Don,

You can buy a ceramic knife sharpener much like a knife steel. They have a 
decent handle which can protect you from it slipping on the knife and cutting 
yourself. I bought mine many years ago from the same store I bought my butcher 
knife, you should find them near knives in most department stores or pay a 
little more at a specialty shop or maybe a hardware store.



  ----- Original Message ----- 
  From: Don 
  To: [email protected] 
  Sent: Thursday, January 15, 2009 7:47 PM
  Subject: Re: [BlindHandyMan] Sharpening knife blades


  Hi Lenny, where can I get one of these ceramic tubes, too try knife sharpen 
with? are something similar?
  Talk later. Don

  ----- Original Message ----- 
  From: Lenny McHugh 
  To: [email protected] 
  Sent: Thursday, January 15, 2009 10:50 AM
  Subject: Re: [BlindHandyMan] Sharpening knife blades

  What works even better is ceramic. Years ago I came across some old tubes 
  for the old style wiring, knob and post. This tube makes the best knife 
  sharpener that I ever used. My son-in-law was a chef and used the steel rod. 
  I sharpened one of his knives and it was much sharper. The first time I 
  sharpened Karen's knives she became a little upset. When finished she wanted 
  to wash them, while drying she sliced a new drying towel.
  As a kid I remember my mother using the bottom of a ceramic coffee cup as a 
  sharpener or a small saucer. She used the bottom portion that had no glaze 
  on it.
  For the wiring tubes, I gave some to all of my old fishing buddies. They all 
  kept one in their tackle box and one used them to sharpen his hunting 
  arrows.
  ----- Original Message ----- 
  From: "RJ" <[email protected]>
  To: <[email protected]>
  Sent: Thursday, January 15, 2009 11:23 AM
  Subject: Re: [BlindHandyMan] Sharpening blades

  For the kitchen knife, it is best to use a steel. If one uses a grinder of 
  any kind the chance of ruining the knife is good. The ideal is to hold the 
  knife at the angle the factory set on the knife. Start the knife at the 
  bottom of the steel, working upward and pulling the knife toward you. Turn 
  the knife over with the edge upward Start at the top of the steell and work 
  downward, pulling the knife toward you. You can hear when the knife begins 
  to take on a edge. for the noise level goes down.
  RJ
  ----- Original Message ----- 
  From: Keith Christian
  To: Blind Handyman
  Sent: Wednesday, January 14, 2009 11:20 PM
  Subject: [BlindHandyMan] Sharpening blades

  Hi,

  I am very interested in learning how to sharpen chisels, knives, and
  hand planers. Is this something that I should consider doing with an
  oil or water stone? Or is it possible to get an attachment for my
  grinder to take care of sharpening in one step? It seems like there was
  a conversation a long time ago about a machine that had a bar that could
  be set for a particular angle and one could run their blade across it
  for sharpening.

  I have heard of people using several steps in the sharpening process.
  One step is a mild stone with 200 grit, then a 400 grit and then a
  leather strap or buffing wheel for polishing.

  As you can tell, I am at the learning end of this sharpening gig. Is
  there a sharpening FAQ that Ray or anyone else has put together on the
  topic?

  Thanks,

  Keith

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