How to Make a Knife Sharpener





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 .



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    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.

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

    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.

    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.

    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.

    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.

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

    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.

    Awesome work!!! 5*

    looks very easy to sharpen knives now ..