Jonathon Haven’t bought a knife blade yet, or a plate. I learned to lap things a long time ago. We used to use lapping blocks to recondition parts in diesel fuel injectors. It is very effective, you are really just flattening out the steel and putting an edge back on the blade just like sharpening a knife. When you lap the plate you are taking the scratches and groves out. I believe it works as well as grinding and makes them last longer.
Knife sharpener
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To clarify, there are many kinds of sharpeners and many different honing tools as well. When you purchase a tool, make sure you are getting the right one for your needs. A honing tool should always be used between sharpening for best results. The 2 are not interchangeable, they are used together.
@deepwoodsbutcher on Instagram
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cntryboy Canning Kansas Cast Iron Green Mountain Grill Sous Vide Regular Contributors last edited by
Deepwoodsbutcher thank you. I am fairly new to all of this
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MT Elk Hunter this is an interesting style of sharpener. The only drawback, in my opinion, is that there are only 2 options for your angle. However, since it has set angles and the user only needs to hold the knife straight, it has less of a learning curve. This could be a good option for someone new to sharpening.
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cntryboy have a Ken onion belt sharpner
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cntryboy Canning Kansas Cast Iron Green Mountain Grill Sous Vide Regular Contributors last edited by
Russell Rogers seems like that would remove quite a lot of material or am I thinking wrong
Rub it, Smoke it, Cut it, Love it
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cntryboy they definitely can if you get carried away. Follow the instructions and use the proper grit belt. I would start with a cheaper knife and get used to the machine first.
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cntryboy a Ken Onion is good, but will still take away blade metal just like a stone. The lower the grit#, the more metal. A ceramic stick, used often for honing , I mean at least once a use and more depending on number of slices and toghness of the cut will manage the burr and maintain the edge. I have everything from small Japanese vegetable and boning knives to 600 mm tuna processing knives and rarely need to put them on a stone for actual sharpening.
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Deepwoodsbutcher the link I sent was a response for an example. There are many vendors with varying ceramic stick degree offerings and if I need an unusual angle, I simply self drill a block of wood. I’ve been been working with blades since the early 70’s but my kids don’t have the talent or skill to properly dress a blade, so I was only providing an alternative solution. To me the gratification of maintaining my blades, loading my own ammo… is some how lost now.
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MT Elk Hunter we have a ceramic rod as well, I though they where looking for a sharpener. But I do appreciate the link
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cntryboy not if you use the product correctly, we only use it when the edge need refining. Use a ceramic rod otherwise to maintain a straight sharp edge
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cntryboy Canning Kansas Cast Iron Green Mountain Grill Sous Vide Regular Contributors last edited by
Y’all have been such a huge help. Thank you! After all your suggestions I’m currently looking at a Norton tri stone, a ceramic rod setup and potentially a belt
Rub it, Smoke it, Cut it, Love it
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cntryboy Canning Kansas Cast Iron Green Mountain Grill Sous Vide Regular Contributors last edited by
MT Elk Hunter I want to get into doing my own ammo as well
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
cntryboy Be aware, there are ceramic sharpening rods and ceramic honing rods.
If you are getting the tri stone for the heavy work you definitely want an actual honing ceramic rod which are fine grit
This will align your blade while only remove a very small amount of metal
I use an Idahone fine grit at 3000 grit JIS (Japanese scale), 1500 grit ANSI(US scale)Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
cntryboy Canning Kansas Cast Iron Green Mountain Grill Sous Vide Regular Contributors last edited by
glen okay yes that’s what I’d like. To be able to sharpen them and then hone and maintain them in between. That is so weird that the Japanese an American grit system is different. I figured grit just meant… oh as I type this I realized I’m an idiot. It’s because it would be how much is in different sized measured squares. Wow. I’ll have to look into that one. Thank you
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glen true statement
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cntryboy you’ll be happy with that setup, I’m sure. Just a word of caution if you don’t already know, while ceramic is an excellent honing tool, it is breakable. Just be careful not to drop it, or if you hang from your belt like me, you don’t want it smacking into things. They are really good though
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cntryboy Canning Kansas Cast Iron Green Mountain Grill Sous Vide Regular Contributors last edited by
Deepwoodsbutcher oh I did not know that. Thank you. Probably would have broke it first day having it.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
cntryboy said in Knife sharpener:
Deepwoodsbutcher
Great point, many, but not all ceramic rods have a flat spot on the handle to stop roll-off.
This is to me a must have feature. I learned the hard way
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
cntryboy Canning Kansas Cast Iron Green Mountain Grill Sous Vide Regular Contributors last edited by
glen oh no
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Deepwoodsbutcher What’s the difference between the IM200 and the IM313?
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