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Last post 6 years ago by ZRX1200. 46 replies replies.
Knife sharpening?
corey sellers Offline
#1 Posted:
Joined: 08-21-2011
Posts: 10,339
Anybody got any suggestions,thoughts ,opinions what works best.
DrafterX Offline
#2 Posted:
Joined: 10-18-2005
Posts: 98,508
Keeping a constant angle is the big thing in my opinion.. with multiple stones... Mellow
corey sellers Offline
#3 Posted:
Joined: 08-21-2011
Posts: 10,339
Looking for something for the kitchen knifes something simple that works
DrafterX Offline
#4 Posted:
Joined: 10-18-2005
Posts: 98,508
I have a shark that works pretty well... Seems like it removes alot of steel tho.. prolly just on the cheap knives.. Mellow
dstieger Offline
#5 Posted:
Joined: 06-22-2007
Posts: 10,889
https://www.pamperedchef.com/shop/Cutlery/Knives/Honing+Tool/1057
Highly recommend
corey sellers Offline
#6 Posted:
Joined: 08-21-2011
Posts: 10,339
Thanks will check it out ^^^^
DrMaddVibe Offline
#7 Posted:
Joined: 10-21-2000
Posts: 55,309
dstieger wrote:
https://www.pamperedchef.com/shop/Cutlery/Knives/Honing+Tool/1057
Highly recommend



+1


Works like a champ
delta1 Offline
#8 Posted:
Joined: 11-23-2011
Posts: 28,754
I use a three stage electric sharpener by Chef's Choice, Professional Sharpening Station model 130. Puts a razor like edge on most knives, except ones with a serrated edge.
MACS Offline
#9 Posted:
Joined: 02-26-2004
Posts: 79,599
I have this one: https://tinyurl.com/yd2ubegh

No good for serrated edges, but it works great for regular kitchen knives.
teedubbya Offline
#10 Posted:
Joined: 08-14-2003
Posts: 95,637
Find the knife sharpening place your resteraunts use. That’s what I do.

Cheap and well worth it. I live my knives, am a dumb ass, it’s easy to ruin them, and they know what they are doing.

DrafterX Offline
#11 Posted:
Joined: 10-18-2005
Posts: 98,508
No place like that in a small town like mine... Maybe I should start that service...Think

I've been thinking about starting a framing bidness.. I've got the tools... Might be fun.. Mellow
Abrignac Offline
#12 Posted:
Joined: 02-24-2012
Posts: 17,217
Found a guy in Baton Rouge who runs a sharpening business out of his shop attached to his house. He charges me $5 per for chef knives and hunting knives. He has a 2" belt sander set up with an angle jig. He uses 5 different belts then finishes off with some polishing roue and a leather belt. Same day service. And they are literally sharp as razors.
frankj1 Offline
#13 Posted:
Joined: 02-08-2007
Posts: 44,211
when I was a kid, early 1960's, some old guy used to come around a couple of times a year on a bike, maybe a three wheeler, and all the moms would come out with their knives for him to sharpen.

been using dull knives ever since.
fishinguitarman Offline
#14 Posted:
Joined: 07-29-2006
Posts: 69,148
Ceramic Rods
teedubbya Offline
#15 Posted:
Joined: 08-14-2003
Posts: 95,637
Italian family business about five bucks a knife and way better than you will do at home.
streetrod Offline
#16 Posted:
Joined: 08-16-2007
Posts: 2,110
Had a guy who did it for over 60 years, until he retired at almost 85. Said his hands were getting a little shakey. Now pay Twice the price and the edge is not as sharp.
You guys paying $5. Are getting a real deal.
rfenst Offline
#17 Posted:
Joined: 06-23-2007
Posts: 39,112
frankj1 wrote:
when I was a kid, early 1960's, some old guy used to come around a couple of times a year on a bike, maybe a three wheeler, and all the moms would come out with their knives for him to sharpen.

been using dull knives ever since.

