Stuff I need to learn

[ewt]

I need to learn how to sharpen blades properly. Preferably quickly and effectively, as well. Anyone here an expert in that? I know a large part of it is practice.

My sewing scissors are getting dull. For today I'll just have to deal, but it would be good to be able to fix this myself instead of paying someone else to do it.

Comments

[claire-smith.livejournal.com]

A quick-and-dirty way of sharpening scissors is to fold a piece of aluminium foil into several thicknesses, and then cut it with the scissors. It's not a perfect solution, but it'll perk them up a bit. :)

[feanelwa.livejournal.com]

Oh, it's easy. Scissors sharpeners do it very easily, but I use an oilstone, because it's applicable to any other shape of blade as well. If you get an oilstone and some oil I'll show you how next time I'm in London - it's a particular movement, that is difficult to describe in text.

[mr_magicfingers]

I'd second this, although I use a japanese water stone, which works for all my japanese kitchen knives, chisels, plane blades etc. Let me know if you need help.

[sci.livejournal.com]

My grandfather can still sharpen blades to razor sharpness with hiw whetstone and a few minutes. Going to get him to do it on tape, hopefully.
Which reminds me, gotta phone my tape supplier.

[purpletigron.livejournal.com]

Thirded - N taught me this weekend, I just need a stone and a little more practice, and I'm sorted :-)

[feanelwa.livejournal.com]

Ooh, how does that work - like an oilstone, except wiht water? What are the Japanese blades made of that makes them different from the usual?

[mr_magicfingers]

http://en.wikipedia.org/wiki/Diamond_plate

tells you about the different sharpening stones. I use waterstones because they're recommended for the woodworking tools I have and also for the knife blades. Japanese knives use a different type of steel, tend to be thinner but hold a beautiful edge and are often only bevelled on one side.

http://en.wikipedia.org/wiki/Japanese_knives

I have a couple of Global knives along with a couple of wusthof's. I would buy global's in preference to anything else in the future. Shame I can't afford to any more.

http://www.yoshikin.co.jp/w/products/global/list_global_g.html

You still need a suitable steel (diamond or ceramic for japanese knives) to keep the edge keen between sharpening. If you steel your blade each time you use it, it will last much longer between sharpenings. A steel is not for sharpening, the stone is for that, the steel just preps the edge.

Yes, I'm a bit of a knife geek, and also a bit of a sad kitchen geek too. But I can cook pretty well ;)

J.

[vashti.livejournal.com]

I need to learn this as well... I have a set of dull kitchen knives which are possibly redeemable, and a sharpening stone, and no idea how to put the two together. I've tried before to learn from the intarwebnet and failed dismally. :)