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Lizzybee55

Member
Joined
Mar 20, 2022
Messages
14
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11
Location
Pittsburgh
Hi All,
Several years ago I found my unexpected passion (one of a few) for edges and the power to obtain and tailor them.
Other than Carter Cutlery, Richard Blaine, and Burrfection- I have no instruction, knowledge (other than basic physics principles), or experience (other than hours of grinding away in my kitchen). But I can’t stop. I do it in my dreams- incorrectly, too.
I have a few decent knives Global Chef’s knife with scalloped edge, Mac boning knife, Messermeister 9” chefs knife, Wustoff Ikon Chef’s knife and a set of old Sabatier, which were my first knives I sharpened myself. Got razor sharp but I demolished their original profiles. I have a combination Norton 220-1000 stone and an 8000 - also DMT diamond plates set, and finally some Naniwa Professional Stones (400,800, 1000, 3000) then some Naniwa Superstones 3000, 5000. I love it. But I am most hapless in my technique- I manage to raise a burr, then destroy it by stropping. I guess. I have no clue what I am doing
So I am just here to learn and share (mostly absorb others experiences and wisdom). Thank you all and I deeply apologize for this looooong post.
 
MrHiggins said:
Practice makes perfect. But only if you practice with good technique. You'll need to watch Jon Broida's sharpening videos on YouTube (search for Japanese Knife Imports). Start with the Sharpie video, it's invaluable. Have fun!!
Click to expand...
Thank so much, fun I am having- it’s truly absorbing and I am so very challenged by it all. I suspect I will feel more encouraged by all the knowledge and kindness here. 🙏😊
 
I took this terrific advice, and what a mesmerizing quality he has I want to add- watched many, went and sharpened all my knives. He is truly a wonderful master and I am deeply grateful I found this forum. What a thrill.
 
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Kevin_A103293 said:
New to sharpening as well, Jon’s videos have been my starting point as well. He does an excellent presentation starting from square 1 all the way up to expert techniques.
Click to expand...
See my post ( just woke up) - I meant it as a reply to you. The man is a magnificent teacher. Thanks to you all.
 
If you're still destroying profiles Jon indeed has a document picturing errors by how the sharpie gets erased differently - connecting with the concepts he explains in the videos. Even if you're not anymore it's worth having by your side until you get the desired result.

Can't remember where to find it online but here it is.

JKI_Sharpening_Aid.jpeg
 
ModRQC said:
If you're still destroying profiles Jon indeed has a document picturing errors by how the sharpie gets erased differently - connecting with the concepts he explains in the videos. Even if you're not anymore it's worth having by your side until you get the desired result.

Can't remember where to find it online but here it is.

View attachment 172928
[/QUOTE
I watched most of his vids and they (he) is gold- what a wonderful learning experience! Thanks for this advice and thanks for posting this graphic - now I can easily refer to it anytime. Have a great weekend and I am so thankful for all the help from this.
Click to expand...
 
Welcome to the forum! In your introduction you listed some of the knives that you have been practicing on. Some of those European stainless steels are really tough to get a good edge on. They tend to load your stones quickly so that they don't abrade much metal, and the steel is so soft it is hard to get a nice burr. I used to use Wusthofs as well and as I got into J-Knives and sharpening, I didnt want to ruin my expensive new blades so I practiced on my beat up old Germans. It was maddening! Then I got a cheap Japanese carbon on eBay....what a difference!

The moral of this story..You might be better than you think! And also, stay on top of dressing and flattening those stones to expose fresh abrasive.
 
What a nice post to read as I wake up this morning, thank you for the encouragement- as I move through this journey, I am learning more and your observation makes a lot of sense. Now, I am getting the hang of these particular edges, my use, and wondering about a Japanese knife purchase since I am totally unfamiliar with them. Your words made my day.
Many thanks.
 
Lizzybee55 said:
wondering about a Japanese knife purchase since I am totally unfamiliar with them.
Many thanks.
Click to expand...
That won't last long if you hang around a bit! Welcome to the forums!

+1 for ignoring Burrfection. I stopped with him even before I found this awesome place after I watched one too many 40 minute videos where he got a knife "screaming sharp" yet couldn't smoothly cut newspaper. Watch Jon's videos and you'll be push cutting straight down through standing receipt paper in no time.

Lizzybee55 said:
Naniwa Professional Stones (400,800, 1000, 3000) then some Naniwa Superstones 3000, 5000. I love it. But I am most hapless in my technique- I manage to raise a burr, then destroy it by stropping. I guess. I have no clue what I am doing
Click to expand...

I have DMTs and Nortons as well. They have their uses but I think the consensus is likely that your Naniwas are the better stones. I have almost all Shapton Glass so can't offer more advice, but they are seem generally well regarded around here.

Are you stropping using a hanging strop? That can easily ruin your apex. Used to do it myself until I discovered hard-mounted flat strops. You can also just gently strop a few strokes on your 5000.
 
Last edited:
Greenbriel said:
+1 for ignoring Burrfection. I stopped with him even before I found this awesome place after I watched one too many 40 minute videos where he got a knife "screaming sharp" yet couldn't smoothly cut newspaper.
Click to expand...

Yeah his newspapers and magazines were always damp from the humid climate…

Or that’s what she said…
 
ch_br said:
Sorry but I can't help myself with a lol and a nod here in agreement..
Click to expand...
Will do- caught on to that shortly after I did see some for a while. Then I was directed toward Jon at Japanese Knife Imports, and the fellow knife sharpeners here, who really have the same agenda as I do. Not views or brand collaboration…thx so much to all.
 
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