Do it yourself knife sharpening

[2nd mate]

My FIL gave us a 3 stage chef's choice for a xmas present a few years ago. It's da bomb! It makes one hell of a sound when you run those blades though.

Holty Shit! I just saw how much it costs. Still worth it.

[Core Shot]

My FIL gave us a 3 stage chef's choice for a xmas present a few years ago. It's da bomb! It makes one hell of a sound when you run those blades though.

Holty Shit! I just saw how much it costs. Still worth it.

Yep.

But once you’ve hit the knives you don’t need all stages in six months. Just use the fine grind for a touch up. The angle is already set.

[irul&ublo]

I have an older version of the chef’s choice. The instructions do discuss the “trizor “ edge. One thing I don’t agree with is that the instructions on mine say not to use a steel after sharpening. I find the contrary to be true. Only use the first stage about once a year

[riser4]

I like to use the third stage instead of s steel. I am lazy.

[jackstraw]

Gotta have a sharp knife for ‘cue. And ‘cue is a man’s job.

My comment was in jest and yes the grill is where I cook.

[mmmthmtskier]

Decided to pick up knife/tool sharpening the past few years. My summary for manual sharpening is that maintaining the same consistent angle and checking for rolled over edges(straightened by using a steel) are the key.
I use a heavily dished carborundum norton combo stone and an eBay 3000-8000 grit green/white stone. I strop the edge using various materials(cardboard, paperboard from packaging, green colored ads). Results are varied but it is a skill and I get better with each day.
You want a good, cheap knife, steal one from your older relatives, hit thrifts, and yard sales: Old US steel was not bad in the day. Rust indicates a higher carbon content and thus easier to sharpen.

[nickwm21]

Bump:

Any reason not to buy a cheap whetstone set off AMZN and get after it?

Like this: https://a.co/d/eVwizZY

Or this for a few more bucks: https://a.co/d/dIIQLOT


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[climberevan]

I’ve been using and loving this Worksharp tool for years now:
https://www.worksharptools.com/shop/...ool-sharpener/
I use it a couple of times per year to get every knife in the house as sharp as any professional.
I also use the tool grinding attachment:
https://www.worksharptools.com/shop/...ool-sharpener/
weekly to sharpen all my trail building tools. There’s nothing easier. Same with axes, lawnmower blades etc. As a mini sander/grinder, it also comes in handy for all sorts of repairs and gear modification projects. I’m coming across as a salesman, but this is one of my favourite and most versatile tools.

This.

[riser4]

Bump:

Any reason not to buy a cheap whetstone set off AMZN and get after it?

Like this: https://a.co/d/eVwizZY

Or this for a few more bucks: https://a.co/d/dIIQLOT


Sent from my iPhone using TGR Forums

Because a nice electric is a lot faster?

[Meadow Skipper]

Bump:

Any reason not to buy a cheap whetstone set off AMZN and get after it?

Like this: https://a.co/d/eVwizZY

Or this for a few more bucks: https://a.co/d/dIIQLOT


Sent from my iPhone using TGR Forums

I used to use whetstones, then I got an electric Chef’s Choice, but now I use an AccuSharp and touch it up with a steel.

I know this isn't what you're looking for, but I use this thing and it works great for my cheap-ass knives: https://www.amazon.com/gp/product/B00004VWKQ/

Really a lot easier and pretty much as good as whetstones.

Interesting follow up to Danno’s post.

Yup. Cooks/ATK said the results were 95% as good as their winning powered sharpener and better than almost every other powered sharpener they tested. I don't know if I'd use it for super fancy knives, but my knives aren't super fancy and that thing works ridiculously well for $10.

[Core Shot]

Because a nice electric is a lot faster?

Yes

Chef’s knives
Steak knives

Go electric or home.

[J. Barron DeJong]

I got this set, because I needed stones to sharpen my skis:

https://www.dmtsharp.com/sharpeners/...uxe-kit-1.html

Not as Gucci as electric, but does the job and is multifunction.

[bodywhomper]

I like our whetstones. My oldest son sharpens our knives. He does a good job. It slows him down a bit for a while. We also have a leather strop and a large stone to flatten the whetstones. We’ve seriously fucked a blade (big nick/dent) and he was able to get it back to great with our whetstones. I learned my method from watching Pepin (sp?).

[nickwm21]

I used to use whetstones, then I got an electric Chef’s Choice, but now I use an AccuSharp and touch it up with a steel.


