Some like it Whet

bhugg · February 2020

I have a few knives that I need to sharpen. I have done a little research but wanted to get the community's opinion on the matter. Whetstone or electric? Any specific recommendations?

ColtsFan · February 2020

Ken Onion Work Sharp

Image: https://us.v-cdn.net/5017260/uploads/editor/nu/e3214i92k7qi.gif

lkapigian · February 2020

ColtsFan said:

Ken Onion Work Sharp

^^^^^^^^^

Botch · February 2020

I've been very pleased with this:

Image: https://m.media-amazon.com/images/S/aplus-media/mg/b94e3320-f1d8-4fd7-990b-bcc07907cc23.jpg

Note, it does grind your edge to a thinner, 15º "japanese"-style edge, rather than the older European 22º, but I know several of the manufacturers have gone to that narrower edge.

EagleIII · February 2020

The Ken Onion Worksharp get top-notch reviews by the BGE Community, and I have to admit, if I was going to buy a sharpening system, that is the one I'd want, but to be honest, it intimidates me a bit.

The Cen-Tex Smoker · February 2020

I was an early adopter of the WSKO and still use it today. That said, I just got a fancy new chef knife that won’t get anywhere near a belt sender like this. I’m getting some stones for that.

The work sharp does get things scary sharp if you want that but it has a few drawbacks.

1- changes the edge profile from chisel to convex. This is cool for most knives but I want a chisel edge in my new knife

2- it etches the blade when you draw it through the guides. If you don’t want a line of etched steel, you need to tape off the rest of the blade

3- it’s notorious for rounding off the tips of knives. You have to follow the directions or you will end up with a rounded nub instead of a tip on your knives.

bhugg · February 2020

Note, it does grind your edge to a thinner, 15º "japanese"-style edge, rather than the older European 22º, but I know several of the manufacturers have gone to that narrower edge.

How do you determine the angle of the edge?

NPHuskerFL · February 2020

It really depends on what Knife you are talking about. And also varies knife to knife. That said I use the following: honing rod, several different grades of whetstones , and loaded and naked strop. Most of my knives don't see a whetstone, but once a year. In between that they get hit with the honing rod and strop.

rcone · February 2020

https://www.mscdirect.com/browse/tnpla/09453069?cid=ppc-google-New+-+Machinery+-+PLA_sBOOjONuz___164110813605_c_S&mkwid=sBOOjONuz|dc&pcrid=164110813605&rd=k&product_id=09453069&gclid=EAIaIQobChMI-9aLyNjR5wIVSrzACh3l4Ay5EAQYASABEgIgOvD_BwE

You can sharpen almost anything with one of these, I use a 1000 grit belt and a leather strop with some jewelers rouge. Plus you still have a useful tool for other projects.

Botch · February 2020

bhugg said:

Note, it does grind your edge to a thinner, 15º "japanese"-style edge, rather than the older European 22º, but I know several of the manufacturers have gone to that narrower edge.

How do you determine the angle of the edge?

The manufacturers' brochure. That's not a smart-ass answer, there's no way my old eyes could measure that tiny edge on a kitchen knife. I do some woodworking, so knife edges are things I try to keep up on.

pgprescott · February 2020

I have the chefs choice as well as several "static" type sharpeners that all work pretty good for a lay persons purposes, but I've been using the Work Sharp Culinary model as of late. It uses the sand paper type belt system similar to the KO except its specific to sharpening kitchen knives.

bhugg · February 2020

Botch said:

bhugg said:

Note, it does grind your edge to a thinner, 15º "japanese"-style edge, rather than the older European 22º, but I know several of the manufacturers have gone to that narrower edge.

How do you determine the angle of the edge?

The manufacturers' brochure. That's not a smart-ass answer, there's no way my old eyes could measure that tiny edge on a kitchen knife. I do some woodworking, so knife edges are things I try to keep up on.

I bought a handmade knife in Argentina so it didn't come with a brochure. It has become my favorite knife.

Botch · February 2020

bhugg said:

Botch said:

bhugg said:

Note, it does grind your edge to a thinner, 15º "japanese"-style edge, rather than the older European 22º, but I know several of the manufacturers have gone to that narrower edge.

How do you determine the angle of the edge?

The manufacturers' brochure. That's not a smart-ass answer, there's no way my old eyes could measure that tiny edge on a kitchen knife. I do some woodworking, so knife edges are things I try to keep up on.

I bought a handmade knife in Argentina so it didn't come with a brochure. It has become my favorite knife.

Hmm, don't know what to tell you then. I know I've seen some kind of a magnifying loupe that could measure angles, but no idea what it's called, or where to get one.

gdenby · February 2020

Hi, bhugg,

Check out: https://www.chefknivestogo.com/knife-accessories.html.

Among the various sharpening tools and accessories are things edge bevel measure and setting.

While electric sharpeners have gotten a lot better than they were a few decades ago, few people use anything but manual systems/whetstones for higher quality knives. I have an Apex Edge pro system w. a couple of different strops and pastes. Wicked Edge appears comparable.

But for my kitchen drawer knives, I have a cheap draw thru sharpener from Harbor Freight, and an old sharpening rod.

I've tried putting really fine bevels of second hand store knives, and found that while it can be done, after just a few cuts, the edge "rolls" and its duller than to start. So it just doesn't pay to get them sharp. Hard use knives are much the same. They have decent steel, but its assumed that being drawn along and against bones and tendons, they will dull down so much that they will eventually be sharpened away.

A good knife that is stropped should not need to be sharpened more than a couple of times a year with home use.

Some like it Whet

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