Everyday Item to Sharpen Your Knife . . . Cool

[avb3]

Just saw this video on another web site. I tried it with some kitchen knives and it works just great. Something to think about if you don't have proper sharpeners in your boat.

[boatman61]

Hey great tip... Cheers

[GordMay]

The video is demonstrating the HONING of a blade; not sharpening.

See ➥ Honing steel - Wikipedia, the free encyclopedia

[Bash]

I thought it was way cool until I remembered that we don't have any porcelain mugs aboard. But we do have two sharpening stones and a steel.

[foggysail]

Originally Posted by GordMay

The video is demonstrating the HONING of a blade; not sharpening.

YEAH, but it surely made it sharper!

[avb3]

Originally Posted by GordMay

The video is demonstrating the HONING of a blade; not sharpening.

Holy jumping tree frogs... da language police got me!

GordMay, I agree, technically your correct. Regardless, it is a great tool to be able to use as needed.

[boatman61]

Originally Posted by avb3

Holy jumping tree frogs... da language police got me!

GordMay, I agree, technically your correct. Regardless, it is a great tool to be able to use as needed.

Always being sure you finished the coffee first...

[capngeo]

Originally Posted by boatman61

Always being sure you finished the coffee first...

CRAP! You posted that about 30 seconds too late! I'll be right back, I need to go change into some dry clothes and clean up the sole

[Khagan1227]

Great video, thanks!

[Unicorn Dreams]

Dinner plates and saucers work just as well. Learned that trick in the 60's, then my 70+ year old grand mother said "Is there any other wat to touch up a blade?"

[GordMay]

Honing a blade or using a quickie sharpening gizmo will do a good job of touching up an already-sharp edge. But a really dull knife should be sharpened on a whetstone.

When a typical knife is sharpened, it has tiny microscopic teeth all along the cutting edge. When the knife is used, the teeth and edge gradually flatten out. A honing steel is used to draw those teeth and the metal of the cutting edge back into shape so the edge is keen. The honing steel is not designed to remove metal. If used aggressively, it will do that, but that is not its primary function. A good steel is magnetized to help in drawing the cutting edge back into shape.

Sharpening requires removing metal from the cutting edge to remake the edge. The most common sharpening device used to be a whetstone. Now diamond and ceramic rods are available and widely used.

Every type of knife blade has its own bevel angle. You'll need to hold your knife at an angle that pretty nearly matches the bevel angle when you're sharpening the blade.

Paring and filleting knives that have to slice through delicate flesh, such as tomatoes or raw fish, have shallow bevels just 5 to 10 degrees. Their edges are very sharp but easily blunted.

A camping knife or pocket knife should have a bevel of 10 to 15 degrees; its edge is less keen but will stay sharp longer.

Cleavers and chopping knives that have to cut through bone have an even steeper bevel, usually between 15 and 25 degrees.

[Vasco]

I use a diamond grit sharpener. No use having knives if they're dull. Ceramics have been used for ages. At one time those two ceramic sticks at an angle were very popular.

[Tellie]

Creating and maintaining a good edge on a knife or any cutting tools such as chisels and planes is an art. Ask anybody that owns a wooden boat. Getting a proper edge by sharpening, honing, polishing, backing off, etc. takes lots and lots of practice and patience, good quality steel, tools and an understanding of what the edge is going to be used for. But for steak knives who cares.

[CDunc]

The Guys here at the shop showed me a neat trick, They glue a piece of wet dry sandpaper to a flat surface and Lap their blades with that. Works great.

[GordMay]

You could shave with my dad's blades (chisels etc). Unfortunately, I let him sharpen/hone my steel, and never perfected the art. Truly, one of my regrets.