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knife sharpners

golffergolffer Posts: 144
edited 12:41AM in EggHead Forum
Does anyone have a preference when it comes to knife sharpners? The manual "pull-thru" ones vs. the steel rod type?


  • FidelFidel Posts: 10,172
    The steel rod type are not sharpeners. They will not sharpen a dull knife. They are used to realign the edge of the blade. They should be used regularly, almost every time you use the knife.

    As for sharpeners, get the best one you can afford. They better the sharpener the better your edge, and ultimately the longer the life span of your blades.
  • golffergolffer Posts: 144
    Thanks. Although I do not currently have a "real good knife" it is my intent to purchase one soon (probably in the $75-$100 range) plus I have several OK knives. Do you know if the pull thru sharpeners will work withan edge such as a Cutco?
  • thirdeyethirdeye Posts: 7,428
    I have an EdgePro sharpener, over the years I have tried many others and this one is the last one I will have to buy.

    I also use a bench strop for my final polishing, this will keep your blades burr free and scary sharp.
    Happy Trails

    Barbecue is not rocket surgery
  • RascalRascal Posts: 3,804
    I've tried a number of them, but to date, the best results have been with a stone, using water as a lubricant. An online video was of great help in learning the technique.
  • ForniaFornia Posts: 451
    Or be like me, give them to your wife to take to work (restaurant). Their place has a weekly contract with a retired guy. He comes by and shapens.

    But, I do need to have the resources/know how to do it myself here at some point.
  • go here
    and read this first

    than go here
    look around and consider buying his book

    if you want to shaprpen lots of 'stuff' look into the tormek

    stay away from any pull thru manual or electric.. you will eventually hollow out a section at the back of the blade right in front of the heel especially if you are using wusthofs or similar with at thick heel that comes right off the bolster
  • RascalRascal Posts: 3,804
    Forgot to mention.. a number of supermarkets (Big Y & McQuades in NE, for two) offer free sharpening in the meat section.
  • FidelFidel Posts: 10,172
    I have a Tormek -- you talk about putting an edge on anything. That machine is incredible.
  • i have an ever expanding collection of japanese water stones and other sharpening stuff. but i keep looking at the tormek many toys [tools] are enough B)

    dave can sharpen anything and gives classes in japanese knife sharpening ,, he is a really nice down to earth and knowledgeable guy

    and he is berks
  • RedBagRedBag Posts: 72
    T3 ot T7. Do you have/need any accessories?
  • I have an Edgepro also. It will put a razor edge on any knife while removing a minimum amount of metal. It does take a little time setting up and stepping through the stones but creates a scary sharp edge. I will also state it is the last sharpener I will ever buy.
  • I have used this process to make convex edges.
    The investment is low around $80 and it works well.
    The advantage of a convex edge is that it is sharp and it stays sharp.
    If you use a grinder you need to double bevel and polish.
    Everyone that I've talked to that has set this up is happy.
  • i have that set up but only use it on knives cleavers or axes that orignally had a convex edge.. the link to pops knife is dead,, i use either .3 micron dry chromium oxide or 1 micron diamond on my leather stops .. i have a source for .25 micron diamond but have not ordered it yet
  • FidelFidel Posts: 10,172
    I have the T3 with a couple different jigs for doing knives, scissors, planer blades, etc. I also bought the sanding block for the stone wheel.
  • I'm old school...I guess.
    I have two wet stones, one a bit course and one extremely fine. Between the two, I put an edge on.
    The steel only "touches it up" and I never give more then two to three swipes.
  • I also have an EdgePro, takes a little time to set up but I do all my knives at one time. It will be the last one I will ever need, well worth the money. Will never go back to the Chefs Choice electric.
  • MickeyMickey Posts: 18,738
    Have found vodka (Tito's) works best for me.
    Have a friend down the street who makes very expensive knives and has all the pro eqt.
    I take my knives to him in a box and after a couple of times like this I take a bottle of Tito's.
    That vodka makes for some very sharp knives :whistle:
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • :laugh: very smart.. i have been sharpening for freinds ... i think i need to start charging them
  • I have a lansky sharpener and recently sprung for a Warthog V-sharp. I've been pretty pleased with the V-sharp. You can find them on ebay for pretty cheap OR go to the v-sharp web page. Also, if you like Tito's, try Dripping Springs Vodka.
  • CageyCagey Posts: 86
    If you are planning on getting Cutco knives, they have their own sharpener.
  • MickeyMickey Posts: 18,738
    Ranchonodinero did but like the Titos better.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • beerguybeerguy Posts: 112
    I have a Chef's Choice electric sharpener that I used on my old Chicago Cutlery. I know have a very nice complete set of Wusthoff knives that are in desperate need of sharpening. Would you recommend I not run them throught the Chef's Choice?
  • if your whusthoffs have a 'thick 'part at the heel [choil] they will not sit down in the chefs choice all the way to the back and you will end up with a divot? hollowed out area? on the edge. my experience with chicago cutlery is that they do not have the thick part at the back therefore the whole blade can be run thru their whole length in the electric sharpener.
    do you want to learn to do this yourself or do you want to have some one do it for you ? there are professional knife sharpeners..i have lots of links ,, please see my other posts in this link and i can give you more ,
  • Hey Friend!

    I have some pretty beat up knives. B)



    Caledon, ON


  • put them in the mail .. i will sharpen them and you will understand why alcohol and sharp knives dont mix.
    what kind/brand do you have ?
  • Global, Mac, Wustoff and another Japanese Chef's I can't remember the name of. Couple of Nellas but they are pretty good.


    Caledon, ON


  • pick the worst of the global mac or japanese and let me at it.. couple of drinks and you will be sort a finger tip .
    seriously i will be happy to do it ,, i have more invested in stones than in knives.
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