"Edged Weapons" in the kitchen

[Roycroft201]

I almost considered putting this thread in the 'Edged Weapons' :) forum.

I don't think I have ever been taught the correct method for sharpening the knives in my kitchen. They have always just been 'passable' to work with, and it's frustrating. At the current time, they can only be described as 'pathetic'.

Fresh tomatoes will be in season soon - I wonder if I'll be able to slice one ! LOL!

Any suggestions?

Thanks,
Roycroft201

(edited for spelling errors, proofreading errors, ........)

[Sweetbriar]

Great question! I went out and bought new knives because I don't have a sharp one and I didn't know where to go to have someone do it. The new knife set comes with a sharpening steel, but the pictures are....unhelpful. If someone here can't instruct us in the proper way then the world has, in fact, ended! :(

[Bravo1-3]

Sheffield makes kitchen knives that have sharpeners built into the sheaths. I have a few of them and they are as sharp as the day I got them.

A sharpening wand is also a great tool to have if you've got non-serrated knives.

[Team Sergeant]

I currently own about 10-15 nice kitchen knives. Sometimes I do not always remember to sharpen them after hard use. I’ll be the first to admit, when I’m in a hurry I cheat and use an electric knife sharpener. It works very well, well enough to shave the hairs off ones arm.

[Roycroft201]

Even on a good day, TS, sir, I cannot read the fine print in the photo of your electric knife sharpener. Would you be so kind as to give make and model ?

Bravo and Sweetbriar - I would love to learn the PROPER way to use a steel. Had several, because I would buy a new one thinking that a 'new, improved model' would help my technique ! LOL!!

My father-in-law had a favorite paring knife that he used to sharpen on a 'block'. There was definitely a 'feel' in the wrist action to the way he would draw it across until he was satisfied.

I also have a cleaver that was my mother's that I would like to bring back to life. It says:
Foster Bros.
Solid Steel
1138

It's quite heavy and would be overkill on most things I do in the kitchen, but it would sure look great in my kitchen !!

I appreciate all your help.

Roycroft201

[brownapple]

I've got two full sets of kitchen knives provided as gifts. Both are shit (and one set is an expensive set). Won't keep an edge worth a damn. Sooner or later, I am going to have to go and buy a good set of kitchen knives made of good steel.

The steel is for touching up the edge, not for sharpening per say. It is used in the same way as a stone or ceramic rod. Run the knife edge down it maintaining a consistent angle.

[Team Sergeant]

RC, It's a "Chef's Choice" Deluxe 3 Stage Electric Diamond Sharpener. I don't promote products but I like this machine. They run about $130. Anything over that is too much. (My knives are Henckels Professional S.) I'm saving up for some Bill Harsey kitchen knives...

TS

[The Reaper]

I have the finest 6" Chef's Knife in the world, and has so far, held its edge quite well.

Electric and automatic sharpeners take off way too much metal and life off the blade for me.

You sharpen them on a stone, like any other knife, and may touch them up with a steel from time to time.

TR

[Team Sergeant]

Originally posted by The Reaper
You sharpen them on a stone, like any other knife, and may touch them up with a steel from time to time.



I sharpen them on a stone, a very fast turning stone.

TR, that's the reason this machine has three stages, so as not to rend them into dust. Trust me, its a fine device for kitchen knives.

[The Reaper]

TS:

That is your decision.

I will not put this on any electric grinder. I will admit to using a diamond impregnated stone though.

TR

[Team Sergeant]

Nice knife. Very nice knife.

Bill! I want an eight inch Harsey chef knife!!!!!

Did I mention thats a very nice chef's knife?

TS

[Pandora]

Excellent.

I have seen some chefs dampen the knife blade before sharpening. Is this the correct way to do it - i.e. wet the blade before sharpening?

And what do you do with serrated edged knives? I just keep replacing them.

[Team Sergeant]

Originally posted by Pandora
Excellent.

I have seen some chefs dampen the knife blade before sharpening. Is this the correct way to do it - i.e. wet the blade before sharpening?

And what do you do with serrated edged knives? I just keep replacing them.

that sharpener I posted works on serrated knives...

[The Reaper]

Originally posted by Team Sergeant
Nice knife. Very nice knife.

Bill! I want an eight inch Harsey chef knife!!!!!

Did I mention thats a very nice chef's knife?

TS

I thought you would appreciate it.

I would just add that it feels even better in the hand than it looks.

S30V as well, holds an edge like a razor, so far, sharpens up with just a few passes on the stone.

