Best way to sharpen a single bevel knife

[boerbokcpt]

Hi all

I have searched all over the web for years on how to effectively sharpen a single bevel sushi knife to no avail
Does anybody know of a foolproof method to get the knife real sharp
I have tried to do it with a water stone I have but can not get it very sharp

TIA

[FrankH]

What is the angle you need?

Don't see why a LANSKY wouldn't work if you blade fell into the following angles

LANSKY SHARPENING ANGLES
17° Angle - A severe angle reccommended for razor blades, X-Acto© blades, scalpels or similar tools. Provides an extremely sharp but delicate edge.
20° Angle - A commonly used angle for higher quality blades and provides an excellent edge for kitchen cutlery and filet knives.
25° Angle - The recommended angle for most knives that need a durable, sharp edge. Ideal for hunting and outdoor knives.
30° Angle - An outstanding angle for knives that see the heavy use of cutting cardboard, wire or carpets. Recomended for heavy duty use.

[Bliksim]

The sushi place i worked at they used a flat water stone.
they only "sharped" one side which was the flat side.

In other words they never used a angle it was the complete flat side that went flat onto the stone.

[Bushbaby]

Warthog makes a sharpener that would work very well. It's called the "Multi-edge". Here is the link:
http://www.v-sharp.co.za/product_det...7&CategoryID=1

[ZenbaaS]

Warthog makes a sharpener that would work very well. It's called the "Multi-edge". Here is the link:
http://www.v-sharp.co.za/product_det...7&CategoryID=1

The normal v-sharp edge looks like it could work very well. (Well not on the OP's knife but for normal knives)

[Snaphaan]

Slightly off topic.

I was wondering about the same thing over the weekend.

My EDC knive is an Emerson CQC7, which is a chisel ground double bevel tanto production knife.

However, the Emerson CQC6, which is a highly sought after custom knife (they say 13 year waiting list, no new orders accepted), is a chisel ground single bevel tanto.

I know how to sharpen the CQC7, but how does one sharpen the CQC6 without scratcing the entire bevel?

Maybe it is an academic question, but I would like to know.

The picture is of a CQC6.

[boerbokcpt]

The sushi place i worked at they used a flat water stone.
they only "sharped" one side which was the flat side.

In other words they never used a angle it was the complete flat side that went flat onto the stone.

The problem is that if you only do it on one side the micro serrations will lean over to the flat side. The problem is how to get the micro serrations from the flat side to level out and make the knife sharp

[boerbokcpt]

Warthog makes a sharpener that would work very well. It's called the "Multi-edge". Here is the link:
http://www.v-sharp.co.za/product_det...7&CategoryID=1

Thanks , I did see that sharpener in post somewhere and I quite like it
Anybody been using it ?

[Bushbaby]

Thanks , I did see that sharpener in post somewhere and I quite like it
Anybody been using it ?

Just one note... With the Warthog one draws the blade forward over the stone, so that there is no bur on the flat edge.

I have a friend who uses one and he loves it!

[Buffalo Hump]

Actually the knife in the pic is a custom CQC-7. The grind you are referring to is often referred to as a zero grind. It was popularized by Phil Hartsfield and adopted by Emerson after some of his clients in the military requested it. You can find a zero on both the 7 and the 6. Here is a pic of the CQC-6 with a zero grind. You can see how the tanto profile is different, as is the handle shape.

The picture is of a CQC6.