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knife sharpener
Comments
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This is the best I have had, and I have had a lot including stones and straps.Chef's Choice Professional sharpening station 130Eggo in N. MS
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For heavy investment I agree with Gary. For light investment and almost no learning curve, I like the Spyderco Sharpmaker.
Sure, Travis.Hey Gary, can you link that knife you showed me at Salsa, Tx? I liked it and want to try a carbon steel kitchen knife.Click here for the link. Again, I think Lit put me on to this knife.Here are a couple of pics I just took. The blade will look different. I took steel wool and sanded off the black that it came with.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
This is the best I have had, and I have had a lot including stones and straps.
Thanks eggoChef's Choice Professional sharpening station 130Keepin' It Weird in The ATX FBTX -
VI, I have that same knife. Can't beat the price.
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Great knife Billy, especially for the price.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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I've tried so many different ways and own a tormek, norton tri stone with a real hard arkansas stone, japenese water and several others. The best and easiest i've used? The cheapo cardboard wheels on my grinder. Less than a minute to razor sharpness. If I need to reground an edge though I break out the tormek, but that takes too long for just basic sharpening.I was turned on to them by a knife making friend. About 30 bucks but you need some type of bench grinder, motor etc. I have a buffer motor and that's perfect. You glue the grit on one wheel and the other uses white rouge. The grit wheel make the wire burr in a pass or two and the rouge wheel removes the burr and buffs out scratches to a mirror finish. 30 seconds to hair shaving sharp. Won't grab the knife out of your hand like regular buffing wheels too. Check em out!
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I've tried so many different ways and own a tormek, norton tri stone with a real hard arkansas stone, japenese water and several others. The best and easiest i've used? The cheapo cardboard wheels on my grinder. Less than a minute to razor sharpness. If I need to reground an edge though I break out the tormek, but that takes too long for just basic sharpening.
ThanksI was turned on to them by a knife making friend. About 30 bucks but you need some type of bench grinder, motor etc. I have a buffer motor and that's perfect. You glue the grit on one wheel and the other uses white rouge. The grit wheel make the wire burr in a pass or two and the rouge wheel removes the burr and buffs out scratches to a mirror finish. 30 seconds to hair shaving sharp. Won't grab the knife out of your hand like regular buffing wheels too. Check em out!Keepin' It Weird in The ATX FBTX -
Your welcome. I was just thinking that I've used them for over 15 years now and the first five was close to daily in a cabinet making business. I think they're called razor's edge but I'm sure there is copies now.
Thanks -
When necessary (and its rare, maybe once every five years) I sharpen my kitchen knives (Henckels) on my diamond plates and Jap. waterstone (8000 grit) in my woodworking shop. Frequent honing keeps my actual sharpening needs to a minimum.But, a question: I picked up an inexpensive yet stunningly good Chinese cleaver from the Wok Shop in one of my recent orders. Its taken a bit of time to get used to cutting with it but I'm really starting to like it. My question is, does anyone know what angle this thing is ground to? Its still cutting fine but eventually I'll have to steel it, and don't want to ruin it.
“I'll have what she's having."
-Rob Reiner's mother!
Ogden, UT, USA
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I use a Spyderco Sharpmaker and have had good success with it. Decent price with good results.
I use the same thing and followup with a strop. A quick glance with a steel rod every now and then puts the edge right back where I like it.
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my favorite is an old diamond hone on a stainless backing, its 2.5 inches by a foot. very quick, always stays flat, ive worn out a few regular stones in the past, the new high end japanese knives are brutal on stones. i have some really nice stones that i save for my razor and would never think of putting a kitchen knife on them. green oxide strop, cowhide strop, horsehide strop. dont cut newspaper with your knife, i use newspaper to sharpen my razor, its an abrasive. like was said, cs sharpens quick, ill fillet up 2 or 3 fish with my old cs dexter russell, 2 or 3 swipes each side on the diamond stone and its back in good shape, its easy enough to keep a knife sharp. my bunmie on the other hand is a week long project to sharpen, the harness is up around a rockwell 64, in comparison my shear that cuts stainless plate is only around a 55, the higher that number the harder and longer to sharpen a knife
fukahwee maineyou can lead a fish to water but you can not make him drink it -
my bunmie on the other hand is a week long project to sharpen, the harness is up around a rockwell 64...
What do you use on the Bunmei? I bought a small blade, 2.5", made from S30V, just to see what the steel was like. Took about 2 hrs with the standard Edge Pro stones to sharpen.
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My Chefs Choice is basicall same as eggo above. In my younger days I used stones and strops very effectively but now with arthritic hands it has become harder so I took the easy route with a high quality electric. I hate a dull knife so this is good for me. Now all my friends bring me their knives and it is quick, easy and fun. One unit could handle 10 families so joint onership my be good.
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mines about 9.5 inch, single bevel, back side is hollow to decrease the cutting angle even further. i used a japanese wet stone on it but it just laughs at that stone. the edge is flat back about an inch now and i only use it for certian cuts now. i wouldnt recommend anybody buy that blade for home use, its just too hard.my bunmie on the other hand is a week long project to sharpen, the harness is up around a rockwell 64...
