Best way to sharpen knives?

[Dantilla]

Back in 2005 I posted in the "What knife do you carry" thread that I carry a Leatherman. While I still usually have a Leatherman with me or close by, the list has expanded to include a few others- Gerber, Kershaw, Benchmade, depending on the task.

Looking for suggestions to keep the blades as sharp as possible, while holding the edge as long as possible.

[Hugh R]

Several people here recommended this a few years back. I've got one and have given a few as gifts. Buy the replacement blades, they last a long time but I put the spare blades in the handle so I know where they are.

http://www.amazon.com/AccuSharp-1-001-Knife-Sharpener/dp/B00004VWKQ/ref=sr_1_1?ie=UTF8&qid=1416185549&sr=8-1&keywords=accusharp+knife+sharpener

[masraum]

These give you a little more flexibility (multiple angles, etc...)

Lanksy Sharpener

I have been using them on my pocket knives for years and get good, consistent results.

I'm eventually going to order some wet stones for my new kitchen knives, but I'll probably keep using the lansky for my pocket knives.

[Porchdog]

The Lansky takes time. Learn to use it correctly and it will give you good consistent results.

I'm faster with stones.

I sharpen a lot of knives. I've gone to paper wheels. Razor sharp and fast.

[BRPORSCHE]

Paging jyl...

[jyl]

Medium and fine stones, and a smooth (no grooves) steel, works for me.

The stones allow you to regrind the edge, either to get an angle different from what the knife came with, or to make an edge when the old one has been completely dulled or even chipped. The smooth steel, a few strokes every time you put the knife away, helps maintain the edge and delay resharpening.

I got an ultra fine waterstone and felt all Japanese and cool, but seldom use it. I guess I'm just not patient enough.

I'd like to get a leather strop.

Knife freaks swear by fine grades of wet/dry sandpaper, glued to a sheet of glass.

[David]

Lanksy works for me. I sharpened all the kitchen knives today while watching football.

[Don Ro]

Originally Posted by jyl

Knife freaks swear by fine grades of wet/dry sandpaper, glued to a sheet of glass.

That sounds vicious - I'll have to try that.
Thanks.

[MBAtarga]

Originally Posted by jyl

Knife freaks swear by fine grades of wet/dry sandpaper, glued to a sheet of glass.

For my woodworker planes, I find the above "Scary Sharp" (Scary sharp - Wikipedia, the free encyclopedia) method works wonders.

But I've got a Lansky set I paid $3 for at a garage sale. It is a fantastic system for pocket and kitchen knives.

[red-beard]

Any use a 1" belt sander?

[vash]

i like the accusharp. pretty straight forward, and gets you to a good place you can hone from.

but to be honest, i like the accusharp in my backpack better. at home, i use a spyderco sharpmaker for 80% of my stuff. 20% is me being hit or miss with my japanese waterstones.

i just did a full house honing..and watching Youtube, picked up the most amazing trick. you use a regular leather belt. stand on one end, pull the other end up..and drag you blade gently on the flesh side. WOW!! it works so well. i am going to throw my strop block away. the belt is better. even without any polish compound.

[BlueSkyJaunte]

Stones.

Soft Arkansas/medium Arkansas->Hard Arkansas->Black Hard Arkansas

Then strop on paper loaded with Flitz on a thin sheet of cork.

[vash]

That's advanced techniques for sure. Stones of any type calm be a pain.

[BlueSkyJaunte]

Originally Posted by vash

That's advanced techniques for sure. Stones of any type calm be a pain.

Took me 15 minutes to learn from my bladesmithing teacher. It's all about the angles and monitoring the burr.

I can't get anywhere near the same hair-popping edge using "easier" methods (crock sticks, etc.) Using stones is messier and requires a little skill building, true...but it's something you can do at the kitchen table without any special equipment other than the stones and some oil. The stropping method is just the one I like to use. A leather strop works fine. In a pinch you can even use an old leather belt.

[jyl]

One thing is, how smooth an edge do you want? I only use knives for cooking, and find that for many things, you want a liiiiitle bit of "tooth" to the edge. Especially when cutting a food that has a harder surface (a skin, or maybe you seared a crust on it) and a soft, squishable interior.

[Shaun @ Tru6]

I have a Norton Combination India stone which works OK. Also have AR soft and hard stones which I like better.

[vash]

Amazing how expensive Arkansas stones are.

One of the coolest sounds on the planet is a steel edge dragging across a stone. Waterstone or Arkansas.

[futuresoptions]

Lots of knife sharpening systems out there. As an everyday sharpener for the kitchen, I like the Smith's sharpener. Easy to use a couple swipes on the coarse side and a few swipes on the fine side and you are all done. If you are maintaining your knives frequently, you will only need a couple swipes on the fine side.

[vash]

I admit. I have an annual pilgrimage to drop off all my kitchen knives at a pro shop. Helps maintain blade profile and shape over all else.

[intakexhaust]

this


Maintain the proper angle per factory spec. - ie: differences between German, Japanese and other. Pocket blade vs. kitchen use. Belt sanders will make a mess of a blade. Leather strope for the pro's only and have the practice. Lastly, depending on its application, a too sharp of a blade may shorten and actually 'chip' out a quality knife blade. Know what its going to be used for - chop or slice. Its like an axe, too sharp and it may only shorten longevity and not chop any better.