Knife Sharpening

CITYSWINE · January 2010

What do you guys use and like to sharpen you knives?
Have nice chefs and fillet knives that need a bit more sharpening than my steel is able to do (I realize the steel techically just hones a knife and does not sharpen it)

Ottawa_egger · January 2010

Go to a good knife store and get a diamond sharpening steel. Make sure it is a sharpening steel and not a regular steel. If you look at the picture of this Wurstof at Amazon, you'll see it is flatter than the more common honing steel.

http://www.amazon.com/W%C3%BCsthof-10-Inch-Diamond-Sharpening-Steel/dp/B0000DJYJG

Ottawa_egger · January 2010

Go to a good knife store and get a diamond sharpening steel. Make sure it is a sharpening steel and not a regular steel. If you look at the picture of this Wurstof at Amazon, you'll see it is flatter than the more common honing steel.

http://www.amazon.com/W%C3%BCsthof-10-Inch-Diamond-Sharpening-Steel/dp/B0000DJYJG

Ottawa_egger · January 2010

Oops...double posted accidentally by hitting the back button on my browser.

One more thing - there is no shame in asking for a demo in how to use it properly.

lowercasebill · January 2010

read this first.
or

click the buy the book link on the left of his home page ..

he has all the links and info you need
bordello just bought a real nice set up.. azrp and others use a tormek [which is on my list]
i use japanese water stones..

Ripnem · January 2010

I have taken a liking to this setup.
http://www.gatcosharpeners.com/product/sharp_systems/edgemate_pro_sys.mgi

Ripnem · January 2010

bill,

Super link and info. Now I can learn to do it right

Dave in So Cal · January 2010

That looks like it would give you some nice sharp blades without a whole lot of mess and effort.

I am using a Chef's Choice manual sharpener. It seems to work pretty well for me. I am sort of anal about my knives, so I come unglued if I find one sitting in the sink. :angry: So far, I have been pretty lucky not to have any chips in the blades.

Dave in So Cal · January 2010

Good info.

I am always amazed by how cleanly sushi chefs are able to cut. The hardness of the Japanese steel explains a lot.

Thanks for the post.

lowercasebill · January 2010

i got lots of links and info let me know when if you want more

Fidel · January 2010

Depends just how crazy you want to get. I bought a Tormek based on referrals from a couple guys here. It is incredible, but also fairly expensive.

I figure I pay a lot for the knives, may as well invest in the machinery to take care of them and let them last forever.

lowercasebill · January 2010

i have a small collection of japanese knives and a large collection of japanese waterstones .. i am determined to master sharpening with the waterstones before adding to my knife collection. i have whustof's as well ... all that said there is really no comparison [imho] between the sharpness of the japanese steel and the other knives

Ottawa_egger · January 2010

Japanese knives typically have a 15 degree angle on one side of the blade, while western knives have a 20 degree angle on both sides. The Japanese knives are designed that way for delicate slicing of fish for sushi, veggies, etc.

Ed on Cape Cod · January 2010

Take a look at Lansky Sharpeners, and for a lot more money Edge Pro.

thegrillster · January 2010

I am also using a chef's choice manual sharpener.

It puts a wicked sharp edge on my mother's 70+ years old knives.

I think they are about 10-15 dollars.

Clam · January 2010

I got an edge pro for christmas and it is scary how sharp I can get my knives! And I'm a beginner!( haven't done the Shun's yet) If you can afford it, treat yourself to a really high quality sharpener.

emilluca · January 2010

Cheap dual grit stone from Harbor Freight does it for me.
Fine grit one side medium grit other side. Place on dish towel and use mineral oil to lube the stone sid eyou are using and keep knife at 10 degree angle. Pull knife towards the stone.

Works but takes practice so be patient.

Emil

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