OK gents, who can teach me how to properly sharpen a kitchen knife? I've got all of my Japanese water stones, and I can put a sharp edge on a dull knife, but it doesn't last very long. I know that is mostly due to the metal, but I feel that it is also due to technique.
1) Do you always lead with the sharpened edge, or do you sometimes lead with the spine of the blade?
2) How can I properly form a burr? I haven't be able to do that yet.
3) What angles do you use (I've used a 22.5° main angle, with a second angle at around 17°, although I'm doing this free hand.)
Surely someone around here has found a video with decent information on it. I was shocked by how many poor, awful techniques I saw people using in some of the online instructional videos.
Any help is appreciated, and I'm sure that there are many others that would be interested as well.... I'm just trying to get a good technique down on my old stamped Henckel's blades before I buy a nice set of forged, real kitchen knives.
1) Do you always lead with the sharpened edge, or do you sometimes lead with the spine of the blade?
2) How can I properly form a burr? I haven't be able to do that yet.
3) What angles do you use (I've used a 22.5° main angle, with a second angle at around 17°, although I'm doing this free hand.)
Surely someone around here has found a video with decent information on it. I was shocked by how many poor, awful techniques I saw people using in some of the online instructional videos.
Any help is appreciated, and I'm sure that there are many others that would be interested as well.... I'm just trying to get a good technique down on my old stamped Henckel's blades before I buy a nice set of forged, real kitchen knives.