You know it was made right, too!

TR

[Ambush Master]

Originally posted by Team Sergeant
Nice knife. Very nice knife.

Bill! I want an eight inch Harsey chef knife!!!!!

Did I mention thats a very nice chef's knife?

TS

Got it wrong there TS !! That is a "COMBAT CHEF'S Knife" !! Note the hole in the tang !!! I''ll take one also, if it's engraved as 2004 !!!!:D

Later
M

[The Reaper]

Originally posted by Pandora
Excellent.

I have seen some chefs dampen the knife blade before sharpening. Is this the correct way to do it - i.e. wet the blade before sharpening?

And what do you do with serrated edged knives? I just keep replacing them.

If I were using an Arkansas stone, I would wet the stone (or oil it, depending on the stone), not the knife.

Mr. Harsey and Reeve taught me a trick by just taking a few passes on the back side of the serrations with the DMT stone. That brought the edge back. I had been sharpening the serrations individually with a round DMT sharpener.

Maybe I was raised wrong, but I try not to throw knives away when they get dull. My Dad taught me to sharpen them, and I have learned a bit on my own.

TR

[Team Sergeant]

Originally posted by Ambush Master
Got it wrong there TS !! That is a "COMBAT CHEF'S Knife" !! Note the hole in the tang !!! I''ll take one also, if it's engraved as 2004 !!!!:D

Later
M

LMAO:D

[The Reaper]

Originally posted by Ambush Master
Got it wrong there TS !! That is a "COMBAT CHEF'S Knife" !! Note the hole in the tang !!! I''ll take one also, if it's engraved as 2004 !!!!:D

Later
M

I was going to let the thong hole issue pass, as well as the custom Harsey Special sheath.

Sorry, but the 2004 model is sold out. I think the 2005 models are still available though. I could probably come up with a pic, if you give me a day or two.

TR

[Pandora]

Thanks for the advice.

I'd sure like a Harsey Comabt Chef's Chopper-Dropper, too! Normally mild-mannered, I do get a might cranky when others stray the worng side of the kitchen counters when I'm cooking. Maybe they'll get better cross-grain sliced treats and a scare?

Everyone loves Raymond is not a parody of my life... it is my life.
Signed, Deborah. ;)

[Bill Harsey]

Originally posted by Sweetbriar
Great question! I went out and bought new knives because I don't have a sharp one and I didn't know where to go to have someone do it. The new knife set comes with a sharpening steel, but the pictures are....unhelpful. If someone here can't instruct us in the proper way then the world has, in fact, ended! :( The world isn't going to end. I'm here.

[Bill Harsey]

I'll figure out how to answer these questions tommorrow, just returned from long trip. We can sharpen the knives- everyone will do good after we go thru this. As the saying goes, "it aint rocket science".

[Solid]

Try Fiskars knives from Finland. I've had mine for as long as I can remember, and have had to sharpen them rarely and with minimal effort.
They also make damn nice (but not classical) axes.


Solid

[Razor]

Not to steal Mr. Harsey's thunder, but for those that do their own sharpening, what angle to you use on your kitchen knives? I admit that I cheat and simply use a 20deg angle as the Spyderco Sharpmaker is set up for that angle. Of course, this is for relatively thin blades, not for a 1/4" thick cleaver; I use a pretty extreme angle on my thin Henckel paring knives. The edge doesn't last as long, but boy does it julienne well. :)

[Bill Harsey]

Originally posted by Razor
Not to steal Mr. Harsey's thunder, but for those that do their own sharpening, what angle to you use on your kitchen knives? I admit that I cheat and simply use a 20deg angle as the Spyderco Sharpmaker is set up for that angle. Of course, this is for relatively thin blades, not for a 1/4" thick cleaver; I use a pretty extreme angle on my thin Henckel paring knives. The edge doesn't last as long, but boy does it julienne well. :) No theft of thunder possible here at all. Good observation about being able to sharpen thin blades easier, much less steel to remove. I'd stay away from the powered knife grinder/sharpeners. Like I think Reaper said, they take away too much steel every time it's used and all to soon the blade is ground up in the thicker part and the knife doesn't cut as well. I'll check back in here soon on how I sharpen, too many irons in the fire right now. Bill

[The Reaper]

Originally posted by Bill Harsey
I'll check back in here soon on how I sharpen, too many irons in the fire right now. Bill

Probably either backdating knives, or making a letter bomb to send me.

Either way, sounds like fun!

