Ron R
I survived a lathey foreman
I just use these simple sharpening tools and just don't over think it because it will not make much of a difference for final edge results.
I find the best edge for strength is a surgeons scalpel edge type or 3 facet edge. They last a little longer and are stronger + easy to touch up has been my experiences. Unless your doing this for a living I'm not sure much more is needed. I like to use diamond and ceramic abrasives mostly and you should not need much more than that and are very cost effective and don't let anyone tell you different.
When I sharpen edges for other folks I use some electric tape to protect the edge after sharpened until they get home and warn them they are very sharp and they still cut themselves because they are use to dull knifes that just don't do the job that well and they think the same when using razor sharp edge and end up getting a nasty cut (warnings protection or labels do not work for some folks). Most kitchen knifes wear near the last 2 inches from the tip because they are used on ceramic plates when cutting meats + others folks like my wife, my children and friends do think about knife edges or care that much has been my conclusion.
Once they cut themselves they respect the knife edge a lot more.
(Old archived photo's of knife sharpening gear I use around the kitchen all the time. Click photo to enlarge.)
These where the first knife edge tools I used at first and the results mostly.
Lansky ceramic diamond sharpener and my improved board angles I made for safer and more accurate angles. Lansky edge results seen under a hobby USB microscope I bought years ago. They look rough but are about 400X magnification and show the results. The edge does last for a while and needs a touch up with a ceramic steel to get a keen edge back to easy cutting.
Lansky knife edge results below!
(below photo)I bought a Ruixin knife sharpener a few years ago and strictly use diamond plates and use a progression of 200>1000 grit plates and edge results are excellent and are plenty sharp enough for cutting meats IMO! I do not use natural stones, not that I'm against using natural grit stones but they do leave a lot of grit behind.
Ruixin edge results are very nice and accurate, USB microscope 350- 400X magnification. Surgeons scalpel edge or 3 facet edge shown below in the 2 photo's)
(Photo below)Scalpel edge or 3 facet edge seems to be a ideal edge for sharpness and strength! These are the 2 angles I like to use when sharpening a knife, a scalpel's edge is the sharpest and strongest of edges from my limited research!
Enjoy your sharpened knifes!
I find the best edge for strength is a surgeons scalpel edge type or 3 facet edge. They last a little longer and are stronger + easy to touch up has been my experiences. Unless your doing this for a living I'm not sure much more is needed. I like to use diamond and ceramic abrasives mostly and you should not need much more than that and are very cost effective and don't let anyone tell you different.
When I sharpen edges for other folks I use some electric tape to protect the edge after sharpened until they get home and warn them they are very sharp and they still cut themselves because they are use to dull knifes that just don't do the job that well and they think the same when using razor sharp edge and end up getting a nasty cut (warnings protection or labels do not work for some folks). Most kitchen knifes wear near the last 2 inches from the tip because they are used on ceramic plates when cutting meats + others folks like my wife, my children and friends do think about knife edges or care that much has been my conclusion.
Once they cut themselves they respect the knife edge a lot more.
(Old archived photo's of knife sharpening gear I use around the kitchen all the time. Click photo to enlarge.)
These where the first knife edge tools I used at first and the results mostly.
Lansky ceramic diamond sharpener and my improved board angles I made for safer and more accurate angles. Lansky edge results seen under a hobby USB microscope I bought years ago. They look rough but are about 400X magnification and show the results. The edge does last for a while and needs a touch up with a ceramic steel to get a keen edge back to easy cutting.
Lansky knife edge results below!
(below photo)I bought a Ruixin knife sharpener a few years ago and strictly use diamond plates and use a progression of 200>1000 grit plates and edge results are excellent and are plenty sharp enough for cutting meats IMO! I do not use natural stones, not that I'm against using natural grit stones but they do leave a lot of grit behind.
Ruixin edge results are very nice and accurate, USB microscope 350- 400X magnification. Surgeons scalpel edge or 3 facet edge shown below in the 2 photo's)
(Photo below)Scalpel edge or 3 facet edge seems to be a ideal edge for sharpness and strength! These are the 2 angles I like to use when sharpening a knife, a scalpel's edge is the sharpest and strongest of edges from my limited research!
Enjoy your sharpened knifes!