Whetstones

Sir Bob

Sir Bob

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Has anyone had any experience sharpening knives at home with a whetstone?

I found this on amazon UK (Might know someone who can bring it back)


This guy says they junk from China but he also has his own links to punt.

I am looking to sharpen my kitchen knives and at best a hobby not looking for fancy would like to get a decent edge.

Any advice?
 
Do it! It’s easier than you think to get a workable edge.

I use Lansky Arkansas stones, since I like the idea of sharpening on a real rock.
 
I like stones, can use them to sharpen chisels, knives and hand planer blades etc.

The problem is we dont have lekker stones, tried Adenorff, various brands on Takealot including Stanley brand etc.

@3WA do you import yourself or is it bought locally.
 
rh1 said:
I think I seen that store, but since I am not from JHB, the last thing on my mind when I am in Sandton City is whetstones.
Click to expand...
They have an online store too.

I have the soft and hard stones.

bntonline.co.za

LANSKY ARKANSAS SOFT 8 INCH BENCHSTONE NL-LBS8S

LANSKY ARKANSAS SOFT 8 INCH BENCHSTONE is medium stone is ideal for removing metal and is used for initial sharpening and resharpening of blades.
bntonline.co.za bntonline.co.za
 
I’ve had the Lansky 5 stone kit for years for my kitchen knives. Once you’ve got an edge on it’s really simple to maintain the knives but have always wonder how difficult it would be to maintain knives on stones. If it’s not something you do often surely it’s difficult to have any kind of muscle memory to get the angles right?

www.sharpedge.co.za

Lansky Deluxe Controlled Angle Sharpening Kit w/5 Hones

The ultimate in knife sharpening systems, safe, easy and convenient to use.
www.sharpedge.co.za www.sharpedge.co.za
 
There's a bit of technique involved but with 20 minutes of practise you can get 90% of the way there

We sharpen all our knives at home on a stone

Don't bother with a finishing / fine grit stone, it is not worth the time ime. A two sided stone coarse to take out the chips and medium to do the sharpening will get you plenty sharp in 10 minutes for everyday kitchen usage
 
I dont have fancy pants knives so I just use a whetstone I got from the local builders or somewhere...
(In fact I think I originally bought it for my woodworking chisels)
 
Jam Sandwich said:
Pretty much what I have. Years ago I chiseled out a block of wood to hold the stone and I place that into the vice in the workshop. If I am feeling lazy I just grab the stone and give the old chefs knife a couple of strokes on the fine side and thats about it. My acid test for sharpness is slicing a ripe tomato...
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What oil do you use and how much is needed?
 
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