(Part 2) Best knife sharpeners according to redditors

Jump to the top 20

We found 1,216 Reddit comments discussing the best knife sharpeners. We ranked the 238 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.

Next page

Top Reddit comments about Knife Sharpeners:

u/wunderbier · 23 pointsr/AskCulinary

I strongly dislike products like the Accusharp. Granted, I have all kinds of sharpening stones and strops, I'm a little overboard and we're just talking about a Victorinox here. Short of learning to sharpen, I'd rather see an amateur pay the few bucks to have their knives correctly sharpened once or twice a year. If not, I still think that Minosharp / Rollsharp type products are far superior to rigid tungsten carbide sharpeners. Just my two cents from having repaired a few knives sharpened by Accusharp type sharpeners.

u/sawbones84 · 18 pointsr/EatCheapAndHealthy

So definitely look into sharpening. Do not listen to anyone telling you to get sharpening stones unless you are passionate about learning a new, very difficult skill. If you are, go for it. There are tons of great tutorials on YouTube. Again, it's very difficult to get good at and will feel like a chore unless you really take to it.

There are plenty of good, inexpensive sharpeners out there. I use this one which is for knives with 15 degree edges, but there are others for 10 degree edged knives.

I own a $60 chef's knife and don't really have a problem using this dead simple sharpener. If I ever invest in a much pricier blade I'd think about maybe learning to use sharpening stones better.

u/HoshiKaze · 15 pointsr/knifeclub

The pull through is the worst thing you can use.

If it is for a Spyderco Bug, I assume it will not be hard use and all you have to do is to maintain the edge.

Here are some ways you can do so:

u/MrDorkESQ · 13 pointsr/whatisthisthing
u/stizzleomnibus1 · 12 pointsr/Cooking

I did a ton of research on knife sharpeners a few years ago. People on the internet basically only ever recommend whetstones, and will link you endless videos of people with huge, super-expensive knife collections explaining how you should only use a whetstone and manually sharpen your knives. And sure, whetstones are cheap and you can put a great edge on anything with enough effort.

If you want an actual knife sharpener, that's totally fine. People have been using them with great success for years, and frankly you can ignore most of the stupid anti-sharpener BS floating around the internet. ATK's favorite manual sharpener is this one for $43, but their favorite under $30 is this one.

u/-runredditrun- · 7 pointsr/whatisthisthing

Yes, the angle is for scissors. It would ruin a knife.

https://www.amazon.com/Fiskars-SewSharp-Scissors-Sharpener-98547097/dp/B0002JT0PK

u/Robots_on_LSD · 6 pointsr/food

A knife is only as good as its edge, without sharpening supplies, you are powerless to keep even the finest knife in working order. I recommend you buy this Victorinox, and use the leftover money for this double sided sharpening/honing stone.

here's a pretty good tutorial for using your new stone, and a little more info about sharpening. Disregard butcher's steel, acquire mirror polish.

This will be a good start, use the coarse side to take out major blemishes, hone with the fine side after each use (like when you're through cutting, not after every slice)

u/ants844 · 6 pointsr/sharpening

Smith's CCD4 3 IN 1 Field Sharpening System https://www.amazon.com/dp/B000N35D2E/ref=cm_sw_r_cp_api_i_MFzCDbVFFHA9R

Smith field stones are shaped like a tear drop so you have a corner like the spider co if you don’t want to spend that much.

Also the pocket sharpeners have a cone diamond rod specifically for serrations:

Smith's PP1 Pocket Pal Multifunction Sharpener, Grey https://www.amazon.com/dp/B000O8OTNC/ref=cm_sw_r_cp_api_i_.GzCDb632PH6Z

Or my personal preferred the pen style:

Smith's DRET Diamond Retractable Sharpener https://www.amazon.com/dp/B001910FOA/ref=cm_sw_r_cp_api_i_YHzCDbBX4VWRS

u/Bigslug333 · 6 pointsr/chefknives

I recommend the Victorinox Fibrox, it performs well, it's comfortable and it's very durable. If you find the Fibrox handle too ugly, they offer the same blade but with a rosewood handle.

Care wise, touch up the edge with a hone to ensure it performs the best it can before you begin preparing food. Eventually however the edge will wear down, at which point you will need to sharpen it. For this I recommend the Shapton Kuromaku 1000, for guidence on how to use a whetstone check this playlist out.

The whetstone itself will also need to be maintained, as you use it you will wear it down unevenly and it will need to be flattened. Most people use a diamond plate but there is a more cost effective option that I use which is lapping the stone using SiC powder on glass, which is done like this (be aware however, that this method is MUCH louder and a bit messier than lapping with a diamond plate).

If all of this sounds like too much and you want a more simple care solution then you can get by very well by just using a ceramic sharpening rod. It combines the ability to touch up the edge quickly before use with the ability of a whetstone to remove material from the blade.

I got by with just a ceramic rod for a long time, but eventually bought whetstones when I wanted more control/better long term maintenance.

u/Central_Incisor · 5 pointsr/BuyItForLife

His points about steel are valid, but the D-edge was the only ones he mentioned as unsharable due to being their serrated version. There are knife v type sharpeners that claim they will do serrated, but they will round off the teeth in my experience. So you get yourself a cone shaped diamond sharpener and hit each groove individually and then dress up the backside flat.

A tedious matter, time consuming, and if your time is worth more than $7.50 an hour you better ask which is worth more. Had an even worse 8" bread knife that had a saw like edge of about 10teeth an inch, had to use a needle file of some sorts.

I only have a bread knife that is serrated, and I use it as a bread knife. Other people use them for tomatoes and the like, but if you cannot cut one with a straight edge, sharpen your knife.

Some of his points are hearsay and not personal experience. The number of reasons for not owning a cutco are more than enough, and although he is upfront that it was not his experience, I just think there other things that are wrong with cutco.

Crap, I went full pedantic.

u/spadeknifeworks · 4 pointsr/knifeclub

Edge Pro Apex 4 with everything you need to get a polished edge is $255.

Edge Pro Apex 4 Knife Sharpening System https://www.amazon.com/dp/B00BFFY8JI/ref=cm_sw_r_cp_apa_f7reAb68DQTKG

u/mfkswisher · 4 pointsr/Cooking

Those are some serious knives you're looking at. Don't go messing them up with some rinky-dink, as-seen-on-TV gadget. Get a good japanese waterstone. It's what the pros use. They are not all that expensive, nor should you be daunted by the prospect of learning how to use one.

The King k-80 has served me well. It gives you a coarser grit (250) on one side for serious sharpening jobs (e.g., sharpening out a nick in the blade, or putting a new edge on a very dull knife), and a finer grit (1000) for maintenance.

As for technique, this video shows a pretty foolproof basic technique. You may want to experiment with some other techniques, but once you find one that works for you you'll want to be consistent about it. Chances are you've got a friend who can show you how, or, failing that, offer to buy your preferred sushi chef a case of beer in return for a lesson.

u/Th3BFG · 4 pointsr/Breadit

It looks like a serrated knife that uses a scallop pattern. You can sharpen these using a tool which looks like this:
https://www.amazon.com/DMT-FSKF-Diafold-Serrated-Sharpener/dp/B00004WFTZ/ref=sr_1_4?ie=UTF8&qid=1493160685&sr=8-4&keywords=serrated+knife+sharpener

This video explains how to sharpen with the rod sharpener: https://youtu.be/hjzcMrlaP58

u/tpodr · 4 pointsr/woodworking

I’d go with three: 800/1200/4000. As I was learning to use wet stones, I found the 800 handy for correcting my errors.

A Japanese master blacksmith recommended this diamond plate: Atoma Diamond Sharpener Medium - #400 https://www.amazon.com/dp/B0031KNR2O
It has made a difference. I use it all the time.
Ed: to clarify, the diamond plate is for maintaining the stones.

u/khendron · 4 pointsr/ottawa

The chefs I've talked to swear by Knifewear. They specialize in Japanese knives, bit will sharpen just about anything.

I actually own a Chef's Choice Knife Sharpener, and it does a crazy good job of sharpening.

u/Evil-Mike · 4 pointsr/whatisthisthing

knife sharpener.
That basic design is still available.

u/[deleted] · 4 pointsr/Cooking

People pay far too much for knives and far too little for knife sharpeners.

A median set of any name brand like Wusthof, etc. will do just fine. Avoid large sets. You won't use half of them.

