Softy 2,991 Posted December 22, 2012 Report Share Posted December 22, 2012 Got a new fileting knife today, pull it out of the packet and it wouldn't even cut thru butter. Did my best today to sharpen it with what i have here... got it to a decent edge but it could be a lot better.So what is everyone using or methods to sharpen there knifes? Quote Link to post Share on other sites
keenfisho 1,416 Posted December 22, 2012 Report Share Posted December 22, 2012 Hey mateGet your self a good diamond stone to make a good edgeI then also use a diamond steel to touch it up and a fine normal steel just to make it a reel fine edgeI lucky enough to still have a my knives and sharpening gear from my days as a chefOther thing you could do which I normally get done approx every 6 months is get a mobile knife sharpener to come a do them for youThere is a few good guys around cant remember the name of the guy I used to use but used to only charge us $6-8 per knife...we did get 3-6 knives each done and there was four of us each time trihull 1 Quote Link to post Share on other sites
Just Me 0 Posted December 22, 2012 Report Share Posted December 22, 2012 Depends what knife it is mate. My general kitchen knives i have a Scanpan 3 stage sharpener. Does a great job for around $40.For my fillet knives and good pocket knives i use sharpening stones with guides to keep the correct angle and my Seki Japenese steel knives i send out to the pros.Which knives did you buy Softy? Quote Link to post Share on other sites
Softy 2,991 Posted December 22, 2012 Author Report Share Posted December 22, 2012 It is just a cheap blade runner knife... not the best quality but pretty flexible and the profile i was looking for. I managed to get it pretty sharp with the normal steel i have and the pissy little stone that come with it... but it can be improved. Quote Link to post Share on other sites
jagger 24 Posted December 22, 2012 Report Share Posted December 22, 2012 Do yourself a favour and buy a Marttiini!!! Brilliant knives, had one for at least 8 years and still love it to bits. Sharpens beautifully everytime and has the flex and point I look for in a filleting knife.http://www.marttiini.fi/epages/MarttiiniShop.sf/en_GB/?ObjectPath=/Shops/MarttiiniShop/Categories/KalastusCan't give you much in the way of tips as my sharpening methods would probably make some cringe! Quote Link to post Share on other sites
archerfish 685 Posted December 22, 2012 Report Share Posted December 22, 2012 I've got a Nirey KE-198 which I have been happy with...http://www.totalknifecare.com.au/why-nirey-sharpeners Quote Link to post Share on other sites
jaffa 81 Posted December 22, 2012 Report Share Posted December 22, 2012 Evening ppl, I use & highly recommend the "Furi Tech Edge Pro", three stage sharpening system. Fantastic bit of kit. Absolute simplicity to use & I can shave the hair off my skin with every knife I sharpen on it. Cheers. Just Me and Double Trouble 2 Quote Link to post Share on other sites
Ranger 48 Posted December 22, 2012 Report Share Posted December 22, 2012 Evening ppl' date=' I use & highly recommend the "Furi Tech Edge Pro", three stage sharpening system. Fantastic bit of kit. Absolute simplicity to use & I can shave the hair off my skin with every knife I sharpen on it. Cheers.[/quote']Bingo!!!To sharpen knives, you need around a 20 degree edge! I have to ask, using a sharpening stone, are you capable of holding the knife at 20 degrees while you form little figure eights with the blade on the stone?........I know I cant!The Furi system is an Australian design, which used three progressive sharpening blades. These sharpening blades hold the knife at the perfect 20 degree angle, as you draw it through the sharpener.I've been using one for my fishing and kitchen knives for a few years now, and I swear by it.Bring ya knife around and try it for yourself!http://www.youtube.com/watch?v=V-cpfpHk8xoIn addition to the Furi Tech Edge, I've also purchased the smaller single system they call the Furi Ozitech, and I keep that one in with my knife roll for when I travel.http://www.youtube.com/watch?v=9RZ053ncgAIHave a look at the Ozitech, as it's compact, cheap and I recon it'd do for your needs. If you have a lot of old and dull knives which you want to bring back up, then maybe the Tech Edge system would be the better one for you. Just Me and Double Trouble 2 Quote Link to post Share on other sites
Just Me 0 Posted December 23, 2012 Report Share Posted December 23, 2012 Similar to the Scanpan system i have Ranger and Jaffa. I use a stone too and you can buy guides to keep the knife at the right angle. eg 15, 20 degrees etc. The guide attaches to the knife. Quote Link to post Share on other sites
Just Me 0 Posted December 23, 2012 Report Share Posted December 23, 2012 Thanks for the heads up Jaffa and Ranger. Had i known about the Furi i most certainly would have gone with the Aussie product and will probably order one to try out. Cheers. Quote Link to post Share on other sites
