cameronpatrol Posted February 21, 2012 Report Share Posted February 21, 2012 G'day all, Ive come across a knife sharener that was in the kitchen which i dont remeber buying. so must have been the inlaws. Its a red box about 100mm long that one part slides out to bare a rounded stone with a V in it. its got little grooves on an angle. a mate rekons he's got one like it and you fill it with water. and then sharpen your knife. Its made by the swiss because its written on it and theres a swiss army knife symbol on it. so the question is can I use it on my new boning knife?? or will it stuff it?? ive got a steel should i just use that to keep the edge?? ive used the sharpener with the scanpan knives and it seem to sharpen them pretty well. or should I wait and use a proper diamond plate to sharpen it?? thoughts? anyone got one? cheers cam Link to comment Share on other sites More sharing options...
Fireman_DJ Posted February 22, 2012 Report Share Posted February 22, 2012 Got a picture of it? I personally have been pretty bad at sharpening knives, so I bought a kit that has the diamond stones and a guide for 20 and 25 degrees. That works very well. Link to comment Share on other sites More sharing options...
cameronpatrol Posted February 22, 2012 Author Report Share Posted February 22, 2012 sorry dont have a pic. If i get time ill take a pic. im going to get a prepper sharpener in time but thought i might be able to use this one for now. Link to comment Share on other sites More sharing options...
cameronpatrol Posted February 22, 2012 Author Report Share Posted February 22, 2012 http://kuhnrikon.com/products/tools/tools.php3?id=366 this is the one. just read the how to use and im not meant to use water. bugger well now i know Link to comment Share on other sites More sharing options...
optic Posted February 23, 2012 Report Share Posted February 23, 2012 Im a bit anal about what goes near my knifes. And that includes people using them. There are a heap of things on the market cam. They all work, but do they damage the blade by removing to much metal. Also do they let the blade get hot, because if it changes color its rooted. Thats why i use the set up i have, im sure you have seen it in action? I dont have to worry about heat or the angle. Look back through old posts and you will see some of us have close to the same bit of kit. The same idea what ever the make up is. Altona Hunter. made this jig a couple of years back for sharpening kitchen knives and machettes. I have been planning to make a better one with rollers and proper clamps as i have a milling machine now but it does the job for now. I use a lansky sharpener with diamond stones for smaller knives. I have never met this bloke, but there is little difference in out sharpeners. The last thing i ever want is a run in with one of my knifes. Thus the steel glove. Link to comment Share on other sites More sharing options...
Henno Posted February 23, 2012 Report Share Posted February 23, 2012 I'm pretty Amal about my kitchen knives being sharp too. I used to use the wet stone and steel metod. But now I use a pull through sharpener, first disc steel, second porcelain or ceramic. I always follow up the pull through with my ceramic 'steel'. My sharp test is the shave test, and this works for me.. Link to comment Share on other sites More sharing options...
cameronpatrol Posted February 23, 2012 Author Report Share Posted February 23, 2012 speaking on steels what types are there? Ive just used the mrs steel from a big set its just steel i dont think it did sweet FA is there diamond steels? what sht ego with ceramic steels? more so what the best one to use? im slowy trying to get a kit together and want to get the good gear as it probaly will be a buy once and keep it sort of thing. cheers Link to comment Share on other sites More sharing options...
Ajax Posted February 23, 2012 Report Share Posted February 23, 2012 I am all for a sharp knife and only a good stone come near mine. So get a good stone and once you learn how to use it for me there is no looking back. I also find it relaxing to sit and hone away till sharp. Link to comment Share on other sites More sharing options...
Gadge Posted February 23, 2012 Report Share Posted February 23, 2012 Well, I wouldn't use that 'sharpener' on a quality knife. Fine for cheapo kitchen knives, but that's about it. Diamond 'steels' are something to be a bit wary of; they tend to take a lot of metal off quickly. So you have to have your angles right. Steeling a knife is really a burnishing process, and shouldn't remove much metal at all. Stones are the go for that. For conventional butchers' steels, about the best ones around are the F Dick hard chromed ones. Not cheap, but top quality never is. There are a lot of 'plain' steels around, that have far too much depth of cut on them, and some of them are chrome plated over the top of this. Traditionally, the first task for a butcher on buying a new steel, was to take the cut back with emery cloth. Link to comment Share on other sites More sharing options...
cameronpatrol Posted February 23, 2012 Author Report Share Posted February 23, 2012 ah ok makes a lot of sence. as in not taking heaps of metal off. from what ive learnt and heard plates/stones are for the sharping and steels are just to keep the edge? and if youve got a knick in the blade the steel wont fix it. thanks fellas so ill look for a pretty good metal steel then. i sat on the couch last night using the steel on my knife for a bit seems pretty sharp. will wait and see on saturday when i butcher the two lambs. worse case if i cant get and keep it sharp ill wip out the havalon knife and just change blades oh and ill stay away from that red sharpener. thanks for that. did look rough using it on sh!ty knives. Link to comment Share on other sites More sharing options...
Gadge Posted February 25, 2012 Report Share Posted February 25, 2012 Yep, you've got it, steels are to maintain the edge without removing metal, and stones [carborundum, aluminium oxide or diamond] to reshape the edge [reduce the shoulder, or take the edge back to remove nicks] at much longer intervals. BTW, conventional stones are a bit painfully slow for taking an edge back, to remove major nicks/chips. Diamond bench stone, or better, a belt linisher for that job. Short steels that will fit in a day pack are available, but for a maintenance steel for home, one in the 250-300mm range is the go. F Dick make a range of steels that can be a bit bewildering [different cuts in round, oval, flat and square sections], but the standard cut round 300mm model has served me well for years. That will handle the longest knives [300mm blade] that I have, no problem. If you're passing through the Melbourne CBD, there are a couple of catering industry supplies shops in Elizabeth Street; Cuisine World at No. 245 or London & American Supply Stores at No. 483. Or a search for 'F Dick steels' on Google or FleaBay will bring up some mail order suppliers. Link to comment Share on other sites More sharing options...
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