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blowin

It drives me nuts that I cannot consistently get then maintain a really good edge on any of the types of knife I regularly use ( pen , carving , and most importantly filleting ) . The blades are decent quality and other people seem to get a reasonable result with normal whetstones or steels but I am obviously doing something wrong -- most likely being impatient and / or not sharpening at the correct angle .
Is there a magic gadget which will give a razor-sharp edge in less than an endless 5 minutes ?
I already have a " Blade-Tech " thingy which is small and handy but I seem to blunt the blade as often as I sharpen it with that Evil or Very Mad

. Maybe there is a knack I don't know ?
Diamond whetstone ? Expensive , I think , but not totally out of the question if MOH is to continue to enjoy filleted fish Laughing

.
Any thoughts ? Ta ! Wink

wayland · Joined: 14 Dec 2006 Posts: 1171 Location: Campile. Wexford

It is often the case that a new knife needs time. The blades are machine ground which is fine for the start but, when it needs sharpening the methods we use will not be the same as the grind patten and so we need to persevere. If you have got "A Pig in a Day" DVD by Ray and Hugh, Ray demonstrates ways of using the steel effectively. Knives in the kitchen being made of SS take some while to get sharp if they have been left too long. I use an "Opinal" knife on the land as it has a carbon steel blade and will take an edge from a stone. It will rust though.

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