These type things are garbage & makes them duller. https://www.everythingkitchens.com/wusthof-knife-sharpener-2-stage-2922.html
I’ve been looking at getting a wicked edge system for my EDC and kitchen knives since a kid I work with is a dealer. They seem to work well based on the videos I’ve watched and appear to have less room for error than a whetstone.
Same whetstone as all my chisels. And I never do the ultrafine/2000+ polish edge that far too many in my trade love to do. In my professional opinion, you lose the micro-serration that aids in slicing right through whatever is in my path, and it doesnt hold the edge as long when its too fine.
I think a whetstone is probably the best way, but not really an option that I want to pursue. Anyone use an electric sharpener?
I used a spyderco tri sharpener for a few years for my kitchen knives and had some success. It's an easy system to use and great for quick sharpens, but I found that the results weren't as consistent as I'd like. It's been relegated to the garage. I've been using japanese whetstones for about a year now for my kitchen knives and, while it isn't the fastest method (it takes me ~15min per knife right now, but I'm still very much a noob), the results are the best by far. I think it's also important to know that whetstones do require some technique and the learning curve is shallow. I've been using them over a year now and I'm only now feeling competent. Head over to knifeplanet.net and check out his knife sharpening school videos. The technique isn't hard, but it does take some muscle memory to get good. The most important lesson he teaches is that you can't ruin your knife with whetstones. That alone gave me more confidence. I did a lot of research into the work sharp knife sharpener and the big take away was that if you weren't careful the machine could get away from you and you'd quickly take off too much material and ruin your knife. But prior to sharpening my own knives, I took them to a professional shop and they used a mini belt sander there so YMMV.
Yep! I sharpen my kitchen knives on a piece of 800 wet paper on my table saw surface. I'll occasionally finish off shop knives with an mdf wheel or cotton with some extra fine though. I took tool sharpening at bennet st 25 years ago.. I use english steel all sorby. I never bought into the Japanese hipster trend. I'll regrind using my 6" bench grinder then hone using waterstones and wet dry. Good enough to shave with. Fuck oil stones! Lol. I actually had to replace the steel on my little block plane a few months ago after 25 years of use.. It wouldn't stick out anymore.
What you have WILL work if the pitch matches your knife's. I use a stone (and have been reputed to occasionally use a belt sander).
I have a Whustof set that came with a drag sharpener. I expected that it would be crap, but damn, it puts a great edge on those knives.
Whetstone bester 1200 https://www.amazon.com/Bester-Super-Ceramic-Water-Stone/dp/B00BY2LZXE Followed by 5000 https://www.amazon.com/Suehiro-5000...hetstone&qid=1606576587&sr=8-11&tag=hydsma-20 Super sharp edge but yet still durable. I've not met a blade steel this combo won't sharpen easily.
Oh and hey.... We Have a local guy who is great for profile knives.. he did millwork for years too. So knows the setups. I honestly can't recommend him enough. If you're looking. www.mttoolco.com super fast and way cheap. I've even converted my new england peeps to use him.
You got to, man. It's a cult. Knife people are even stranger than BMW motorcycle riders. I bought somethign like this: Amazon.com: Knife Sharpening Stone Set – 400/1000 and 3000/8000-Grit Professional, Safe Knife Sharpener Set – Whetstone Set Includes Flattening Stone, Bamboo Base, and 2 Nonslip Rubber Bases by KnifePlanet: Kitchen & Dining
old school Lansky sharpener for REALLY SHARPENING. just the handheld rapala cross sticks, for touch up, when needed. Ski
Sharpening rod that came with our kitchen knives for kitchen knives. Everything else goes on a worksharp field sharpener. Works great. Would love a bench sharpening setup but the field sharpener has worked so well, it’s hard to justify the cost.
I use a Lansky set as well for my EDCs. Pretty much idiot proof. https://smile.amazon.com/Lansky-Sta...m&qid=1606581334&sprefix=lansk,aps,282&sr=8-6
I tried using a whetstone but ain't nobody got time for that. Went out and got this, happy with the results https://www.amazon.com/dp/B0018RSEMU/ref=cm_sw_r_cp_apa_fabc_a7NWFbTCFEZH2 I have Shun knives and use the electric sharpener once every few months, use the honing steel every week or two.
Been using Lanskys for about 30 years. A little slower, but you get a fantastic edge and the knife stays new looking.
Project Farm on youtube did a comparison between cheapest and most expensive knife sharpeners. From $9 to $900. wetstone and Lansky came out on top.
Not a Sorby guy myself, however where Im at it was supplied to me already. Leaving private sect, I got to retire all my personal tools. I can get them to reorder anything I want though,but I dont bother. I hardly do that stuff anymore and do mostly po-po stuff.........its weird, but nice. And as for sharpening, it was part of my apprenticeship,and you HAD to get the edge right or the teacher would drop the chisel etc. straight onto the floor so you had to regrind it before stone honing. I had already learned to sharpen and burnish a hand scraper from my dad so never happened to me. Chapped that asshole teachers ass that he could never get me.