The knife sharpener is just as important. I use this one and recommend it highly: http://www.amazon.com/Chefs-Choice-Professional-Knife-Sharpening-Platinum/dp/B000CSK0DM

u/Riley_UK · 4 pointsr/knifeclub

Assuming you work through all the previous stones and make a nice uniform scratch pattern then you'll need their;

1000ish grit stone

2000ish grit stone

A couple of these

With some of this added to the first one

u/outsidesmoke · 4 pointsr/BuyItForLife

Can't agree with you more. People buy really expensive knives thinking that they will stay sharp forever. Then after a couple months, the knife is as dull as every other knife in the drawer. The key is learning how to sharpen your own knives.

Get one of these to start

http://www.amazon.com/Kotobuki-King-1000-K-80-Combo/dp/B00200L90I/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1368758882&sr=1-2&keywords=king+sharpening+stone

Maybe a 3000k/6000k stone and a leather strop with green compound stone if you want scary sharp knives.

Then go to thrift stores until you find a knife with decent steel. Basically, anything that is not made in china, taiwan, or mexico will be OK. USA, Germany, or Japan are generally make excellent quality steel. The knives you buy will be as dull as your intro to physics professor. GOOD, watch some youtube (Virtuovice's early videos are good) and learn how to sharpen a knife using a water-stone. You know your good at sharpening once you can shave with your kitchen knives.

Years from now, the thrift store knives will be ready for the trash can. You'll be able to afford real BIFL knives and know how to care for them.

u/diskster · 3 pointsr/whatisthisthing

yep, it's a knife sharpener that only God know how it works

u/Crushnaut · 3 pointsr/canada

Don't buy a knife set. You don't need those knives. All you need is the following;

One chef's knife: Victorinox Fibrox 8-Inch Chef's Knife 40520, 47520, 45520, 5.2063.20 https://www.amazon.ca/dp/B000638D32/

One pairing knife: Victorinox Cutlery 3.25-Inch Paring Knife, Small Black Polypropylene Handle https://www.amazon.ca/dp/B0019WXPQY/

The basics of a chefs knife and pairing knife is $50. Those are good knives. I have two of the chef's knives and three of the pairing knives. The chefs knives hold their edge very well and are sharpened to 15 degrees.

These two knives are all a basic home cook needs. The rest of the kit is filler to get the piece count up. You won't use the carving fork. You don't know how to use the carbon steel honing rod. You don't filet your own fish. You are likely eatting wonder bread so you don't need a bread knife. Unless you plan murder a roommate you don't need a clever. You ain't eatting steak so you don't need steak knives. Heck I eat steak quite a bit and I don't think I need steak knives You need a knife for delicate work and work horse. That is your pairing knife and chefs knife respectively.

After that I would add the following (mind you I am not happy with the price on the sharpener, but it's a fairly good one, just make sure you get one to sharpen asian knives or 15 degrees);

One pair of kitchen shears: Messermeister DN-2070 8-Inch Take-Apart Kitchen Scissors https://www.amazon.ca/dp/B000VS6CAS/

One knife sharpener: Chef's Choice 463 Pronto Santoku/Asian Manual Knife Sharpener https://www.amazon.ca/dp/B002JIMVS0/

One bread knife: Mercer Culinary 10-Inch Wide Bread Knife https://www.amazon.ca/dp/B000PS1HS6/

I consider these the next purchases because eventually you need some scissors dedicated to kitchen use, and maybe ones that will cut small bone and are easy to clean after use on raw meat. The shears are amazing. Blew me away.

The sharpener because you need to maintain your knives. Keeping your knives sharp is safer and makes them a joy to work with. The above knives come razor sharp and will last you a while before needing a proper sharpening. I don't own that particular sharpener but it ranks high in reviews. I have a more expensive automatic sharpener from chef's choice which I used to regrind my sister's knives to a 15 degree edge. I can't recommend it to everyone because it's $200. It was a splurge on my part and not needed. A manual sharpener is all the average person needs. It takes the guess work out of getting the angle right. Again if you have the knives on this list make sure you get a sharpener for 15 degrees or it might be labelled as Asian style.

Eventually you will be off the wonder bread and maybe baking your own. You need a bread knife then to slice in nicely. A bread knife is also handy for cutting cake and other delicate things you don't want to smoosh. That bread knife is solid. You want a knife that will glide through bread without crushing it or tearing it. The key to that is tooth spacing. I think this one is just about perfect.

Other knives are useful in the kitchen. I would get your specialized knives next, such as a carving knife or fillet knife. The above five things I consider core before you get other stuff. You can carve and fillet with a chefs knife. I cook way more than the average person and get away with the above five items. In fact before I would buy specialized knives I would get another chefs knife and another pairing knife. The only other type of knife I own is a santoku style chefs knife which I prefer for chopping vegetables because in school I owned a keep shitty one and got used to the style.

As always do your own research, check the prices on Amazon with camelcamelcamel and check the reviews with a tool like review meta.

u/Stormrider001 · 3 pointsr/knifeclub

Okay, where to begin?

​

Sharpening a knife is actually a very simple process. The overall goal is for you to maintain an angle throughout the sharpening process while sharpening from course to fine grits (Course = smaller #s and Fine = Higher #s). Often people use cheap knives and sharpeners and learn good habits (maintaining angles) before upgrading to higher tier stones. The issue you have is the you are dealing with a premium steel knife which is much harder, holds an edge longer( needs sharpen less often) and takes more time to sharpen with a majority of sharpening materials. If you are dealing with Elmax steel I would recommend that what ever sharpener you get it should have diamond and ceramic stones as these are harder than the knife material and can cut it efficiently unless you are using some belt or grinder system. Since you are a beginner I would recommend that you use a knife sharpening system as you could have more accidents sharpening the knife free hand. Believe me it sucks when you screw up a knife edge while sharpening and you have to spend way too much time fixing your mistakes so the knife can actually cut. In short I would use a test knife in any sharpener to see how it works properly and after you are more confident use the system you choose. Also some of these might be excessive especially if you only have a few knives. Some of the higher end sharpener are what professionals use in their shop (who knows if you get good enough you can make some money).

​

  1. The Lansky Diamond system ($67) is a great place to start as it has 70/120/280/600 grits but you also have to purchase the C clamp stand ($15 and you do need it as you will get tired holding the thing) and higher grit (1000) ceramic stone ($13) and 2000 grit stone ($12). Leather strops with compound if you want an absolute finish. The only complaint I would have about this system is that the stones are not of the highest quality and stop working as the diamonds fall off. The sharpening guides also are fixed and you have to use a angle measure (your iphone can use its compass app) or some math (trig) to find the position to get an accurate angle throughout the blade. There is a work around stone holder ($60 )That can use Edgepro stones and is longer (better strokes). So with everything but the strop and the 3rd party holder you are looking around $120. $200 with the upgraded stone holder.
  2. The KME sharpener is very similar concept except that the angle guide is moveable but I must still stress that the angle needs to verified again. Shabazz also explains this in his review. It also has a nicer case. I think you still need to buy the base for this one as well. Like you said it runs around $300 with every thing.
  3. at $350-575 there is the wicked edge . Hear great things and it will get the job done faster but it is expensive! You can get a Tormek at that price now.
  4. If you do not want to spend a ton of time sharpening and don't mind belt grinding the Ken Onion Sharpener ($126) is great. Note: it will create a convex edge and if that is something you want great! Video
  5. Going off the deeper end we have the Tormek T4 ($400-550 or $700 for the full size) which is essentially a wheel grinder made for edge knives and tools. Considered by many to be the best you can get
  6. There is also the TSprof ($700) which is essentially a bigger top tier KME sharpener. Video
  7. If you want a simple top tier diamond system DMT Course Set and Fine Set =$200 total. Note that although expensive. These can be used pretty much for decades provided that you take care of them (use diamond abrasive fluid). You can also use water stones but there are so many out there I do not know which brands and how much you could expect to spend with those.

    ​

    Note that I only mentioned the higher end sharpening systems under the assumption that money is no objection and you wanted it to sharpen you knife efficiently but I wanted for you to see what types of systems are available are certain price ranges. If not mentioned above you might need a strop and fine compound to get a mirror edge.

    Okay now here are some cheaper systems that are similar to some of those above but cheaper.

