Introduction: How to Make a Knife Sharpener

I could never sharpen a knife worth a beans so this is my first attempt of making my own. It works pretty good. I have plans of making another one .

Comments

author
adillbeck (author)2011-05-19

My pocket knife is a folding utility knife. I got it for my art classes where you were cutting stuff all the time, and it was a lot more handy than a normal box cutter.
Blade gets dull or chipped I just pop it out and put in another...
That being said, this could be nice for kitchen knives.

author
pfred2 (author)adillbeck2012-02-26

I sharpen utility knife blades, a lot! I put a better edge on them than comes from the factory too.

author
Prometheus (author)2008-04-03

When sharpening knives, always cut into the stone, sharpening a knife like a barber's razor will lead to burrs which will cause the edge to deteriorate rapidly. Cutting in prevents these burrs, and produces a much finer edge.

author
cl0ney (author)Prometheus2009-09-09

i'm no expert, but from what i've read from professional knifesmiths, they sharpen the edge until they get a burr, then they flip it over until they get a burr on the opposing side, then "strop" the burr off. this combined with a "relief" (according to what i've researched) will produce the sharpest edge possible. i also read that you want a +27° only on combat or utility knives, a 20-25° on pocket knives, and 12-18° on cutlery (cooking) knives or knives that should be razor sharp and for light purposes. i hope that helps.

author
DeliciousMystic (author)cl0ney2011-05-01

As a professional chef, I would say that 12-18 on cutlery is very sharp, but also very frail... If you want to sharpen your knives a lot, every day or more, then go for it, but I put a 30 degree edge on mine, which is generally sharp enough to shave an arm with, and also can hold up to the repeated abuse from chopping and slicing.. and I only have to really get after the blade and re-sharpen once a week, and thats with hours on the cutting board every day.

author
renx99 (author)DeliciousMystic2011-10-06

You are absolutely right about the smaller angles being frailer. They dull quicker even on a high quality blade. It was always explained to me that it's a trade off between easier to cut with (lower angles) and easier to maintain (higher angles). Finding that balance is important. I think I'll try a 30 degree edge on a kitchen knife and see how it holds up.

author

i didnt know that 27 degrees was the best thanks for the info

author
spark master (author)2011-05-19

I had one I made with a 78 rpm record player all guts removed except motor , then glued various grits to cardboard circles. Change grit by popping off ht e 'record" of grit, put on a nwe one.

But this is a sweet homebrew. Also go to Mother Earth news for other option belt sander home brew.

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LoneWolf (author)2011-02-02

Awesome work!!! 5*

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pookie2 (author)2010-11-04

looks very easy to sharpen knives now ..

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Ole bally (author)2010-01-02

 As an ole Pro Hunter, I often have to sharpen knives! To keep an edge on the knife, I use the top edge of the truck window pane. Open the window til its about 2/3rds the way down, jam the door open with yr knee and then sweep the knife blade along the glass edge, cutting into it at about a 15 degree angle. Do it quickly so as to keep the same angle of the cut throughout!! You will get a slight burr on the blade, but about 20 sweeps will keep it razor sharp! I strop it on my hand! Don't cut yourself!

author
Prometheus (author)2008-04-03

27 degrees is the accepted standard for overall durability and sharpness, for those who wanted to know.

author
awoodcarver (author)2008-03-17

I like the idea since I am always sharpening knives but what angle are you setting it at or is it adjustable ? Is it made for the one stone you have there or can coarser or finer ones of different sizes be used?Instead of a slide show imho it would be better as a step by step maybe your next one can be .Very nice idea and something that I need to make.... adding it to my favs

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waterppk (author)awoodcarver2008-03-18

I use to have a knife sharpening kit when i was younger that had 3 settings, 15*, 30* and 45*, a 45* sharpen would last longer but be "duller" overall, whereas the 15* was like a razor but would dull quickly :)

author
coolbeansbaby68 (author)waterppk2008-03-18

they say 15* is for pocket knives and 5* is for fillet knives.

author

Its adjustable, theres a bolt just above the clamp . its set at 10 degree's. thats the only stone i have .Its a medium stone.I going to make another one a bit smaller .A few redesigns its my first attemped off the top of my head so theres gonna be faults with it .thanks for the comment.

author
shilohjim (author)2008-03-17

You did a fine job but if you don't have the materials just laying around it would probably cheaper to buy a Lansky sharpening kit. Sometimes it's just fun to be able to build it yourself.

author
GorillazMiko (author)2008-03-17

Awesome! I just use that brick thing and swipe it back and forth-- but this is way cooler. Nice job!

author
mfunk (author)2008-03-17

This is inspired! I have been looking for a way to sharpen my own. Favorited.

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Bio: Just a normal guy trying to make it in life .Good paying job but mindless sometimes .I enjoy making things in my garage to keep ... More »
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