mandoline blade sharpening

[phoosty]

Didn't find much on this subject via search, I would like to attempt to hand sharpen this mandoline blade (excuse the quick n dirty pics) with my stones. I have some low/mid grit SG's, Naniwa pro 800, Gesshin 2k and an Ouka 3k. Also some higher grit Jnats but I'm guessing those would not be needed here. I can put a decent working edge on a double bevel kitchen knife, but I have no experience sharpening single bevel knives, because I don't have any. What's the collective wisdom here? Back away slowly and leave it the f*-heck alone? Or, be brave, and see what happens?

 

[PostLimón]

I’ve gone down this same road before. I have a mandoline with a removable blade (I think it’s a Beriner). I did watch some YouTube videos on single bevel sharpening or sharpening a chisel using whetstones and used that as a rough guide. If I remember correctly, you sharpen the beveled side as you would normally on a double bevel knife (consistent angle, pressure etc.) Once I felt a burr I flipped it over and ran the flat side flat against the stone. I did this a few times and then did a few edge leading strokes to remove the burr and ran it through an old wine cork for good measure. That left me with a decent edge. Someone with more experience can probably elaborate or point out what I did incorrectly but ultimately (possibly through dumb luck) I came out with a sharper edge than I came in with so that felt like a win. Good luck!

 

[Rangen]

I've sharpened my Benriner blade too. It has been a while, but I remember it being easy. Real sharpening on the bevel, gentle edge-leading deburring only on the flat. We're not talking serious knife steel, so light pressure and quick results. SG500 or Naniwa Pro 800 should be about all you need. Stainless, and not serious knife stainless, so expect a few rounds of sending the burr back and forth before it will yield. I probably cheated a bit on the flat side, raising it up ever so slightly so I was only talking to the edge. I don't know whether that's a sin, but it seemed like the right thing to do at the time.

 

[phoosty]

Ok this sounds doable. I’m going in!
Thanks all.

 

[M1k3]

Sharpen to your highest grit stone on the bevel side. Deburr on the flat side on highest grit stone.

 

[HumbleHomeCook]

It may be obvious but just in case, run the blade length wise up and down your stone and not traversing in segments side-to-side.

 

[MarcelNL]

I did the Benriner blade too, and it was easy enough. Also cheated a bit by lifting the flat side a bit, I seem to recall just using the 1200 NP stone. My large mandoline sadly does not have a removable blade. (fine for my use case)