Knife sharpening systems

[tim_n]

Have purchased a £18 diamond "fix-angle" sharpening system that adjusts at several different angles. It's a step up from my slab of diamond coated sharpening stick I free hand with.

Does anyone have any experience of them? On the face of it as long as the bevel fits with angles that are fixed, it should be all good... right?

It's a rip off of:

http://www.amazon.co.uk/Lansky-Deluxe-Knife-Sharpening-System/dp/B000B8IEA4/

 

[samobaggins]

I have one and they are fine for keeping the edge if your blade edge is one of the fixed angles!! Either that or you re-profile all your knifes.

 

[Robson Valley]

Select the bevel angles for the edges that you use. Depending upon the application and the need for steel behind the edge for support in service.
Between my kitchen and my wood carvings, I use 40, 30, 28, 20 & 12 degrees total included bevel angles.
The key points are that I can consistently replicate these for tune-ups and for damage repair.

Consistency is core. The finesse for the final edge is another thing. I like a little "tooth" to my kitchen blades.
It's all freehand but with the tricks that never get written down.
I'm happy to spill it all to anyone who can read.
I am not God's gift to sharpening. Instead, I am mildly annoyed that the published methods
lack the essential points to make it all happen.

 

[Chris the Cat]

Interested to hear those essential points RV, freehand here myself.
How's the weather with you?

Best.

Chris.

 

[petrochemicals]

i like the idea of a fixed angle as it stops rounding the edge on knives, theres convex and then theres round, and keeping the edge bevel uniform. Then i suppose it will help with chisels, getting them square and flat can be a problem, maybe a littlehand sharpening in the woods for a touch up. As for the selective angle that ruins it in my opinion.