Sharpener Recommendation
 

I need a new sharpener for quick edges on the EDC and kitchen knives during meal prep and cooking, what do you all like and use? I've got a stone I pull out for extended sharpening sessions, I'm needing something quality while I'm cooking or working, the one I have doesn't seem to put a decent edge on any longer.

EDC is a Kershaw I've had for years, kitchen stuff is a mixed bag of high end blades depending on the use.

You all are a lot more knowledgeable about this than I am. :D

if im in a hurry, i used a DMT Diamond sharpener. the small one that is set up like a butterfly knife and opens up.

the blue coarse side removes material in a hurry.
the red, med side leaves the edge good for tomatoes. toothy.

I love the Chef's choice Manual for kitchen use, and daily carry type stuff. I like the one that does both asian and Euro/usa bevel.
60 bucks at Amazon, cheaper if you search around.

How dull?

For our Shun's I just give them a few passes on the strop with some stropping compound when they are just mildly dulled.

If they are more dull, then I'll either get out the stones, or if I was desperate and in a hurry, I might give them a few swipes on a fine grit diamond stone.

For a pocket knife, I've had good luck with the Lansky system which is inexpensive and easy, but not exactly quick.

Again, probably a diamond stone would be my "quick and effective"

Sharpall makes a good, reasonably priced diamond stone ($59)
https://www.amazon.com/stores/page/41D12C8E-5452-469F-B572-34B7A6035C2E

If you want something smaller, then the DMT things (and Sharpal makes something similar that I haven't tried) should work well. I have something like that (maybe DMT) but have never used them (not even sure why I bought them, but it was for something specific).

Chef’sChoice 15XV

I just use an ordinary Victorinox brand sharpening steel.

Lansky and strop for everything.

Get something like this. There are multiple brands making their version including Russian and US made.

(I use a Tormek but they're overkill for the average person)

http://forums.pelicanparts.com/uploa...1759969729.jpg

I use the same after reading some recommendations from Grace Young and some other Asian chefs. Works great for us. A few quick swipes and knives are sharp:

https://chefschoice.com/collections/knife-sharpener/products/chefschoice-prontopro-diamond-hone-knife-sharpener-model-4643

☝︎

I bought a version of that from Ikea a long time ago. Works for me; (but I don't do complicated meals. But I do rinse and wipe my hands fairly often when I cook)

work-sharp-ken-onion-knife-tool-sharpener-deluxe-e

http://forums.pelicanparts.com/uploa...1760027314.jpg

Be careful of the powered versions. It's really easy to end up grinding one spot of the blade down to nothing. I was a member of a knife sharpening group on FB, and they were always showing photos like the one below where hamfisted folks had used the powered pull-through sharpeners and ended up with wonky edges.
http://forums.pelicanparts.com/uploa...1760032429.jpg
Lansky is greatish, but not exactly fast.
Basically a fancy version of a Lansky. I think those are often called "fixed angle sharpeners". They work well.

I have this Chef's Choice. Chef'sChoice Professional Manual Knife Sharpeners Pronto Hone for 15-Degree Straight-Edge

Also have a Norton India stone.

The CC is super easy and gives a nice edge to a not sharp knife, fast. Have used the India for neighbors that were way past not sharp and then the CC.

I also have one of these but use it more for sanding down aftermarket Porsche and BMW window glass to OEM shape than anything else. Very fun to use.

<iframe width="657" height="370" src="https://www.youtube.com/embed/8twHVeYvKCM" title="Grizzly G1015 Knife Belt Sander / Buffer" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" referrerpolicy="strict-origin-when-cross-origin" allowfullscreen></iframe>

Chef's Choice electric. Spend a bit of money but save a lot of time.

I posted about having one a while back and as I recall, a Pelican posted that was his neighbor's company and he owns a Porsche so there's that :)

I used to have one and it worked well. Just have to be careful to not overdo it at the beginning of the cut.

That is probably the fastest way to sharpen a kitchen knife.

Steels don't actually sharpen knives. They are just there to straighten bent edges.

Yes, I've heard that. But the strange thing is that is all I ever use. I don't go hell at it like Gordan Ramsay. Usually just one stroke down the side of the blade and I could shave my arm with it.

Sort of off-topic, but how do you guys sharpen your wood chisels? Mine would probably last longer, if I didn’t abuse them. I just bought a two sided stone and a holder, that mount the knife and rolls on the stone to sharpen them. I’ve not tried it out yet. Maybe this weekend

I have to say, those electric sharpeners look like they'd do a great job but using a Chef's Choice manual sharpener every time you use the knife is not only quick and easy, but it keeps the knives in top cutting and chopping condition.

I mean, I like my carrots chopped but they don't have to be razor effing thin. I can take a knife from the drawer that someone used previously without sharpening, run it a few times through the manual sharpener and it improves it dramatically.

I have a cheap on of those guides that I got from Amazon. It's OK. I'm sure there are better versions out there. But I just do it free hand. My bevel isn't perfectly flat. It's slightly rounded, but I can shave arm hairs with them when I finish. I usually do course (325), fine (1000-1200), and then strop. The stropping really makes a difference.