Reddit reviews Norton Abrasives IM313 Pro Multi-Oilstone Sharpening System c/w 11-1/2" Coarse Crystolon, Medium Crystolon and Fine India Stones, 4-1/2 Ounce Norton Oil, Plastic Angle Guide and Reservoir Uni
We found 8 Reddit comments about Norton Abrasives IM313 Pro Multi-Oilstone Sharpening System c/w 11-1/2" Coarse Crystolon, Medium Crystolon and Fine India Stones, 4-1/2 Ounce Norton Oil, Plastic Angle Guide and Reservoir Uni. Here are the top ones, ranked by their Reddit score.
Self-contained bench sharpening unit with reservoir for oil and rotating axis that holds three stones in place for sequential useIncludes three sharpening stones: 100-grit silicon carbide stone for repairing, 150-grit silicon carbide for sharpening and maintaining, and 320-grit aluminum oxide for honing cutting edges1/2 x 11-1/2 x 2-1/2 inch (H x W x D) size of oilstones makes them suitable for use as bench sharpeners for knives and toolsDurable plastic case has a lid and no-slip rubber feet, and protects stones against breakageAngle guide to position tool correctly for sharpening, and 16 oz. bottle of Norton sharpening stone oil for lubrication
Meat-Cutter Here
Buy a multi-stone example A whet stone is used to create the edge of a knife. However a multi-stone has 3 different textures going from very fine to coarse. This will allow you to properly sharpen any knife.
The second tool we use is a Steel Sharpener. Example You use this in between cuts in order to quickly re-shape the blade. Everytime you use your knife, properly or inproperly, you bend the sharp edge of your knife ever so slighty, and within minutes if your not careful, you may ruin your edge completely and have to resharpen. The edge of a knife is like a piece of foil, and what the steel does is to quickly bend it back to its shape.
Learning this trade takes practice, and lots of it. Edges are completely committed to muscle memory over time, but to start out sharpening you need to first look at the angle of you knife's edge. This angle is what you will be sharpening at. Same goes with steel.
Anyways I thought I would give you a run down on equipment. If your looking for technique go ahead and watch a few videos on youtube.
http://www.amazon.com/Norton-IM313-11-5-Sharpening-System/dp/B0001MSA72
I like the old school Norton triple oil stones. There is an art to using it, as opposed to the more controlled kits out there, but I like that. It also pretty much lasts forever.
For a handful of years in college I worked as a meat cutter for an old school local market. I would often volunteer to sharpen the older guys knives, as they would consider this a favor, and it often got me out of doing other less seemly tasks (like cleaning out the grinder or bandsaw). It was time well spent. Now I have my own Norton, and I use it to sharpen all of my friends and family's knives. It might not put on an insane lazer-sharp edge, but combined with a good honing steel, it does a pretty great job of keeping all your knives in factory or better condition.
Also, there's a certain amount of panache to freehand sharpening your knives.
I hung up my Lansky and went to what works. https://www.amazon.com/gp/product/B0001MSA72/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
We used these in the military and they are the best i have ever found. Try this and a leather strop and practice, practice, practice. The amount of surface area allows you to get a razors edge in far less time. The oil stays in the bottom and carries away all the particles as you refresh/rotate it. Particles sink to the bottom and do not cause an issue. Eventually you dump, clean and refresh the oil, but i have had mine for several years now and not had to do this yet.
Yes it take some practice but in the end the edge is the best I have ever seen.
I sharpen my knives on a Norton Tri-Stone or a Togiharu Dual Sided water stone depending on the knife(norton for all the "traditional" european knives, togiharu for my japanese knives). I generally sharpen my knives every Monday, which is the same day that I empty and clean out my knife kit, polish my shoes, fold all my side towels, and wash, iron, and starch my jackets. Don't attempt to sharpen your knives until you have the proper equipment, and know how to use it.
If you're a home cook, you can always take your knives to a Williams-Sonoma, which usually have a free sharpening day a few times a year.
my manager was feeling generous one day and this one magically appeared in the kitchen for us to use. It's pretty damn awesome. it's pricey but Norton also makes single stones for about 20-40 bucks.
My big Norton
Wife bought it for me when I got promoted to apprentice a while back https://www.amazon.com/Norton-IM313-11-5-Sharpening-System/dp/B0001MSA72/ref=mp_s_a_1_3?ie=UTF8&qid=1538708009&sr=8-3&pi=AC_SX236_SY340_QL65&keywords=sharpening+stone+tri-hone&dpPl=1&dpID=41QN2JR02gL&ref=plSrch
Victorinox makes good knives. You'd be fine with a set of those. I'm just saying that for a deer you don't necessarily need really, really good/big knives like we use for butchering a cow. My dad's go to's are some victorinoxes. I'm partial to those wood handled rapalas, but they get dull quick. A good fillet knife works just as well as a decent boning knife on something as small as a deer.
You don't use a ceramic rod or a steel to sharpen. You use them to realign the edge after a bit of use. Learn how to actually sharpen a knive as well. Many people don't know how to. I know those lanksy kits with the rods that set the angles for you are well loved, but I haven't used one much. They aren't hard to find.
I have no idea about brands with the ceramic rods. This is what they look like. The one I have here came from a packing house with no name on it. All I know is that if you break one my dad gets super pissed, so they can't be the cheapest. http://www.butcher-packer.com/index.php?main_page=product_info&cPath=67_68&products_id=145&zenid=4871b7a05ac074eed44a4e2338989153
This is the sharpener I have. I thought they cost more to be honest.
http://www.amazon.com/Norton-IM313-11-5-Sharpening-System/dp/B0001MSA72