Knife sharpening

And yet another from -------Youtube!

Welding rods, used in place of a steel before each use.  I've been using some rods for the last six weeks or so.

I'd have to say that it does seem to bring back the edge with each use  ----  weird, I watch the tube for dog and cat vids!!!


Peace

Link?

Sorry Phil it was several months ago that I watched part of the video.  I also remember from many years ago that a ceramic rod used by pottery folks when firing their kilns, would produce a fine edge, when used like a sharpening steel.

I would not know how to post a link, even with the help from the nice Staff people in their mooseage!

Old dogs - new tricks, perhaps some dogs, but not this one.


Peace

Phil, one more sharpening hack (did I get that word right?) use the bottom unglazed edge of a coffee mug.

I think I'm coming down with CRS!!  I do better, if I write stuff down.  Can't always remember where I wrote it!!!  Getting old sure beats the alternative!


Peace

Hey Deane! Knife sharpening knut here. If the kitchen doesn't have sharp knives, people order takeout. That's a disaster on every imaginable front. Lots of good resources here:

SKIP instructable with video:
https://permies.com/t/105867

What is the best way to sharpen a knife?
https://permies.com/t/159456/sharpen-knife

Unconventional (Free) Sharpening Materials:
https://permies.com/t/140004

I remember that ceramic mug trick. Amazing how many everyday objects do double duty if you have the secret insight....

Hey guys, just a little update,  still using the same two welding rods like a sharpening steel before any chores on the cutting board.  I have not taken any of my knives to the stone in over three months.  The two welding rods are showing some sign of wear but still brings the edge back.

Peace

Can you give more detail on the knives you have, the type of welding rod, things like that?

Doug, My go to knife, most often pulled from the block is Old Hickory. I have their 8 inch slicing, their butcher ( about the same length ) and several paring.  These are high carbon steel blades that have aged well and I take care to wash,dry and apply a little coat of oil. I've re-handled several over the years!

Next are a few from[strike] Dada[/strike] that should be Rada, several paring and a that they call a tomato slicer, it is a serrated blade.  Stainless blades with aluminum handles.

I have never had a complete "set" of knives, rather odds and ends, picked up at yard sales, flea markets, etc.  I have some others from various manufacturers wrapped up and packed away, that I never use.

My hunting knives were for me by smith I long ago.  Again high carbon steel and I made the handles.


Peace

OK, I feel that I should offer an apology to everyone for the above "poor" post.  As you can see, I don't see, type or proofread very well before 7 am.  I have added yet another post-it note to this screen (I'm down to about a 10 inch viewing area now) that reads No Posting Before 7 !!

Doug, the only thing I can still read on the welding rods are: 7018 H4R.  I'm a woodworker, my lack of skill with welding would make you cry or laugh yourself silly!!!

I also now have as part of my inheritance the A G Russell knives that I had given my parents over the years.  These are very nice, but I seldom use them.


Peace

Deane Adams wrote:Doug, the only thing I can still read on the welding rods are: 7018 H4R.

Deane, that tells me what I need to know. It's a rod suitable for high pressure vessels and such, so it might be a nice match to your Old Hickory knives. That is, a bit harder so it grinds just a little but not too much; almost more like a hone rather than a grindstone.

Since this is an arc-welding rod, I assume you scraped off the flux coating first?

I see free welding rods all the time, ready for the plucking. I need to try this!

No Doug I did not scrape anything off of the rods.  A friend that knows metalworking gave these two rods to me.  The utube video showed the rods being used with the coating on.  So that's what I tried.  The rods are showing some wear and some black/dark streaks, but still seem to bring up a nice edge.  Diced up four pounds of onions this afternoon, by hand, with a 15 to 30 second round with the rods

Happy to report no nicks, no cuts, no blood.  As some of us know, only a dull edge will cut the cook!


Peace

Huh! So the flux coating is an abrasive. The flux is of course carefully engineered to match the steel of the rod and the intended application, so different rods may show different results.

I'll bet the black streaks are steel that has been abraded from your blades. The same thing happens with ceramic rods. And when I drag a white wet rag over my diamond stones, same thing. The consistency of talcum powder.

Do you use them "edge facing forward" or "edge trailing the blade?"

The edge trailing.  I use both rods at the same time.  I support the end of the rods on the counter top.  Down on the first stroke, the back with the other side towards my hand.  The rods are too small dia. for me to hold upright like a steel.  I also roll the rods as I use them to show a different surface with each stroke.

Yes, I think the black/dark on the rods are from the knife material.

You were also correct about the grey powder, I just wiped the rods down and all the black/dark can off.  Also I need a clean dishrag now!!!


Peace

Deane Adams wrote:You were also correct about the grey powder, I just wiped the rods down and all the black/dark can off.  Also I need a clean dishrag now!!!

Cool parlour trick: when I'm teaching a couple of guys how to sharpen knives, I use the same damp paper towel to wipe away the residue (swarf) so the stones will cut. It gets pretty well saturated over time. So I ask -- do you really believe we are removing steel? And then use a strong little magnet to lift up the paper towel. Look ma, no hands!

Deane Adams wrote:I have never had a complete "set" of knives, rather odds and ends, picked up at yard sales, flea markets, etc.  I have some others from various manufacturers wrapped up and packed away, that I never use.

Haha, our kitchen knife block looks the same -- a collection of odds and ends that we like. I literally have tubs of knives in the shop (years of scrounging) and many are much higher quality steel. But in the kitchen we keep the ones that fit our hands, and I keep them in top shape.

I thought I had figured out a hack but I see most people already knew about the bottom of a ceramic coffee mug. But yes its a great way to sharpen a knife in a pinch.

B hart wrote:I thought I had figured out a hack but I see most people already knew about the bottom of a ceramic coffee mug. But yes its a great way to sharpen a knife in a pinch.

Welcome, B hart.

It's no surprise that people discover "found" abrasives independently. They're everywhere! Once you discover one, you can't help sniffing around for other options.

For me, the coffee mug trick is kinda slow -- I wanna move more steel! We bounced around a lot of ideas here: https://permies.com/t/140004/Unconventional-Free-Sharpening-Materials

Thanks Douglas for the welcome and the other tips/hacks those are great alternatives. I had heard of the toothpaste one but never thought of the old grinding wheels. I am going to have to go digging through my garage to find the old ones I had.