Knife Jig

[Puckdropper]

https://www.amazon.com/dp/B0CN33W6P3

Just bought this guy, and it works great. I sharpened my pocket knife
and it just glided through an Amazon Bubble Mailer. I took a kitchen
"spatula" knife, sharpened it to about 19 degrees and it's now wicked
sharp. I've got a good consistent angle the whole way through and it
just glides through food.

The instructions are pretty good, too. They were only in one language
with no warning messages in sight. The stroke takes a little figuring
out, basically you want to keep the stone moving side to side while it
goes up and down. Setting the angle is a little funny, the holder is at
15 degrees to the jig, so when you put a protractor (I'm using the Ridgid
Level app on my phone) on the stone, you add 15 to whatever the reading
is.

Spend your time on the lower grits and get everything nice and flat and
even. I spent most my time on the lowest stone, then when I got to the
higher stones it took less and less time to remove the scratches from the
last pass.

I'm not sure how I'm going to reestablish the angle when the knife needs
touched up. They do show marking the edge with a marker then taking a
very light pass to see where the marker is removed. If the whole mark is
removed, the angle matches. I guess if I do that on both ends I'll have
it close enough.

Puckdropper

[Michael]

Post by Puckdropper
https://www.amazon.com/dp/B0CN33W6P3
Just bought this guy, and it works great. I sharpened my pocket knife
and it just glided through an Amazon Bubble Mailer. I took a kitchen
"spatula" knife, sharpened it to about 19 degrees and it's now wicked
sharp. I've got a good consistent angle the whole way through and it
just glides through food.
The instructions are pretty good, too. They were only in one language
with no warning messages in sight. The stroke takes a little figuring
out, basically you want to keep the stone moving side to side while it
goes up and down. Setting the angle is a little funny, the holder is at
15 degrees to the jig, so when you put a protractor (I'm using the Ridgid
Level app on my phone) on the stone, you add 15 to whatever the reading
is.
Spend your time on the lower grits and get everything nice and flat and
even. I spent most my time on the lowest stone, then when I got to the
higher stones it took less and less time to remove the scratches from the
last pass.
I'm not sure how I'm going to reestablish the angle when the knife needs
touched up. They do show marking the edge with a marker then taking a
very light pass to see where the marker is removed. If the whole mark is
removed, the angle matches. I guess if I do that on both ends I'll have
it close enough.
Puckdropper

I've seen these advertised for over $100, so I passed. For $34, I might just
give it a shot.

I've kept this jig in my kitchen for years. It's a 25 degree angle guide. You
just lay your stone on it and keep the knife straight up and down, which is easy
to do with the naked eye. It works great, but maybe this device is the next
thing.

https://www.manmadediy.com/2755-how-to-build-a-diy-knife-sharpening-jig/

[Markem618]

Post by Puckdropper
https://www.amazon.com/dp/B0CN33W6P3
Just bought this guy, and it works great. I sharpened my pocket knife
and it just glided through an Amazon Bubble Mailer. I took a kitchen
"spatula" knife, sharpened it to about 19 degrees and it's now wicked
sharp. I've got a good consistent angle the whole way through and it
just glides through food.
The instructions are pretty good, too. They were only in one language
with no warning messages in sight. The stroke takes a little figuring
out, basically you want to keep the stone moving side to side while it
goes up and down. Setting the angle is a little funny, the holder is at
15 degrees to the jig, so when you put a protractor (I'm using the Ridgid
Level app on my phone) on the stone, you add 15 to whatever the reading
is.
Spend your time on the lower grits and get everything nice and flat and
even. I spent most my time on the lowest stone, then when I got to the
higher stones it took less and less time to remove the scratches from the
last pass.
I'm not sure how I'm going to reestablish the angle when the knife needs
touched up. They do show marking the edge with a marker then taking a
very light pass to see where the marker is removed. If the whole mark is
removed, the angle matches. I guess if I do that on both ends I'll have
it close enough.
Puckdropper

Looks great, good you like it.

I was looking at the first picture though why did they mount the knife
blade cutting side in for that pic?