What do you use on the Bunmei? I bought a small blade, 2.5", made from S30V, just to see what the steel was like. Took about 2 hrs with the standard Edge Pro stones to sharpen.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Laugh if you will, but there is a certain intimacy that you share with your knife by stoning. Maybe it's the same reason that people like sailing rather than motor boats, or hunting with flintlocks, rather than high powered rifles. There's an artistic sense you get by doing it the old way. And, I'd be happy to match the results with any other method.
I totally agree with this, and once upon a time, I used to have some spare time sitting with a Whet stone in front of a TV just kind of in a trance back and forth, making some very sharp edges that can shave your arm.However once the kid start to crawl, sharpening knives in the living room can be frowned upon by others.
LOLI now have a chef mate which does an adequate enough job, and the best part is.... The Mrs can do it herself.Bx - > NJ ->TX!!!All to get cheaper brisket! -
I've never had any luck sharpening my knives. I have them done every year. The best home one I have is this
Steve
Caledon, ON
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I also have the Chef's Choice electric sharpener that eggo and burr have. I found a green one on amazon that was cheaper than the platinum (and it matches my egg
That thing is bad a$$. Got my Wusthof and Henkles back to razor sharp. Wife also is cutting herself....LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47 -
I use my Tormek, although I bought it originally for my other habit -- woodworking. I can sharpen just about every edge tool I own. If you are only interested in knives, the tormek would be a waste of money, but it does a great job.
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I bought a piece of crap ($5) sharpening thing at the drugstore called "The Shark." Apparently it was on QVC one time. That was about 3 years ago. It works great and gets my knives razor sharp. I'm sure it isn't the best thing to use but they are still selling them so I guess they have done OK with it. Also, my knives aren't the greatest so I'm not worried about protecting my investment.
XL,L,SWinston-Salem, NC -
I was taught by a professional to look for ceramic components in a knife sharpener, and avoid any type of metal. The metal will wear your knives down.
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
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For heavy investment I agree with Gary. For light investment and almost no learning curve, I like the Spyderco Sharpmaker.
Sure, Travis.Hey Gary, can you link that knife you showed me at Salsa, Tx? I liked it and want to try a carbon steel kitchen knife.Click here for the link. Again, I think Lit put me on to this knife.Here are a couple of pics I just took. The blade will look different. I took steel wool and sanded off the black that it came with.For the money this is the best value of any knife I own. I also got the 120mm petty from Tojiro a couple weeks ago and its nice also. Someone asked about what stones to use I use a king 1000/6000 grit stone and a leather strop I got online. The stone is $52.50 at kramerknives.com and I think I paid $15 fot the strop. Here's a youtube video of the Tojiro 210mm sharpened to 6000 grit and stropped. I hadn't sanded the sides yet.
http://www.youtube.com/watch?v=2D7_10cIY7w
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Edge technology is not rocket science. I use simple stones and strops and will match my blades to any in the country. Been using the same system for 40 years. Might have cost $15 back then. Anything from a paring knife to a hatchet in my home is razor sharp. Dull knives are dangerous!Simple ingredients, amazing results!
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CT,
I use 3 stones and a barber's strop. I bet I bought 9 different sharpeners in my time, and none of them were worth a ..... I took a 2 hour class on sharpening last year, and I can easily get a knife ultra razor sharp in very little time. The bad part is that my wife has cut herself several times with them, once to the bone. Sharp knives are dangerous in the kitchen.
Dull knives are more dangerous, because one uses more pressure and are more likely to slip!Never eat anything passed through a window unless you're a seagull ... BGE Lg. -
Squeezy, No offense, but you may never have had razor sharp knives in your kitchen. One minor slip and you have a major injury. This might be a good polling question.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Squeezy, No offense, but you may never have had razor sharp knives in your kitchen. One minor slip and you have a major injury. This might be a good polling question.
yep, ive cut myself more times after sharpening than before sharpening. my new fillet knife is the sharbest out of the box blade ive ever bought, what scares me is that its sharp on both sides, its only a matter of time)
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Sweet looking knife man. I would lose a digit to it pretty quick though.
Steve
Caledon, ON
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My Takeda is my sharpest knife and with a 10 1/2" blade its still one of my lightest. I understand Squeezy's point that dull knives are dangerous due to slipping. It takes a sharp knife to dig in the last couple slices of a tomato or an onion when you hit the rounded part. The problem with sharp knives is a little slip with no pressure and you hit the bone.
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Reminds me of Ace....LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
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My chefs would mutiny when the knives got dull at our restaurant. They would literally not use a dull knife for safety reasons. Of course they didn't do all other kinds of crap for whatever reasons they wanted (pirates, every one) so take that for what it's worth.Keepin' It Weird in The ATX FBTX
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My chefs would mutiny when the knives got dull at our restaurant. They would literally not use a dull knife for safety reasons. Of course they didn't do all other kinds of crap for whatever reasons they wanted (pirates, every one) so take that for what it's worth.
LOL I can relate..The guys in my restaurant all enjoy a little knife porn, and were serious about how they sharpened their knives. Right up until someone brought in an electric sharpener, and now they're hooked.I'd like to think I'd never put an expensive knife in one of those things, but the convenience might be worth it...Large BGE and Medium BGE
36" Blackstone - Greensboro!
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