knife sharpener

[afoaf]

I am interested in finding a good solution for sharpening at home

I don't like sending my knives out

I have been looking at stuff like these two products which have been advertised prominently online

I'm interested in hearing other people's experience on the matter






thank you in advance for your help on this matter:

 

[sushipop]

Not gonna lie, this post is concerning considering your avatar.

 

[SurfMission]

It would all depend on the quality of your knives. If they are stamped, they are most likely POS knives so whatever. If they are forged, learn to use a stone.

 

[Chocki]

Bro pretty hard not to get a knife significantly sharper with the Spyderco. Also pretty hard to fuck a knife up with it bro.

Amazon.com

 

[brukuns]

I use King whetstones. If your knife is already rather sharp you won't need anything under a 1000. (and a grittier one is cheap if you need it)... I sharp them with the 1000 then refine it with the 6000... The 1000 already gets the job done but using the 6000 it gets scary sharp. Takes practice though, I obsessed over it for a little while. It's a nice skill to have me thinks.



It's all about the Burrrrrrrrrrrrrrrrrrr.

 

[wedge2]

Get a whetstone and learn if you want to do it the right way...tough at first though.

 

[Random Guy]

ZWILLING 2-stage Pull-Through Sharpener, 32602-000 https://a.co/d/3TKts1O

i have this one
it works well for me
i’m no expert, so ymmv

 

[brukuns]

It would all depend on the quality of your knives. If they are stamped, they are most likely POS knives so whatever. If they are forged, learn to use a stone.

This! I ordered an expensive forged knife after I moved to my apartment with a BBQ grill on the Balcony. It's definitely a skill you need to learn and practice a lot.

 

[brukuns]

ZWILLING 2-stage Pull-Through Sharpener, 32602-000 https://a.co/d/3TKts1O

i have this one
it works well for me
i’m no expert, so ymmv

I have a similar one but I only use it on my POS knives. It ruins the sides of the knife and it won't get nearly as sharp as what you can get using a whetstone. But I see the allure, learning to sharp them knives is a frustrating, pain in the ass experience... it takes one wrong pass to ruin the edge. And even after you learned it still takes 10x longer than just using one of these.

 

[Random Guy]

I have a similar one but I only use it on my POS knives. It ruins the sides of the knife and it won't get nearly as sharp as what you can get using a whetstone. But I see the allure, learning to sharp them knives is a frustrating, pain in the ass experience... it takes one wrong pass to ruin the edge.

Jeezus, man, calm down

Now I know what Kelly slater meant

 

[bvendley]

Whetstone is best but they're a bit of work.
If you want to get close to whetstone quality with out the work/skill, this is the best/easiest I've used:

Professional Electric Kitchen Knife Sharpener(E5-NH™)

The Work Sharp Professional Electric Kitchen Knife Sharpener is an angle-guided sharpener that uses flexible abrasives, controlled speeds, and timed sharpening cycles to shape, sharpen, and refine all your kitchen knives at the touch of a button. The angle guides provide precision and...

www.worksharptools.com

 

[brukuns]

Jeezus, man, calm down

Now I know what Kelly slater meant

I wrote stuff and deleted it twice now... I think there's a joke somewhere I just didn't get, let's just leave it at that. I don't see anything wrong about my comment that would call for a "calm down" but I have to guess it's a language thing.

 

[santacruzin]

Go to a farmers market and find the knife sharpener dude all the restaurant workers are going too.

get knife sharpened
cut arms off hooker
titfuck

 

[ElOgro]

I didn’t know this

The Best Honing Steel (Not Sharpening Steel!) for Your Knife

Honing steels don't sharpen knives, but help maintain a good edge between true sharpenings. After research and testing, here are the ones we recommend.

www.seriouseats.com

.
Most restaurant cooks I was around used a steel.

I had something like what @Chocki posted years ago and it worked ok but after reading the article above apparently ceramic doesn’t sharpen, it hones. I guess non abrasive?

A whetstone cuts. That’s why if you don’t maintain the proper angle consistently you’re screwed.

I have a hunk of some kind of stone (can’t remember the name) that I got years ago from my friend the butcher in Barrio

comes from way up the river. That’s what they use and they cut up mucho meat.

Our knives get plenty of misuse, sometimes outside of the kitchen, so owning good ones isn’t worth it.

 

[Mr Doof]

Go to a farmers market and find the knife sharpener dude all the restaurant workers are going too.

get knife sharpened
cut arms off hooker
titfuck

Am conflicted.

Want to whole-heartedly recommend, laugh at reference, and groan at imagery.

2 out of 3 says....


PS

Knives and sharpening at home means time with whetstones. You can cheat by sharpening with a wood disc from leftover plywood using a garage sale bench grinder by first experimenting with the stamped blades from Goodwill on the weekend for a few Saturday mornings. If you don't lose a finger, ruin an eye, blow the circuit [crappy garage sale bench grinder] and the stamped blades live through the summer without needing a steel, you are ready to advance.....

PPS

Dear old dad had some friends (now likely dead of age) from Gerber (back when they made good stuff) who endlessly deriding various mechanical sharping tools sold at stores. Maybe those tools have gotten better with time, I don't know. The problem they always said was something along the lines of "consumer grade mechanicals speed up the mistake process".

 

[brukuns]

When I was geeking out on sharpening videos and sh!t I learned all sorts of things and this was one of them. A honing steel is great to maintain your knife without having to go back to the stones too soon. But once the edge is lost, the honing still will do nothing... It basically straightens the microscopic curved edges, it's how it works. But if those edges are worn out, there's nothing to straighten.




when using a honing steel you, you have to hold the blade with the edge towards you and move it away from you so you straighten that edge. too many people do it wrong basically bending that edge even more or even breaking it.

 

[Chocki]

When I was geeking out on sharpening videos and sh!t I learned all sorts of things and this was one of them. A honing steel is great to maintain your knife without having to go back to the stones too soon. But once the edge is lost, the honing still will do nothing... It basically straightens the microscopic curved edges, it's how it works. But if those edges are worn out, there's nothing to straighten.

View attachment 155278


when using a honing steel you, you have to hold the blade with the edge towards you and move it away from you so you straighten that edge. too many people do it wrong basically bending that edge even more or even breaking it.

Do you even strop bro???

 

[brukuns]

Do you even strop bro???

I never got that far... figured my knives were sharp enough after the 6000 grit stone. But yeah, stropping would be the icing on the cake. But it meant buying even more gear and paste and sh!t... so I decided to just leave it alone.

 

[Aruka]

@Chocki beat me to it.

stropping is the way, the truth, the light.

if you have a good strop and you use it fairly often you will rarely have to sharpen and your knife will stay shaving sharp.

kangaroo leather is worth the premium. honing compound is cheap. just avoid the paste ones.

 

[Aruka]

as far as sharpeners, the spyderco sharpmaker is good and fairly easy to use. it's a little small for chefs knives though IMO.

i think some good whetstones are hard to beat but for gods sake, watch some youtubes on sharpening so you have an idea of what you're actually trying to accomplish.

using a marker on the bevel so that you can see what you're removing and adjust as needed is one of the better tips I can give someone.

it's a skill. it takes practice but it's worth it.

this reminds me I have a ding in my chefs knife I need to fix and I've been putting it off because i know how much work it will be.

anyone on here living that tormek life? i want one for my gouges and chisels but it's hard to drop the bucks...