hi all. I would love any and everyones Feedback on how you guys and gals keep your knives sharp. Do you send them out to have a profesional do it? Do you sharpen them your self and if so what kind of sharpeners are you using? I have tried a bunch cheaper sharpeners with little success. Any input would greatly appreciated. Thanks.
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Be careful of the carbide sharpeners. They get the knife temporarily sharp at the cost of a lot of metal off the blade. I use a spyderco sharpmaker, but its time consuming. ~$50 on Amazon. -
I have a series of water stones and stops for my knives. Sharpening by hand is time consuming, but I can get my knives sharper than sharp. Here is a video of what hand sharpening can acheive: https://www.youtube.com/watch?v=SNxroX5UNO4Comment
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What kind of knifes, good carbon, expensive Japanese, stainless cheapos, etc. Go to blade forums.com, go to maintenance thread, you can read to your hearts content. Maybe even learn a new hobbie. It's great to sharpen your knifes while doing a long cook. No alcohol for internal use, only for cleaning blades. We don't want to call three fingers😁Comment
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I have a stone-holding jig from Australia, called the EZESharp, similar to the EdgePro. I've used mine and like it, especially for breaking in a knife or one that may have been around awhile and gotten banged up. I have also done a lot of free hand sharpening in the past and got pretty good at it.
However, I now have some shoulder issues and find that repetitive sharpening movements, even if protecting my shoulder as best I can, can be a problem, especially if I have a lot of knives to sharpen or a particularly difficult knife. After reading Cook's Illustrated's review of electric sharpeners I decided to swallow my pride and buy a Chef's Choice Trizor XV Model 15 sharpener, and I haven't looked back. I got mine at Amazon, using the AR link. The Model 15 puts a 15O angle on your edge. I believe the company now makes a sharpener that allows you to choose between 15O and 20O.
Warthog also makes some good sharpeners for keeping your knives tuned up.
Disclaimer: I am a private individual, not a paid endorser or sales person, and am speaking from personal experience.
GeorgeLast edited by gcdmd; November 6, 2017, 09:56 AM.Comment
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First thing is not to abuse them. That means using a good cutting board (I prefer polypropylene, but some softer woods are ok, you want to avoid very hard woods and glass), using the knives correctly and washing by hand and drying after each use. Storing correctly is also important, your knife block should store the blades on their side, not so the knife is resting on its edge.
Then every few few uses touch them up on a ceramic steel - not metal.
When they do need sharpening, which is rare for me, I use an EdgePro Apex system. I've tried electric, hand and Spyderco. The EP has them all beat.Comment
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Religious use of a good steel before every use of each knife ... never scraping food across the cutting board with the sharp edge ... and a Chefs Choice 120 sharpener as needed (which is rarely ... usually no more than once a year).Comment
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I buy a cheap 6 pack of knives at Costco that runs about $20. They are as sharp as any knife I've ever owned. If and when they become dull I throw them away and buy another $20 pack.😆Comment
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I got some cheap Dexters that are my most used knives. When my Wusthof's get dull, I break out the DMT DuoSharp stones and go to town. (The old timey way)Comment
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I haven't used all the systems mentioned here, but for my $$ the Spyderco Sharpmaker does a great job. Every blade manufacturer sharpens their blades at what they consider to be the best angle for their knives. The Spyderco system uses one angle, (I forgot what that angle is), so when you first sharpen a knife, it can take a good while because you may be changing the angle for that knife. Once you have the knife ground to the Spyderco angle, sharpening is quick and simple. If you have a lot of knives, it may be worth it to buy their diamond impregnated rods so you can quickly change the angle.
On the rare occasions that I need to pull out the Spyderco, it only takes a couple of minutes to resharpen a blade.Comment
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I'm not a knifey; I expect knives to behave like appliances: be there and do their job on demand. The last thing I want to do is to stop and sharpen a knife when I want to slice a tomato. So I don't own fancy knives, or a fancy knife sharpener, come to that. But what I have works great for me.
I have Cutco, Victorinox, a couple of Kyocera ceramic and Meathead's fav fillet knife the Rapala. I use a Kyocera sharpener for the ceramic knives; everything else gets sharpened on a $9 Accusharp from Amazon. That little gizmo is amazing! Easy to use and the knives sharpened with just 2 strokes on it are as sharp as, well, knives.
Kathryn
P.S. I use Accusharp's scissors sharpener too (you can buy it in a pack with the knife sharpener), for inexpensive Fiskar scissors. Not for my sewing shears, embroidery scissors or poultry shears, though. I'm not that devil-may-care.
Last edited by fzxdoc; August 14, 2016, 01:18 PM.Comment
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For years I used a cheap Coleman sharpener (looks like a butterfly) and it was one of the better sharpeners I've used. For Christmas, I was given a "KME Sharpening System" and LOVE it!
Based on the recommendation of @paultheribslist , I requested that particular one. It takes time for each knife, but it does a great job, and we are very happy with it!Comment
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Thanks for all of your inputs. After checking out all of your suggestions and researching all options I think the EdgePro apex system may be my best choice. I like to be able to sharpen my knives by my self and the EdgePro lets you do that. But with precision. I'm not that steady to keep an accurate angle by myself. I also am not to sure if an electric is the way to go. I think it may take off too much material. Again thanks to all who replied. The Pit is awsome.
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I bought a stone and some edge guards. That was about 4 months ago, so far they are all holding up well, even the cheap ones.Comment
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I've been sharpening knives since I first started hunting and fishing ... About late 1970's. I have used my whet stones, steels and every other thing you can think of. My absolute preferred tool for sharpening my knives is the Wusthof sharpener. It has a coarse and a fine set of stones, set at the perfect angle. All you have to do is draw the knife across them. Before I discovered the Wusthof sharpener, I used the AccuSharp system that fzxdoc recommended. Before that, I did everything by hand based on years and years of fiddling with whet stones and oil. I still sharpen my roast carving knife that way. But everything else is done with the Wusthof sharpener. Unlike the AccuSharp, I can simply set it on the counter, hold it, and draw the knife across it. Amazingly easy. And works fantastically well.
Oh, and it's only $19.95
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