redwood carlos
Smoking Fanatic
As a hobbyist knife maker, I have Norton water stones 220/1000 and 4000/8000. I also have the paper sharpening wheels. If you already have a double sided grinder you can be making metal sharp very quick and for cheaper than most setups with the paper wheels. As rib wizzard said I will get my stones out and have a zen like moment especially with the knives I am more fond of, but when sharpening a family/friends knife set I use the wheels.
As for edge angle, your best bet is to try and go with the original angle or slightly smaller, than what came on the knife. Mass manufacturing is always done on the safer side so going a bit finer on the edge wont hurt much. The main determining factors to edge angle is the material and the hardness/temper done. Some materials can get very hard and are very tough, so you can do a very thin edge with a fine angle. Some higher end Japanese knives are 10 degrees one side and flat/hollow (0 degrees) on the other.
The main thing is to know what you want to do with your knife and buy/sharpen accordingly. for trimming fat and slicing go with a low angle if boning out then go wide simple as that.
Here is a link to give you an idea of the angle and motions involved. keep in mind this guy is making true survival type knives and he is still sharpening at a pretty thin angle.
As for edge angle, your best bet is to try and go with the original angle or slightly smaller, than what came on the knife. Mass manufacturing is always done on the safer side so going a bit finer on the edge wont hurt much. The main determining factors to edge angle is the material and the hardness/temper done. Some materials can get very hard and are very tough, so you can do a very thin edge with a fine angle. Some higher end Japanese knives are 10 degrees one side and flat/hollow (0 degrees) on the other.
The main thing is to know what you want to do with your knife and buy/sharpen accordingly. for trimming fat and slicing go with a low angle if boning out then go wide simple as that.
Here is a link to give you an idea of the angle and motions involved. keep in mind this guy is making true survival type knives and he is still sharpening at a pretty thin angle.
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