I have tried to sharpen knives for years with a stone. They're usually worse after I work on them. I have one of those sharpeners that you pull the knife through, it works great on my granton slicer, but little else. I now have a nice assortment of knives that are about as sharp as the wet edge of a graham cracker. Is there a tool that I can set the right sharpening angles on and give me a good edge.
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Charter Member
- Oct 2014
- 2814
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
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Thermometer:
Maverick 733
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Thermo works DOT (or two)
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Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
There are tons of good sharpeners if you put the time in. I am a bit lazy, but if you are willing to go electric, Chefs Choice makes some good ones.
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Club Member
- Apr 2018
- 4865
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
I have a sharpener just used it on my slicing knife. Went to use it for trimming a couple of NY Strips. Don't think it will cut through a wet noodle. So, found a local pro and Veteran owned. So on an average of $5 a knife I'm leaving up to someone who knows what to do. Calling tomorrow.
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Club Member
- Aug 2017
- 9849
- Hate Less, Cook More
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These are some of the highest rated sharpeners on the market...
Work Sharp Knife & Tool Sharpener Ken Onion Edition - sharpening angles from 15° to 30°, flexible abrasive belts, variable speed motor, multi-positioning sharpening https://www.amazon.com/dp/B07CW4T6RS...mazingribs--20
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allsid thats crazy weird to me. It isnt putting an edge on it or it isnt putting the edge you want/expect on it?
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I freehand with the work sharp to set the back bevel to <30deg then finish on the spyderco sharpmaker. Then maintain with the sharpmaker.
For utility knives the worksharp KO just gets them sharp enough with the guides.
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This is a question with a lot of variables.
How good are the knives? Do you know what alloy the steel is? There are hundreds of types of steel. Some make OK knives, some make great knives, some make crappy knives. And if that isn’t enough, some of the "best" steel is difficult to sharpen because it is so hard. And some truly awesome stainless steel is too soft to hold a proper edge.
Knives are their own world.
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Club Member
- Jan 2019
- 586
- Denham Springs, LA
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WebberSummitGold6burnerLP, ShotGunSmoker
Avid Armor Vacuum Sealer
IMHO, don't make this job out to be that hard. It's really not. I find some folks go off the deep end on this subject. Your not sharpening a katana to cut someone in half with one swing. I've taught many kids to sharpen knives. If your blades are in terrible shape it might behoove you to get them sharpened by someone. Then ask your butcher to show you how to use a steel properly. Buy a steel and use it regularly. Buy a set of crock sticks too. The steel will keep the edge in great shape such that you will only occasionally need to touch up the blade with the crock sticks.
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Founding Member
- Jul 2014
- 1595
- Lake Charles, LA
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Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
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12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
I went with the KME. The hardest part is identifying the right angle for your blade. If you have different blades with different angles, then write all of that down. Once you have the angle, then it gets you to wicked sharp every time!
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Club Member
- Nov 2017
- 7089
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
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I have a Chefs choice select edge 120 that I purchased several years ago that does a great job. At one point I needed a sharpener that I could more easily take on fishing trips to tune up filet knives so I purchased a work sharp but not the Ken Orion version. Both work great but if at home I always turn to the Chefs Choice for convenience and performance. All this being said I just purchased a set of knives from Cutco that comes with a sharpener designed for their edge (15*). No personal experience just yet but I was impressed with what I witnessed when demonstrated.
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Club Member
- Apr 2016
- 18055
- Near Richmond VA
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Weber Performer Deluxe
SNS
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2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
There are a ton of great options out there. Some are easier to use than others, and some are much cheaper than others. It all depends on how much effort you want to put into the process. I like the Sharpmaker by Spyderco because it's easy to use and relatively inexpensive.
Different knife makers use different angles for their knives with angles between 15* and 20* being the normal range for kitchen knives. Whatever you get, make sure it can sharpen at several angles, (the Sharpmaker can).
To determine what angle a particular knife has, (or, more accurately, if it matches your sharpener), just run a marker along the bevel so that it it coated, and then make a pass on your sharpener. If all the marker is removed, you have the right angle. If the marker is removed only along the sharp edge, the angle of the sharpener is too wide. And if the marker is only removed away from the edge, the angle is too narrow.
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The question I always ask is if everyone in the house is going to maintain the knives once they are sharp. That includes keeping the edge honed in everyday use, and watching what surface they are cutting on. If they will then maintain the knives then learn to sharpen, get a KO or the like. If not get a Chef’s Choice.
I love to sharpen knives and tools and have thousands invested in Tormek T-8 machines and attachments, a Sorby Pro-Edge machine (Think a Ken Onion on steroids), belt sanders, lathes, grinders, buffers etc. so I can and do sharpen chisels and tools for many woodworkers and carvers around here. So I get frustrated when people abuse sharp edges.
Our solution for household harmony is that I have my knives and everyone else has theirs. They use a Chef’s Choice 15 Trizor XV. Using it and its honing section gives them decent sharp knives without a lot of required skill. My knives will last a lot longer than theirs but so what, everyone is happy.
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Club Member
- Aug 2017
- 9849
- Hate Less, Cook More
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Maybe it was because growing up we didn't have fancy gadgets to sharpen knives, maybe it was the Cub Scouts or maybe my old man just knew how to put an edge on a knife, but let's not forget about another cheap and simple solution. Ain't high tech and you gotta know how to use it, but one of these puts a razor sharp edge on a knife...
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Club Member
- Aug 2017
- 7558
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Primo XL
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I sharpen my own now with a pull through manual sharpener. Before that I would drop them off at the butchers counter in a high end market and they would sharpen them for free.
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