Reddit mentions of Smith's TRI-6 Arkansas TRI-HONE Sharpening Stones System

>a whetting stone

Well, that's problem 1, IMHO. If your single stone is too rough, you'll never get a good edge. If it is too fine and your knife is dull, you'll never remove enough metal. Do you know the grit of your stone?

You probably need 4 surfaces to get a knife really sharp. A coarse stone to repair a nicked or damaged blade, and a few more successively finer stones/strops. Get one of these and some of this on an old belt, and you'll have the right tools.

Now, for feel. Yes, there is a very specific feel and sound when you are doing it right. To find the right angle, place your knife edge on the stone, and slowly rotate to the side, pivoting on the edge. At some point, you'll find a second point of contact on your bevel, and then your knife will rotate around that bevel, lifting the edge. Go back to where you found 2 points of contact. You want the knife resting on those 2 pivot points - that's the angle of the grind of your knife, and that's the angle you want to hold the knife at when you sharpen it.

If you sharpen at the correct angle, the knife will move smoothly along the surface (unless your stone is really rough), and it should make a hissing-type sound, not unlike what you hear in a movie when someone pulls a knife out of a holster. You won't get a good hiss if your stone is too rough though.

What kind of grind do these knives have? If they are hollow ground, you can't recreate that on a flat stone, take the knives to a pro sharpener with the right tools. Are they "scandi," flat, or high flat? If they are, they'll be extra easy to find the right angle. If they are convex, you'll probably have to work the 'hardest' to find the right angle, but just look for the sound and feel feedback.

This sounds daunting, but it really is a task that takes an hour to learn and a lifetime to master. Even with just an hour of the proper technique down, and the right tools, you should be able to get any blade to go from crap to tomato slicing in 20 minutes or less.

Knife sharpening is one of those lifetime skills that's easy to learn and a sharpening stone is a buy it for life purchase. Here's the stone I use. http://www.amazon.com/gp/aw/d/B00062BIT4/ref=mp_s_a_1_1?qid=1464700510&sr=8-1&pi=SY200_QL40&keywords=tristone+knife+sharpener&dpPl=1&dpID=41sUVj-ZpJL&ref=plSrch

Smith's Tri-6, $22

I think the most idiot-proof sharpening methods are either the Lansky System or the Spyderco Sharpmaker.

I own both and I must say that I prefer the Sharpmaker more. It gets you to a shaving sharp edge in minutes. The Lansky takes more time but I think you will be able to get a sharper edge. More time meaning maybe hours for the initial reprofile.

If you want to learn to freehand, the Smith's Arkansas Tri-Hone is a cheap way to go to experiment. It gives you two decent sized Arkansas stones and a synthetic stone for just over $20.

Hone! http://www.amazon.com/Smiths-TRI-6-Arkansas-TRI-HONE-Sharpening/dp/B00062BIT4

Good post, except for that particular stone. That's a low grit stone, and not healthy for knives.

Spend ten more bucks and get one of these: Arkansas Stone Tri-Stone sharpener

FWIW: I bought one of these and I love it. You could establish a new edge on the most coarse stone, and refine it with the other two. As an alternative to finer stones, use automotive-grade sandpapers to get it up to 2500-3000 grit. For putting the final edge on it, I have a strop made from an old leather belt that I cover with a small amount of Mother's Mag. Honestly, though, you could stop at the fine stone on that tri-hone and be all set.

Hope this helps!

http://www.amazon.com/TRI-6-Arkansas-TRI-HONE-Sharpening-System/dp/B00062BIT4
It's what i use to sharpen everything i own. Its reasonably priced and i can get everything i own to a razors edge.

I used a Smith's tri-hone stone combo and a strop.

In the comments on Atomedge's Sharpening Guide he suggests two under $40, the Smith's TRI-6 Arkansas TRI-HONE Sharpening Stones System or the King Combination Waterstone. The TRI-HONE is the first one he suggest because the course will get out dings and the other two stones will make the knife razor sharp. He suggest's the Waterstone because although it'll take a while to remove dings or re-profile the blade, the muscle memory you would gain would help your sharpening skills.

Source

If you don't mind spending the extra 10 bucks, the Wustof Tri-stone (250-100-3000) is a great all-round kit and value for money. I recommend this over the cheaper Smith's Arkansas Tri-hone kit because the Wusthof kit uses water stones and I don't have to futz around with oil. But if you don't mind using an oil stone, nothing wrong with the Smith's.

I use a 250-1000 combo King Kotobuki waterstone for sharpening , and a 6000 King Kotobuki waterstone for honing/polishing. But this kit is a little pricey in the total.

