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Started By
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Knife Sharpener
Posted on 11/28/24 at 7:17 pm
Posted on 11/28/24 at 7:17 pm
What is your go to knife sharpener for your kitchen knives?
14
Posted on 11/28/24 at 7:39 pm to TDTOM
Posted on 11/28/24 at 7:41 pm to Maniac979
That’s a honing steel not a sharpener
Posted on 11/28/24 at 8:26 pm to TDTOM
Magic Chef. Check Amazon for Black Friday pricing
Posted on 11/28/24 at 8:38 pm to TDTOM
Wicked edge is a really nice system.
Expensive but works well.
Expensive but works well.
Posted on 11/28/24 at 8:53 pm to Metariemobtiger
I'm thinking about one of these:
Only about $50. I get to hone my skills a bit and it seems useful for some other things - polishing and grinding, etc.
Only about $50. I get to hone my skills a bit and it seems useful for some other things - polishing and grinding, etc.
This post was edited on 11/28/24 at 8:59 pm
Posted on 11/28/24 at 8:59 pm to TDTOM
I have them for tools, but I also use them for kitchen knives.
Posted on 11/28/24 at 9:48 pm to TDTOM
The underside of a ceramic coffee mug Ala Jacques Pepin.
Works like a charm provided you keep the knife at the appropriate angle.
Works like a charm provided you keep the knife at the appropriate angle.
Posted on 11/29/24 at 9:47 am to TDTOM
Rolling Knife Sharpener
This one work really well on larger knifes but not so well on smaller paring knives.
This one work really well on larger knifes but not so well on smaller paring knives.
Posted on 11/29/24 at 10:51 am to TDTOM
I use Japanese wet stones and a strop and I can get razor sharp blades without taking metal off like grinders will
Posted on 11/29/24 at 11:13 am to TDTOM
Posted on 11/29/24 at 11:13 am to TDTOM
Posted on 11/29/24 at 12:13 pm to cajun3gunner
I have one as well. The problem is it takes off metal. On good knives it will shorten the life of them
Posted on 11/29/24 at 12:39 pm to Stadium Rat
quote:
Posted on 11/29/24 at 3:08 pm to TDTOM
I have a few old fashioned wet stones with 2 sides, one fairly coarse to get material off fast and one side much finer to actually begin sharpening. I rarely use the rough side unless I'm sharpening knives for other people who let them go.
I then go to a diamond encrusted 2 sided sharpener with 800 and 1200 grit.
I finish up using a barber's strop of one Irish Linen strop and one smooth leather strop for the final edge polishing.
By then, I can shave with my knives.
I then go to a diamond encrusted 2 sided sharpener with 800 and 1200 grit.
I finish up using a barber's strop of one Irish Linen strop and one smooth leather strop for the final edge polishing.
By then, I can shave with my knives.
This post was edited on 11/29/24 at 3:11 pm
Posted on 11/29/24 at 5:53 pm to TDTOM
Not to hijack but on the same discussion. How often do you sharpen versus hone?
Posted on 11/29/24 at 6:47 pm to TDTOM
All I use on my kitchen knives is a rolling knife sharpener.
I have a work sharp and sharpmaker also, but for my kitchen knives it is too easy to use the rolling sharpener. The work sharp is basically a wicked edge knockoff with a plastic body, its not the sturdiest thing, but sturdy enough to get a great edge at home.
I have a work sharp and sharpmaker also, but for my kitchen knives it is too easy to use the rolling sharpener. The work sharp is basically a wicked edge knockoff with a plastic body, its not the sturdiest thing, but sturdy enough to get a great edge at home.
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