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 Need knife sharpening tips. 
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Location: Auburn, WA
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I know how to sharpen a knife on a whetstone but what I need help with is the numbers game.
I did find this and it helps some but hearing from someone with real life experience is what I'm after.

Quote:
Coarse stones: these are stones with a grit grade number of less than 1000. They are used on damaged knives as it will rid of any chips or nicks on the blade easily. Such stones should not be utilized for any general sharpening due to their abrasiveness, unless, the knives are extremely dull.

Medium stones: these are stones whose grit range is 1000 to 3000. Stones whose grit range is below 2000 should not often be used for sharpening since they can make the knife wear down easily. Stones from 2000-3000 grit grades can be used for regular sharpening of knives since they are less coarse. However, it is wise to note that they were not designed to maintain the knife edge but to sharpen.

Finishing stones: There general range number is between 4000 to 8000 grit grades. A grit range of 4000 is fine enough to bridge the gap between sharpening and finishing. However, a gritstone of 5000 is for finer finishing. On the other hand, 6000 or 8000 grit stones are for super fine finishing. In the case of a meat cutting knife, a gritstone of 6000 is enough while for fruits or vegetables it's recommendable to utilize 8000 grit stone.


For example, I want to sharpen all my kitchen knives. I mean really sharpen. Usually I just use the steel for touch up.

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Tue Apr 30, 2019 5:32 pm
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I use a one inch belt sander. Start with 600 grit and go to 1200 grit. Then a leather belt and compound. Can sharpen a half dozen kitchen knives in 15 minutes. It’s the way to go. Come on down and you can give it a try if you like


Tue Apr 30, 2019 5:59 pm
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Arisaka wrote:
I use a one inch belt sander. Start with 600 grit and go to 1200 grit. Then a leather belt and compound. Can sharpen a half dozen kitchen knives in 15 minutes. It’s the way to go. Come on down and you can give it a try if you like

I might just do that.
I just checked the price of a 1x30" belt sander. Not too bad. Not considering what the price of whetstones are.
Also a quick check for belts and I could only come up with 1000 grit being the highest I could find. What's your source for belts?

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I do have good days but Washington State is becoming a shithole faster than I can loose money at a casino.


Tue Apr 30, 2019 6:33 pm
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AR15L wrote:
Arisaka wrote:
I use a one inch belt sander. Start with 600 grit and go to 1200 grit. Then a leather belt and compound. Can sharpen a half dozen kitchen knives in 15 minutes. It’s the way to go. Come on down and you can give it a try if you like

I might just do that.
I just checked the price of a 1x30" belt sander. Not too bad. Not considering what the price of whetstones are.
Also a quick check for belts and I could only come up with 1000 grit being the highest I could find. What's your source for belts?

Lee valley has 1200 grit. http://www.leevalley.com/us/wood/page.a ... at=1,43072


Tue Apr 30, 2019 6:42 pm
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I use a Wicked Edge Apex Pro, similar in concept to the Lansky system. I really like that the angles are static, even if I sneeze. Not that freehand sharpening is difficult, but it looks terrible on a kitchen knife when you can see scrapes along the blade length if you’re off on angles.

My father in law uses a water stone, and it does a great job, but can leave your blades looking rough if you’re not paying close attention to the angle.

If you’re ever out this way, your welcomed to check it out.


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Tue Apr 30, 2019 7:00 pm
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I have these, for kitchen knives i don't think you can do better.

Naniwa Chosera 800 1000 3000 Grit Stone Set with Base for Kitchen Knife #800#1000#3000 SS-800 SS-1000 SS-3000 from Japan https://www.amazon.com/dp/B07P9FW73D/re ... YCb70PF8Y1


Tue Apr 30, 2019 7:35 pm
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acidfly wrote:
I have these, for kitchen knives i don't think you can do better.

Naniwa Chosera 800 1000 3000 Grit Stone Set with Base for Kitchen Knife #800#1000#3000 SS-800 SS-1000 SS-3000 from Japan https://www.amazon.com/dp/B07P9FW73D/re ... YCb70PF8Y1

$75 per stone? icon_eek

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Tue Apr 30, 2019 7:38 pm
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I use a Lansky cuz I've got time & well it's so easy that a......... :wink05:

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Tue Apr 30, 2019 10:38 pm
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I'll probably catch some hate for this . . . but a few years back I switched all of my kitchen knives to these:
https://smile.amazon.com/Victorinox-Fib ... way&sr=8-3
(Per America's Test Kitchen and Cook's Illustrated recommendations.)

And a sharpener that's similar in concept to this, but from IKEA:
https://smile.amazon.com/KitchenIQ-5000 ... way&sr=8-4

And fuck yeah, I'm happy. Simple, cheap and effective. thumbsup

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Tue Apr 30, 2019 10:41 pm
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MadPick wrote:
I'll probably catch some hate for this . . . but a few years back I switched all of my kitchen knives to these:
https://smile.amazon.com/Victorinox-Fib ... way&sr=8-3
(Per America's Test Kitchen and Cook's Illustrated recommendations.)

And a sharpener that's similar in concept to this, but from IKEA:
https://smile.amazon.com/KitchenIQ-5000 ... way&sr=8-4

And fuck yeah, I'm happy. Simple, cheap and effective. thumbsup



I just puked a little. Those are the worst "shapeners" you can use. The literally rip the knife metal away. Where is your decency!!


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Wed May 01, 2019 1:00 am
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AR15L wrote:
acidfly wrote:
I have these, for kitchen knives i don't think you can do better.

Naniwa Chosera 800 1000 3000 Grit Stone Set with Base for Kitchen Knife #800#1000#3000 SS-800 SS-1000 SS-3000 from Japan https://www.amazon.com/dp/B07P9FW73D/re ... YCb70PF8Y1

$75 per stone? icon_eek



Expensive.. yes but like everything else you get what you pay for and these will last a lifetime.


Wed May 01, 2019 1:02 am
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What is the grit of the typical brick red Japanese stone?

I have 400 for abused knives, 1000 for normal abuse and the Japanese red stone for finishing plus round ceramic beaver teeth for everyday/final finishing.

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Wed May 01, 2019 2:33 am
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Pablo wrote:
What is the grit of the typical brick red Japanese stone?

I have 400 for abused knives, 1000 for normal abuse and the Japanese red stone for finishing plus round ceramic beaver teeth for everyday/final finishing.



Varies by manufacturer, also a 1000 grit from one company isn't a 1000 from another.


Wed May 01, 2019 5:18 am
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acidfly wrote:
Pablo wrote:
What is the grit of the typical brick red Japanese stone?

I have 400 for abused knives, 1000 for normal abuse and the Japanese red stone for finishing plus round ceramic beaver teeth for everyday/final finishing.


Varies by manufacturer, also a 1000 grit from one company isn't a 1000 from another.


Thanks

Just like new wet dry paper. Non standardized.

This red stone SEEMS really fine, but unknown. I really must buy a 2000-3000 stone. I would say I have become just marginally adequate at reworking damage. I even retipped two knives. Not the prettiest, but work fine. I can produce a workable edge, but probably embarrassing relative to your standards.

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Wed May 01, 2019 5:27 am
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Quote:
Varies by manufacturer, also a 1000 grit from one company isn't a 1000 from another.


This is one of the reasons I asked about what to use. With no standards, it looks like we're stuck buying whatever their specs say? That doesn't go over very well with me.
Maybe that's where the high price comes from when buying Japanese. But then again, are we really getting what we paid for? :shocked4:

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I do have good days but Washington State is becoming a shithole faster than I can loose money at a casino.


Wed May 01, 2019 7:12 am
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