  8. 5 gen Sharpener (ebay) ($40). This is like the KME Sharpener but cheaper and you can get 3rd party Diamond Plates set (140/400/1000) cheap ($25)
  9. Edge Pro clone - cheaper end copy of the Edge pro. I think you can also use the diamond plates as it is around the same size.
  10. Lulu sharpener ($90) if you can find one... it is a copy of the Wicked Edge. Looks like it also uses the Diamond plates mentioned earlier.

    ALSO: get a ceramic honing rod ($20). Often times knives just need honing to get back that razor sharp edge and maintaining it with a rod will prolong your edge and mean you sharpen less.

    ​

    Hopefully this has helped you somewhat and sorry it took so long to respond, it just takes time to type all of this out(2hrs! where does the time go?) and cite the products. Personally for me, knives for me a fun hobby and it tends to have a meditative effect on me when I sharpen them. I also hope that you come to enjoy sharpening your knives just as much.

    ​

    And welcome to sharpening!
u/bluewing · 3 pointsr/knives

Buy this

It will fit in your pocket, maybe even your wallet.

u/ninjojo · 3 pointsr/explainlikeimfive

Yep. Get your straight knives sharpened. That's usually the test for my "everyday" knife -- if it doesn't cut through a tomato with nearly zero resistance, time for a sharpening. You shouldn't need to "saw" back and forth and the skin shouldn't need "piercing" -- the knife should just, well, cut right into it.

Depending on your skill level / type of blade (whether you'd want to use a steel sharpening edge or ceramic).

Option 1 - ceramic "wheels" -- I personally use this type with my Global stainless steel knife. It has zero learning curve and does a great job. Basically a "wet stone" method and the wheels have grooves in them to keep the blade in place, reducing the chance that the angle will be off and you'll end up dulling your knives instead of sharpening.

Option 2 - long 'sword' type sharpener -- this one (available in either steel or ceramic) requires a bit more technique as it is up to you to get the correct angle for each side of the blade and make sure it's sharpened on either side evenly. More "old school," if you will.

A dull knife is a dangerous knife.

u/Comment_on_that · 3 pointsr/Cooking

I love both knives but I vote Global. I have had mine for years and use this to keep it razor sharp. It is much lighter than the shun and I like that. Although, I must admit that I do love the Ken Union Shun knives. Just don't want to pay up for them.

u/barnacledoor · 3 pointsr/AskCulinary

I have to say that I avoided getting a wetstone for a while. I just bout this stone recently and found it was pretty easy to sharpen using it. To be fair, my knives were pretty beat up and dull before I sharpened them. So, I bought a pretty low grit stone. The only thing I'd recommend is getting something at least a little higher. Now that I've sharpened with both the 250 and 1000 sides once, it doesn't seem like the 250 side will be of much use anymore unless I want to change the edge angle entirely which is not likely.

It took about 10 minutes for my 8" chef knife and some other 5" knife that I found under my kitchen stove when I bought my house. :)

I've heard that the Lansky sharpening system is pretty easy to use, but the one common complaint is that it gets a bit tough for larger kitchen knives. There is a stone in it for serrated knives as well.

u/kyriya · 3 pointsr/Wishlist

We seriously do not have any more room in our kitchen for any new gadgets or anything. The latest thing I got was a Hamilton grill/griddle as a gift from work for my 10 year anniversary. We had to rearrange everything and find a place for it. My hubby is worse than I am though. If it's a gadget and looks cool, he wants it lol!

I will say this though, two of the greatest things we've ever bought - besides our kitchen knives (which are awesome) are these and this.

u/caffeian · 3 pointsr/Cooking

Alton Brown's I'm Just Here for the Food is a great primer on the science of cooking. I read it in culinary school, and it was a great distillation of the main concepts (which cuts are of meat are good for braising, searing, roasting, etc. and how to properly perform each technique). If you end up enjoying Alton Brown's style, I would also recommend Fish on a First Name Basis for fish cookery. Lastly, Cook's Illustrated is a wonderful resource on food and cooking. The yearly online membership is only approx $25, and you get access to all previously published recipes and equipment reviews.

In terms of equipment, the knife I personally use is the Victorinox 10-inch chef knife. Japanese steel is great and all, but for the same price you could get this knife, a good electric knife sharpener, and a honing steel and still have some left over. The best knife is a sharp knife after all. I would also highly recommend a T-fal non-stick pan for a solid multi-purpose first pan.

Finally, for an herb garden, I generally try to aim for either expensive or infrequently used herbs for indoor gardening. The reasoning behind growing expensive herbs is pretty straightforward. I primarily grow infrequently used herbs to avoid wasting what I wouldn't use up when cooking (as you mentioned is oft a problem). In my region, basil, sage, thyme, tarragon, and oregano would all be good candidates to grow. Parsley, cilantro, and bay leaf tend to be cheaper at the market in my area, so I usually just purchase those.

u/kimkaromi · 3 pointsr/AskCulinary

If you don't mind spending the extra 10 bucks, the Wustof Tri-stone (250-100-3000) is a great all-round kit and value for money. I recommend this over the cheaper Smith's Arkansas Tri-hone kit because the Wusthof kit uses water stones and I don't have to futz around with oil. But if you don't mind using an oil stone, nothing wrong with the Smith's.

I use a 250-1000 combo King Kotobuki waterstone for sharpening , and a 6000 King Kotobuki waterstone for honing/polishing. But this kit is a little pricey in the total.

PS: Here's a great video for technique: https://www.youtube.com/watch?v=kFhMGJYhYpU

u/i_forget_my_userids · 3 pointsr/slowcooking

The two main knives I use in the kitchen are these:

https://www.amazon.com/Kiwi-Ponit-21-Chef-Knife/dp/B001FEJ0WO

https://www.amazon.com/gp/aw/d/B0000CF8YO


The first one is the one in the rib album. It's cheap, but lightweight and not full tang. Still versatile and a good purchase. I just try not to hack anything tough with it. If you don't have a honing steel, get one and learn how to use it. Basically any knife is usable with one. Any honing steel is probably fine, and I really like this knife sharpener. You shouldn't have to sharpen much if you use a honing steel, and your knives will last longer without frequent sharpening.

u/WVPapaw · 3 pointsr/knifeclub

I got one of these that I’ve used to repair tip damage a couple of times. Does a good job IMHO

Smith's DRET Diamond Retractable Sharpener https://www.amazon.com/dp/B001910FOA/ref=cm_sw_r_cp_api_i_nsW0Cb3JTCZNF

u/Boomerkuwanga · 3 pointsr/knifeclub

I'm not pissing on you, I'm just pointing out that these knife brands are of similar quality. You also picked a knife with a recurve, which can be a pain in the ass to sharpen. You'll want a rod style sharpener. This is all you need.

u/jimmysugi · 3 pointsr/chefknives

I know you said you wanted a Japanese handle but I think you should consider a Misono Molybdenum. It was my first knife and I’m honestly still happy with it.
Its inexpensive, tough, takes a pretty good edge, and has good fit and finish. It won’t take as keen of an edge as the knives you mentioned.. but its easy to sharpen which is great if you’re learning how to.

I own a Ginga too and its pretty amazing but I wouldn’t want it as my sole knife. It’s a really thin blade so its a bit more fragile than the Misono. I personally would rather have a tougher knife if I only had one.

I also really like the Hi-soft cutting board. It’s easy on knives, has some weight and theres very little maintenance. Just don’t put it in the dishwasher.

