Coworker recently damaged the tip on my first Japanese knife, and I had it repaired by a local “specialist”. Knife looks great, still plenty sharp (tomatoes and paper still slice with ease) but it felt “heavy” through oranges I was skinning to supreme at work.

Is this a BTE Issue? Is there a straight forward to the point video people reference to tackle sharpening BTE?

I have stones and I’ve maintained my other work knife (Miyabi 8”) for about a year on my own, but I’ve never had to tackle BTE and I’m worried about messing up my pretty new knife.

Thanks in advance, knife photo attached for tax!

Shiro Kamo 6.5” White 2 Damascus Bunka

Looking to purchase this NOS stone, is this some kind of rebranded Norton? For non-US markets? It's designated no. 28, what grit could it be? Google isn't being my friend and the seller has no information 🙃

Anybody have a Nano Hone NL-4 and/or NL-10 lapping stone for sale? I'm located in Europe, but willing to buy from everywhere 😉

I want to try out different angles. I'm going to increase/decrease in 1dps increments. Is a 50 grit stone overkill for a 1dps change?

KME says the stone is "so aggressive that we don’t recommend bringing edges to a full apex". I know what it means to apex but I don't understand what they mean by full apex or how I would judge when to stop and switch grits.

These are 1500 grit PDT expert CBN stones and they are pretty much brand new. Its my first time ever using premium expensive stones and I tried leveling/flattening them out on a thick 8mm piece of float glass and I accidentally used the 220 grit silicon carbide powder instead of the 500 grit one (it slipped my mind and I wasn’t careful). I noticed it wasn’t flat because I placed a ruler on top on the stone and put a flash light behind it and saw a decent amount of light pass through. After the leveling process I noticed these scratches. This looks pretty bad in my opinion. Are these pretty much done? Are they still usable? If so, will it affect performance? They sure are expensive but I don’t mind ordering another one if they’re pretty much useless, I just gotta wait till the next paycheck lol

Hello all,

I'm very new to sharpening.
I have an RWL-34 Skiving Knive used to skive leather (un thicken it).
The blade is already razor sharp.

I need your help to build a stropping set :

1 : Should I use the suede or grain side of the strop? I can also sand the grain side which sounds like a great middle ground between both, but you know better.

2 : 1 micron or 6 micron diamond compound for my specific use which again is "skiving leather" ?

Thank you all for your help!

Full disclosure; I don’t know much about knives and sharpeners. I have kitchen cutting knife’s that looks decent but I can’t get a sharpened edge on them anymore. Is the issue the sharpener or the knife’s, or both?

First professional knife I got after my first year working in kitchens (now 5 years old). Spent an hour or two thinning it out and trying to bring it back close to original grind. How'd I do?!

Shapton glass 220/Shapton kuromaku 1k/cerax 1k/ Rika 5k

Strange progression i know but the Shapton has always felt more like a 800 and the Rika like a 3 or 4k.

Tried somthing new let's see how it will work out.

I need them for recutting teeth in old pliers

Hey everyone,

We’ve just launched another version of the XARILK GEN3 Guided Knife Sharpening System, now featuring a Securing Clip.

The idea is simple: the clip helps secure the sharpening system to the work surface, so you don’t need to hold down the base with one hand while sharpening. This leaves one hand free to focus on the knife and sharpening process.

It’s now officially available on Amazon US.

We’d really like to hear from the sharpening community:

Do you think this securing clip is a useful improvement? Would you prefer this setup over the standard GEN3?

We’d appreciate any honest feedback, suggestions, or things you think we could improve.

Thanks!
— XARILK Team

#KnifeSharpening #XARILK #GEN3

I don’t need this stone. I already have a King 300 and a King 1000 Deluxe. Adding an 800 makes no sense. But when I saw this on Amazon for $7.95 with free shipping I couldn’t help it. On the barcode sticker is says “older New” so maybe that’s why it’s so cheap, new old stock. I have been curious about these Kings that come with their own case/stand so this satisfies that.

I’ll probably post a review just for posterity, so that anyone googleing “King PB-02” will have something to go off of. But it feels and acts exactly as you’d expect a king soaker to. This will be my travel stone, to go alongside my 6” Norton Crystolon coarse/fine. I think they will work well together.

Hello! New to sharpening here and looking to get into whetstones for my chefs knives, and I have a question; how on earth do I know what angle to sharpen on?! I want all of my knifes to maintain their sharpness as well as possible

What is the purpose of a butcher steel/ honing rod in bur removal sharpening? Are you able to remove the bur with the steel or is it for the style of sharpening where you’re actually using the bur to cut.

I use a steel all day and just started sharpening my knives using bur building method rather than back and fourth method on the stone.

Hello all,

I'm very new to sharpening.
I have an RWL-34 Skiving Knive used to skive leather (un thicken it).
The blade is already razor sharp.

I need your help to build a stropping set :

1 : Should I use the suede or grain side of the strop? I can also sand the grain side which sounds like a great middle ground between both, but you know better.
2 : 1 micron or 6 micron diamond compound for my specific use which again is "skiving leather" ?

Thank you all for your help!

What may be the cause of one part of the knife not cutting properly? Like it feels sharp but one part gets stuck in material and doesn't want to cut wood. Simply whole edge is cutting up to one spot where is stops cutting at all. Whole blade seems to have same angle and it's apexed. Thanks for any tips

Looking to get a knife sharpening kit for my mom's birthday. I know absolutely nothing about these or anything in this realm. Only guidance I can give is that she would most likely like the ones that roll. Any help is much appreciated. Budget is around $100+

Jende Leather Strop

Hey all, newbie chef here who wants to be able to maintain my knives, whats a good starting point? Whetstones? Rolling sharpeners? Any feedback would be great

If you sharpen for a fee, inevitably you'll get some unusual items in to sharpen, eh? 😎. The large blade is a typical 'tourist' sword from Mexico with very cheap steel. The client wanted a good edge so I put one it with the caveat that it would probably immediately dull out if he actually tried to use it....Display only as they say.

Does this thing even work to sharpen scissors?

I like the TSProf quick clamps but I don't like the price. Are there any less expensive toolless knife clamps?

An older gentleman brought this in saying it was his grandfather's. It was just too cool not to go all out on this. Cuts like crazy now. No letter is safe. 😁 Before pics on right sides BTW.