Same here!
thurson Offline
#18 Posted:
Joined: 06-26-2004
Posts: 3,914
Check with the Meat dept. at your local supermarket.
frankj1 Offline
#19 Posted:
Joined: 02-08-2007
Posts: 44,211
rfenst wrote:
Same here!

great memory. I'm now recalling he'd pedal around the neighborhood and ring a bell on the handlebars.
we had an egg guy and a bread/baked goods guy too.
frankj1 Offline
#20 Posted:
Joined: 02-08-2007
Posts: 44,211
thurson wrote:
Check with the Meat dept. at your local supermarket.

great idea!
teedubbya Offline
#21 Posted:
Joined: 08-14-2003
Posts: 95,637
Man frank is really old
teedubbya Offline
#22 Posted:
Joined: 08-14-2003
Posts: 95,637
I thought I was old remembering the milk man bringing the milk into the house and drinking coffee with my mom before she even had a chance to get dressed.
frankj1 Offline
#23 Posted:
Joined: 02-08-2007
Posts: 44,211
teedubbya wrote:
I thought I was old remembering the milk man bringing the milk into the house and drinking coffee with my mom before she even had a chance to get dressed.

HA!
teedubbya Offline
#24 Posted:
Joined: 08-14-2003
Posts: 95,637
My family really liked the milk man. They named me after him and he never missed any of my birthdays.
DrafterX Offline
#25 Posted:
Joined: 10-18-2005
Posts: 98,508
So that's why the dark complexion... Mellow
corey sellers Offline
#26 Posted:
Joined: 08-21-2011
Posts: 10,339
Explains alot doesn't it
teedubbya Offline
#27 Posted:
Joined: 08-14-2003
Posts: 95,637
Why am I the only guy with a dark completion that’s hung like a light switch?
corey sellers Offline
#28 Posted:
Joined: 08-21-2011
Posts: 10,339
Haha
corey sellers Offline
#29 Posted:
Joined: 08-21-2011
Posts: 10,339
Anyway ordered what dstieger and DMV recommended
madspackler Offline
#30 Posted:
Joined: 03-07-2000
Posts: 3,608
I’m with Delta on this. Three stage chefs choice, but I have an older 110 unit. Still works great.
DrafterX Offline
#31 Posted:
Joined: 10-18-2005
Posts: 98,508
The pampered chef thing has some bad reviews.. hopefully it does what you need it too... Mellow
corey sellers Offline
#32 Posted:
Joined: 08-21-2011
Posts: 10,339
22 bucks wth if not I will look at the chefs choice I think I could hand sharpen but would have to practice on a cheap knife not the good knifes I have done machine work for the past 15 years but trying to find something the wife can use happy wife happy life
delta1 Offline
#33 Posted:
Joined: 11-23-2011
Posts: 28,754
When I was younger, I worked at my Dad's store, in the meat dept. He taught me how to sharpen butcher knives with a whetstone and a honing stick. I did a pretty good job. That's what I did for our kitchen knives, and for my kid's and friend's kitchen knives. Everybody liked the way I kept my and their knives sharp. But I realized my knives didn't keep their edges for more than a few months. That's when I did some research and saw an article about "the best home knife sharpeners". The Chef's Choice was in the top three or four, but was the least expensive and the easiest to use.

Knives I've sharpened with the Chef's Choice have retained their edges about twice as long compared to hand sharpened with a whetstone and honing stick...I only have to sharpen them about twice a year. I haven't tried the Pampered Chef one, but I do recommend the Chef's Choice, despite its much higher price tag.
delta1 Offline
#34 Posted:
Joined: 11-23-2011
Posts: 28,754
it is also simple and easy enough for a wife to use...
corey sellers Offline
#35 Posted:
Joined: 08-21-2011
Posts: 10,339
I will try the pampered chef when it comes in and then I will know what I need to do Thanks for all the input
gummy jones Offline
#36 Posted:
Joined: 07-06-2015
Posts: 7,969
I got a couple different stones and decided I wanted to learn to do it myself. Figured it would be therapeutic.