Misono Molybdenum 240mm ~ $112.50

(Korin is having a 15% off sale on knives right now)
http://korin.com/HMI-MOGY-240?sc=27&category=280076

Hi-Soft Cutting Board ~ $48.00

(From Korin. Combine the shipping with the Misono)
http://korin.com/HiSoft-Cutting-Board_3?sc=28&category=286082

Bester 1200 ~ $55

(Leaves a good edge alone)

OR

Shapton Pro 1000 ~ $35

(I like the Bester better but this is a really good deal on Amazon Prime)
https://www.amazon.com/Kuromaku-Ceramic-Whetstone-Medium-Grit/dp/B001TPFT0G/ref=sr_1_1?ie=UTF8&qid=1500081962&sr=8-1&keywords=shapton+pro+1000

Suehiro Rika 5000 ~ $50

(Optional.. nice to have tho)

Atoma 400 ~$60

(For stone flattening. You can buy a cheaper plate if you want)
https://www.amazon.com/Generic-Diamond-Sharpener-Medium-400/dp/B0031KNR2O/ref=sr_1_1?ie=UTF8&qid=1500081982&sr=8-1&keywords=atoma+400
I know the link says generic.. but this is an Atoma 400. Just make sure you buy the one that is Amazon Prime

I wouldn’t spend all $500 at once. You can always buy a nicer knife later.. and having two knives is convenient anyway.

u/BarryHalls · 3 pointsr/knives

http://www.amazon.com/Lansky-Deluxe-5-Stone-Sharpening-System/dp/B000B8IEA4/ref=sr_1_1?ie=UTF8&qid=1335807629&sr=8-1

finish off with

http://www.amazon.com/Lansky-Super-Sapphire-Polishing-Hone/dp/B000B8IEB8/ref=pd_sim_sg_2

If you find yourself sharpening a lot of different knives you'll want

http://www.amazon.com/Lansky-Coarse-Diamond-Accessory-Silver/dp/B001KN3OTK/ref=acc_glance_sg_ai_ps_t_3

it moves the steel faster (for changing the edge the first time) and the stone holds up longer.

Long story short, it gives perfect consistency and has the super fine stones for giving that polished razors edge. It makes sharpening anything UNDER 6" a dream.

For knives LARGER than 6" I use

http://www.harborfreight.com/power-tools/sanders/1-inch-x-30-inch-belt-sander-2485.html

with various ceramic belts from

http://www.trugrit.com/belts1.htm

It's also GREAT for doing convex conversions. Doing a flat grind on a concave edge takes a steady hand or a jig.

Practice on wood and scrap steel. You'll RUIN a blade in a HURRY with those coarse belts.

If the blade gets hot it will burn the steel and you will lose it's hardness. Dip it in cool water, dry with a towel, often. The tip is the most delicate part. Only grind for a second or two, then dip again.

u/JosephInOhio · 3 pointsr/Cooking

I picked up a $39 John booze maple cutting board at bed bath and beyond… It would’ve been cheaper if I remembered my coupon but I never remember my coupon...

My current knife collection is a hodgepodge of cheaper knives that I bought at thrift shops, junk stores, or hand me downs that I was given.( I cook for a living and didn’t have time to wait to get all of my stuff shipped back from California !) And let me make one thing clear - A cheap little Rada Knife sharpener (https://www.amazon.com/Rada-Cutlery-Quick-Knife-Sharpener/dp/B001692XPE)

This will give you more mileage on your old dull knives! I would spend more money on a good knife sharpener then I would on getting “good knives” if they are still comfortable in your hand. Remember a knife is only as good as your willingness to keep it sharp. This little device will do the job!

Want to get more mileage for your knife spending dollar? Look at Kiwi knives!

https://www.amazon.com/Kiwi-Brand-Chef-Knives-172/dp/B008QPBPLO
(SUPERSHARP & VERY cheap knives...)

I did just find a really good deal on a Japanese style rubber cutting board… Those are really worth looking at - very amazing!

So with all due respect to the other commenters who insist that you will need to spend a lot of money I say poppycock! You just need to either sharpen what you have or buy within your budget.

u/2580741 · 3 pointsr/videos

Well, if your knives are not expensive, professional-grade stuff, you could always just invest in a new knife ¯\(ツ)/¯ You don't have to drop $100+ on a knife to get something decent. I own this one, and make a few passes with the sharpening steel every use, and it's still sharp as the day I bought it.

Otherwise, you could look into a sharpening system like the Lansky Sharpening System. It has a guide so you don't have to sharpen freehand. It's moderately pricey, and I would suggest buying one or two additional hones for it (the case has two extra spaces for them \^-\^) but if you have a couple knives you want to keep in good shape, its a good investment. I enjoy using it, it's meditative. It might take 30 minutes per knife to completely refinish the edge, or just a couple minutes to bring it back to sharpness.

u/Cocoavore · 3 pointsr/Cooking

This: https://www.amazon.co.uk/DMT-FSKF-Diafold-Serrated-Sharpener/dp/B00004WFTZ

If you don't want to spend as much, you can find 'travel diamond sharpeners' that are similar, but much lower quality.

Away from serrations, I like DMT's diamond stones, because you don't have to flatten them, and they last forever in domestic use. If you only get one, get 'fine'.

u/boo_hiss · 3 pointsr/Beading

I use a combo of the very pointy fiskars and a thread burner. But I also make regular use of my little matching fiskars scissors sharpener.

u/BrewerMan · 3 pointsr/AskCulinary

I determined a few weeks ago that my knives were too dull and I wanted to sharpen rather than buy new ones. After much research I got this Lansky Deluxe 5-Stone Sharpening System and the Super Sapphire Sharpening Stone to add even more of an edge. I have sharpened 2 really crappy knives (no-name cheap ones from WalMart) with pretty incredible results. They are much, much sharper than new.

The system is very easy to use and ensures that you keep the same angle at all times. the one knife was very very dull and it took about an hour to get it to a point where I felt it was sufficiently sharp. Both knives I have sharpened with this system can easily pass the magazine paper test and can very easily shave hair off my arm.

u/Barclid · 2 pointsr/chefknives

500$ is an astronomical budget for beginner water stones, so let me just make sure that's out in the open.

Yes, 8k is on the high end of what you want to finish most kitchen knives on. Something along the lines of a Wusthof will retain a coarser edge more readily. Harder steels will generally retain a higher grit edge for longer. This is a gross over-simplification, but is sufficient for this conversation.

Since you want to go with splash and go and, from what I gather, this is intended to be a somewhat special gift for a special person... I'm going to forgo the budget options in the splash and go category, since I'm personally not a fan of them and wouldn't want them for myself.

All of that out of the way, you're going to want at bare minimum one medium grit stone (about 1k to 2k grit). If you have somewhat harder knives or if your skill is sufficient, you can make good use of a finishing stone for certain tasks (about 3k-8k is recommended for kitchen tasks, although you can go higher). You can make do without a flattening stone or plate for a little while, so you can view this piece as optional, but recommended since it will improve your mileage with your stones by keeping them flat and your angles consistent. Lastly, you might want a stone holder. These are generally adjustable rubber contraptions designed to keep the stone in one place while you're sharpening and help raise it off whatever surface you're sharpening on for comfort.

For a medium grit splash and go stone, the Naniwa Professional 1k would be my primary choice as a forever stone. You'd be hard-pressed to find any detractors for this stone among regulars on this sub or elsewhere. It's a great stone.

There are a few other options that I'd also recommend, but personally don't favor as highly as the Naniwa for the price. Those are the Shapton Pro 1k the Maido 2k and the Gesshin 1200 Splash and Go. Each of these stones will be splash and go, but will cut it slightly varying speeds, dish somewhat differently and feel a little bit different while using. Each of these are solid choices, but I have a preference to the Naniwa Pro.

For a finishing stone that is splash and go, I'd probably recommend the Gesshin 5k Splash and Go as my primary choice. The Naniwa Professional 5k is, like the rest of the line, an amazing stone in my opinion. The price is double that of the Gesshin, though, and I don't think it's worth dropping the money on as a first finishing stone regardless of budget; it's simply hard to justify that difference in price unless you're really discerning in what you want. I guess the Shapton Pro 5k deserves an honorable mention because it has a lot of fans. It's a little too glassy feeling for me and lacking in feedback so I wouldn't recommend it to a beginner sharpener.

For a flattening plate, I'd recommend either a DMT 325 diamond plate or an Atoma 140/400 grit diamond plate. The Atoma plates are constructed a little better in my opinion, but any of those plates will work for you as long as you keep its primary function to flattening your stones. The 140 Atoma will be the quickest at its job, but will leave somewhat deep scratches in your finishing stone so you'll want to smooth it out with your medium grit stone after lapping.

For a stone holder, you can honestly just stack some towels up or make your own out of some stuff around the house, but I like using a dedicated stone holder like this one.

That's about it. Keep in mind I kept my recommendations on the high end given the occasion seems to be special and your budget was fairly high to begin with. If you'd like some more budget recommendations just let me know.

u/ninjamike808 · 2 pointsr/knifeclub

Oh ok. Achieving razor sharpness isn't as difficult as it seems, but like other commenters always say when these types of sharpeners are brought up, you're gonna lose too much material.

