Spyderco Triangle Sharpmaker

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"The Tri-Angle Sharpmaker (204MF) includes two sets of high alumina ceramic stones: A pair of medium-grit (brown) 7" x .5" (178mm x 13mm) stones for aggressive sharpening and a set of fine (white) 7" x .5" (178mm x 13mm) stones for professional grade finishing. The stones are triangular for sharpening Plainedges on the flat sides and SpyderEdges (serrations) on the corners. A furrow running the length of each stone lets you sharpen pointed items like fishhooks, darts and awls. Included is a set of brass safety rods protecting the users hands while sharpening. All components snap into the self-contained ABS plastic base and lid -- ready to travel with you.

Die-cut into the base are keyed slots and holes fitted for the stones. They accurately set the stone's sharpening angle at a 30° (15° each side) or 40° (20° each side) for knives and a 12.5°scissor setting. Turn the base over, a channel lets you lay two stones side-by-side (flat-side up) for use as a benchstone. The lid snaps halfway over the base creating a handhold for stability while you're sharpening."

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Spyderco Triangle Sharpmaker

“The Spyderco Triangle Sharpmaker is a great gadget! ...”

Written on: 13/06/2006 by Dinkum dude (11 reviews written)

The Spyderco Triangle Sharpmaker is a great gadget! And it is a must for keeping that crucial edge on modern day knife steel.

I've been collecting knives for some years now, and I look hard for those one off special knives of supreme quality. The trouble is, the steel of the newer knives has become harder over the years with technology. I have progressed from India oilstones, carborundum and varying makes of diamond coated steel. Yet I still struggle to get that edge on the harder... (read more)

247158_Woodmason's Response to Dinkum dude's Review

Written on: 14/06/2006

I'm thinking about getting one of these, are they really that good? I have some japanese carbon steel knives I use for sushi and sashimi, after about 12 months I can't get a decent edge anymore, not even with diamond stones. Have you tried it on this type of knife, let me know please.

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Dinkum Dude's Response to Dinkum dude's Review

Written on: 13/07/2006

Hi I have two of those knives and it sharpens them beautifully. The steel on them is very hard and when you lose your bevel angle they are very difficult to bring back with hand sharpening. Because of the sharpmaker's design once you have the correct angle it is easy to keep your knives sharp as you always sharpen at the same angle with very little deviation. The trick with Japanese carbon steel kitchen knives is not to leave them soaking in water! Wash them and dry them straight away and put them away whare they won't be subject to banging into other knives like they might do in a drawer. If your knives are really bad you can get diamond coated steels to fit this and are fairly coarse, but they are £90 so hardly worth it unless you are going to use them a lot.

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