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Knife sharpener

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I'm looking for a professional knife sharpener in Pattaya.

 

I don't mean a knife sharpening device, but a person who can sharpen knives professionally.

 

Yes, I know Lazada sells many different knife sharpening gadgets, of all types and prices, but they can never compete with the results you get from a skilled professional.

 

 

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Most Popular Posts

  • My wife has a special technique, but she's always angry. I'm too scared to ask    I came home late last night, she wasn't happy 😞    

  • Pretty much any Thai who works with a machete. There will always be one of them who is respected as the best at it. 

  • With respect, a knife needs to be sharpened a bit differently than a machete. I usually see Thais sharpening their sickles and machetes with files rather than stones. It's the cooks who sharpen blades

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Pretty much any Thai who works with a machete. There will always be one of them who is respected as the best at it. 

  • Popular Post
10 minutes ago, Chutney said:

Pretty much any Thai who works with a machete. There will always be one of them who is respected as the best at it. 

With respect, a knife needs to be sharpened a bit differently than a machete. I usually see Thais sharpening their sickles and machetes with files rather than stones. It's the cooks who sharpen blades better, but...

... cleavers require a varying blade angle (depending on the use, i.e., a meat cleaver vs. a vegetable cleaver) compared to western-style cutlery. Western-style cutlery blade angles will also vary, depending on the use and add in the chef's personal preference!
What are the blade angles you are looking for from a professional sharpener?

  • Popular Post
35 minutes ago, Espanol said:

know Lazada sells many different knife sharpening gadgets

My wife has a special technique, but she's always angry. I'm too scared to ask 

 

I came home late last night, she wasn't happy 😞

 

 

woman with machete.jpg

1 minute ago, SAFETY FIRST said:

My wife has a special technique, but she's always angry. I'm too scared to ask 

 

 

 

woman with machete.jpg

I'm not going to offer to help you...

5 minutes ago, SAFETY FIRST said:

My wife has a special technique, but she's always angry. I'm too scared to ask 

 

I came home late last night, she wasn't happy 😞

 

 

woman with machete.jpg

Aren't thais no.2 in the world in cutting men's pen ises off? only beaten by Filipinos 

16 minutes ago, scubascuba3 said:

Aren't thais no.2 in the world in cutting men's pen ises off? only beaten by Filipinos 

I think it flip flops each year between the two countries. 

 

1 hour ago, SAFETY FIRST said:

I think it flip flops each year between the two countries. 

 

No hard facts?

4 minutes ago, scorecard said:

No hard facts?

Apparently hard prior to chopping off 

I use a whetstone or an oilstone together with olive oil and 10 strokes in each direction 5 times. It works in normal knives and cleavers but I have no idea what to use for serrated blades like a breadknife.

 

You can buy whetstones at most hardware stores and they are not expensive.

 

IIRC my Dad used to use a pumice stone decades ago in the UK, but I have never seen one in Thailand.

For me, trying to get knives sharpened is like trying to get shoes shined, it's a bigger PITA than doing it yourself. 

 

A steel in the kitchen (Jasco makes a nice one at a fair price) and a disk-grinder with a flap-disk works great for a re-grind.

 

I put the grinder in the vice and use a 120-grit flap-disk.

 

The pull-through sharpeners are surprisingly easy and effective, particularly for carbon steel blades. 

I have tried all sorts of devices but rarely get a really sharp knife, or machete for that matter. The wife does a brilliant job with them using a stone but decline to offer her services.

As she often reminds me (not much of late due to my age) a woman with a sharp knife is a dangerous woman.

2 hours ago, SAFETY FIRST said:

My wife has a special technique, but she's always angry. I'm too scared to ask 

 

I came home late last night, she wasn't happy 😞

 

 

woman with machete.jpg

 

You married that sweet young thing you were going on about earlier this month? Looks like she's putting on the pounds already.

11 hours ago, FolkGuitar said:

With respect, a knife needs to be sharpened a bit differently than a machete. I usually see Thais sharpening their sickles and machetes with files rather than stones. It's the cooks who sharpen blades better, but...

... cleavers require a varying blade angle (depending on the use, i.e., a meat cleaver vs. a vegetable cleaver) compared to western-style cutlery. Western-style cutlery blade angles will also vary, depending on the use and add in the chef's personal preference!
What are the blade angles you are looking for from a professional sharpener?

Not going to argue with you. You certainly know your knife sharpening. However the Thais I once lived and worked with did indeed use stone not files. However that may not be the norm. I am/was a trained Chef before I changed career. We were taught to use those long poker type file sharpeners which I never got on with. Always preferred a stone myself but in a pinch with nothing else available you could get at least a better edge from blunt to useable with 2 knives. Had a head Chef once who always did that. Personally I didn't have the knack for it. Thanks for the input.  Appreciated.