TR

[Bill Harsey]

Originally posted by The Reaper
Probably either backdating knives, or making a letter bomb to send me.

Either way, sounds like fun!

TR I'm not backdating any knives.

[The Reaper]

Originally posted by Bill Harsey
I'm not backdating any knives.

Are you using a 14,000 rpm carbide engraver for whatever you are doing?

TR

[Bill Harsey]

Not needed.

[Team Sergeant]

TR,
Don't open any new packages.

Ever heard of UniBill?

TS

[The Reaper]

Originally posted by Team Sergeant
TR,
Don't open any new packages.

Ever heard of UniBill?

TS

No worries.

I started to ask him if he needed any small parts I might have lying around.

I still have an edge, and some insurance.

If he takes a shot, it better be perfect.

TR

[Bill Harsey]

Originally posted by The Reaper
No worries.

I started to ask him if he needed any small parts I might have lying around.

I still have an edge, and some insurance.

If he takes a shot, it better be perfect.

TR You folks don't have anything to worry about, I don't mess with those who can mess better.

[Rotor Strike]

If you want the hands down best kitchen knives I've ever laid hands on, check out Murray Carter's work. He's an ABS mastersmith in the US, as well as the number 17 in the Sakemoto tradition of Yoshimoto Bladesmithing. Only non-Japanese to ever obtain such and honor. His knives range from traditional Japanese kitchen/sushi type knives to European/American styles. They are so wicked sharp it's downright scary. His knives are all handforged to boot. And, they aren't outrageously priced. I picked up two of his knives for around $240. He doesn't have a webpage, but his email is m_carter-cutlery@pop06.odn.ne.jp if you want to request a catalog. He also offers up a video of how to sharpen his knives in with the traditional Japanese waterstones that he also sells. Really good instructional video.

[Penn]

We use stones 800 to 20000 grain stones. First thing we do every morning is put the blade to the stone. 20-30 minutes for 3 knives. Elecrtic sharpners are worthless and ruin good ($) knives. Check out www.KORIN.com a store in Tribeca, They ship. Best commerical kitchen knives in the world!!!!!!!!!!!!!!

[Bill Harsey]

Penn,
The store you link has an incredible selection of modern Japanese blades.
Interesting to see a traditonal style Japanese blade using VG-10 steel. That's pretty modern stuff. I own several Japanese made blades with VG-10 and they cut very well.

As noted in the links to traditional Japanese Kitchen knives, some makers come from sword making. This is because it was the Japanese swordsmiths that produced all the high carbon steel which was the only source for other edged tools used in woodworking, agriculture and food preparation.
The swordsmiths also had all the technologies to make fine edged tools, especially heat treating.
Japanese kitchen knives have a long history of fine craft.

Traditional Japanese forged blades tend to be as hard as the steel can be made for highest possible sharpness. This makes them prone to chip easy with any error in handling and may explain the extreme care given when used by someone who values their knives.
Using extreme care is not a bad thing.

[mumbleypeg]

I fairly recently started replacing some of my German knives with Japanese knives. The sandwiched construction of the Japanese blades is different from what I am used to. The core is very hard, above 60 rc, the edge angle is more acute than the German knives. The result is that they cut like crazy. I have become as obsessive as a sushi chef with cleaning after every use and the knives stay sharp.

I use a diamond sharpener if I am in a hurry and Japanese stones when I can take the time.

My santoku, it's not a Harsey, perhaps I'll put a word in and try to get on the 2015 list for combat kitchen cutlery:D.

[cold1]

What is the trick with water stones???
I had always heard of how great they where for putting a fine edge on a knife. I bit the bullet and bought 2 of them. one was a combo stone 400 grit on one side and 800 on the other, the next one was 1200 grit. I would use the rough to get the edge back then I would progress to the finer grits. I followed every different instructional technique that i could find and I still could not get a shaving edge. So I switched back to my Norton stone.

[Penn]

Cold1, If you go to the Korin web address you will find the technique to maintain your blade. It's under Japanese Knives...then knife care.

[Roguish Lawyer]

(My knives are Henckels Professional S.)

Mine too.

[Bill Harsey]

What is the trick with water stones???
I had always heard of how great they where for putting a fine edge on a knife. I bit the bullet and bought 2 of them. one was a combo stone 400 grit on one side and 800 on the other, the next one was 1200 grit. I would use the rough to get the edge back then I would progress to the finer grits. I followed every different instructional technique that i could find and I still could not get a shaving edge. So I switched back to my Norton stone.

