Sharpening Kitchen Knife

I collect knives. I use them too. But I’m an absolute sharpen-tard. For many people its an art. They sharpen freehand on a stone and if you look up some videos on youtube, they make it look easy. I try that, and I reduce my knives to a pile of blunt, useless steel.

So for me, it is an absolute science, with precise angles and bevels and all that. Mike Casey has a great article on sharpening, which led me to think that I just need some kind of guided system. There are some great DIY jigs people build to sharpen their knives; there are also some great guided systems out there. I went with the DMT Diafold Magna-Guide system because, apparently, DMT makes the best stones. I got the kit with Coarse, Fine, Extra Fine and Extra-Extra Fine stones.

These are what I have now…
a $5 stone (I wanted to build one of these)
a Wusthof 2899 2-Stage Pocket Knife Sharpener (piece of shite, I’ll explain later)
and the DMT system – the aligner clamp, magnetic angle guide, and 2 diafolds. See Video

As soon as they arrived, I started off with our oldest kitchen knife.

After trying for a while to sharpen the knife, I realised that the blade was chipped.

Decided we needed a fresh start, and blunted the knife by drawing it lengthwise along the stone, effectively removing the chip.

Now that the knife was completely blunted, I wanted to put a preliminary edge (or bevel) on the knife with the Wusthof. The damned thing chipped the knife again. Piece of Shite. I had to blunt it a second time.

Putting an edge back on the blunted knife took a lot of time. I wish I had gone and bought the extra-coarse stone. So I did the next best thing and used the stone with the guide clamp. See vid.

Now that the primary bevel is in, time to put in the cutting edge with the DMT. Notice the result. 2 angles. I like!

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