Really a lot easier and pretty much as good as whetstones.

Interesting follow up to Danno’s post.

I have a pull thru sharpener… I use it on my pocket knifes, scissors, cleaver, boning, camping knives, etc…. I’m not going to use it on my nicer knives, many of which I bought in Kappabashi…

For years, I’ve been using a local small business mobile sharpening service once a year, but this guy has dropped off the face of the earth…. Anyone know of a good mobile sharpening guy in Seattle?

I was looking for something better than a pull thru for the time being before I find a new guy…

Think I’m being too particular about pull thru sharpeners? Look at your blade edge with a magnifying glass and you’ll understand my concern….


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[Meadow Skipper]

^ Two things.

Japanese knives (usually) have a different angle from Euro knives, so an AccuSharp isn’t appropriate for those. If I’d known you were talking about those I wouldn’t have recommended the AccuSharp.

And, the reason I use a steel after the AccuSharp is to smooth the edge. FWIW I don’t use super-expensive fine knives. I use Chicago Cutlery most of the time, and I’ve got a couple Henckles, which are nice but I’m happy with the AccuSharp/steel results. I’m not examining the edges under a lens.

But if you have the time and skills, whetstones are probably the way to go.

[old goat]

Bump:

Any reason not to buy a cheap whetstone set off AMZN and get after it?

Like this: https://a.co/d/eVwizZY

Or this for a few more bucks: https://a.co/d/dIIQLOT


Sent from my iPhone using TGR Forums

I'd go with the second. Waterstones wear quickly so you'll need the flattener. That said, I'd go with a dedicated knife sharpener unless you have other stuff to sharpen. I use water stones on my knives but also on my chisels, gouges,and plane blades. And that is a very cheap price so quality?

[Core Shot]

Chefs choice.
Yes. I can use a stone. But fuck that shit. Two or three electric strokes each side on every knife in the kitchen. And it’s done. Bam. Done.
Been that way for twenty years or more.

https://www.foodandwine.com/lifestyl...ife-sharpeners

[oftpiste]

Not mobile but Seattle Knife on Greenwood is the shit. He's a pal of Bob Kramer's.

I have a pull thru sharpener… I use it on my pocket knifes, scissors, cleaver, boning, camping knives, etc…. I’m not going to use it on my nicer knives, many of which I bought in Kappabashi…

For years, I’ve been using a local small business mobile sharpening service once a year, but this guy has dropped off the face of the earth…. Anyone know of a good mobile sharpening guy in Seattle?

I was looking for something better than a pull thru for the time being before I find a new guy…

Think I’m being too particular about pull thru sharpeners? Look at your blade edge with a magnifying glass and you’ll understand my concern….


Sent from my iPhone using TGR Forums

[caulfield]

Not mobile but Seattle Knife on Greenwood is the shit. He's a pal of Bob Kramer's.

got curious about this since I live in greenwood, looks like he moved to Bozeman

[Darren Jakal]

I use the Tormek at work and it will produce a scary sharp edge.

However, the $20.00 Speedy Sharp works amazing well also.

[Peruvian]

I found a local guy that sharpens knives for $5 each. It’s not worth investing in an electric sharpener when he will do it so cheap.

[oftpiste]

got curious about this since I live in greenwood, looks like he moved to Bozeman

oh fuck!

[Core Shot]

I found a local guy that sharpens knives for $5 each. It’s not worth investing in an electric sharpener when he will do it so cheap.

Yeah. If you only have one chef knife.
But 6 knives in the block and ten steak knives in the drawer add up.

And yes. A whetstone works wonders. But takes time.

[SB]

https://m.youtube.com/watch?v=DIa3Wy...luZyB3ZWFwb25z

[dunfree]

I found a local guy that sharpens knives for $5 each. It’s not worth investing in an electric sharpener when he will do it so cheap.

I’ve used them in the past, the problem with some of them is they are aggressive in material removal.

Japanese water stones are great if you are sharpening many blades at once, not so great if you are sharpening one blade once in a while. The stones may require soaking before use, and will if you use them a bunch require flattening. They also remove material quickest which can be bad or good. King is a decent brand, you probably only need a couple or three. Something coarse to shape/remove gouges, medium, and a fine

Some Japanese knives are single bevel, others double bevel, and sharpening this varies. I admit to not being good enough to sharpen the 12” Takohiki I bought for some reason