PS: Here's a great video for technique: https://www.youtube.com/watch?v=kFhMGJYhYpU

Well look at it this way - when your nice sharp Wusthof slices hundreds of times an hour on a cutting board, over time little burrs of steel will accumulate along the blade. These little burrs and frays in the steel will add to increased friction and difficulty when cutting objects. A honing steel will straighten these little imperfections, and help to reduce friction and air resistance, however it isn't necessarily sharper. One removes steel while the other merely realigns (yes it removes steel, but not to the degree a whetstone would). Hope that helped... I think I just served to confuse myself more.


The thread I sumbitted: http://www.reddit.com/r/AskCulinary/comments/1ee5t4/sharpening_steel_worth_spending_the_money_on/

Not a lot of replies but hopefully it helps some.

And for OP: I'd recommend this if you want to try sharpening yoiur own knives.
http://www.amazon.ca/TRI-6-Arkansas-TRI-HONE-Sharpening-Hardware/dp/B00062BIT4

If you want a good and cheap sharpening system, the smith tri hone Or the venerable lansky guided system if you just need to touch up go for a spyderco sharpmaker

Interesting. Any thoughts about this one?

I think I'd need to see another video before I begin scraping away on my knives. A few.

I use this: https://www.amazon.com/dp/B00062BIT4/ref=cm_sw_r_cp_api_6C5pybCPJ1KSX
It's not super expensive, but it's more than I need for basic stuff!

I use a Lansky, also good is a Smith's. The best one out there imo is the Sharpmaker.

Kershaw cryo ii

Or

Spyderco tenacious

And a sharpener:

Smiths tri stone

Or

Lansky 5 stone system

Because a knife ain't shit if you can't sharpen it.

I love the chisels - there is however no substitute for sharpening them regularly. Get yourself one of these: https://www.amazon.com/dp/B00062BIT4/ref=psdc_289867_t2_B002MLE5E2

Here's a primer on how to get the best out of your chisels - https://www.youtube.com/watch?v=Ki8tt-VjwqI

If Arkansas stones suit your needs, you can get a very affordable set.

For something a little easier to use, but maybe not as flexible, lots of people like the Spyderco Tri-Angle sharpmaker.

http://www.amazon.com/Smiths-TRI-6-Arkansas-TRI-HONE-Sharpening/dp/B00062BIT4/ref=sr_1_2?ie=UTF8&qid=1396645475&sr=8-2&keywords=three+stone+oil+sharpening

This is the same thing for $23

Pretty much everything you need to outfit your kitchen:

Victorinox 40520 Fibrox 8-Inch Chef's Knife

Victorinox 47508 3-1/4-Inch Paring Knife

Victorinox Cutlery 9-Inch Round Sharpening Steel

Smith's TRI-6 Arkansas TRI-HONE Sharpening Stones System

Lodge Pre-Seasoned Skillet

Lodge Color Dutch Oven

Weber 741001 Silver One-Touch 22-1/2-Inch Kettle Grill

Throw in some stainless mixing bowls and a couple 1/4 size sheet pans and you will be able to roast, bake, broil, grill, steam, or smoke anything that comes your way.

It's not the best rock out there, but I use it on almost all of my knives. I highly recommend it, especially for the price.

Smith's TRI-6 Arkansas TRI-HONE Sharpening Stones System https://www.amazon.com/dp/B00062BIT4/ref=cm_sw_r_cp_api_k0QJxb1ZQNRAN

[Smith's TRI-6](Smith's TRI-6 Arkansas TRI-HONE Sharpening Stones System https://www.amazon.com/dp/B00062BIT4/ref=cm_sw_r_cp_api_k0QJxb1ZQNRAN)

Do you recommend any certain brand of mineral oil? Also, would this get the job done as far as sharpening goes? - http://amzn.com/B00062BIT4

I just feel like $20 is better for someone just starting out, vs $50+ for this - http://amzn.com/B000Q9C4AE

Then again, I don't really know much about this. Let me know what you think, thanks!

I know I'm a bit late to the party, but my advice is 100% to try to hold the knife before you buy it. I'm a knife nerd and I have a blend of Japanese and German in my collection, and I chose each knife for how it felt in my hand. The knife you enjoy using will get used the most! It doesn't have to be the most expensive one. (In fact, in many cases it's not.)

