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Sharpening a CCK

Tue Jan 08, 2013 2:29 pm

I am very new to sharpening and have been practicing on an old beater chef style knife for the past few weeks. I think I am ready to start trying to sharpen my everyday knives. However, before grabbing one of my lasers I figured it would be good to try out my CCK 1303.

I realize the technique should probably be pretty similar, but is there anything additional I need to be concerned about when sharpening a chinese cleaver profile? Also, my CCK has an extremely small edge, so small that I don't think I can even make a sharpie mark on the edge. Since I have been relying on the sharpie trick, how can I be sure I'm sharpening at the correct angle? (I have read about using pennies, but wouldn't the relative height of the CCK blade alter the angle using the pennies?)

Re: Sharpening a CCK

Tue Jan 08, 2013 2:58 pm

sharpening a cleaver is a lot easier than sharpening other knives. you shouldn't worry.

Re: Sharpening a CCK

Tue Jan 08, 2013 10:39 pm

Yeah I'm not sure why I was nervous... it was extremely quick and easy to get it nice and sharp

Re: Sharpening a CCK

Wed Jan 09, 2013 5:42 am

i'd be more nervous with knives with less height =D

harder to find the angle since you get so close to the stone and it's harder to maintain the angle.

Re: Sharpening a CCK

Thu Jan 10, 2013 7:53 am

CCKs are pretty soft and easy to sharpen, taking a nice edge but not holding it for a long time. You can also (if you must) use a steel to give you a quick edge on these as the edge will abrade and straighten pretty easily.

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Ken
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