I’m new to sharpening knives. All I know is I’m buying a Kukri knife tomorrow, and I need a simple "beginner’s guide" if you will to sharpening knives. I wanna get a pretty fine edge on it(high sharpness)
All I have right now is a "Hard Arkansas Stone." I know I’ll need lubrication oil for it as well, but I’m concerned about technique. What exactly do I need to do to sharpen the knife accurately and correctly? Thanks in advance.
I am disappointed in the sharpness of my kitchen knives and I am looking to buy a diamond sharpening stone to bring them to the razor sharp level i know they should be at. The only problem is I can not find a store which sells the type i want (one with a base) in the NYC metropolitan area. Please also keep in mind when answering, that I am 15 and will be paying for this sharpening stone with my own cash, so price is very improtant. Thanks.
i have a cold steel spartan folder and wondering which japanese water stone would be best for sharpness and a great polish finish. i was thinking 8000 grit but not quite sure, and where to find one at a decent price.
I mean for an everyday layperson (not a professional cook) who enjoys cooking. I hate sharpening knives, and money is not an issue. Looking for durability, sharpness, and style.
also looking for advantages/disadvantage to using ceramic, steel, japanese, etc.