recs for knife sharpening gear?

[T3rry_D3an]

While not really “in vogue” anymore, I’m still a huge fan of GlassStones. I do 1K and 4K glassstones, followed by 8K naninwa snow white. I have a 500K glassstone, but I don’t like it much - I wish I had the beston 500 instead. As for flattening, atoma works well, but there are a few more options out there previously mentioned.

[J_Rhodehamel]

Spyderco Sharpmaker is cheap and works well for me.

[Robert_Pollard-Smith]

@M Hudson

I use the same bridge, and a lexan hotel pan.

Chris I only use the 400 on heavier knives, or to set my bevels. I will use it on my left over cutch knives and finish them on a 1000. On my Jknives, once I have them sharp, I am only touching up on my 4000 or 6000 depending on the knife. Actually Karring turned me on to a bench strop from straight razor designs and I am touching up on that now.


I have seen no need for a honing rod, as of yet…but maybe that’s my ignorance.

Sharing?..

Straight Razor Designs

[Karring_Moan]

I have been a wet wash cloth man for the most part when holding my stones – that’s just how I learned. Before I had a good stone bridge, I sanded down a two-by-four really well and draped that with a wet wash cloth to keep my stones in place when sharpening. Even after getting Jon’s sink bridge from JKI, I used a wet wash cloth most of the times, but on occasion I have tried my rubber stone holder. I usually forget to use it these days, but I have used it.

Another great sharpening supply is something no one will have on this forum: a wine cork. I prefer sparkling wine corks because it seems made for the hand, but they are great for deburring your blade edge. After each set of stones, I deburr by running my edge through a cork (or rock had felt block). This removes that weak steel that makes your edge frail.

At the end of the day, sharpening is simply about drawing a burr through a progression of abrasives (i.e., stones) and removing that burr so you have a nice sturdy, sharp edge left to cut food.

k.

Edit: Of course, Jon Broida always says it better than I can.

Knife Sharpening Basics- Burrs and Burr Formation- Japanese Knife Imports

[M_Hudson]

The modular strop most of the way down the page.

[Robert_Pollard-Smith]

@M Hudson

The modular strop most of the way down the page.

Thanks!