This is what I have but I should probably get a few more grits.

u/otiscancrum · 2 pointsr/papercraft

I'm also using long, bent-tip tweezers, a straightened paperclip, good for getting a good contact on the final bonds that enclose a piece, and much thinner than a toothpick and, Exacto knife, also this little guy keeps your blades like new.

Another idea that I use/have used, numbered ziplock bags for larger projects, page#=bag#.

u/freckletan · 2 pointsr/quilting

I use average crafting Fiskars Scissors and use this little handy sharpener. I found the scissors kinda bound up in the sharpener if I did both halves of the scissors at the same time so I just open them up pretty wide and sharpen the bottom and the top separately.

u/hermeslyre · 2 pointsr/LifeProTips

Yeah. Edge pro is the expensive one, you can get any angle you want, and the much cheaper lansky version has set guide holes for the rods.

Yeah, my crocks sticks work and your sharpmakers better. I just wanna try something different.

u/joseph177 · 2 pointsr/Cooking

Global 7 inch Santoku Knife, they have an 8 inch but this one does a good job. This sharpener is also great.

u/SmarterHome · 2 pointsr/chefknives

Fibrox 8” chef knife:
https://www.amazon.com/dp/B000638D32

Shapton 1k Sharpening Stone: Ha No Kuromaku Ceramic Whetstone:
https://www.amazon.com/dp/B001TPFT0G

Lapping stone (to flatten your whetstone after it needs leveling from use...you won’t need this right now and can make do without):
Atoma Diamond Sharpener Medium -... https://www.amazon.com/dp/B0031KNR2O

Here’s the utility knife version of the larger knife, one of my personal favorites, same thing but 5” instead of 8” : https://www.amazon.com/dp/B000QCLEFC

The fibrox has relatively soft steel compared to most Japanese styles so it is a more forgiving blade and won’t chip. This also means you can use a honing rod between uses to maintain its edge and not have to sharpen as often.

u/DrinksWellWithOthers · 2 pointsr/AskCulinary

Cooks Illustrated (aka America's Test Kitchen) recommends this electric model for western knives (sharpened to a 20 degree angle): http://www.amazon.com/dp/B000CSK0DM/

Then they just recently tested a bunch of new sharpeners that sharpen knives to 15 degrees (Japanese style). They even turn a 20 degree knife into a 15 degree knife. This is their top performer: http://www.amazon.com/dp/B0018RSEMU/
They also tested it on knives that were chipped and it did well in smoothing them out.

u/CosmicRave · 2 pointsr/chefknives

derp, I can't believe I forgot hones were a thing while typing up my initial response.

This is also good advice. Idahone makes a fine product in this case.

u/dkwpqi · 2 pointsr/chefknives

additionally i saw everyone recommend Atoma 400, is this it?

u/Combat_wombat605795 · 2 pointsr/knives

It’s just the name. It’s probably just a finer ceramic. It feels like it does nothing but it turns gray so it’s removing metal and makes the difference between razor sharp and hair splitting sharp

Lansky S2000 Super Sapphire Polishing Hone https://www.amazon.com/dp/B000B8IEB8/ref=cm_sw_r_cp_api_i_lSjaCb240NSWP

u/annoyingone · 2 pointsr/BuyItForLife
u/edgiramv · 2 pointsr/woodworking

drose6102 love the global knife. I have had it for about two years now with no complaints. If you're interested in buying I would recommend you get this sharpener http://www.amazon.com/MinoSharp-220-GB-Ceramic-Sharpener/dp/B00005OL3L/ref=sr_1_2?ie=UTF8&qid=1417998479&sr=8-2&keywords=global+sharpener.

Zipvex143258 I ordered rare earth magnets that were 1/4in thick by 1/2in wide. So I planed the teak piece down to a 1/4in and after laying out my magnets plan I drilled through with a 1/2in bit all the way through so that the magnets fit in almost perfectly. Magnets in place I then glued up the face and clamped down a piece of veneer I had after ripping a 7/8 trim board to 3/4 on the jobsite. If you have the board you want to use making a venner with the table saw if pretty easy. After the glue set I router the edges, sanded, and applied three coats of mineral oil. A very simple look, but its very clean looking and minimal which I personally like.

u/uologan · 2 pointsr/Cooking

http://www.amazon.com/Chefs-Choice-Professional-Knife-Sharpening-Platinum/dp/B000CSK0DM

Edit: thanks price zombie! Seriously though, I swear by these sharpeners. I use it on my Wustof, Shun, and Henckel knives.

u/__--Pete--__ · 2 pointsr/whatisthisthing

The washers are also for sharpening.

Like these sharpeners.

https://www.amazon.com/Rada-Cutlery-Quick-Knife-Sharpener/dp/B001692XPE

u/william_tells · 2 pointsr/knives

Are you still excluded/special (mil/fire/police/ems)? Gerber has an authentication, I think through idme, and you prefill the auto acknowledgment.

I have a Lansky 5 Stone and purchased a couple extra stones off the recommendation of some people on this sub and it’s pretty damn groovy. It works well and has made everything I’ve put on it shaving sharp. The additional stones are an Extra Coarse Diamond and a Super Sapphire They also have angled stones for serrated sections. I also picked up a few strops off of r/knife_swap from u/jester002100 which he hand crafts and are of utmost fit and finish.

u/dennisthaamenace · 2 pointsr/knives

I personally use a KME and a Strop. But I'd recommend getting one of those Lansky Sharpeners with the Deluxe Diamond stones. It's similar enough to a KME; with limited angle choice but 30 25 20 and 17 are good enough IMHO. It runs for only $56 on amazon compared to the KME $180.

I'd also recommend grabbing the Ultra Fine hone on amazon for an extra $9 so you can put a nicer finish on your edges.

Lastly you'll need a strop. You can find one around on the internet or on /r/KnifeSwap occasionally, which is where I found mine. There's a user there that actually makes them by hand and includes compounds with the strop if you're ever lucky enough to grab one from there. But the best alternative is (again on amazon) the Knives Plus Strop Block. It comes preloaded with compound, and a lot of compound, and I've heard nice things about it. It's only $29, or you can go on the Knives Plus website and grab it for $23, but I think its worth the extra six bucks to get free/fast shipping, and have it all come in on the same day/in the same box as everything else.

Hope this helped! :)

u/mahlernameless · 2 pointsr/zerocarb

I got this one some years ago to keep my really nice shun chef knife sharp.

Edge Pro Apex 4 Knife Sharpening System

Works well on most non-serrated, forged knives -- I use cheap parring knives at the table. You can easily put a factory edge back without the skill required to use standalone sharpening stones.

Reminds me everything is overdue for a sharpening...

u/BewilderedAlbatross · 2 pointsr/knives

That's a lot of great info, thanks a lot! I was looking at this any thoughts? Is the difference between 1000 and 250 grit too much?

u/Saxi · 2 pointsr/knives

I've heard a lot about the SpyderCo system. I just want to sharpen kitchen knives, they haven't been sharpened for years. I tried with the steel stick thing, but doesn't really help much.

I've seen [this] (https://www.amazon.com/Choice-463-Pronto-Santoku-Sharpener/dp/B002JIMVS0) recommended a few times as well, and was leaning towards that because it is simpler and not a lot of lose parts. Will the SpyderCo be a huge difference that I'm going to regret it? I don't plan on sharpening constantly, I haven't sharpened these in 4-5 years, but they all suck now and I've been meaning to deal with it.

u/WWhermit · 2 pointsr/knives

Which "super-fine" Lansky hone should I get to accompany the Deluxe Diamond Set that I purchased, seen here:

http://www.amazon.com/Lansky-Diamond-Deluxe-Sharpening-System/dp/B000B8L6LS/ref=sr_1_3?ie=UTF8&qid=1452449613&sr=8-3&keywords=lansky

I feel that I would like to get a sharper edge than what I can achieve with this basic set. I was considering between the Ultra fine here:

http://www.amazon.com/Lansky-Ultra-Sharpening-Yellow-Holder/dp/B000B8L6MC/ref=sr_1_11?ie=UTF8&qid=1452449613&sr=8-11&keywords=lansky

or the Super Sapphie polishing hone

http://www.amazon.com/Lansky-Super-Sapphire-Polishing-Hone/dp/B000B8IEB8/ref=sr_1_5?ie=UTF8&qid=1452449613&sr=8-5&keywords=lansky

