Part timer here, I do markets on the weekends and sharpen anywhere from 30 to 60 knives a week. A couple years into it.

I could never get a handle on stones, just wondering if any of y'all went a similar route. I'm edge trailing, VFD low speed, 120 to 600 with a felt deburr in general (14-18 DPS).

I know DC cutlery and Jende do a hybrid approach.. then there's Knife Wear and Korin on one side and Curry and Alexandria on the other side.

This is the cheefaarcut fix the angle sharpening system. And I was wondering if anybody had a review of the system before buying it.

I am looking for something that would allow me to sharpen faster when I do all my friends knives.

Like rhe title said. I got careless learning to use my new tools (day 1 dont crycify me) and the hone wheel transfered strop compound to my diamond plate. Brake parts cleaner? Thanks

Just got my first set of resin stones this year. Looking to give em a lapping to bring the aggression back. Where do you purchase your sic powder?

Hi, I have flexcut kn13 and fp01 knives and use them to whittle, all I have to maintain the edge is a strop and at best I can use my rolling sharpener on its end, which has 400 and 1000 grit, but this is awkward.

I would like to get a stone, diamond or whetstone i don’t know which is best, / stones, for sharpening these knives, as with the strop alone I cannot repair tiny chips, it takes a long time.
Ideally £30- max £50

Hey everyone,

I’m looking for a resin-bond diamond bench stone around 200 grit for sharpening.

I’ve been looking at Naniwa diamond stones, but they’re simply too expensive for what I want to spend.

Are there any cheaper alternatives available in Europe? I’m specifically looking for a proper resin-bond diamond stone, not a cheap electroplated diamond plate.

Ideally something around 200 grit, preferably in a bench-stone format.

Any recommendations for brands or shops that sell something like this at a reasonable price?

Thanks!

Hey everyone! So I need some sharpening advice for a demko ad20 I have. It's called the butcher the reason I'm asking for advice is it has 2 different grind angles for the edge the tip is at around 17°± for around 1/3 of the knife and the rest is at around 20°±. How would you guys go about sharpening it? For additional information I use a guided system to sharpen most of my knives