WellMarbled
Member
I'm seeking to sharpen an assortment of long blade, Western-style chefs knives.
Appreciative of advice from bladesmiths & cutlery sharpening senior statesmen (or ladies) on stones I should purchase for the job.
Were there a formal questionnaire re: stone inquiries, I would answer as follows:
LOCATION: Mid-Atlantic U.S.
SHARPENING & STONE EXPERIENCE: None.
NUMBER STONES CURRENTLY OWNED: Zero.
OVERALL GOAL: To sharpen [mostly large and mostly vintage] kitchen knives for active use in our kitchen.
BLADES TO BE SHARPENED: Western-style Chef's knives --- many of them vintage with long blades (8"-12" cutting edge) & several of them broad as measured from heel to spine.
CHEF KNIFE MAKES & STEEL TYPES (most of them forged blades):
Vintage Henckels 10" bone knife ---- sometimes called a lobster/lamb splitter (see pictures; carbon steel of some type).
Vintage French-style chef knives --- no maker's mark ---- (see pictures; carbon steel of some type).
Vintage Dexter 8" Connoiseur (420 high carbon stain free).
Several 1960s-1980s Henckels "no stain friodur" chefs knives & slicers.
ARE YOU SEEKING FUNCTIONAL SHARPENING OR A "TOTAL EXPERIENCE" COMPLETE KNIFE REHAB?: Functional sharpening. Since I'm completely inexperienced, I prefer to navigate to grits that allow for a learning curve (without harming the blades).
JIG-MOUNTED OR FREEHAND? Freehand --- with your suggestions on angle guides for the uninitiated. Hacks, purchased guides ---- whatever you suggest.
HOW MANY STONES DO YOU WANT? 2
WHAT'S YOUR ANTICIPATED SETUP? At-home, stable surface environment. Either inside house (kitchen sink) or outside (table in the sun).
DO YOU NEED TO TAKE OFF SERIOUS METAL? No, I don't think so.....and since I have zero experience I'd rather not risk damaging the blades. At the same time, I DO want to be efficient with the time spent sharpening.
WHAT STONE CHARACTERISTICS DO YOU WANT? Durability (capable of lots sharpening cycles without the need to flatten frequently). Broad utility ---- stones that can handle vintage carbon, vintage stainless and modern stainless will no trouble. Stone dimensions are important, too -- want stones that will make an easier and more effective job of sharpening long, broad blades ---- assume this translates to long and broad stones.
WHAT SHARPENING STONE MATERIAL DO YOU WANT? Within the constraints of durability and stones that are dimensionally conducive to large blades, I am open to ideas.
SOAK vs. Splash 'n' Go vs Oil? Don't know --- first, I want durable stones.
GRIT RANGE? Defer to you ---- I see lots of suggestions for 600/1000 in posts, but you guys are the experts. Based on the pictures and my descriptions, what do you think I need?
HOW LARGE IS YOUR BUDGET?: This is a sub-$50 endeavor.....but if there's a huge step in quality at the breakpoint, might go a bit higher.
ARE YOU A HERETIC WHO WOULD DEIGN TO USE A COMBINATION STONE? If there's a practical reason to do so, then yes.
WHAT HONING STEEL and CUTTING BOARD MATERIALS DO YOU USE? 1980s-ish era Hoffritz honing steel. Plastic cutting mats and hardwood cutting board.
If additional pictures are helpful, please let me know. Thanks for your time and advice!
Appreciative of advice from bladesmiths & cutlery sharpening senior statesmen (or ladies) on stones I should purchase for the job.
Were there a formal questionnaire re: stone inquiries, I would answer as follows:
LOCATION: Mid-Atlantic U.S.
SHARPENING & STONE EXPERIENCE: None.
NUMBER STONES CURRENTLY OWNED: Zero.
OVERALL GOAL: To sharpen [mostly large and mostly vintage] kitchen knives for active use in our kitchen.
BLADES TO BE SHARPENED: Western-style Chef's knives --- many of them vintage with long blades (8"-12" cutting edge) & several of them broad as measured from heel to spine.
CHEF KNIFE MAKES & STEEL TYPES (most of them forged blades):
Vintage Henckels 10" bone knife ---- sometimes called a lobster/lamb splitter (see pictures; carbon steel of some type).
Vintage French-style chef knives --- no maker's mark ---- (see pictures; carbon steel of some type).
Vintage Dexter 8" Connoiseur (420 high carbon stain free).
Several 1960s-1980s Henckels "no stain friodur" chefs knives & slicers.
ARE YOU SEEKING FUNCTIONAL SHARPENING OR A "TOTAL EXPERIENCE" COMPLETE KNIFE REHAB?: Functional sharpening. Since I'm completely inexperienced, I prefer to navigate to grits that allow for a learning curve (without harming the blades).
JIG-MOUNTED OR FREEHAND? Freehand --- with your suggestions on angle guides for the uninitiated. Hacks, purchased guides ---- whatever you suggest.
HOW MANY STONES DO YOU WANT? 2
WHAT'S YOUR ANTICIPATED SETUP? At-home, stable surface environment. Either inside house (kitchen sink) or outside (table in the sun).
DO YOU NEED TO TAKE OFF SERIOUS METAL? No, I don't think so.....and since I have zero experience I'd rather not risk damaging the blades. At the same time, I DO want to be efficient with the time spent sharpening.
WHAT STONE CHARACTERISTICS DO YOU WANT? Durability (capable of lots sharpening cycles without the need to flatten frequently). Broad utility ---- stones that can handle vintage carbon, vintage stainless and modern stainless will no trouble. Stone dimensions are important, too -- want stones that will make an easier and more effective job of sharpening long, broad blades ---- assume this translates to long and broad stones.
WHAT SHARPENING STONE MATERIAL DO YOU WANT? Within the constraints of durability and stones that are dimensionally conducive to large blades, I am open to ideas.
SOAK vs. Splash 'n' Go vs Oil? Don't know --- first, I want durable stones.
GRIT RANGE? Defer to you ---- I see lots of suggestions for 600/1000 in posts, but you guys are the experts. Based on the pictures and my descriptions, what do you think I need?
HOW LARGE IS YOUR BUDGET?: This is a sub-$50 endeavor.....but if there's a huge step in quality at the breakpoint, might go a bit higher.
ARE YOU A HERETIC WHO WOULD DEIGN TO USE A COMBINATION STONE? If there's a practical reason to do so, then yes.
WHAT HONING STEEL and CUTTING BOARD MATERIALS DO YOU USE? 1980s-ish era Hoffritz honing steel. Plastic cutting mats and hardwood cutting board.
If additional pictures are helpful, please let me know. Thanks for your time and advice!