Japanese steel is excellent for much of your meal prep, and especially veggies. However, it can be super brittle. Shun is in my experience one of the big culprits for chipping. Such hard steel holds an edge super well, but the trade off is fragility. (Also, as someone who sharpened knives professionally, Shun cutlery can be tough to sharpen.)

I think if you're looking for a workhorse I'd go more for the middle of the road. I personally own this knife and it's my favorite. It's a German style handle, has a sharp Japanese feel, but is made of steel just soft enough that chips aren't a huge issue. I also use the pinch grip and it's very comfy for me, but you cannot know until you get your hands on it.

In general it's better to choose your knife, and then choose your stone. You shouldn't need the stone for a while if you're honing regularly.

You'll want a couple stones or one with two grits (one on each side). This is the sharpening system all the local chefs always came to buy. It's a great choice because you have a course, a medium and a fine grit. Always end on the fine grit, and if you do end up getting a Japanese knife you'll be spending most of your time polishing on the medium and fine. Choose oil or water as your lubricant, and don't switch back and forth. I have always just used water.

Practice. Watch some youtube videos, and then practice some more. Use cheap knives to practice. Practice finding your angle over and over again and listening to the sound of the edge as you move it down the stone. It can be super zen. Have fun and happy cooking!

It sounds like you might already have a block. Just buy the knives you need. You really don't even need to spend a lot of money. Yes more expensive knives hold their edge longer, but they even get dull too. You could get a $5 knife and use this for 2 minutes and have that knife sharp enough to shave with.

With one of these and a little practice you'll be good. I use 2000 grit sandpaper after the fine stone to hone my knives and then strop them on a full grain leather belt but I don't know how necessary that is.

https://www.amazon.com/gp/aw/d/B00062BIT4/ref=mp_s_a_1_2?ie=UTF8&qid=1482863549&sr=8-2&pi=SY200_QL40&keywords=knife+sharpener+stones&dpPl=1&dpID=410-ZsgS5iL&ref=plSrch

If you have your heart set on free hand sharpening, this Smith brand set is a good discount option: http://www.amazon.com/gp/aw/d/B00062BIT4/ref=s9_simh_gw_d2_g469_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=mobile-1&pf_rd_r=0HCSGV6SDHSFYN9YX93S&pf_rd_t=36701&pf_rd_p=2068141862&pf_rd_i=mobile

I use this on the knives at work, my own kitchen knives, and my pocketknives. So far its been pretty great and easy to learn on. http://www.amazon.com/gp/aw/d/B00062BIT4/ref=aw_ls__1?colid=1PPOV7FEN2MX7&coliid=IZTEXOO6CTVND

I got a Wusthof set as a wedding gift 20 years ago. It's used daily and has outlasted my marriage.

That said, before you invest in knives, learn to care for them first!. Know what surfaces you should and shouldn't use them on, and learn how to sharpen, clean, and store them.

No serrated knives. Period. Serrated knives can't be sharpened and, once dulled, you might as well be using a hacksaw. The only possible exception to this might be a good bread knife.

Unlike others here, I actually think knife sets are a good BIFL choice. E.g. Something like this Wusthof set should last for many years to come.

The reason I dislike the individual-knife option is that you need a place to store them. So you have the hassle of finding a block that fits them. And you end up wanting one or two other knives, and a steel. And, oh, scissors would be nice too... so you end up with this hodgepodge mix of stuff that works, sure, but it looks a mess.

And, here's the thing - you won't be the only one using these knives. At some point you're going to have a husband/wife who uses them too. And for better or worse, a good well-rounded set of knives is what's going to work best for the two of you. And it'll look good on your kitchen counter, which may not be important to you, but it'll matter to that other person.

And don't forget to invest in a good sharpening stone. FWIW, I've tried just about every sharpening system out there and I keep coming back to a good 'place double or triple stone. My current preferred setup is this Smith Tri-Hone system. Fast, easy, and (if used properly) gives a wicked sharp edge. Seriously. I can shave with my kitchen knives.

I had that sharpener and I wore a groove in it which made it basically a knife duller instead of a knife sharpener. Yeah, I was probably using it wrong. Either way I'm going to try one of these next.

http://www.amazon.com/gp/aw/d/B00062BIT4/

Stones can run hundreds of dollars, but these will make your knife sharp. I suggest practicing on a blade that doesn't matter to you.

