Dear bro and sis, pls recommend
哪里可以磨刀
哪里可以磨刀
-
IP addresses are NOT logged in this forum so there's no point asking. Please note that this forum is full of homophobes, racists, lunatics, schizophrenics & absolute nut jobs with a smattering of geniuses, Chinese chauvinists, Moderate Muslims and last but not least a couple of "know-it-alls" constantly sprouting their dubious wisdom. If you believe that content generated by unsavory characters might cause you offense PLEASE LEAVE NOW! Sammyboy Admin and Staff are not responsible for your hurt feelings should you choose to read any of the content here. The OTHER forum is HERE so please stop asking.
Where can I sharpen my kitchen knives and scissors ? Pls recommend. Pls don’t recommend Mr Minit which is super expensive
- Thread starter GUDANGARAM
- Start date
This place very reasonable. First class service.
Diy can meh? Can really sharpen ?
yup, it only takes 5 minutes max per knife. i been slaughtering chicken for 15 years... but be very very careful and slow, you dont want to cut off your own fingers
Last edited:
DIY with whetstones
I usually start with 400-grit and end with 1000-grit. You can go higher 2000, 3000 if you want a really shiny edge. Use only Jap whetstone not the chinese made ones.
https://www.urbantoolhaus.com/collections/king-whetstones
Last edited:
i only know how to use the whetstone.....yes the lady is correct, just put water and do like she do
Just buy new ones. These are cheap.
May I know what is the reason to start with 400 and ending it with 1000 or 2000 or 3000 ? Pls explain
400# to 1000# etc are good guidelines only. Can vary depending on steel hardness (you can do a search for the Rockwell hardness chart) and the current condition of your knife's cutting edge. Hard steel is tougher to sharpen but they hold an edge better and longer.
Didn’t know 磨刀 requires such a deep knowledge400# to 1000# etc are good guidelines only. Can vary depending on steel hardness (you can do a search for the Rockwell hardness chart) and the current condition of your knife's cutting edge. Hard steel is tougher to sharpen but they hold an edge better and longer.
It's an interesting and rewarding undertaking. Especially when your sharpened knife can slice through thin paper with ease. It takes patience to do a good job at it.
can..............the thing has a handle and 3 types of blades..............but got to sharpen maybe once a week
Can non communist from Singapore bring knives to China for knife sharpening services ?
Dear bro @mahjongking bro @glockman
Is this the correct article ?
https://www.knivesandtools.com/en/ct/with-which-sharpening-stone-do-i-start.htm#
Is this the correct article ?
https://www.knivesandtools.com/en/ct/with-which-sharpening-stone-do-i-start.htm#
That's an excellent article. Use course to finer grit. In addition, pay attention to the angle as your sharpen, as described in https://www.knivesandtools.com/en/ct/find-the-correct-sharpening-angle-in-three-steps.htm
Similar threads