Ranger 48 Posted December 23, 2012 Report Share Posted December 23, 2012 Just bring a coupla knives around and try mine out before ya go spending money! Just Me 1 Quote Link to post Share on other sites
Softy 2,991 Posted December 23, 2012 Author Report Share Posted December 23, 2012 How much did you pay for the Furi? best i saw was $120 online. Quote Link to post Share on other sites
brenton 637 Posted December 23, 2012 Report Share Posted December 23, 2012 Flexible knives are the hardest to sharpen on a stone imo,you need to support the Knife along the back edge as well as the handle to stop if flexing and changing the angle.Its all in the hips when your learning. cheers brenton Quote Link to post Share on other sites
Ranger 48 Posted December 23, 2012 Report Share Posted December 23, 2012 How much did you pay for the Furi? best i saw was $120 online.I didn't spend anywhere NEAR that amount!the little portable one I picked up in a kitchen supply shop for around $30ish.The proper Tech Edge with the three interchangable sharpening blades, I got through strikehook contacts! I don't know if you remember "Yobbo" who used to be on this forum. His lovely wife worked for a kitchen supply company selling stuff like Scanpan, Zwilling, etc (big name kitchen goods), and one of the products they had available was Furi. Through her I think I paid about $65 from memory. Quote Link to post Share on other sites
Kelvin 2,197 Posted December 23, 2012 Report Share Posted December 23, 2012 http://forums.egullet.org/topic/26036-knife-maintenance-and-sharpening/This is the best online guide I have found.I have a ceramic pull through wheel, plenty of stones and a few japanese oil stone and also the chefs choice electric sharpener described in the article.For 90% of my knives I use the electric sharpener as it gives a very good edge and is quick. For my expensive japanese knives I use various grades of stones. Just Me and Kingsley 2 Quote Link to post Share on other sites
Double Trouble 3 Posted December 23, 2012 Report Share Posted December 23, 2012 This is the set my mate uses http://lansky.com/index.php/products/universal-system/ It worked quite good, around $45 and will put the exact edge on the the knife every time. You can adjust the angle to suit your needs.Ive bought several over the years from stones to diamond and ceramic sharpeners and keep going back to the old faithful stones, I just cant sharpen the knife the same way all the time, pain in the butt trying to get the exact edge unless you have plenty of time on board or are experienced.Thanks for the tips all. Quote Link to post Share on other sites
Ben 10 0 Posted December 27, 2012 Report Share Posted December 27, 2012 Depends what knife it is mate. My general kitchen knives i have a Scanpan 3 stage sharpener. Does a great job for around $40.For my fillet knives and good pocket knives i use sharpening stones with guides to keep the correct angle and my Seki Japenese steel knives i send out to the pros.Which knives did you buy Softy?Just a tip on the scanpan 3 stage sharpener, i have had one and it was great for the first year or so of use and it has totally ruined the edges on my scanpan knives.It tends to cause the edge to break away and form serrations which turn into huge gouges in the edge which make grinding the edge back to nothing the only option for recovery. Quote Link to post Share on other sites
Just Me 0 Posted December 27, 2012 Report Share Posted December 27, 2012 Yeah, cheers mate. I don't use it on my good kitchen knives just general cheaper kitchen knives. It's the tungsten carbide stage that does the damage. The other two i use most. I'm gonna give the Furi tech a go because it's diamond. Quote Link to post Share on other sites
reelin 2 Posted December 27, 2012 Report Share Posted December 27, 2012 i generally put a hone on my edge with a diamond honing knife but for the sharpen i get the pros to do it! as an ex chef my knives got a lot of use and would be sharpened 4 times a year now they are quite smaller than when i got them but with the professionals you know you are getting a good edge every time and it is relatively cheap , definitely cheaper than using cheap sharpeners and buggering the blades or getting a crappy edge Quote Link to post Share on other sites
Sharpener 0 Posted January 31, 2018 Report Share Posted January 31, 2018 This gadget is fine for doing light resharpening of typical kitchen knives. Not so effective on blades that are seriously dulled where metal removal is necessary. I think that given the small size of this tool sharpening a good sized sword would be a stretch, also, if the blade is a finely finished piece, the tool might cause scratches on areas adjacent to the edge. Furi Knife Sharpener Review Quote Link to post Share on other sites
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