Japanese stones are very well matched for the relatively low alloy high carbon steels used to make the traditional Japanese blades.
The water stones have a friable surface that results in the surface of the stone wearing fast thus keeping fresh sharp grit working against the blade.

Some modern steels do not respond well to Japanese water stones because of difficult to abrade alloying elements like chromium or vanadium.

Yes I have used water stones and I'm going to do like Penn suggests and check out the information at the Korin website.

[Bill Harsey]

Penn,
That's a well written sharpening article at the Korin website. Very good recommendation, thank you.

I was pleased to see it address the flattening of the Japanese water stones too.

Two friends of mine are traditional Japanese sword smiths.
After the complex process of making the steels and forging the blade they do all the foundation shaping by hand with the forged sword blade clamped on a long wood block using hand driven plane-scrapers, coarse files and stones.
Doing a bit of work with these guys is how I learned how to keep the Japanese stones flat.

Helping hand dig black iron sand from alongside a river to make steel is why I now buy all my stuff from Crucible Specialty Tool Steels.

[cold1]

Japanese stones are very well matched for the relatively low alloy high carbon steels used to make the traditional Japanese blades.


What you said made since because all the info I got on them was for wood working tools, chisels, carving knives,etc.. I was using them on my everyday pocket knives, Case, Ag russels. They seemed to do worse on Stainless blades.

This was back in the early 90s and since then the stones have been lost and I did not see a reason to replace them.

Thank you both.

[Penn]

Bill,
I’m glad you like the site and the craftsmanship of their knives. They are a great source, I’m sure if you wanted more info they would be very helpful.

Now let’s focus on the hybrid custom chef knife for me as a way to show your deep appreciation of my sourcing ability.

We tend to use slicers more than traditional chef knives. It’s the cuts that are required. A traditional knife when used has a downward pressure exerted on the object. It’s the nature of the cutting with a chef knife, forward downward pressure, as you slice through the object. Whereas, with a slicer, you move through an object when cutting with either a forward, or backward slicing motion.

My ideal would be a knife that had the best of both elements. A 10” blade length 2 1/2” high, the edge would be one sided in the style of Japanese knives, attached to an ergonomic handle were the hand does not wrap around the handle, but is held the way a golfer holds a putter with his bottom right hand. The handle would be made of plastic, or some material that could be form by casting my grip. The knife would have to light weight, durable, a combination of carbon and stainless steel. Maybe carbon, coated in the thinness layer possible of SS.
How soon for delivery?

[CPTAUSRET]

Does anyone use the Ken Onion kitchen knives? I have narrowed my Christmas gift selection to Shun knives, and I prefer the Ken Onion's. I have not held one yet, so it's pure speculation at this point.

My wifes hands are small, and mine do not open and close very well, thus the ergonomic shape of the Ken Onions appeal to me.

Thanks.

[Dusty]

Does anyone use the Ken Onion kitchen knives? I have narrowed my Christmas gift selection to Shun knives, and I prefer the Ken Onion's. I have not held one yet, so it's pure speculation at this point.

My wifes hands are small, and mine do not open and close very well, thus the ergonomic shape of the Ken Onions appeal to me.

Thanks.


Ken Onion?
Did he study under Mr. Harsey?

[Razor]

Does anyone use the Ken Onion kitchen knives? I have narrowed my Christmas gift selection to Shun knives, and I prefer the Ken Onion's. I have not held one yet, so it's pure speculation at this point.

My wifes hands are small, and mine do not open and close very well, thus the ergonomic shape of the Ken Onions appeal to me.

Thanks.

My lovely bride got me the 7" hollow ground santoku several years back, and it is our absolute favorite kitchen knife. The oblong handle is very comfortable, and the blade holds a great edge, requiring only a quick steeling before use to get everything aligned for even very fine cutting (think smooth, thin cuts on tomato skin). Since then, we've bought a 7" serrated utility with the funky (but comfortable) handle, which is a great meat and bread slicer, and a couple of the smaller paring/utility knives. If you sign up for Williams-Sonoma emails, they occasionally run great discount specials on Shuns.

[CPTAUSRET]

My lovely bride got me the 7" hollow ground santoku several years back, and it is our absolute favorite kitchen knife. The oblong handle is very comfortable, and the blade holds a great edge, requiring only a quick steeling before use to get everything aligned for even very fine cutting (think smooth, thin cuts on tomato skin). Since then, we've bought a 7" serrated utility with the funky (but comfortable) handle, which is a great meat and bread slicer, and a couple of the smaller paring/utility knives. If you sign up for Williams-Sonoma emails, they occasionally run great discount specials on Shuns.

