Hi,

If you must re-sharpen your knife, INFI and SR-77, What sharpener do you use (ceramic, stone, diamond, etc) ? If you could give me the make and model, it would be appreciated.

Thanks!

If you ever plan to use your knife....you WILL have to sharpen it..there is no knife that doesn't need to be sharpened again...that I know of.

But there are a huge variety and styles of sharpening...I just use a Gatco shapening system, but just free hand the stones and forget the clamps.


Some folks use sand paper...I never could figure out that one.

Yeah I know, I've often sharpened my old knife (9,99$ stainless steel).

My question is more to know if we could use the stone to sharpen the INFI and SR-77 steel, or diamond is better.

The set I have has the standard X-coarse, Coarse, Medium, and Fine. I generally use medium as I like a bit of a toothier edge....I don't do much shaving with my blades. I find the stone is great for all the steels I have.

Here's what I use, stones and a ceramic rod.

Against the platen for standard edges; slack belt for convex edges. I don't use the disk much at all other than to round sharp edges off pipe and stuff after cutting.

The basic Lansky boxed set is very good (clamp, oil and three stones with guides), as is the Lansky 'turn box' with two medium ceramic hones in it (for field use). If you can freehand like Andy that is a great skill to have but I tend to save my big oilstone for cheaper knives (so I don't wreck good ones!)

If you want to retain the convex edge use a mousemat and fine grade 'wet and dry' sand paper.. Be warned this gets through 'industrial' quantities of paper!! It made my S6 too expensive to use, hense back to good old Lansky.

I us the Chef's Choice Edge Select 120. My wife knew I was screaming about dull blades and I had tried every sharpener in the market and still didn't have the patience or the correct angle.Or the correct technique or the right pressure.
In other words I was totally inept at any knife sharpening I tried. Useless!
She saw the ad in Blade Magazine and bought it for me at Christmas.All my knives are hair poppin razor sharp! EVERY knife!Even her oldest kitchen knife is now razor sharp.I needed a system that holds it ,guides it, and rotates for me so I don't scrrew it up. I love my wife.


Peace.

POP - I would say that you have a wonderful and thoughtful wife - take good care of her, as she does you! <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> Tom

POP, I'm not going to ask how you touch up your edges in the field- unless you have a very long extension cord!! <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

The purist in me is screaming but the lazy bastard is very impressed.
I like the Lansky I just bought and have been getting freaky with it.
I have been putting triple angle zero edges and reprofiling blades left and right.
I have a bench belt grinder but I like to use the Lansky to set the bevel because it is easier to get the exact angle and it straight along the whole edge.
I do wish I could have got the diamond Lansky though.

I have yet to find what I like.

Used a whetstone for ages, found it too coarse
Upgraded to a Lansky deluxe diamond set, way too coarse
Started doing some edge testing with the convex edge mouse pad technique. shows promise but need to get more supplies! An order from lee valley is on the way! I have high hopes for this approach