Knife Sharpening

[T-Bone]

I posted this topic several years back as I always seem to have trouble getting a fine, sharp edge on my knives. Whether it's a pocket knife, a utility flip-blade knife, or even my chef knives for the kitchen I somehow seem to make them more dull than actually sharpen the edge. [notice I didn't mention fillet knives, but you probably know why]. New members since that time that likely have new insights...at least I hope so.

I've purchased and tried water stones, oil stones, and even a system Rhybak turned me on to that works okay called Edgemaker (still using it to this day), and I think it gets the edge sharper, but not what most would really consider truly sharp. Could be user error or lack of understanding...seems straightforward though.

Saw a review for an AC powered unit from Chef'sChoice last weekend. $100, but highly rated. Seems like a lot to spend for a rotating pair of angled stones on a motor, and I'm worried it will only get me to where I'm at now in terms of a sharp edge.

Any suggestions or referrals out there for a system (or process) to get a truly sharp edge on your knives?

[Canuckbass]

I got a couple sharpeners from Scotty Plastics, same company that makes rod holders etc.
They have done me well as I like a sharp sharp edge on fillet knife.
Got two, one I leave in fish cleaning shack and one no one else knows where it is!! As I know one will go missing soon.

http://scotty.com/boating-supplies-equipment/miscellaneous.htm

[SgtCrabby]

The key to sharp, as I understand it, is that the angle of cut must be the same the length of the blade and on both sides.
Many professional knife sharpeners use jigs or guides to maintain the correct angles.

If all else fails, look around for someone that does sharpening as a living. About once a year professionally and your touch up honing between times.

[Hodgey1]

Saw a review for an AC powered unit from Chef'sChoice last weekend. $100, but highly rated. Seems like a lot to spend for a rotating pair of angled stones on a motor, and I'm worried it will only get me to where I'm at now in terms of a sharp edge.

Any suggestions or referrals out there for a system (or process) to get a truly sharp edge on your knives?

TB

I highly, highly recommend the chef's choice sharpener, I would be without a kitchen stove before I'd be without one. I am a avid cook/butcher with many good quality knives that I have struggled over the years to keep them sharp, until 15 or so years ago, when I bought a Chef's Choice. I have butchered over a 100 white tail over the years and it keeps my knives razor sharp.

It is unbelievably easy to use and once you've been using it a while on your knives, It only take less than 2 minutes to bring a knife back to new again. It works so well that I think spending giant money on cutlery is now unnecessary. I think buy any decent quality knife set, then rely on the Chef's Choice to make them new again in a couple minutes.

There are 3 stones on the machine, course, medium and fine. I only use the course on really dull knives that have never been threw the CC. Once you have the CC angle ground into a blade, it will only take a few passes threw the medium stone on each side of the blade and then a few on the fine stone and your knife is new again. Once the blade is sharp with the medium stone you're basically done, the fine stone puts an even sharper edge on, which I love!

I keep my CC in my cupboard above my block of knives and pull it out every month or so and sharpen every knife in the kitchen in about 10-15 minutes, including pairing knives and small steak knives. My only warning is that if your house is like most peoples, where all the knives in the house have always been dull "forever" and everyone is so used to that, it can be dangerous to all of a sudden have razor sharp knives in the kitchen. Most if not nearly ALL kitchen I've worked in over the years have nothing but dull knifes, unless you have a CC

[puckster_guy]

 I'll second Hodgey1. I have the Chefs choice Hybrid 220. Paid around 40 bucks for it at bass pro. I too love to cook so I need sharp knives. that machine does the trick. http://www.basspro.com/ChefsChoice-Electric/Manual-Sharpener/product/10209468/ I does a great job. I've had it for a year or two. I'm sure the 100 buck unit would do a better job.

[JigginFool]

For many years I always used a Lansky sharpener and loved it because it always keeps the same exact angle while sharpening and offers many different grits of stones.  Then a couple years ago I bought a Work Shop Ken Onion Electric Sharpener http://www.cabelas.com/product/DAREX-WORK-SHARP-KEN-ONION-SHARPENER-BELTS/1641567.uts, this sharpener sharpens knives very quickly and sharper than anything I've ever had before.  We had knives that would never get sharp no matter what, with the Ken Onion I can get them to shave hair off my arm with no problem.  Once the course belt is used you normally only need to use a fine one unless the blade really gets dulled.  I still like the Lansky but the Ken Onion is my go to sharpener now.

[Hodgey1]

For many years I always used a Lansky sharpener and loved it because it always keeps the same exact angle while sharpening and offers many different grits of stones.  Then a couple years ago I bought a Work Shop Ken Onion Electric Sharpener http://www.cabelas.com/product/DAREX-WORK-SHARP-KEN-ONION-SHARPENER-BELTS/1641567.uts, this sharpener sharpens knives very quickly and sharper than anything I've ever had before.  We had knives that would never get sharp no matter what, with the Ken Onion I can get them to shave hair off my arm with no problem.  Once the course belt is used you normally only need to use a fine one unless the blade really gets dulled.  I still like the Lansky but the Ken Onion is my go to sharpener now.

Jiggin, that Ken Onion looks awesome. It looks like what they used to sharpen knives with when I worked in a restaurant,  but on a smaller scale. I'm certain that it would do a great job.

Hodgey1

[Greg]

Not quite on topic, but still... I would love to try one of these... maybe we wouldn't need sharp knives if we each had on of these...

https://www.youtube.com/watch?v=WbfBl8rsaRs

Pretty pricey!! (amazon has them from $200 to $300)

[Dog]

I realize it's not for everyone but these are my favorite knives...

http://www.havalon.com/fillet-knife-havalon-baracuta-z-xt-127z.html

best darn knife I've ever owned... still on my first blade after two years and it's razor sharp. It's filleted lake trout, pike and walleye amongst other things like beer cans and other crap around the house

[600 miles north]

Good to see you back on the board Dog. Good luck in your new ventures. I agree that the Barracuda, and piranta knifes I have are awesome, and if the blade does get dull you just swap them out.

Brad