Need to understand knife sharpeners

[masraum]

Originally Posted by David

I'm super lazy when it comes to sharpening kitchen knifes. Anyone here ever try one of these:
https://www.amazon.com/ChefsChoice-EdgeSelect-Professional-Sharpener-Sharpening/dp/B0018RSEMU/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1541015041&sr=1-4&keywords=chef%27s+choice+knife+sharpeners&dpID=41XggA7VgfL&preST=_SX300_QL70_&dpSrc=srch

That's basically what I had except mine was a 20* model.

[LWJ]

I really like the scary sharp method. I use old chunks of granite counter top and varying grits of emery paper.

Cheap and probably sharper than a machine.

I touch up with a steel every now and then.

[mepstein]

Guy who owns Chefs Choice is a Porsche guy. Lives nearby. I met him 30 years ago when I needed some parts for a 914. He was building a GT replica. I'm pretty sure he has a 911 now.

[Por_sha911]

Originally Posted by Geronimo '74

I think that since he already has the knives, choice of steel is not relevant.
For the same steel a 15 degree bevel will be sharper than a 20 degree bevel but it will dull sooner with heavy use.
For kitchen knives 15 degrees will do nicely.
I might be wrong but I think porsha911 is not a knife buff like we are.

Bingo! I have a decent set of knives in the butcher block (some Wustof some lesser quality) but I just want to keep them sharp without going through a zen ritual. I have managed to have the mrs use cutting boards, keep them out of the dishwasher, hand wash and dry off immediately. I have tried using stones but just can't get that super sharp edge I would like. The are used for food prep but I'm thinking 20* since some may not be the best of the best steel. I have used a sharpening steel to finish the edge and the results are hit and miss.

[GWN7]

Bought one of these after the last knife sharpener thread we had on here. Very happy with the unit.

https://www.amazon.com/Presto-Eversharp-Electric-Kitchen-Sharpener/dp/B01D8UD5P0

[Evans, Marv]

I have mostly a collection of run of the mill but decent kitchen knives. When they get ruined or have served their useful lives, I buy new ones. In between times I keep them sharp enough for decent kitchen use. Obviously I'm not as strict about them as lots of you are. I bought a set of 1x30 knife sharpening belts (Amazon) that came with a leather stropping belt. I keep one installed on my 1x30 belt sander in the garage. When my knives get to where they need dressed, I hit them lightly with a fine grit belt & maybe strop them occassionally.

[Danimal16]

I really prefer wetstones. If you hone the blade between use you don't have to sharpen them that much. Also, wood or Epicurean cutting boards only. Anything else kills an edge. Now if you want to do some catch up work, send them to a pro. I like these guys a whole lot, and they can do Global knives as well: https://www.seattleknifesharpening.com

[Gogar]

I have a chefs choice and it is fine; you need to follow the directions.

Learn how to do a steel properly and often and you’re good to go.

[vash]

i'm a purist.

but there is no denying that work sharp thing is pretty effective. if you go that route, there is a guy on Etsy, or Ebay that makes a leather belt for it. just rub on some rouge, and strop the blade with that. total scalpel.
i'm a actually buying the belt for my brother as a stocking stuffer this year. he is embarrasing me as a sibling with his knife sharpening skills. i dont even know how we are related.

[jyl]

The test, so I'm told, is to place knife on table with blade edge pointing up, drop a cherry* tomato on edge, the fruit should slice itself in half and fall dead on the table, instead of bouncing away and living to fall another day. If your knife can't accomplish this, you are but a grasshopper.

* cherry, not larger. Anyone can do this with some obese over-ripe heirloom.

[vash]

Originally Posted by jyl

The test, so I'm told, is to place knife on table with blade edge pointing up, drop a cherry* tomato on edge, the fruit should slice itself in half and fall dead on the table, instead of bouncing away and living to fall another day. If your knife can't accomplish this, you are but a grasshopper.

* cherry, not larger. Anyone can do this with some obese over-ripe heirloom.

i cut a tomato. put the cut side down on the board. then cut from the top..cut subsequent slices off the top with just the knife. no hands.

the student has become the master.

[Paul_Heery]

Originally Posted by vash

i cut a tomato. put the cut side down on the board. then cut from the top..cut subsequent slices off the top with just the knife. no hands.

If you are not using any hands, what do you hold the knife with?

[scottmandue]

i can dig the zen of hand sharpening, my dad taught me how to use a wet stone.

But truth be told I'm way too lazy and the chef's choice get my knifes scary sharp, maybe nor Ronco drop a tomato on the blade sharp but cut though anything in the kitchen like butter sharp.

[masraum]

something like this

[vash]

thanks Masraum.

yup like that!

PRO-TIP: when you get a knife there; it will do you no-good to go and wake up your sleeping wife, get her to come into the kitchen to show her this. does no good whatsoever. unless you like eye rolling. and mumbling.

[masraum]

Originally Posted by vash

it will do you no-good to go and wake up your sleeping wife, get her to come into the kitchen to show her this. does no good whatsoever. unless you like eye rolling. and mumbling.

If that's all you get (mumbling and eye rolling) then you're doing pretty good.

[Zeke]

I can go through the knife holder and sharpen them all and in a week or 2, depending on which have been used by my wife, not be able to cut your finger by sliding gently. We have filet knives, French cooking knives, paring knives and some others. She buys cheap serrated knives. I hide my favorites.

As a carpenter I have learned to sharpen plane irons to cut across end grain. That's the slice-the-tomato-free-hand equivalent.

[masraum]

Originally Posted by Zeke

I can go through the knife holder and sharpen them all and in a week or 2, depending on which have been used by my wife, not be able to cut your finger by sliding gently. We have filet knives, French cooking knives, paring knives and some others. She buys cheap serrated knives. I hide my favorites.

As a carpenter I have learned to sharpen plane irons to cut across end grain. That's the slice-the-tomato-free-hand equivalent.

We want the video of you slicing the tomato with the hand plane!

[rfuerst911sc]

Originally Posted by masraum

We want the video of you slicing the tomato with the hand plane!

That's pretty damn funny right there !

[wdfifteen]

Originally Posted by Gogar

Learn how to do a steel properly and often and you’re good to go.

Yep. Set the pointy end of the steel down on your cutting board and draw the knife down the length of it 2-3 times on each side at an angle that is a little steeper than the cutting angle (of 15 or 20 degrees). Do it every time or two that you use the knife. You are not trying to sharpen the knife, just push the "feathers" back into place.
Don't feel like you have two whip it around like the chefs do on TV. You just mess it up unless you are VERY good.