Thanks for the response Brother...We ordered this small set last night.

http://www.prokitchengear.com/Shun_Ken_Onion_10_Piece_In_Drawer_Set_p/shun-kos1000.htm

[Penn]

Please do not buy these knives.
Instead, buy a slicer, paring and boning knife from Korin. Use the extra dough to first fly me, then Bill H out, and you'll have great lesson in execution and sharping for the same price, not to mention dinner, plus you'll have knives that will stay sharp forever with but five minutes on the correct stone.
$900.00 dollars for BS knives is beyond me. If its not bench made, or its legendary history is not from a knife making clan and you are spending more than 50 dollars, I have a piece of the Brooklyn Bridge for sale-Cheap, call me.

[CPTAUSRET]

Please do not buy these knives.
Instead, buy a slicer, paring and boning knife from Korin. Use the extra dough to first fly me, then Bill H out, and you'll have great lesson in execution and sharping for the same price, not to mention dinner, plus you'll have knives that will stay sharp forever with but five minutes on the correct stone.
$900.00 dollars for BS knives is beyond me. If its not bench made, or its legendary history is not from a knife making clan and you are spending more than 50 dollars, I have a piece of the Brooklyn Bridge for sale-Cheap, call me.


Penn:

Now you tell me! I already pulled the trigger, they'll be here next week.

Speaking of getting together, Nancy asked me where you were were plying your culinary talents, I told her I would find out. We were in NYC a couple of weeks ago where Nancy rec'd an award from the NY Academy of Med.

I'd love to fly you and Bill out here, I still don't have a great cooker/smoker, Bill could probably build one in his sleep. I'd like you two to see what Eastern Iowa looks like (Grant Wood Country). Don't need any of that bridge, thank you!

[Penn]

CPT, Princeton, NJ I'll PM you.

[Team Sergeant]

Penn:

Now you tell me! I already pulled the trigger, they'll be here next week.

Speaking of getting together, Nancy asked me where you were were plying your culinary talents, I told her I would find out. We were in NYC a couple of weeks ago where Nancy rec'd an award from the NY Academy of Med.

I'd love to fly you and Bill out here, I still don't have a great cooker/smoker, Bill could probably build one in his sleep. I'd like you two to see what Eastern Iowa looks like (Grant Wood Country). Don't need any of that bridge, thank you!

Most people would od fine with just a chef knife, a pairing knife, boning knife (I also have a bread knife). If I had to pick three it would be those. You don't need "all those knives" for the average kitchen. And unless you're doing a lot of boning you don't need that one either.
(Be careful with those knives, if you use the chef knife to cut something hard it will dent.)

I have a few of the Shun Chef Elite's, the one's I use everyday are the #10 Chef and the pairing...... I could live fine with just those two....

[busa]

I followed some of the advice here and bought two Henckels Professional S knives. I picked up the chef's and paring knife. I have never owned a really great set of knives before.

I used them for the first time last night and I could not be more pleased.

Thanks for the advice!!:lifter

[Nightfall]

I'm such a firm believer in having a good set of knives in the kitchen. Seems like no one has anything but those awful Ginsu knives in their drawers. I'm fortunate that my father believes in heirlooms and the like. I went shopping for a good set of knives (I do a LOT of cooking, my own butchering and whatnot) and I had a good Henkle Chef's knife and a Santuko (never understood the point after using chef's knives all these years). In addition to those I had a variety of random Chicago Cutlery knives, boning, chef's, slicers. I wanted a mostly matched set at some point in my life. When I got married, I couldn't think of anything else to ask for on the registry, but didn't feel comfortable asking for $1K worth of knives, so I found a bunch seperate (still uncomfortable putting things on there $100 a piece). So the great guy my dad is, looked at what most of them were and just bought me the whole set of Calphalon Katana series knives. I love 'em. They're asthetically pleasing, and keep and edge like nobody's business, I am very pleasantly surprised. Grip's nice, though a little strange at first glance. Normally I sharpen my own knives on my old Arkansas whetstone, but these I get nervous with, so when needed I take them to a pro to have them sharpened. At $1 each to sharpen, it's pretty cheap, and all I have to do is hone them a bit before using them and I'm golden. MY ol' man is such a nice guy. With any sort of luck, my kid's will inheirit these when I'm gone, and thier kids then after.

