I have a buddy that is a lot better at knife sharpening then I am. So for the knives that I want to be perfect, he does, and for the in between, I do. I use a stone that my Dad handed down to me.

Vince!!! "dish pigs"??? I beg your pardon. One of my first "real" jobs was as a "pearl diver" when I was 15...Your appology MAY be excepted, but then again...@#$%^&!!!

Too right Bushy, what would those tempermental little chefs do when the dishes start piling up

Bushmaster wrote:

Vince!!! "dish pigs"??? I beg your pardon. One of my first "real" jobs was as a "pearl diver" when I was 15...Your appology MAY be excepted, but then again...@#$%^&!!!

Oh great and illustrious Bushy....please accept my humble apologies.

The term "dish pigs" is used as a tongue in cheek name for those that do the "underwater panel beating" in the kitchens over here in Oz. Its not intended as a detrimental name.

Cheers, Vince

You might want to accept that one Bushy, don't think you're going to get called "great and illustrious" too often

tracker wrote:

Too right Bushy, what would those tempermental little chefs do when the dishes start piling up

We go in and do the dishes darling why do you think its so late before i get home to you, for the dish dogs are too lazy to stay through a rough night of lots of dishes. thats what we temperamental chefs do.

you too babe

Knife sharpening was one of the greatest frustrations of my life! My dad, (the guy who drove screws with a hammer) couldn't buy an edge, but not for the lack of trying!
I'd sharpen, and the thing would get duller. Read about it, look at the pictures in the Boy Scout handbook, nothing helped! Angle, what was that??

Then I discovered crock sticks. I bought a set, and replaced the sticks after only 20 years or so.

Several years ago, my wife gave me a Chef's Choice sharpener for Christmas.

It didn't work too well, but better than the crockers for long and/or flexible kinves, and what did I know?

It was stalling, so I took it apart, and lubricated the innards, so now it works marvelously. I put an edge on all the Wee Hen's knives, then finish off with several light passes on the crock sticks. She likes them! Much better! I have an old, stainless steel knife I use for cutting plugs out of the sod when I have to do sprinkler system repairs. After my tinkering with the machine, It put an edge on that old clunker that I didn't believe.!!

But, for my hunting knives, it is still the hunter honer and crock sticks. Although, I am strongly considering a Lansky sharpening set for the good stuff.

ANYTHING but stones, PLEASE! I have deep respect for those who can get a good edge that way, but even blood sacrifice (mine) didn't help.

Gidday Snipes.....bear with it mate, you will achieve...of that I have no doubt.

The Lansky Sharpening Kit is a good system. You won't go too far wrong with one. My mate has one and I have tinkered with it a little. Only thing I find is that it takes a little longer to get and edge. The extra time is worth it though.

Not familiar with Crock sticks.

Mastering the use of a Stone comes with practice. Start practicing on crappy knives that don't matter if you stuff them up. When you can get a consistent even angle that is correct on each side graduate to a decent knife. Not difficult, just takes practice......just like good shooting.

Cheers, Vince

howdy sniper, I have a lansky system. It works very well. For a quick pass over, I have a 600gr diamond retractible steel from snapon tools. It is extremely fast. 2 swipes on each side and yer done. It's also tapered on both edges to do serrated knives. I've given them to several friends and they love it. Ditto to what Vince said ,to stone sharpen takes practice. Dave.