(5) Best way/knives to purchase to practice for (1) & (2).
Background:
Basically most of my sharpening has been on some really cheap kitchen knives… I bought 6 of the cheapest (probably a mistake) kitchen knives I could find, $12. I’m afraid that they maybe to cheap to test sharpening at low angles, holding an edge at all. So I think I need to get a little better steel to practice on any recommendation, I’d prefer it be cheaper since it just for practice (before I move on to a few nicer kitchen knives, butterfly, EDC knives I have).
Also was thinking of ordering a straight razor (more practice seems to be a lot of stuff on forum about hair whittling sharp, etc so figure it would be good practice with a wealth of info out there) but when trying to shop online for 1 was a nightmare.
Ohhh. Looking forward to hearing reccomendations on a straight razor. I want to pick one up also.
The heck with kitchen knifes for practice. Get some cheap Gerber or kershaw pocket knifes. Change up the bevel on them. Distress the edge and change it up again. Cut some stuff. Dull them on stuff. You can sharpen the same knife lots of times. You can find cheap folders all over that are decent in a pinch. Then when you are all done learning on them throw one in your tool box or glove box in yer car or in yer garage or give it to a friend nice and sharp. Also ask your friends and family to let you sharpen their knives. You are not going to wreck them using the WE. And even though the sharpness may be low to your standards they will far exceed their standards more than likely. I think Wallmart has cheap gerbers and kershaws. You will get more learning and such on some thicker blades like this.
Agree 100% with Eric. Kershaw leek I got at Walmart is still one of my favorite EDC knives ever. I have a $5 beat-to-crap looking made in China folder…it has the most amazing mirror polished bevel of all my knives because I used it for testing.
Kinda funny and ridiculous actually. My nice knives have stock edges and my beaters are razor sharp! :silly:
Recently I hadn’t bought a new knife (for myself) in a long time and I wanted something to play with, but I had very little to spend. I decided I wanted a Chinese vegetable cleaver (a chef’s knife) and I was guided to Wok Shop for one. I got this one for $17 shipped:
The steel is basic carbon and takes a nice edge easily, and holds a reasonably low angle. The simple profile is super easy to work with. The grind is rather uneven but that is just more to practice on. I had never used a Chinese cleaver before and I actually like it quite a lot. I can’t think of a better knife for practicing thinning and sharpening and further it is a knife I am actually glad to use.
I like the idea of swing by the store this week and grabbing a Kershaw leek or something like that. Probably be good to have a smaller knife so I can try different things out with out spending the time it would take on a 7" blade.
I also like the idea of getting a chinese clever… that way I have a kitchen knife to practice on that I’m not worried about screwing up. Anything specific I should look for with the chinese clevers or pretty much anyone should do the trick?
