Kitchen knife sharpening jig

**Norm.Mareeba** · 3rd August 2012, 06:12 PM

Hi All;

For the life of me I couldn't sharpen SWMBO's kitchen knives. Thanks to YouTube, I found my problem - I wasn't consistent at keeping the stone at the proper angle. I was actually rounding the knife edge...

Further research showed me all sorts of sharpening guides that hold the stone at a constant angle but I wasn't keen to pay the price besides I had perfectly good diamond files in my toolbox.

So I dived into my off-cuts bin and came up with a sharpening guide that does the job. The only thing that I actually purchased was the magnets that hold the blade. A couple of wood clamps keep the blade from sliding down the angle guide.

The jig works like a charm and, frankly, I never knew knives could be so sharp...

SWMBO is pleased!

**whitey56** · 5th August 2012, 09:14 AM

Well Done a lot of head scratching there I reckon

**Norm.Mareeba** · 5th August 2012, 06:07 PM

Originally Posted by whitey56

....a lot of head scratching there I reckon

That's for sure! Mk1, MK2, and MK3. The hard part was trying to get a 20 degrees sharpening angle.

**Bob38S** · 6th August 2012, 07:26 AM

Great stuff - but also have a look at the Lansky knife sharpening system which should give you some extra ideas.

**Norm.Mareeba** · 6th August 2012, 08:53 AM

Originally Posted by Bob38S

.....some extra ideas.

Yes I see two differences. I could make the angle adjustable by putting some more slots in the guide post. Also, I see that my cutting stroke goes from back to edge, theirs is from edge to back.

**Rookie** · 7th August 2012, 12:54 PM

I would prefer back to edge. It would tend to leave a burr on the edge much the same as a honing steel does.

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