Just now, Chutney said:

Not going to argue with you. You certainly know your knife sharpening. However the Thais I once lived and worked with did indeed use stone not files. However that may not be the norm. I am/was a trained Chef before I changed career. We were taught to use those long poker type file sharpeners which I never got on with. Always preferred a stone myself but in a pinch with nothing else available you could get at least a better edge from blunt to useable with 2 knives. Had a head Chef once who always did that. Personally I didn't have the knack for it. Thanks for the input.  Appreciated.

Forgot to add: It also depends on what knife, what metal and blade type. I have a variety of knives even still the first set of Sabatiers I was issued at 'Chef school'. They're ok . Still have several but my best is an ancient Sabatier I've had for 40 years and use almost daily. It was old before I got it. On a job someone actually nicked my cooks knife. The company just gave me this old knife stuck away in a drawer as an apology and replacement. Best knife ever. The heft, the balance. Takes an edge effortlessly and cuts like a dream. Also I have a cheap utility knife I bought for peanuts in Bali one time. Another great knife I use daily. That one bewilders me....

I wanted to get several knives sharpened properly, and the Mrs alerted me to some guy coming up the street tooting a horn who she said was a professional sharpener. So he got my knives to work on. I don't think a single one was worth a damn after he had done.  Mrs uses a whet stone herself now, i bought a couple of those Lazada wheeled gadgets!

I'm envious of your old Sabatier! My mother had my grandfather's (he was a butcher) old Sabatier, but my brother grabbed it before I could get it! Tap it on the edge of a pan, and it would ring like a bell! And I, too, have a local fresh market cheap paring knife that just never loses its edge! I don't think I paid more than 10 Baht for it, and it's amazing!

 

Serious professional sharpeners use either a belt grinder or a Tormak, because speed and effectiveness are the goals. Serious 'custom' knife makers will use a belt grinder followed by stones, usually Japanese whetstones or the newer synthetic stones. 


Serious amateur KnifeKnuts will use a belt grinder followed by stones, too. But in this case, a smaller, home version, such as the Ken Onion Edition of the WorkSharp belt grinder, an affordable home/hobby knife and tool belt sharpener. About $200 USD, this can put a shaving edge on a pocket comb! It even has belts for sharpening ceramic blades, and plain leather belts for power stropping with your favorite compound.

 

I use the KnifeSharp grinder once a year or so to do all my cutlery, then touch up once a week with a Spyderco Tri-Angle Sharpmaker. I set the edge angle on the WorkSharp to match the particular knife's use, then 3-5 passes against each belt, changing belt grits, finishing with the stropping leather belt. Before each use, and during the cutting, I will touch up the edge with a borosilicate glass rod (think Pyrex glass baking dish, used like a butcher's steel to keep the edge aligned and burnished. It works better than a sharpening steel, but too delicate for commercial use. You could use the edge of a Pyrex glass measuring cup or baking dish instead of the rod I had made for me.

 

I've been a knifeknut (used to be a knife maker)  for 50 years, and have a closet full of the various sharpening systems that I've bought over the years. They all work. Some just work better or faster than others. That said, keep away from those 'rolling' sharpeners being sold today by all the online discount venues. Only the original maker (expensive!) version is worth the money.

 

The picture is the Ken Onion Edition WorkSharp sharpener. I recommend it to anyone who wants a sharp knife with very little effort and almost no learning curve. It will sharpen anything from a small pocket knife to a machete!  Turn the dial to set the edge angle from 15-30 degrees, 4-5 passes through the guides, and you're done! Shaving edge again! It's changed the whole sharpening game and made a razor-edge easily available to everyone.

7 Speed Motor Control with LED Display

Adjustable Sharpening Guide 15°-30°

Tool Sharpening Cassette with 65° Scissor Guide

3/4" x 12" Belt Kit (1 ea.)P120 (Extra Coarse), X65 (Coarse), X22 (Medium), X4 (Fine), 6000 (Extra Fine)

Ken Onion Edition Knife & Tool Sharpener Mk.2™

 

 


 

 

c.jpg

d.jpg

13 minutes ago, FolkGuitar said:

I'm envious of your old Sabatier! My mother had my grandfather's (he was a butcher) old Sabatier, but my brother grabbed it before I could get it! Tap it on the edge of a pan, and it would ring like a bell! And I, too, have a local fresh market cheap paring knife that just never loses its edge! I don't think I paid more than 10 Baht for it, and it's amazing!

 

Serious professional sharpeners use either a belt grinder or a Tormak, because speed and effectiveness are the goals. Serious 'custom' knife makers will use a belt grinder followed by stones, usually Japanese whetstones or the newer synthetic stones. 


Serious amateur KnifeKnuts will use a belt grinder followed by stones, too. But in this case, a smaller, home version, such as the Ken Onion Edition of the WorkSharp belt grinder, an affordable home/hobby knife and tool belt sharpener. About $200 USD, this can put a shaving edge on a pocket comb! It even has belts for sharpening ceramic blades, and plain leather belts for power stropping with your favorite compound.