They are in the garage somewhere.
corey sellers Offline
#37 Posted:
Joined: 08-21-2011
Posts: 10,339
Just bought new knifes lmao^^^
RobertHively Offline
#38 Posted:
Joined: 01-14-2015
Posts: 1,761
I use a Spyderco Sharpmaker. It works well on all but the hardest steels. It comes with medium and fine stones... the manual and DVD explain how to do it. It's not difficult. There are better and more expensive systems out there like the Edge Pro and it's equivalents...just depends how much you want to invest in the system...

I also purchased the Ultra Fine stones for my Sharpmaker to get a more refined edge, but they are not necessary.. For knives with a really hard steel you will have to step up to the diamond stones before you switch over to medium. They are also an extra purchase, I dont have any experience with them though.

There is always a trade off between soft and hard steels. For example Aus8 steel is a softer steel so it's easier to put a sharp edge on your blade, the downside is your edge retention isn't going to last as long as say an S30V steel. However, S30V, being a much harder steel, is harder to sharpen.

Knives and knife steel can be a hobby in and of itself. About 6 years ago I bought a couple of Zero Tolerance 0350 knives and since then have kinda gotten out of the hobby. I found what I liked and went with them. They are overbuilt, American made folders. They have a lifetime warranty with free factory sharpening. I send them in every now and then and the company does a great job on them. But for all my other knives I still use the Sharpmaker sharpening system.
corey sellers Offline
#39 Posted:
Joined: 08-21-2011
Posts: 10,339
Thanks for the input
gummy jones Offline
#40 Posted:
Joined: 07-06-2015
Posts: 7,969
#37 lol
RMAN4443 Offline
#41 Posted:
Joined: 09-29-2016
Posts: 7,683
corey sellers wrote:
22 bucks wth if not I will look at the chefs choice I think I could hand sharpen but would have to practice on a cheap knife not the good knifes I have done machine work for the past 15 years but trying to find something the wife can use happy wife happy life


Absolutely.......life is always easier when SWMBO is happy(She Who Must Be Obeyed)Anxious
Gene363 Offline
#42 Posted:
Joined: 01-24-2003
Posts: 30,680
RobertHively wrote:
I use a Spyderco Sharpmaker. It works well on all but the hardest steels. It comes with medium and fine stones... the manual and DVD explain how to do it. It's not difficult. There are better and more expensive systems out there like the Edge Pro and it's equivalents...just depends how much you want to invest in the system...

I also purchased the Ultra Fine stones for my Sharpmaker to get a more refined edge, but they are not necessary.. For knives with a really hard steel you will have to step up to the diamond stones before you switch over to medium. They are also an extra purchase, I dont have any experience with them though.

There is always a trade off between soft and hard steels. For example Aus8 steel is a softer steel so it's easier to put a sharp edge on your blade, the downside is your edge retention isn't going to last as long as say an S30V steel. However, S30V, being a much harder steel, is harder to sharpen.

Knives and knife steel can be a hobby in and of itself. About 6 years ago I bought a couple of Zero Tolerance 0350 knives and since then have kinda gotten out of the hobby. I found what I liked and went with them. They are overbuilt, American made folders. They have a lifetime warranty with free factory sharpening. I send them in every now and then and the company does a great job on them. But for all my other knives I still use the Sharpmaker sharpening system.



Nothing more to add, Our kitchen knives, my Spyderco and Pro-Tech knives all get razor sharp with the Sharpmaker and a leather strop.
corey sellers Offline
#43 Posted:
Joined: 08-21-2011
Posts: 10,339
Thanks Gene for the input
Abrignac Offline
#44 Posted:
Joined: 02-24-2012
Posts: 17,217
teedubbya wrote:
drinking coffee with my mom before she even had a chance to get dressed.


Freak
Ewok126 Offline
#45 Posted:
Joined: 06-25-2017
Posts: 4,356
This is what I use and I will admit I do love it.

https://goo.gl/Hf3GXE

The only thing extra I did was made a block that has a piece of leather on it. I use the green polishing compound or putty on the leather to do the final touch. This gives it that mirror finish on the edge. If done properly you can filet your arm when doing the "will it shave hair" test.
ZRX1200 Offline
#46 Posted:
Joined: 07-08-2007
Posts: 60,477
BTW my Benchmade is CPM-20CV steel.
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