A Arkansas medium is a great stone to carry into a field. In order to practice getting the edge just right a tri stone is great.
http://www.amazon.com/gp/aw/d/B00062BIT4/ref=redir_mdp_mobile

Dont think so. Better off doing it yourself anyway Heres a pretty good one that i use. lasted about a year now.

decent for tool blades, axes and such. works for pocket and fixed blades, however not the best taper for it. if your trying to get a TRULY sharp edge for hunting or utility knives, i would use one of these puppies http://www.amazon.com/TRI-6-Arkansas-TRI-HONE-Sharpening-System/dp/B00062BIT4/ref=sr_1_21?ie=UTF8&qid=1346777215&sr=8-21&keywords=knife+sharpener

throw it over a denim or leather strop afterwords to debur and hone the edge. your knife will be beyond razor sharp after this so be extra super careful.

Gonna quote myself from another topic:

>I personally went with Smith's Tri-Hone. I'm sure there are better ones, but at this price it can't be beat.
Don't forget to get a strop (I've had great success with this Razorsharp Strop) as well.

I actually use this. The oil that runs down the sides oils the other stones and drips into the tray at the bottom.

I'd probably use a cheap rag or something. Once it gets nice and oily you can use it to wipe down blades to prevent rust and to clean them.

I would consider something like the Kershaw Skyline. If you are expecting heavy use then i would pick up a decent sharpning kit such as the TRI-6 System.

That skyline does not have a partial serrated edge. I to enjoy a serrated edge for cutting rope and twine... however, that blade is 14C28N stainless steel and can maintain a very sharp edge with everyday use for quite some time and negates my need for a serrated edge.

Coupled with the tri-6 system you would have an awesome edc (every day carry) knife for a very long time.

Budget total: $60-$65 - free shipping for prime members

Edit: serrated edges are a pain to sharpen without the proper tools and know how

Hope this helps

Ah, nevermind then, i just assumed you took the firesteel. Thats a neat sharpener.

http://www.amazon.com/Smiths-TRI-6-Arkansas-TRI-HONE-Sharpening/dp/B00062BIT4/ref=sr_1_1?ie=UTF8&qid=1453920898&sr=8-1&keywords=tri-hone great stones, i use them on my gear, they can get (if youre willing to spend some time) a pretty dope mirror finish.

http://www.amazon.com/Smiths-50008-8-Inch-Diamond-Tri-Hone/dp/B001I6JGL4/ref=sr_1_3?ie=UTF8&qid=1453920898&sr=8-3&keywords=tri-hone this is the diamond version. arguably better, but hella spensive.

I've been using this

I just started as well using only hand tools. Hopefully this helps in some way. Don't hate me if it doesn't.

So far here is what I've collected:

• A few cheap hand saws from Lowe's
  
• Chisels
  
• Stanley No. 5 plane
  
• Sharpener
  
• Steel ruler
  
• Swanson speed square
  
• 4 x Jorgensen 50 Pony 3/4-Inch Pipe Clamp Fixture (with 6 ft pipe bought separately)
  
• 12" bar clamp
  
• 24" bar clamp
  
• Titebond II wood glue
  
  Note - I have no idea if that knife sharpener is correct to use with the chisels and plane. I'm only using the fine stone and it seems to work, but I have no idea what I'm doing in that department.
  
  This seems to cover the basics for me. I'm about halfway through a desk project and struggling, but I think that's user error more than the tools. More clamps and a better workspace would work wonders.

It's a really fucking small stone on which you can't even use the edges anymore due to the damage. You don't anything about sharpening if you think this is worth the bother. For 27$ you could even get this damned cheap thing and be better off than with this broken piece of nonlevel shit.

I own this set of sharpening stones: http://www.amazon.com/Smiths-TRI-6-Arkansas-TRI-HONE-Sharpening/dp/B00062BIT4/ref=sr_1_2?ie=UTF8&qid=1421454826&sr=8-2&keywords=Sharpening+stones

They do fine for me. It takes a little bit of time to learn to freehand sharpen your knives but it's worth it. Your edge will turn out ten times better than that of a pull through sharpener. These stones are also cheaper than most sharpening systems out there. I also prefer a good freehand polished edge better than a mirrored edge on any sharpening system. It just feels better to me. I've had some really sharp mirror edges, but I've had even sharper polished edges.

This sharpening system also comes with a 23 degree angle guide. You may want your edge thinner than that, but it's a good place to start.

These are not the same grit as what you mentioned but do you think this will do? The reviews are all pretty good and it's cheap. Thanks!

http://www.amazon.com/Smiths-TRI-6-Arkansas-TRI-HONE-Sharpening/dp/B00062BIT4/ref=sr_1_1?ie=UTF8&qid=1419725416&sr=8-1&keywords=sharpening+stones#customerReviews

I have the KnivesPlus Strop Block. It seems to be pretty popular, and it comes loaded with stropping compound which was really nice for me as a strop noobie. I bought mine off of Amazon, but I couldn't find it there for whatever reason.

