Sharpening your knife on the go. An alternative to honing rods and leather strops.
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- Опубликовано: 12 сен 2024
- I just built this little tool to try another way to sharpen my knives while I am cooking.
Let me know what you think and if you build one for yourself!
Nice idea!
Maybe just put a wooden stick on one of the single screw stoneholders, like suehiro deluxe.
Could be a quick way to try it out.
@@flowwwthepro5468 yeah good idea! Issue would be the weight of the total but that way you can change stones on the same tool.
My idea here is just for maintenance, would not replace some proper sharpening from time to time
I use a hard natural 1x6 inch stone as a strop/hone. Usually 5 swipes per side will get the job done.
@@MeowCat-gm5vb nice! Do you have a picture?
@@milangraviercoutelier i.postimg.cc/bNHgW5KN/IMG-20240828-071423.jpg
This is a commercial product but I modified it by shaving the wooden ends such that it is level with the stone. This allows the knife to safely move beyond the edge of the stone, reducing uneven wear on the stone
@@milangraviercoutelieri.postimg.cc/bNHgW5KN/IMG-20240828-071423.jpg
Hi, this is a commercial product but I modified it such that the wooden ends at the edge of the stone is level with the stone. This allows the knife to safely move beyond the edge of the stone and therefore reducing uneven wear.
@@milangraviercoutelier hi, I tried to paste a link to a picture but the comment didn't appear.
Basically it's a commercial product, Arkansas stone attached to a block of wood.
Anyways, I enjoy your work a lot and look forward to seeing great stuffs from you. i.postimg.cc/bNHgW5KN/IMG-20240828-071423.jpg
@@milangraviercoutelier
Hi, I tried to attach a link to a picture but the comment got deleted.
It's a commercial product called Dan's ez something, it's an Arkansas stone but I modified it such that the wood attached to the edge of the stone is level with the stone. This allows the knife to safely move beyond the edge of the stone, allowing the edge of the stone be used effectively and therefore reducing uneven wear.
I have a more efficient way...
I just swap out the knife lol (hear me out)
I mean usually those of us who cook or like kitchen knives tend to gravitate towards higher-hardness knives after a while, and the way these dull is the edge just slowly blunts over time; it doesn't roll over. For me it takes about 2-3 months of regular home use for my most-used knife, and if I somehow suddenly am confronted with a lot of cutting tasks (very rare since I'd know in advance if parties or whatever come up and would make sure my knives are sharp beforehand) or somehow the knife is not sharp enough for the task at hand...
Look, I have spare knives, alright, especially those of santoku to chef knife length. If one is dull I just grab another.
I know this was not helpful at all lol
@@jiahaotan696 honestly I think it is very interesting to have every feedback about the subject of maintenance. If you have multiple, it is indeed a good idea to swap to another one and use one knife for heavy duty others for fine cuts. I am a bit like you sharpening my knives in the kitchen every 2 or 3 months but I like to touch up with a 3k while cooking to really get those fresh teeth I like, especial in the summer as I eating almost only tomatoes
Bonjour avez vous déjà utilisé un machine tormek ? J’aurai aimée avoir votre avis