Materials: rainylon base (easily substituted by plywood, acrylic, aluminium etc)
made to accept off the shelf hand sharpening stones
easily adaptable design
angle from 10 to 25 degrees
takes big knives ( the one in the picture is a 30 cm blade) and small knives
easy to use
Design and use considerations
The slotted angle regulator allows for any angle between 15º and 25º
The length of the base makes it easier to sharpeng big knives, as it is more stable
The knife clamp must be made from a thin, strong bit of metal, if it's too thick the stone will be riding on it, scratching the stone and possibly ruining the knife( or at least giving you a load of work reprofiling the blade
The edge must be worked on only when it is 'flush' with the end of the base, to keep the angle consistent
Using a sharpie or similar is a good technique to avoid grinding too much or too little, wich is VERY bad because you will be effectively changing the curvature of the edge, or worst, making it irregularly curved
I currently have one 100 grit stone, one 220 grit, and various grits of sandpaper ( i use the stones as a sandpaper block, the stone holder acts as a clamp)
Took about one afternoon to make.
depending on the knife type and its intended use, you should adapt the grit you gring the blade to, for example:
Vegetable knife, for slicing tomatoes ( you want a slight burr) 100 - 220 - 400 grit sandpaper - 600 (optional) - steel
Filet knife ( you want it sharp, polished) 100 - 220 - 400 - 600 - 1000 - 1200 - steel
Use oil with oil stones, water with water stones and nothing with dry stones. the same applies for sandpaper.
A magnifying glass is useful for checking progress during the sharpening.
Before sharpening make sure you have the whole thing stable, a kinfe falling on your lap blade first with the whole thing behind it must hurt.
this info was based on my own observations, this has been effective for me and I use my knifes intensely almost every single day. the knife in the pic cuts through raw vegetables almost without exerting pressure, and keeps sharp for a long time.
Do not sharpen knives you aren't sure need it, sharpening removes metal and that effectively lowers the service life, sometimes properly steeling the knife brings it right back to shape.
Any knife ( sharp or not) is magically effective at cutting through your soft, fleshy bits( fingers, etc). Proper care and precaution must be taken for you own and other's safety.
Thank you for watching.
Suggestions and improvements are welcome