I have a set of professional henckels/wustoff knives is this stone appropriate for sharpening them? Also, when should the coarse side be used? I
992123
I use it on my henckels and it works great. Just Google "knife sharpening with a whetstone". YouTube also has a lot of videos that will help you on " HOW TO". Just search same as google. (Coarse is always used first).
992124
Yes this stone is good for for all knives and the coarse side is used to ruff in the edge ( if knife is extremely dull) and then the fine side is to finish it by making an even finer / sharper edge
992125
Yes and No. Yes, as a First stage for sharpening the knife - I use it on my Wustoff knives. However, I use a hard Arkansas stone to produce the Finished edge. Use the coarse side on extremely worn or dull knives that need restoration. I am satisfied with this stone for most household sharpening, although, I am shopping for a dual grit water stone in the range of 2000/6000 grits.
992126
I use this stone regularly with my Cutco knives, it works great. The coarse side should only be used for re shaping the cutting edge or for extremely marred up cutting edges. Generally speaking kitchen knives shouldn't need anything more than the smooth side.
1796402
All opinions are subjective. But me personally I think the honing oil creates a better slurry. And in effect creates a finer grit on the stone. Giving you a coarse,medium,and fine in a two sides stone.that is if you are talking about the puck. I also use this with my lansky guided sharpener too.
1814457
I just recently got into straight razor shaving so thanks for asking.Not entirely. The arkansas stone is only around 1,200 grit give or take so it would only be useful for setting a bevel on a dull razor. You'll want higher grits. The most common grits are 4,000 to sharpen, 8,000 to polish, and 10,000 to finish. The Arkansas stone should only be used if you're working with a very dull, aged razor. Give this post a read and hopefully it will help.http://straightrazorplace.com/srpwiki/index.php/Beginner%27s_Guide_to_HoningGood Luck and shave on!
2179189
My knives are especially sharp after using mine. If you have used another sharpener that perhaps put a different angle on the blade, you're going to have to run them through the course side a number of times (maybe 50 or do on each side) to get the angle correct. Then 10 or more on each side of the fine stone.
1252669
So far I have only used the honing oil provided by Smith. But any light weight oil will work quite satisfactorily. This is a good quality stone and will create an excellent.knife edge. It will require some patience to learn how to maintain the same sharpening angle with each stroke. Good luck.
680835
I use a very dark and dense stone as used in sharpening scalpels. The problem with this fine edge is it needs frequent stripping to keep the burs off.
2030244
Since its a whetstone, you should be soaking it in water before you use it and keep it moist during use. This will create a slurry during sharpening. I sharpen over the sink and rinse the knife between inspections.
799849
Yes. I use a wet stone. Best thing about CASE is how well it holds an edge. You really will not need to sharpen it often like a cheaper made blade.
1851169
This stone is more suited for kitchen knives, where a razor sharp edge is desirable. I would think for a Bowie knife, you'd want an arkansas stone like this one: Smiths-TRI-6-Arkansas-TRI-HONE-Sharpening System.
1087285
I sharpened my knife using this video's techniques, and it turned out really well, imo--my first time sharpening a knife with a whetstone, and it came sharp as balls. WAY sharper than it came originally (which was already pretty good). I used a KING combo stone with 1000/6000 grit.https://www.youtube.com/watch?v=DU23vi1PcjM
465564
I'll spend a good half hour stone sharpening it, and use a sharpening steel daily on it. After a stone sharpening, it goes dull in less than a week. Not sure if its factors I control (storage, improper use of stone, etc.) Or if the knife just goes dull that fast anyways. Yes, I use it in a professional kitchen. Its why I bought this knife, so I could have a decent one at work.
679722
I gifted the sharpener to my brother-in-law. He wrote some time back that the coarse stone could be used to sharpen a "road grader blade." He found the coarse stone almost to abrasive for carry knives he owns. It is very coarse and would undoubtedly bring an edge to your Gerber machete. Finish it off with the fine stone and you should be in business.
1447658
I've found this stone works well with kitchen cutlery but is too fine for garden equipment. If you've got the axe ground down, the coarse grit side would be a good finisher but the fine grit side would just get torn up.
881204
Dear SG, I'm not very good either, at sharpening. So I bought one of the relatively inexpensive ceramic rod sharpeners. they have a plastic frame that holds the knife at about twenty degrees, all you have to remember is to pass the blade over the rod aproximately the same number of strokes for each side to keep them even. You can't really mess up to bad, just set the sharpener on a flat surface and run the blade it's full length on the ceramic rod, use aproximately the same presure on each side of blade. Not much pressure is required. You will notice as t he blade is sharpened it will get more and more shinny on the cutting edge. No oil or water is necessary on these types of sharpeners as would be on a traditiional stone.The edge you can get with six or seven passes on each side of blade should be plenty sharpe enough for the average job.Don't let the blade get too dull between sharpening as it lenthens the amount of time necessary to bring up a good cutting edge. Best of luck on it, start off with your cheapest blade even though the chances of doing any harm are small. Gary petersen
1184360
Yes, its great for use on a whetstone for sharpening knives, or use on cutting boards...its food grade, so its safe...'a little goes a long ways'
1039641
I use the polishing wheels; the stones will not put an edge on any knife, not even Wurstof. Wurstof recommends using the polishing wheeles, the one one right end. The sharpener does a great job.
434804
For sharpening at home I love this thing! Easy to use and works great! I have all Wusthof knives so I figured I'd get their sharpener too. You should also have a steel. Once you get a good edge from the sharpener you use the steel between sharpenings to keep the edge super sharp! I use my steel almost every time I so I don't have to use the sharpener much.