this is what I use, it allows me to sharpen different angles and lots of knife shapes.Wicked edge is easy to use.
this is what I use, it allows me to sharpen different angles and lots of knife shapes.Wicked edge is easy to use.
Why do you need to sharpen your knife on the go? You either need better steel with greater edge retention or you need more knives.Not all of us have your Wicked Edge budgets...
Not sure how one would fit in the pocket either?
I dunno. Maybe I don't need to know how to sharpen in the field?Why do you need to sharpen your knife on the go? You either need better steel with greater edge retention or you need more knives.
if you were closer I'd say stop by and I'll sharpen a few for you.I dunno. Maybe I don't need to know how to sharpen in the field?
Yep, I have kind of a Mora budget. Guess I just need a few more?
It's all about budgeting for what you want. $300 seems a lot more expensive than a $50 lansky or just a simple wet stone.Not all of us have your Wicked Edge budgets...
Not sure how one would fit in the pocket either?
Yup.I've had good results with the Sharpmaker for years now. Since using it we have not had to have Cutco come and sharpen our knives - we do it ourselves. I don't use the diamond rough and white extra fine stones very often, but when I need them, nothing else works the same.
Go to Goodwill or the Starvation Army and buy your practice fodder...
Any system that requires YOU to be consistent in how you hold your arm, wrist, and hands - YOU will be the limiting factor. It's been mentioned here already and in several more similar threads: SpyderCo Sharpmaker. You have to keep your blade 100% vertical as you draw it down against the angled-for-you stones. *I* cannot seem to achieve this. Lots of other people cannot, either. Conversely, lots of other people CAN.
Therefore, my own personal opinion is that a system that utilizes some kind of jig to hold the blade at a consistent and repeatable angle is more better than something that does not hold the blade at a consistent and repeatable angle.
My water stones are Naniwa.Had to come out of lurking to say: I can't recommend the Naniwa Aotoshi a.k.a. "Green Brick of Joy" enough.
Yes, those are great. I use their water stones as well.My water stones are Naniwa.
I have a 3 stone set, 220, 1000, 6000. They all seem to mud up, doesn't seem to change how any of them cuts though. Could get away with using 1000 grit with heavy pressure and then lighten at the end to get away with using just one stone. I am guessing the green brick is the same way. Even that 1000 will put an edge better than new out of the box. The 6000 is a polished, hair shaving sharp edge. Most people's knives I have sharpened have to start on 220 since everyone throws stuff in dishwashers and into drawers where they bang around.Yes, those are great. I use their water stones as well.
The green brick has a strange quality where the surface muds off and fills the pores, so it seems like it starts off as a 2k and by the end it's more like 5k. It may be something other stones do as well, I have not tried all that many.
WAIT A SECOND! My sister-in-law assures me that Cutco knives NEVER need sharpening. After all, she sold them for a while and she's NEVER wrong about anything.I've had good results with the Sharpmaker for years now. Since using it we have not had to have Cutco come and sharpen our knives - we do it ourselves. I don't use the diamond rough and white extra fine stones very often, but when I need them, nothing else works the same.
You have no idea how many Cutco knives I have sharpened for folks because the Cutco sharpening person in the Fort Wayne area can't be located or contacted my Cutco knife owners.WAIT A SECOND! My sister-in-law assures me that Cutco knives NEVER need sharpening. After all, she sold them for a while and she's NEVER wrong about anything.
Just ask her.
(COUGH)