Bought them for $70 a half year ago. The stones needed a little bit of work with the flattening stone to get rid of the slightly cupped surface. Since then they've worked well to sharpen my kitchen knives and tools. The chisel guide works well too, better build quality than the ~$20 standalone one I bought off eBay.
CamelCamelCamel.
You are comparing 2 very different product types! No professional knife is sharpened with the product you have linked, it will eat through the blade in no time. YMMV.
Not always correct. We used to have sharp brand and guisser messer chef knives. I had stones etc but once in a while I'd touch up on a accusharp if I didn't have time, they actually cut a reasonable edge off my sharpend one.
Professional kitchens don't usually use $300 knives, we use cheap ones as work horse that when damaged don't matter
normally neg if it's not a deal based on price, or functionality for the price (poor quality for the price and could do better fore same money).
You're really going for it, huh?
I thought you might have had a drunken moment at midnight last night and negged all my deals, but you really do hold a grudge.
What did you do to deserve this?
I negged the $10 carbide pull-through sharpener that was posted yesterday, and explained that carbide sharpeners ruin the edge of knives, even though they do make a dull knife cut again.
@OZKap: I have been using those for years without knowing any better. Not on stones. More work but a much better cut
you're correct, last night was a drunken moment.
I just disagreed with you negging the other post because you, personally, don't like the product.
would I use a $10 sharpener on my good knifes? absolutely not.
anyways, no grudge. good find OP.
I personally went for a King 1000/6000 and bought a separate strop. They had good reviews that I could find.
You didn't even neg, weak.
Seasoning in your kitchen must be easy when you are so perpetually salty.
Thanks bought this one, original deal seems too overkill for a beginner like myself
What is the chunky slotted stone piece on top used for ?
Flattening the. Stones. After a while they wear more in the middle
Isn't the white stone used to flatten the other stones?
The white stone is for immediate loading and unloading. There is no flattening in a red stone.
@VerticallyIntegrated: Loading and unloading what does this mean? And why no flatten a red stone? It doesnt distort over time like the others? so many questions … :0
Buffing your car paint
wow this is an amazing entry level kit thats really cheap. i got all my separated and it costs like $200 for all the items i have here
Any decent videos showing the noob how to use this by chance? The utility to ensure the right angle looks useful.
This video taught me to sharpen knives in succinct detail, even though it was 22min long. I think Glen and the other fella have a few other videos in the series explaining about what to look for in a kitchen knife as well to round out the info.
nice video, thanks
Cheers.
https://www.youtube.com/watch?v=UDeUAI4qTxs&ab_channel=KyleN…
This guy made me feel at ease with being lazy and using a sharpening stone. He sharpens and makes knives for $ $ $.
I just use a single stone, with two different grits on it. Its probably bad form but who cares.
The stones are tiny, 8x6x0.7cm. One of the answers to a question lower down the page says they're larger, so you might get something decent.
This picture shows much bigger sizing on the other one linked, also cheaper, so may be an alternative
My stones are 180x60x30 mm
0.7cm is impossibly thin for a whetstone, it would crack immediately.
These cheap stones really aren't worth it. I've used some any not only do they dish or wear down really quickly, more often than not the grits on the stone isn't even correct. 8000 is completely unnecessary for any kitchen knife. 3000 if you need something absolutely razor sharp. 1000 should be perfectly capable for home use.
I ended up getting a Shapton Pro 1000 grit and it's a far nicer experience.
This. I'm a cook by trade and I'm OCD about the sharpness of my work knives. Genuine reputable Japanese whetstones vs these generic ones make a huge difference in your sharpening experience. Often times, these generic ones doesn't even match the grits that it says on the box/stone (you can feel the smoothness) which can cause damage to your knives and eat up your knife steel very quickly.
The one AusRetro recommended is good. If you're a pure beginner and want something more budget friendly, try KING KW65 and a load of YouTube videos to get you started. Though home cooks don't really need anything more than 1000 grit, I find KING stones are beginner friendly, on the cheaper side, easy to use, and last quite long if you're sharpening once a month.
Once you get into sharpening your own knives, you'll never have to buy new knives again. It's a skill that will last a lifetime. When families and friends come over to your house, they'll be impressed on the sharpness of your knives and how enjoyable it is to cut tomatoes. This hobby can get very expensive though.
I do sharpen my knives with just the 1000 grit at home, but my instinct with tomatos is to pull out a Victorinox serrated knife haha
Family and friends are always impressed how easily they stab themselves with one after I gift them a few.
This, the 3000 and 8000 is useless.
For beginners, just go Aliexpress, buy 240, 600 and 1000 diamond stone for $3 each, find a unused leather belt and go to Bunnings and buy a piece of green compound.
It all you need.
I'm been looking at the diamond stones/plates. Is it worth spending more for a 'better' quality one?
higher quality ones don't rub off as quickly - read the reviews and if its a problem they will complain about it.
I use diamond stones for when I screw something up - eg there was a nail I didn't see last week when using a wood plane so I needed to grind a fair bit off the blade - diamond stones make this easier. Then I use a water stone to finish it using the guide.
@Farmos: Which diamond stones do you use? I was thinking of a similar use, finish off with a whetstone. I want to use chisels on them, too.
Na, Bunnings $11.95 works fine, it has 200, 300,400 and 600 grit. Then spend $3 on Aliexpress to get a 1000 grit.
Then finish on your old leather belt with Josh Green compound.
(How to rub Josh Green compound in leather belt: lay your old leather belt under the sun for 10 minutes, then rub green compound on it few times till it waxy, apply thin layer)
You rarely use 200 or 300 unless you damage your blade badly.
And once your knife has sharpened, you will only make few strokes on 600 then 1000 every now and then.
So more expensive diamond is useless unless for collection purpose.
psh leather, newspaper is free
Not seen one of those in my house in years. The local free newspaper died a death ages back.
@[Deactivated]: Cereal boxes? Not seen one of those in years. (I make my breakfast with my eyes closed) 🙂
buy a piece of green compound.
can it be true? that I hold here, in my mortal hand, a nugget of purest green?
It's more of a splat.
agreed. spent far too long buying useless shit. even "recommended" systems like lansky stuff.
they're all garbage compared to a simple decent stone and about 10 minutes of learning how to use it.
some of my knives took upwards of an hour on the lansky stones to get a very average result
I can get my VG10, blue 2, and el cheapo knives shaving sharp on just a Shapton 1000 and about 10 minutes.
Thanks OP, long overdue sorting out sharpening kit
Remember that inaccurate grit only mislead you and hurt your blade.
Can anyone recommend a sink bridge?
I have the Naniwa brand, it's decent, although my kitchen sink isn't large enough to fit it. It's quite long even closed.
~600 grit if your knife is about spatula sharp
~1500 grit will make it quite sharp
~3000 is satisfying but unnecessary if you're only looking for good performance day to day.
I like 3000, and then a leather strop and some compound. I have 5000-10000 grit and I prefer the leather. I made some strops with kangaroo leather glued to a block of timber to make it flat.
If you have knives made of very hard steel, say 57hrc and up, the stones you use will drastically affect how you are able to sharpen. I like Shapton stones, their engineered stones are very good.
I have a knife that is 61hrc or something (ZDP189), when I tried to sharpen it using high quality natural stones it was not fun for how long it took, and I basically resented it. It's my favourite knife since buying Shapton Kuromaku stones.
Back up to $70
Better off getting this set with the gloves ($59.99), now that it's up in price. https://www.amazon.com.au/BRITOR-Whetstone-Sharpening-Sharpe…
Sapper50 on 20/12/2022 - 09:02 Comment score below threshold.