 

I use the KnifeSharp grinder once a year or so to do all my cutlery, then touch up once a week with a Spyderco Tri-Angle Sharpmaker. I set the edge angle on the WorkSharp to match the particular knife's use, then 3-5 passes against each belt, changing belt grits, finishing with the stropping leather belt. Before each use, and during the cutting, I will touch up the edge with a borosilicate glass rod (think Pyrex glass baking dish, used like a butcher's steel to keep the edge aligned and burnished. It works better than a sharpening steel, but too delicate for commercial use. You could use the edge of a Pyrex glass measuring cup or baking dish instead of the rod I had made for me.

 

I've been a knifeknut (used to be a knife maker)  for 50 years, and have a closet full of the various sharpening systems that I've bought over the years. They all work. Some just work better or faster than others. That said, keep away from those 'rolling' sharpeners being sold today by all the online discount venues. Only the original maker (expensive!) version is worth the money.

 

The picture is the Ken Onion Edition WorkSharp sharpener. I recommend it to anyone who wants a sharp knife with very little effort and almost no learning curve. It will sharpen anything from a small pocket knife to a machete!  Turn the dial to set the edge angle from 15-30 degrees, 4-5 passes through the guides, and you're done! Shaving edge again! It's changed the whole sharpening game and made a razor-edge easily available to everyone.

7 Speed Motor Control with LED Display

Adjustable Sharpening Guide 15°-30°

Tool Sharpening Cassette with 65° Scissor Guide

3/4" x 12" Belt Kit (1 ea.)P120 (Extra Coarse), X65 (Coarse), X22 (Medium), X4 (Fine), 6000 (Extra Fine)

Ken Onion Edition Knife & Tool Sharpener Mk.2™

 

 


 

 

c.jpg

d.jpg

Where did get one in 230V 50Hz?

 

Looks pretty nice

1 minute ago, Yellowtail said:

Where did get one in 230V 50Hz?

I use a small 200 Baht electric converter bought from Lazada, which I permanently attached to the plug of the WorkSharp so I wouldn't forget to use it. (I've blown out 2-3 different devices in my time, plugging US or Japanese items directly into Thai wall sockets.) Although the numbers aren't exact, it's worked perfectly for the last 10 years.

 

Sharping a knife/machete or whatever is quite simple and requires little skill, a good stone, a few hard strokes, a few medium and a few light strokes. It really is that easy. 

17 hours ago, billd766 said:

I use a whetstone or an oilstone together with olive oil and 10 strokes in each direction 5 times. It works in normal knives and cleavers but I have no idea what to use for serrated blades like a breadknife.

Look for a long, thin, tapered diamond rod sharpener online. (Not the long sharpening steels) They are cheap and effective. Use it on ONE SIDE of the blade only!

17 hours ago, Yellowtail said:

The pull-through sharpeners are surprisingly easy and effective, particularly for carbon steel blades. 

Beware the cheaper models that use tungston carbide rods to tear off metal chunks from the blade, rather than the ones that have ceramic rods that actually grind off metal. Those cheap one are fine for garden tools and the like, but they can ruin a good quality carbon steel blade. That said, if your blade is made from D2 tool steel, it's a whole different story!

 

17 hours ago, NanLaew said:

Looks like she's putting on the pounds already.

not quite reaching the "fart and give us a clue" stage yet though

2 hours ago, FolkGuitar said:

I've been a knifeknut (used to be a knife maker)  for 50 years, and have a closet full of the various sharpening systems that I've bought over the years. They all work. Some just work better or faster than others. That said, keep away from those 'rolling' sharpeners

I would keep away from anybody who openly describes themselves as a "knife nut"

18 hours ago, GreasyFingers said:

a woman with a sharp knife is a dangerous woman.

My wife says sharp knives in the kitchen means you don't fear your wife.

I remember many years ago there was a van that went to all the restaurants, he just had a bench grinder..........:coffee1:

1 hour ago, Bday Prang said:

I would keep away from anybody who openly describes themselves as a "knife nut"

God bless you, child! Thank you!
I can’t imagine anything nicer than hearing that I don’t have to bother with you. 

1 hour ago, brian69 said:

I remember many years ago there was a van that went to all the restaurants, he just had a bench grinder..........:coffee1:

Bench grinders work great if the user knows what they’re doing. Too easy to overheat the edge and ruin the temper.  Putting a hard paper wheel on the grinder, and using chromium oxide compound, resolves the possibility of burning the metal from too much heat. I used to use one before I got the belt grinder, and if I stll had the space for keeping a bench grinder set up, I’d probably go back to the hard paper wheel. 

16 minutes ago, FolkGuitar said:

Bench grinders work great if the user knows what they’re doing.

Well that was his only job so I presume he knew what he was doing....:giggle:

19 hours ago, NanLaew said:

 

You married that sweet young thing you were going on about earlier this month? Looks like she's putting on the pounds already.

They pack on the pounds real quick once they have you snared. 

 

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