Both of which have been recommended, however I do think the ultra fine is better for sharpening, rather than polishing, no?

u/higherlogic · 2 pointsr/Cooking

I disagree. Get the Chef's Choice M130 knife sharpener. It's three stage, and does an amazing job on my knives.

u/Cayenneman50 · 2 pointsr/Cooking

I offer this...the type of sharpening you do depends on the quality of the knives you have. If you have so low grade/cheap knives, electric may be the way to go. https://www.amazon.com/ChefsChoice-EdgeSelect-Professional-Sharpener-20-Degree/dp/B00004S1B8/ref=sr_1_4?crid=5BLSGDBFXMIW&keywords=chefs+choice+knife+sharpener&qid=1572459729&sprefix=chefs+ch%2Caps%2C243&sr=8-4 It will get your knives very sharp but takes off a lot of metal, which is why I wouldn't use it on expensive knives. Japanes whetstones are the best but can be expensive and you need to know what you are doing in using them. The Edge Pro is a sharpening system that is very good and helps hold the proper angle on the blade when sharpening. I have one of these myself though any more I use whetstones and a leather strop. https://www.edgeproinc.com/apex-model-edge-pro-system/apex-3-kit-apex-model-edge-pro-sharpening-system-p6.html

u/azgabe · 2 pointsr/wicked_edge

I use an Atoma 400 to flatten my Jnat. $62.38 from Amazon

https://www.amazon.com/Atoma-Diamond-Sharpener-Medium-400/dp/B0031KNR2O

u/-Doomer- · 2 pointsr/BudgetBlades

I have several systems, but what I use is pretty cheep a HarborFrieight Diamond hone and a ceramic honing rod. There are a million fancy ways to sharpen a knife, these are just my go to's.

u/Fuctface · 2 pointsr/knifeclub

Thought I should add that Lansky also makes a turn-box style kit (the type a Sharpmaker is) for like less than $25 that you can use for a quick touch up, so with a Lansky guided system and turn-box you would still be under $100.

If you tried I'd imagine you could get both for less than a Sharpmaker (I have seen the basic Lansky guided set for under $35 USD and the Lansky turn box for about $12 or so).

I'm not endorsing the Lansky guided system (just because I have not used one, not because I think it is bad) but the Turn-box I do own and it is quite handy for pocket knives, I wouldn't recommend it for kitchen knives since it is pretty small.

For larger knives, I have used other guided systems, including ones similar to the Lansky, but the one I currently use is an Edge Pro knock-off (it was like $40 I think with 5 stock meh stones) that I have upgraded with better stones.

It is great for larger knives but was pretty tough to use for smaller pocket knives (which I prefer). So I glued a couple of Neodymium magnets underneath the deck and it's quite a bit easier to sharp-up the little guys now.

u/walleyrund · 2 pointsr/Random_Acts_Of_Amazon

Knives are great. Sharp knives are better. It's not camping gear that you take with you, but it's gear that's essential for a camper (unless you want to be buying new knives all the time).

I know you said <$5, I promise if you gift a GC I'll put it toward this.

u/mctoasterson · 2 pointsr/knifeclub

Looks like an Edge Pro Apex to me.

u/Protagoris · 2 pointsr/kansascity

Ambrosi Bros Cutlery on Main maybe? Or the art of shaving on the plaza? I know they sell straight blades, don't know if they'll re-edge. Do not do what HerculesBacon suggests. Sur la Table just uses one of these (or something similar) to sharpen knives.

u/humblyawsome · 2 pointsr/LifeProTips

NOt op, but I use this. It's the cheap knock off of the edge pro apex system. 1) it's easy to use after about 5 minutes of practice, 2) you set the angle you want, so can go very shallow for a sharp edge or steep for a long lasting one, 3) it gets knives insanely sharp. Basically you decide how sharp it gets.

Downsides are it takes about 5-10 minutes per knife, so it's not quick. But I love it

u/-SeaPig- · 2 pointsr/balisong

I have a few of these, but I don't call them balisharpeners, but I do call my multi-tool a baliSOG (which is quite clever, iidssm).

u/LiliedHart · 2 pointsr/gifsthatkeepongiving

Yeah, with a whetstone. I got myself one of these kits and tried to sharpen my cheaper knife. Thing has an angled option, so I tried that, following the included instructions of holding the knife parallel to the ground, only pulling towards you. It didn't go great, I just wound up dulling everything but the tip. Tried again with it flat, still dull. Tried again with a harder knife, wound up with a slight wave in the not-great edge.

u/DoubledPawns · 2 pointsr/Bushcraft

I got the companion Heavy Duty MG! I jumped the gun a bit it seems. I ordered this - http://www.amazon.com/gp/product/B003BUV226/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

before seeing the comments about the Japanese water stones. I've been watching a lot of MCQBushcraft's videos on Youtube and that is the sharpener he carries with him in the field. Hopefully I can learn to make that work. Thanks!

u/UncannyGodot · 2 pointsr/chefknives

Ceramic hones are abrasive and will lightly grind down the edge to reveal a fresh edge. Metal hones instead straighten what edge is already on the knife. Harder steels like the one used in the Kaji will hold their shape much longer than an old school German knife, but when they give way they tend to microchip rather than roll, so they generally respond better to a ceramic hone. An Idahone or Messermeister hone is the best meeting of cost and quality. I like the ring hook on the Idahones enough to validate the extra $4.

****

Like is a strong word for the Kaji. Kitchen supply stores only offer knives from the largest kitchen knife makers like Wusthof, Henckels, and Shun, and among those the Kaji is one of the best, but there are smaller makers selling more remarkable knives for similar prices. These makers lack the capacity and in most cases desire to produce and distribute knives on a scale to stock their knives across North America, but they do produce knives efficiently enough to keep their prices competitive and they are the makers who developed the styles of kitchen knives Shun and Miyabi imitate. Shun's knives are the Thomas Kinkade prints of the knife world.

For the price of a Kaji block you can get a full set of
extremely* impressive artisanal knives.

As someone who probably just wants some decent knives, I realize this might be a deeper rabbit hole than you want to explore, but it would be unfair for us to rubber stamp a Shun set and send you on your way.

u/the-hundredth-idiot · 2 pointsr/AskCulinary

I've had the Fibrox for years & sharpened with a regular stone. Just before Thanksgiving I got the Image System and love it. It's a knockoff of some made-in-America product. The manual is written in bad Engrish but eventually I figured it out - the pictures helped. It's wonderful - basically a set of stones & a jig that holds them at exactly the right angle.

u/kiraella · 2 pointsr/Bonsai

No I got this set [here] (http://www.amazon.com/gp/product/B000IEH6IW/ref=oh_details_o00_s00_i01?ie=UTF8&psc=1) along with this because I'm a cook and I like my blades sharp.

Edit: The broom is the most useless thing in existence but everything else is really nice.

u/thaLovemussell · 1 pointr/Bushcraft

DC4's are popular. Spyderco Pocket Stone is a step up. Also consider a strop for maintaining the edge when it doesn't need to be put on the stone. These can be made with scrap leather to save some money. The Worksharp comes with both, I've never used it but looks like it has good reviews.

u/crosstalk22 · 1 pointr/Survival
u/zapatodefuego · 1 pointr/BuyItForLife

I used something like this DMT and it works... okay I guess: https://www.amazon.com/DMT-FSKF-Diafold-Serrated-Sharpener/dp/B00004WFTZ

u/Bazzatron · 1 pointr/functionalprint

I like the idea, kind of a take on the lansky system?

Ive recently gotten a new stand for my sharpening stone, and I can without a doubt vouch for this method as an alternative to what you've created.

Instead of fixing the angle with a pivot, instead just make the angle easier to eyeball.

The trick is to find a way to hold your stone at the right angle, like 15-25° depending on the knife, then you just have to eyeball the blade stays parallel to your work surface.

You just need to print a wedge shaped tray for your stone!

Since I got this stone holder, I havent gotten my knock off lansky out once. Its so much easier to just slap a stone on this wedge and give it a quick touch up.

If you're curious about the one I bought, here's a link to amazon not an affiliate or anything, but I just think it's a freaking great idea to just have to eyeball flat and level with your worktop. Really helped me to up my game, and incredibly easy to print something similar.

u/17496634303659 · 1 pointr/Bushcraft

41.99$ you liar >:(

But really that's a cool account O:

Heheh....


