Knife Sharpening - Knife Sharpening Part 1

Knife Sharpening

 

In my last blog post I covered a sub subject of knife sharpening which was how to maintain the sharpening stones you are using especially if the knife sharpening stones you are using are Japanese water stones. Lapping water stones prior to knife sharpening is a subject that I found was not discussed very often or even very correctly on the internet or anyplace else for that matter.

So I did a video last week on how to maintain the water stones that you use for knife sharpening chores and this weeks video I am starting a two video module demonstrating knife sharpening. I am going to cover some basic information on the difference between symetrical and asymetrical blade styles and how to find the angle of the blade you are sharpening.

As well for those of us out there that don't have a lot of experience with knife sharpening I am going to show you in the video how to find the angle of any knife that you are going to sharpen and this method works every time. It will get you close enough to the manufacturers blade angle without having to call the manufacturer to ask what angle the blade was ground at.

There are many types of strokes that can be used for knife sharpening and in this video I will be using a reverse Japanese stroke on the stones to get the edge I want. I consider this stroke to be the most efficient stroke in knife sharpening but, on the other hand it is also the most difficult stroke to learn because of issues of correct pressure to apply to the stones, wrist flexing against the stone, proper grind technique in the proper direction against the stone.  All of these aspects are covered in this video.

As I have said before knife sharpening is easier than you think and there really is no mystery to it. All you need to learn proper knife sharpening is some basic information and some practice and that is what I ma offering with this video series on knife sharpening. I have also stated in past videos and blog posts that not all knife sharpening mediums will work well with all types of cutlery steels. Some stones work great with carbon steel blades and yet will not work well with stainless blades and vice/verse!

Now in part 2 of this module I am going to finish sharpening the Japanese Petty knife that I showed in this part 1.  So go ahead and watch this knife sharpening video and enjoy it!