[mark46th]

I know the sharpening portion of this thread was started a while back but here is my $.02 worth on it. For those who want to sharpen quickly, here is an effective method.
I ran a seafood plant where we hand-cut our fish. We used a Momacut Japanese made santoku style knife with a thin stainless blade. I was the designated knife sharpener. I was sent to one of our plants in Bellingham to learn how to do it. We used a fine grit(400 IIRC) sanding belt then polished them using a cloth jewelers wheel. For lubricant we used 2 parts parrafin, 1 part Crisco shortening which I melted together in our QC lab. I know, Crisco, but it worked. I made 3 or 4 passes on the sanding belt at a 60 degree angle on each side of the knife, then 10 or 12 passes on the cloth wheel. I did this to about 50-100 knives per week. We did use a steel during the course of the day to refresh the edge. The polishing was the key. These blades came out like scalpels. This was for a large number of knives, so I had to use electricity.

[Razor]

Terry, did you get the Shuns yet? How do you like them? FWIW, my wife paid about the same for our 7" santoku as the MSRP for the less expensive boning knives I saw on the Korin website. Its all about the discounts. ;)

[Bill Harsey]

Thanks for the response Brother...We ordered this small set last night.

http://www.prokitchengear.com/Shun_Ken_Onion_10_Piece_In_Drawer_Set_p/shun-kos1000.htm

The Shuns are exceptional knives especially for the price. They are extremely high quality in the steel used and the quality of manufacturing.

[CPTAUSRET]

Terry, did you get the Shuns yet? How do you like them? FWIW, my wife paid about the same for our 7" santoku as the MSRP for the less expensive boning knives I saw on the Korin website. Its all about the discounts. ;)

Received them a few days ago, we are both thrilled with them, they should last for years...They provide a nice fit Nancy's hands, as well as mine.

[cbtengr]

Got a relatively decent set of kitchen knives, the kind that come in a block when we got married 12 years ago. I have never sharpened them but occasionally run them down a steel which seems to be sufficient for my needs. However the steel is now smooth and no longer has any effect on the knives. Can the steel be refreshed or do I just need to go out and get another one?

[Greyshade2]

I don't claim to be any kind of expert but here is what works for me: I use the steel "wand" from my knife block. I have a spot where my granite counter meets the granite backsplash against a built in cabinet tower. I angle my sharpening wand against this "corner" so it won't slip or roll and I slide the blade at about a 30 degree angle one side, then the other slowly and pretty much across the wand without moving the knife blade around the wand. Kind of like drawing the bow across a single string on a bass cello. This has worked quite well in my kitchen, do not know if it's the proper method but like I said, it works for me. I never put my cutting knives in the dishwasher and I run the blades across the "wands" a couple times before I start cutting stuff up (keeps me from getting frustration issues before I start cooking/chopping/slicing etc.).

[(1VB)compforce]

Received them a few days ago, we are both thrilled with them, they should last for years...They provide a nice fit Nancy's hands, as well as mine.

I like the Asian style knives. I looked at Shun, but Global fit my hands better. Got a pretty good deal on a 9 piece block set and I love them. I added a heavyweight chef and a flexible boning to the set and it's pretty much all I need. Yes, I know... Chef, paring, boning and serrated is all I need, but I would have paid more for those 4 knives individually than I paid for the whole set including the case.

Sharpening them, I have a Norton ceramic oil stone for rough, medium and honing (600). Then I have water stones at 1000 and 6000. As long as you get the angles right, you're fine.

I angle my sharpening wand against this "corner" so it won't slip or roll and I slide the blade at about a 30 degree angle one side, then the other slowly and pretty much across the wand without moving the knife blade around the wand.

Try angling the blade on the wand at the same angle you sharpen at, you'll get a sharper edge and less burr on the finished edge. For german style knives (Henckel, Messermeister, etc...) it's 15-20 degrees. For asian style knives (Global, Shun, et al) it's usually 10-15 degrees but be careful, not all of them are the same, some are single and some are double bevel or even curved chisel style edges.

[mark46th]

Look at this thread for some good info. It says field sharpenening but it goes into more detail...
http://www.professionalsoldiers.com/forums/showthread.php?t=759

[Dusty]

I've been using a 5-piece set of Old Hickory knives since '83. Just sharpen one side to keep them keen. Wash in cold water; hot water will roll the edge. Dry them off as soon as you rinse them and put 'em in the rack.

Last set I bought was about 20 bucks with the rack.