Whetstone

Folding Saw

u/Dbernard1111 · 1 pointr/Cooking

I have this sharpening stone set. It's nothing fancy, affordable and works for my moderate needs.

Premium Knife Sharpening Stone with Dual Whetstone, Japanese Grits 800 & 3000. Larger 8.25 x 2.75 Sharpener for Meat, Poultry & All Kitchen Knives. Complete Kit with Safe Non-Slip Case, Lapping Stone https://www.amazon.com/dp/B01HFI2KIE/ref=cm_sw_r_cp_apa_i_E7duDb8X41YPG

u/ElementK · 1 pointr/CampingandHiking

I have the puck, works great on axes and knives alike. I knew multiple fishing guides who even used it on their filet knives daily for years.

This also works great for my knives:
http://www.amazon.com/Kotobuki-King-1000-K-80-Combo/dp/B00200L90I/ref=cm_cr_pr_product_top

u/pillowmeto · 1 pointr/Survival

I use a Kotobuki King 250+1000 and lay the bevel flat on the wet stone. I use water to keep it wet. I sharpen on the coarse until I have made and removed a burr on the whole edge. Then switch to fine. It does not come out quite as sharp as the factory edge, but is more than satisfactory. I typically make my very last pass on the fine side with more of an angle to make sure I have removed any bits of burr.

I would avoid something with an angle guard on this style of blade. The bevel is so significant that it guides for you.

edit: assuming only sharpening a mora

u/LocalAmazonBot · 1 pointr/knifeclub

Here are some links for the product in the above comment for different countries:

Amazon Smile Link: This is what I have


|Country|Link|Charity Links|
|:-----------|:------------|:------------|
|USA|smile.amazon.com|EFF|
|UK|www.amazon.co.uk|Macmillan|
|Spain|www.amazon.es||
|France|www.amazon.fr||
|Germany|www.amazon.de||
|Canada|www.amazon.ca||
|Italy|www.amazon.it||




To help add charity links, please have a look at this thread.

This bot is currently in testing so let me know what you think by voting (or commenting). The thread for feature requests can be found here.

u/shazbaz · 1 pointr/Cooking

Local sur la tab will do them. But I bought one of these and do them myself...

u/Fmeson · 1 pointr/Cooking

This one is good:

https://www.amazon.com/ChefsChoice-120-EdgeSelect-Professional-Sharpener/dp/B00004S1B8

Wusthof is ~18 degrees IIRC, but you might want to check that.

Whetstones are ultimately a bit better, but that one will get your knife more than sharp enough in 2 minutes. Just go easy on the 1st and 2nd grinder. Actually, the 1st grinder should never be used unless the edge has a chip.

u/ARKnife · 1 pointr/knives

If you got the non-diamond system - add the Coarse Diamond and the 2000 Ultra Fine one.

u/tuturuatu · 1 pointr/mildlyinteresting

The only way to do it is with something like this: https://www.amazon.com/DMT-FSKF-Diafold-Serrated-Sharpener/dp/B00004WFTZ

u/avantgarde27 · 1 pointr/AskDocs

Ha yes I’ve enjoyed chatting! Feel free to PM if you’re ever bored. I go through phases of not checking Reddit (like the last few days) but I’m usually online quite a bit.


I only own one knife that is a spoon, but it’s a grapefruit spknife (knoon?) so it’s like that on purpose... or so the manufacturer claims. I do need a real sharpener. The one I have is similar to this, bought at a bargain store in the mid 80s, a little rusty in parts, the wheels are wiggly, and of course it hasn’t been maintained or taken care of ever.

u/carsknivesbeer · 1 pointr/knives

Got it. I have never heard of the tinfoil method and looked it up and seems like iffy but cheap. I wouldn't hone a knife by stabbing beer cans but maybe that's just me. If you want them sharper wrap a popsicle stick with emery paper and file at it like sharpening a knife. Or get a this which is a ceramic hone device and would work to hone your scissors better than foil. It's 6 bucks and scissors are probably not going out of trend anytime soon so you'll probably use it again.

u/thejewishgun · 1 pointr/Cooking

How much cooking do you do? Do you prefer Japanese or Western knives?

The best bang for your buck is the Victorinox Fibrox knives. America's test kitchen rates them as highly/higher than most $100-200 knives.

If money is no option, I prefer the Misono UX10 series.

There are lots of big brands and differing opinions on what knives to get. I have owned Global, Shun, Misonono, Victorinox, and MAC knives. They all have their positives and negatives. It comes down to what you like and what you are willing to spend.

In terms of what knives you need, a good Chef's knife, a pairing knife and a bread knife is all you need for 90% of daily cutting tasks. If you are just starting out I would get the Victorinox Fibronox series. If you decide you like knives and want something that gets ultra sharp, I would be more than willing to share what my personal preferences are.

The other thing I would invest in is a sharpening system. I prefer DMT diamond plates. They stay flat and will cut through any blade material. Plus they are really fast. Some people love the edge pro system. I haven't used it, but I like the feedback stones give you over other systems. Stay away from cheap automatic grinders, they don't get blades nearly as sharp.

There is a deep rabbit hole when it comes to chef knives and sharpening, in the end it comes down to what you love to use. Search locally and see if there is a chef supply or knife store you can go to see what you like the feel of.

u/incith · 1 pointr/videos

Well, these ones - http://imgur.com/a/cVobL - are made from crap materials. The coarse side might be accurate, and the finishing side will almost surely be equal to the coarse side on these stones. I really wouldn't recommend them. And there are a ton of them on Amazon, that look exactly the same with a different logo.

The exceptions are the King brand. These are made in Japan (website - http://matsunaga-corp.co.jp/en/products-cat/king/ - only for reference, purchase on Amazon in my opinion) and are actually of quite good quality.

King 300 grit - $25.80 - https://www.amazon.com/gp/product/B0050ADA2U

King 1000/6000 - $28.14 -
https://www.amazon.com/gp/product/B001DT1X9O

I have these in my cart to try. Compared to the Shaptons? (and he uses the full line it looks like..which is at least 1000, 2000, 5000, 8000, 12000, maybe 30000...the 30000 grit stone is $350...)

Shapton Kuromaku (Pro in USA) 1000 - $34.59 - https://www.amazon.com/dp/B001TPFT0G

Shapton 5000 - $46.99 - https://www.amazon.com/dp/B001TPH8YG

Atoma 400 diamond plate - $63.00 -
https://www.amazon.com/dp/B0031KNR2O (I see some from other sellers for cheaper...they aren't real Atoma brand. Get a Prime one.)

Whatever route you take, I cannot recommend enough a Stone Holder.

PowerTec stone holder - $16.94 -
https://www.amazon.com/dp/B00NFB2MTI

What's the difference? What they're made of. The Shapton Pro line are made from ceramic abrasives. The King line..I honestly don't know exactly. They require soaking as they are not ceramic. But it's not just a cheap mix of whatever...King is a good brand. Naniwa also comes up a lot - very good brand. Suehiro...

If you're rich try out the Japanese Natural Stones - JNS - let me know how they work out! Lol. http://japanesenaturalstones.com ($1000+ stones...from ancient Japanese mines and stuff! Ha.)

Edit - formatting

u/Qwiso · 1 pointr/Survival

If you want to stick to something simple then let me point you to this amazing little pocket sized no water/oil stone. It's great to put a nice edge on things quickly

https://www.amazon.com/Fallkniven-Diamond-Ceramic-Whetstone-Sharpening/dp/B003BUV226/

u/crod242 · 1 pointr/chefknives

When I bought the set that contained this stainless Global GS-5, it came with this minosharp ceramic sharpener.

After sharpening it a few times and unintentionally rubbing the blade against the plastic guides on the sharpener, it looks like this. The scratches are not very deep and are not visible from every angle.

What is the best way to remove superficial scratches like this while keeping most of the vertical finish pattern?

u/legendofthesamurai · 1 pointr/whatisthisthing

This is correct, just adding a link.

u/Dag3n0 · 1 pointr/sharpening

For stones pretty much everything in the 400 - 2000 range can work with these knives and a honing rod.

As for the rod I would rather go with a known good brand like F.Dick or Wusthoff or Victorinox.

No you do not need a strop in the kitchen.