And yeah, it's hard to explain what the right amount of pressure is. Too light and you're barely touching the stone. Too much and you might not feel when your angle is off. You kinda just learn what feels right over time.

For practice, the Showtime would be fine. Though, you might want to just go get an Ozark Trail knife from Walmart. They're less than $5 and have soft as shit steel. It grinds away really fast so you get pretty good feedback. And once you can get that sharp, you can start moving up to better steels. Just be aware that the harder steels do take a while longer to sharpen. Patience and knowing when to progress onto the next stone are really important.

I saw someone mention that the DMTs are terrible to learn on because they don't have a backing. I agree to an extent. I think the DMTs are fine to learn on if you either buy or make your own stone holder. Those things are a godsend. I learned the very basics of freehand on a Smith's Tri-hone Natural Arkansas, but most of my experience has been on DMTs.

I've fucked up plenty of my knives. Like my $200 ZT0566 in M390 has uneven bevels because my pull stokes tend to be at a lower angle than my push strokes. Oh well though. Sharpening is a skill like any other. Learn from your mistakes and don't be too nervous about making them. I feel if I'm too afraid to risk dicking up my knife while sharpening, then I should be equally afraid to dick it up while using it. And at that point, why even worry about it being sharp?

haha, but really Moras are probably overlooked way too often. I'm the first idiot who'll choose a knife for its looks before looking at how actually useful it is.

hey since you seem to be knowledgable with moras, how easy is sharpening on a system like mine ?

If you just purchased your knife, DO NOT SHARPEN IT YOURSELF.

Your knife needs to be sharpened only every few years, maybe. However, it should be honed as part of your day-to-day process in the kitchen. I read an article the other day referencing an Italian master chef who honed his knife every four minutes, but come on, that's overkill.

The difference: sharpening a knife (with a whetstone) refers to re-grinding the steel to form a new edge. Usually the edge on your knife is fine (especially if it's brand new), it's just been knocked about and isn't entirely facing in the direction of your cutting force.

Honing a knife (with a honing steel) reshapes the blade and evens out any distortions or irregularities that may be present from ordinary use. After honing a knife, it cuts better not because it's sharper, but because you can actually use the cutting edge.

Here's Alton Brown's explanation: https://www.youtube.com/watch?v=lRUYAgrsoLw

I like the Tri sided whetstones we have a Norton at work but they are pricey, this one looks cool Smiths Arkansas Tri hone whetstone Amazon

about 120 for coarse, 300 for med, and 600 to finish....that's what I do for my kitchen knife (normally only doing the 2nd two, unless it really needs it)

I would suggest a lansky kit or one like this

Go to Walmart or a sporting goods store and buy the little $5 pocket sharpener. Or better yet

Get this for $20 and have everything you need

I bought a tri-stone (400, 600, and 1000-1200) and I have a bunch of cheap dull knives that my wife likes to put through the dishwasher. I read one opinion that stones that aren't oiled (and were never oiled ever) sharpen quicker because they take off more metal. I'm going with this theory for now.

Is the best thing to do to record me sharpening one of these cheap knives with my best interpretation of the directions that came with the stone on video and have you guys critique? Will I be able to achieve a hair shaving edge with tri stones on such abused knives?

Alright, I’m starting to get an idea of what I’ll need lmao. How can you tell if a stone is using the American or Japanese system? And I’m just going to the amazon store and looking at the stones with 4+ stars.
This is the 3 sided one I was mentioning, which based on your answer seems like it’d be the grit sizes I need
This is one of the double sided, it’s 400/1000, which would be on the upper side of the coarse/grinding grits, but might still work
This this one is 240/800 which would work for grinding, but with only 11 ratings I’m not completely sure of the quality

How much experience free hand do you have? Whetstones have a steep learning curve. Not only do you have to hold the blade at the right angle but they need maintained too. They're soft so every couple uses they must be flattened. Being that they're so soft, it's also really easy to dig the heel or tip of the knife into it. I'd recommend this. https://www.amazon.com/Smiths-TRI-6-Arkansas-TRI-HONE-Sharpening/dp/B00062BIT4/ref=sr_1_1?ie=UTF8&qid=1468460550&sr=8-1&keywords=knife+sharpening+stones Great for knives and more of a general purpose set. Less maintenance and not nearly as soft.

I have one that's similar, they get a good starting angle, but you want something to make the microserrations more aligned,