Sharpener Recommendation

[fireant911]

My wife ordered one of these recently during a sales promotion:
https://www.tumblerware.com/products/tumbler-rolling-knife-sharpener?srsltid=AfmBOop31De9lrISSIctK15AJ9gspGl5 pdE2BwJNTnUh_P9GLr5Pjjcu

She loves the simplicity and the results are amazing!

[masraum]

Originally Posted by fireant911

My wife ordered one of these recently during a sales promotion:
https://www.tumblerware.com/products/tumbler-rolling-knife-sharpener?srsltid=AfmBOop31De9lrISSIctK15AJ9gspGl5 pdE2BwJNTnUh_P9GLr5Pjjcu

She loves the simplicity and the results are amazing!

This guy knows how to sharpen a knife He gets knives SHARP. Here's his 15min video or the rolling sharpeners.

[flipper35]

Originally Posted by masraum

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.


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.

If it is already sharp, the strop or steel. If it is mostly sharp, then the honing stone and strop.

If it isn't sharp then it is time to stream a few shows and sharpen.

[flipper35]

Originally Posted by masraum

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.

Free hand mine also. Usually wet sand with the fine.

[vash]

I cant stand taking the time to pull out gear to sharpen knives. for me, when I discover a knife is dull, it is usually me standing at the kitchen counter staring at a pile of veg that needs to be chopped. so out comes a DMT hand thing.

if I have time, maybe. I usually sharpen my Japanese fish knife afterwards, wipe it lovingly with a silk diaper, coat it with a molecules thickness of oil and put it away in a fur line, hermetically sealed box.

[vash]

not that I dont have other knives I could use in a pinch..but once I chose one, I am usually committed.

[sc_rufctr]

[look 171]

Originally Posted by A930Rocket

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 the tool rest set at a 25 degree angle on the shop grinder. After that It goes straight to the old fashion water or oil stone for burr removal. No strop or anything fancy like it. No time, that's for the retired folks. Out in the field, we use a belt sander. Its normally good enough or much, much better then it was in the tool box that has been in the back of someone's truck.

[look 171]

For knives, I use a simple water stone or it goes to my grinder to reshape its edge. I jsut sharpened all my mother's kitchen knives last week. I re-grounded all the edges on our sharpener. Its an old Makita blade sharpener

[LWJ]

On the wood chisel question-I use the "scary sharp" method (google it). Which is essentially graduated finer grit wet dry sand paper glued to a flat surface. I use an old scrap of granite countertop. I also use a jig that fits chisels and plane blades. It works very very well.

On the top question re: maintenance for kitchen knives, I use an old school steel. Almost every single time prior to using the knife. My main chef's knife is an old school carbon job. It is soft and easily sharpened. The steel gives it a little tooth and I suspect I could remove a finger with ease.

Parting note, I have far too many sharpening gizmos and methods and I am most certainly not an expert. But the scary sharp method works very well on kitchen knives too. You will need a means to keep the angle constant.

[wswartzwel]

I bought one of these a few weeks ago and love it. Shaving sharp in just a couple minutes

Originally Posted by sc_rufctr

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)

[wdfifteen]

Originally Posted by 911 Rod

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

I use one of these to rough-in a knife after Vicki has slammed it against the counter top a few times (basically, every time she uses one). I finish it on a water stone. I keep one of those Chefs Choice manuals around to touch up knives when I don’t have time for anything else. I really need to sharpen my sharpening skills. I don’t know how to use a strop.

[Roswell]

If you are serious about your knives this is a great solution:

https://www.edgeproinc.com

I have one of the original APEX models that has to be at least 15 years old. The new diamond stones are a must have.

I also use a Shapton-M15 Japanese stone (1500 grit) once a week. You can bring back an edge to paper shaving in less than 5 minutes.

and I use one of these every time I use the knife:
https://www.edgeproinc.com/sharpening-accessories/ceramic-hones/12-1200-grit-ceramic-hone/

[911 Rod]

Originally Posted by wdfifteen

I use one of these to rough-in a knife after Vicki has slammed it against the counter top a few times (basically, every time she uses one). I finish it on a water stone. I keep one of those Chefs Choice manuals around to touch up knives when I don’t have time for anything else. I really need to sharpen my sharpening skills. I don’t know how to use a strop.

Can I ask why you finish with a stone?
When I finish with the fine belt my knives are shiny and stupid sharp.

[vash]

one my greatest failures (drama queen here) is going to Japan and back and NOT coming home with a set of Japanese Splash and Go stones. FACK

it was so overwhelming to me. they had so many choices it was sensory overload. I came home empty handed. hahha..

here? I'll order a Naniwa set. here, soon.