[Bob F]

Post by Markem618

Post by Puckdropper
https://www.amazon.com/dp/B0CN33W6P3
Just bought this guy, and it works great. I sharpened my pocket knife
and it just glided through an Amazon Bubble Mailer. I took a kitchen
"spatula" knife, sharpened it to about 19 degrees and it's now wicked
sharp. I've got a good consistent angle the whole way through and it
just glides through food.
The instructions are pretty good, too. They were only in one language
with no warning messages in sight. The stroke takes a little figuring
out, basically you want to keep the stone moving side to side while it
goes up and down. Setting the angle is a little funny, the holder is at
15 degrees to the jig, so when you put a protractor (I'm using the Ridgid
Level app on my phone) on the stone, you add 15 to whatever the reading
is.
Spend your time on the lower grits and get everything nice and flat and
even. I spent most my time on the lowest stone, then when I got to the
higher stones it took less and less time to remove the scratches from the
last pass.
I'm not sure how I'm going to reestablish the angle when the knife needs
touched up. They do show marking the edge with a marker then taking a
very light pass to see where the marker is removed. If the whole mark is
removed, the angle matches. I guess if I do that on both ends I'll have
it close enough.
Puckdropper

Looks great, good you like it.
I was looking at the first picture though why did they mount the knife
blade cutting side in for that pic?

Look at the handle grip shape if you can't see the sharpened blade edge.

[Markem618]

Post by Bob F

Post by Markem618

Post by Puckdropper
https://www.amazon.com/dp/B0CN33W6P3
Just bought this guy, and it works great. I sharpened my pocket knife
and it just glided through an Amazon Bubble Mailer. I took a kitchen
"spatula" knife, sharpened it to about 19 degrees and it's now wicked
sharp. I've got a good consistent angle the whole way through and it
just glides through food.
The instructions are pretty good, too. They were only in one language
with no warning messages in sight. The stroke takes a little figuring
out, basically you want to keep the stone moving side to side while it
goes up and down. Setting the angle is a little funny, the holder is at
15 degrees to the jig, so when you put a protractor (I'm using the Ridgid
Level app on my phone) on the stone, you add 15 to whatever the reading
is.
Spend your time on the lower grits and get everything nice and flat and
even. I spent most my time on the lowest stone, then when I got to the
higher stones it took less and less time to remove the scratches from the
last pass.
I'm not sure how I'm going to reestablish the angle when the knife needs
touched up. They do show marking the edge with a marker then taking a
very light pass to see where the marker is removed. If the whole mark is
removed, the angle matches. I guess if I do that on both ends I'll have
it close enough.
Puckdropper

Looks great, good you like it.
I was looking at the first picture though why did they mount the knife
blade cutting side in for that pic?

Look at the handle grip shape if you can't see the sharpened blade edge.

Take a close look at the first picture on the Amazon ad, the back bone
of the knife is ready to be sharpened.

[h***@ccanoemail.com]

Post by Markem618

Post by Bob F

Post by Markem618

Post by Puckdropper
https://www.amazon.com/dp/B0CN33W6P3
Just bought this guy, and it works great. I sharpened my pocket knife
and it just glided through an Amazon Bubble Mailer. I took a kitchen
"spatula" knife, sharpened it to about 19 degrees and it's now wicked
sharp. I've got a good consistent angle the whole way through and it
just glides through food.
The instructions are pretty good, too. They were only in one language
with no warning messages in sight. The stroke takes a little figuring
out, basically you want to keep the stone moving side to side while it
goes up and down. Setting the angle is a little funny, the holder is at
15 degrees to the jig, so when you put a protractor (I'm using the Ridgid
Level app on my phone) on the stone, you add 15 to whatever the reading
is.
Spend your time on the lower grits and get everything nice and flat and
even. I spent most my time on the lowest stone, then when I got to the
higher stones it took less and less time to remove the scratches from the
last pass.
I'm not sure how I'm going to reestablish the angle when the knife needs
touched up. They do show marking the edge with a marker then taking a
very light pass to see where the marker is removed. If the whole mark is
removed, the angle matches. I guess if I do that on both ends I'll have
it close enough.
Puckdropper

Looks great, good you like it.
I was looking at the first picture though why did they mount the knife
blade cutting side in for that pic?

Look at the handle grip shape if you can't see the sharpened blade edge.

Take a close look at the first picture on the Amazon ad, the back bone
of the knife is ready to be sharpened.

It does look wrong until you look at the handle ..
The shape of the knife looks like a flat bladed Santoku -
- they probably could have chosen a better style
for their illustration.

https://www.seriouseats.com/the-food-lab-these-are-my-knives

John T.