Knife Sharpening Information and Equipment
Sharpening Made Easy
always keep an edge on yr knife, son,
always keep an edge on yr knife
cuz a good sharp edge is a man's best
hedge against the vague uncertainties of life
yes, a good sharp edge is a man's best
hedge against the uncertain vagaries of life
but i never could sharpen no knife,
like the one who gave the advice
and I never could sharpen no blade,
quite the way he sayed.
From "Always keep an edge on yr knife"
by Corb Lund
other WWW sites on knives and knife sharpening equipment and
Link of the Month - Sharpening School Video
| Recommended Equipment Tormek
Razor Sharp Paper
F. Dick Commercial
Twice As Sharp
Good Cooks Deserve Sharp Knives
This 5 chapter tutorial will teach you how to select
equipment and sharpen any knife or edge tool to a shaving sharp
edge. Table of contents is below.
If you like this web site, you'll love our best selling
book. The book has more material and better illustrations
than the web site. The price is less than
printing out the entire website. Click the photo for more
information. Sharpening Made Easy has been called the best knife
sharpening book by Knife World magazine.
A webpage with current sharpener reviews and other new material
is available for book buyers.
Consulting and teaching: We have provided sharpening
expertise to the food processing, vegetable harvesting, rubber
and leather industries as well as training to over 300
sharpeners. How can we help you? Contact Steve at bottorff dot
our company's ratings at angie's list
- Chapter 1
INTRODUCTION, SHARPNESS TESTING, KNIFE SHARPENING EQUIPMENT
- Chapter 2
KNIFE SHARPENING EQUIPMENT continued
- Chapter 3
THE KNIFE SHARPENING PROCESS, HOW TO SHARPEN A KNIFE
- Chapter 4
ADVANCED STUFF - Knife Steels, Sharpening Abrasives, Theory, Stropping,
- Chapter 5
MISCELLANEOUS STUFF - Sharpening Methods, Professional Knife Sharpening
Chapters 1, 2 and 3 were printed in the June and July 1999 issues of
Knife World as A PRIMER ON KNIFE SHARPENING.
Additional sharpening information:
Quotes about our website and book from eGullet.com:
"Sharpening Made Easy
Steve Bottorff. This slim book is a good starting point if you're just
getting into knife sharpening. Give it as a gift ... to the
"There are several different grit rating systems, and unfortunately it is
very difficult to correlate these different systems. For example, Japanese
waterstones are graded differently than diamond stones and both have
different numbering systems than the codes found on powered grindstones.
Steve Bottorff, author of Sharpening
has taken a stab at it grits
if you're interested."
"Everyone knows you need to lubricate your knife sharpening stone with
water or oil, right? So the question is which one is better. Neither. The
purpose of a knife sharpening stone is to grind the edge and remove metal.
Oil reduces friction and makes the process much slower. Supposedly oil
helps float away metal particles that would otherwise clog the pores of
the stone. You can do the same thing by wiping the stone with a damp cloth
when you're done. Steve Bottorff reports that you can clean your Arkansas
stones with paint thinner. Synthetic stones clean up with a scouring pad
and abrasive cleanser."
"Steve Bottorff has tried just about every knife sharpening system
available. Here's his take on the Lansky, Gatco and DMT systems. The
Lansky has an aluminum guide that goes from 13 to 25 degrees in 4 steps;
each angle is 3 to 5 degrees lower than indicated. The GATCO guide is
aluminum and reinforced plastic and goes from 17 to 34 degrees in 6 steps,
each step is about 6 degrees greater than indicated. I prefer the GATCO to
the Lansky because of the GATCO's larger stones and selection of angles.
The DMT Aligner guide is all plastic, and goes from 12 to 35 degrees in 7
steps, which are not marked. With DMT hones, which I do not have, the
Aligner would be the pick of the litter for this size of system."
According to Steve Bottorff, there is even one gem among all of the gadget
"There is one class act in every category, and the Meyerco Sharpen-It is
it for slot gadgets. Designed by Blackie Collins to be so simple that it
could be used on horseback, the Sharpen-It features tungsten carbide
wheels for the first stage and fine ceramic wheels for the second. The
ceramic is so hard and fine-grained that it is more like using a steel.
With this combination, the Sharpen-It performs well at both knife
sharpening and honing.
Just as with the pull-through sharpeners, there is a gem among the
electrics. Both Steve Bottorff and Cooks Illustrated rated the Chef's
Choice model 110 (since replaced by the 120 and 130) as the best electric
kitchen knife sharpener available. It puts a very nice edge on knives,
sets a back bevel for performance and doesn't remove metal at an alarming
rate. It does have a tendency to scratch the blade, however.
HTML corrected February 3, 2015
French - couteau se durcissant, aiguisoir; Spanish - afilador de cuchillos,
afilar los cuchillos, afilando los cuchillos; Italian - affilamento di