but anybody can get excellent sharpness from it. Plus, its easy. Touch up with steel.
Heres a very very very very good ling for all to put in their favorites.
This is a industrial diamond coated, oval shaped rod. It will keep a knife filleting sharp with just a couple passes. However, it removes metal, so you will go through the knife faster. I learned about this tool from Alaska fish cutters, once you get a feel for it, it will keep the knife VERY sharp with enough "tooth" to the edge for good fish use.
__________________ "a doughnut is only one step above a rent rod"
I cant' sharpen a knife! Can someone give me some sharpening advice? 
Some thing as little as one half a degree off is enough to give the operator a world of hurt!
