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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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I've gotton good results from the spyderco tri-angle sharpener comes
with a video to get you started --------------------------------------------------------------- Hi Wedgew, That's a plus that this sharpener comes now with a video. I've owned two of these sharpeners for over 10 years now, one standard, and one with the additional diamond sleeves. I've found the Spyderco to be one of the best if not the best unit out there. My white fine sticks still show absolutely no wear after 10 years, as thier hardness is something like 9.22 on the Mohs hardness scale (A diamond being 10) I've noticed at times though with these, that after awhile, these will only take you so far for touch up, and sharpening, and then at some point in time, the bevel on the blade diminishes to a point where the Spyderco Sharpener isn't very effective, particularly on a very high Rockwell hardness blade, as the Spyderco doesn't remove enough steel quickly enough, so you might be there for hours trying in vain to establish an edge. That's were the Lansky Sharpener shines, in that it will produce a brand new factory quality perfect bevel again on any knife blade. Sharpening can be a dangerous hobby. The Spyderco has the nice option of Brass Rods for guards. Rockwell hardness has to be hard enough to hold an edge, but hardness can reach a point too high, where a blade will then become brittle (too hard) Generally, blades that sharpen easily, will also dull easily ( the old Chicago Cutlery knifes come to mind), and blades that are murder to sharpen (Like my Western Westmark Hunting Knifes, which probably have a rockwell of 60-61) will hold a sharp edge for a very long time. Cheaper low quality steel blades like the Pakistani imitation "Buck Knifes" just won't take a quality edge, no matter what. Mark D. |
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