Thread: Rural Butcher Knife Sharpening Kits

Ok, has anyone used one of these?
https://www.thetoolshed.co.nz/produc...nder-sharpener

that looks the part so long as fairly fine stone- I wonder if the stone wheel can be speed adjusted

Originally Posted by Barry the hunter

that looks the part so long as fairly fine stone- I wonder if the stone wheel can be speed adjusted

I believe its set at 115rpm and the stone is 220 but can be smoothed out to 1000 and back to 220 with the use of a flat stone. Theres a video on the toolshed webpage that explains it.

Originally Posted by XR500

I have the warthog, and its very knife dependant. I have two knives that half a dozen swipes through the warthog and they are 1mm thick tomato slicers again. And lots of knives that it just never get there. Sharp, but not SHARP. The thinner the knife the better is my experience with the warthog.

They just arent agressive enough to rebevel a thick or more wear resistant edge. More suited to edge maintenance than true resharpening.

Originally Posted by Three O'Three

I believe its set at 115rpm and the stone is 220 but can be smoothed out to 1000 and back to 220 with the use of a flat stone. Theres a video on the toolshed webpage that explains it.

Ive used the tormek, which is the machine toolshed copied. Works sweet and gets pretty good results.

Could just buy a stone and ill teach you how to use it properly haha

My butcher has been at it for ever now. 70>
I see he uses a linisher and his steel and that works very well.
A lot of skill to get to that level but I can totally see the advantages!

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I’ve just ordered one of these with the stones I think I’ll use - thanks for posting the link Bol Tackshin! I’ll report back once I’ve had a go.

Have been using a lansky for a while and find it does the job well enough but is fiddly and difficult to do my fillet knives on.

Went and saw Geoff at from scary sharp as I live just round the corner from his shop and had him sharpen my knives. They came out pretty good but he told me I was doing a reasonable job already. I can’t really justify $600 at the moment although I do like his system. Top bloke though, and if I had the money I’d love to support local so maybe one day.

Originally Posted by Bol Tackshin

https://a.aliexpress.com/_mOPcQmN

Sorry, I meant to reply to this quote

Found this, might pick one up tomorrow after work.
https://sydneytools.co.nz/product/wo...ith-tribrasive

Originally Posted by jaacko

I’ve just ordered one of these with the stones I think I’ll use - thanks for posting the link Bol Tackshin! I’ll report back once I’ve had a go.

Have been using a lansky for a while and find it does the job well enough but is fiddly and difficult to do my fillet knives on.

Went and saw Geoff at from scary sharp as I live just round the corner from his shop and had him sharpen my knives. They came out pretty good but he told me I was doing a reasonable job already. I can’t really justify $600 at the moment although I do like his system. Top bloke though, and if I had the money I’d love to support local so maybe one day.

Quality gear.

These preset angle sharpeners work the draw back is you need to learn the angle it is sharpening at. This is the key to keeping a knife sharp. You need to steel at the angle you sharpen at. If your around wairoa hawksbay I run short courses on knife sharpening and basic butchery

Picked up a WorkSharp fixed angle knife sharpening kit today for $119 from Sydneys tools, first time being in there, its an amazing shop and I recommend everyone check them out. The knife sharpening kit is good, does a great job sharpening knives, stupidly sliced my thumb open while using it. But, the one drawback is it only works well for short knives as longer knives will cause the preset angle to decrease as you move the stone out to the tip and heel from the center of the knife, so a filleting knife a set angle of 18 deg at the center will be 14 deg at the tip and heel, not ideal.
I also had a look at the wet grinder at toolshed I mentioned in a previous comment, no clamp included for holding knives, only chisels. Shame

Originally Posted by Three O'Three

the one drawback is it only works well for short knives as longer knives will cause the preset angle to decrease as you move the stone out to the tip and heel from the center of the knife, so a filleting knife a set angle of 18 deg at the center will be 14 deg at the tip and heel, not ideal.

Which of the fixed angle rigs don't have this issue, i.e. which can maintain a constant angle all along a longer blade?

Originally Posted by luckey

Which of the fixed angle rigs don't have this issue, i.e. which can maintain a constant angle all along a longer blade?

The above isnt true, unless the knife is a constant curve like one long chefs knife.

Its counter intuitive, and hard to visualise but on a straight edge, the bevel angle does not change as you get further away from the pivot. This is due to the stone being able to rotate to stay in the same plane.

You only get a change in angle in areas with a radius, so on a filleting or boning knife this will be at the tip. It can be more or less acute depending on the distance from the pivot and the radius.

It pretty simple to dial in, just adjust where you clamp the blade in relation to the tip.

Originally Posted by country cuts

These preset angle sharpeners work the draw back is you need to learn the angle it is sharpening at. This is the key to keeping a knife sharp. You need to steel at the angle you sharpen at. If your around wairoa hawksbay I run short courses on knife sharpening and basic butchery

Nah, you can just steel at a slightly more acute angle, this is more effective than matching the angle, which you will never be able to do with any precision bely hand anyway.