For me what works quite well is the combination of the Naniwa Pro 1k and after it sligtly dulls a fine cut steel like this one https://www.amazon.com/dp/B000XTP7MY .

Alternatively xou can also get a steel with 2 different cuts and use this like for example https://www.amazon.com/dp/B000MF2RTK.

Ar you forego the classic steels completely and use a ceramic rod which acts like a hard fine whetstone https://www.amazon.com/Idahone-Ceramic-Sharpening-Natural-Handle/dp/B01BUNEO0M

u/sauceLegs · 1 pointr/knifeclub

After reading through the comments, you really can't go wrong with either the BM940 or the ZT0450. Also, a cheaper and just as great sharpening set is the Lansky System. All you need to add to it are the Leather and Diamond strops, oh and the Stand.

u/Chocu1a · 1 pointr/chefknives

It's good, if not a bit expensive. I own this one and it is great and a lot less money. Cooks Standard Professional Ceramic Rod Knife Sharpening Steel, 12-Inch/30cm https://www.amazon.com/dp/B00KLGSP3M/ref=cm_sw_r_cp_apa_i_K3RDCbEJMM0CQ

u/baran065 · 1 pointr/chefknives

Does this look ok?

Idahone-Ceramic-Sharpening-Black-Handle

Would you recommend buying the angle guides (please recommend which ones to buy with this rod)? I didn't fare very well with the whetstone I mentioned in OP.

u/Aevum1 · 1 pointr/Cooking
  1. learn the differance between a hone and a sharpener

    A hone is a stick usualy made of out harden stainless steel or Ceramic which is used to restraighten the edge, it does not sharpen or polish, just gets the edge straight, all it does is realign the edge, it does NOTHING for sharpness. Also besare of diamond dust hones which do sharpen to some extent.

  2. decide if you want to sharpen them yourself or have someone else do it for you, if you do it yourself theres a learning curve and you have to know if you have french or japanese style knifes for the angle. some good king japanese stones do the trick nicly, if you want to let a pro do it, he will probobly do it for half the price of the stones more or less.

  3. you can use tools which will make it a lot easier, this tool makes it quite a easy job, theres a video on youtube showing you how to do it and keep your knives in good shape.

  4. time between sharpening depends, for a guy whos on his feet in a kitchen knife in hand 14-18 hours a day... monthly, the avarage home cook, 6 to 12 months depending on how much you abuse them.
u/wirelessjunkie · 1 pointr/knifeclub

Bring one of these along if you do: Fallkniven DC4

Diamond grit on one side and a ceramic media on the other. Mine will sharpen S30V well enough, so it should be more than adequate for D2.

u/Freezerburn · 1 pointr/knives
u/youdoughgirl · 1 pointr/AskCulinary

Try this then. If you think about how long you'll own your stones, the price is a few cents a year or less if you properly maintain it.
http://www.amazon.com/Kotobuki-King-1000-K-80-Combo/dp/B00200L90I/ref=sr_1_10?ie=UTF8&qid=1421365781&sr=8-10&keywords=whetstone

This one doesn't come with a case/stand. I'd recommend getting one to increase the lifespan and ease of use. If you're completely new to whetstones, look at getting sharpening guides to help you get a feel for the proper 15 degree angle.

u/OscarWins · 1 pointr/AskCulinary

> Don't hone steel with diamond

Is this preferable to steel or diamond?

u/Mr_Cellaneous · 1 pointr/knifeclub

The back of each stone would say something like "Coarse Diamond. Medium Diamond, etc" if they were.

You might want to get the Ultra Fine stone (https://www.amazon.com/Lansky-Ultra-Sharpening-Yellow-Holder/dp/B000B8L6MC/ref=sr_1_1?ie=UTF8&qid=1481586284&sr=8-1&keywords=lansky+ultra+fine+stone). You're making a big leap in grits going from fine to sapphire.

u/TheWalkingDeadBeat · 1 pointr/pics

This is correct. A similar tool on amazon gives instructions: "support the sharpener on a surface and simply run the knife blade between the two rollers repeatedly in one direction until there is no drag whatsoever."

https://www.amazon.com/BOJ-12126-Knife-Sharpener/dp/B006CNY186

u/TurboFucked · 1 pointr/videos

> Which one do you like, and why?

https://www.amazon.com/dp/B00004S1B8/

It's multi-stage, does compound angles, works on outdoors knives as well as kitchen knives. It's dead simple to use and it takes almost no time.

I like a whetstone as much as the next guy, but the fact is, 90% I don't really notice how dull my knives are until I'm already cooking, and it's not like I can just stop cooking to spend 5-10 minutes sharpening a blade. So I just use it dull and remember forget to sharpen it before next time.

And, if I'm being perfectly honest, I don't fee like I can get a good, consistent edge with a whetstone. I can do an edge good enough for a hatchet, but larger kitchen knives are a bit of a pain. It's actually a legitimate craft that takes some time to learn effectively. Whereas, the first time I used one of those Chef's Choice sharpeners, I had a 30 second haphazard explanation from my friend and on the first try had a damn sharp blade.

u/mildlyinteresting_SS · 1 pointr/SubredditSimulator

We are waiting for the intricate focus. Oh I thought about doing something like this: https://www.amazon.com/DMT-FSKF-Diafold-Serrated-Sharpener/dp/B00004WFTZ.

u/truocchio · 1 pointr/Cooking

If used before cutting you will have much better results. That and an this stone which is easy to use store

cool Stone

u/brando555 · 1 pointr/knives

You'll want something like a DMT Diafold. Hit the edge of the serrations with light, edge leading strokes until you form a burr on the flat side, then very lightly grind the burr off.

https://www.amazon.com/Diamond-Machine-Technology-DMT-DMTFSKF-BRK/dp/B00004WFTZ

u/BrutallyEffective · 1 pointr/Survival

I think the Credit card DMT's offer a better surface, greater sharpening area and an extra grit for the same price as 2 mini-sharps: Here

The Mini-sharps are more compact though: Course and Fine

u/sbargy · 1 pointr/chefknives

I’ve had a G2 for 20 years and use it nearly daily (home cook). I like it. The handle works for me. If you like to “choke up” on the knife, that is move your hand forward so your index finger is on the blade not the handle, it might take some getting used to. I also have a Global paring knife.

I’ve sharpened it on a stone and it was pretty easy. What works way better than I thought is this. I usually loathe this style of sharpener, but this one works for me. I only use it on my Globals.

Edge retention is good, I resharpen every 4-6 months. Steel as needed.

I was given a big block of Henkel 4-stars 25 years ago and they’re still in great shape. I’ve picked up a few other 8-10” chefs knives and cleavers over the years, but the G2 is probably my favorite. Just my opinion.

Edit: I guess the “choke up” grip I was describing is a pinch grip.

u/Soundboard_Fez · 1 pointr/Cooking

Define "reasonable price."

For home use, this works great and I consider the price reasonable in contrast to the cost of professional sharpening or the time investment it would take to learn how to competently use a stone. Chef'sChoice 120 Diamond Hone... https://www.amazon.com/dp/B00004S1B8?ref=ppx_pop_mob_ap_share

u/mafulazula · 1 pointr/Cooking

Not sure why you're getting downvoted as that's a good sharpener. If it's the price point relative to the knife in question, the manual version that sharpens to 15 degrees is a good option if you don't want to use sharpening stones (https://www.amazon.com/ChefsChoice-15-degree-Recommended-Illustrated-Sharpening/dp/B002JIMVS0/ref=sr_1_4?crid=30211K0VBNF8D&keywords=chef%27s+choice+asian+knife+sharpener&qid=1555722001&s=home-garden&sprefix=chef%27s+choice+asian%2Cgarden%2C311&sr=1-4)

u/Neurorational · 1 pointr/Frugal

FYI there are sharpeners for serrated knives. They're tapered so you can fit most serrations. It's time consuming but worth it vs cutting with a dull knife.

u/squeezyphresh · 1 pointr/Cooking

You should hone every time you use your knife. Always use a proper cutting board (don't cut something on the granite countertop like I've seen many do). Store your knife in a knife block or on a magnetic strip. And yes, definitely stay away from automatic sharpeners. Learn to use a waterstone. You can even get a kit that can help you fix the sharpening angle (disclaimer: I'm not necessarily recommending the one in the link, it's just an example.).

u/sdm404 · 1 pointr/chefknives

So I’ve been looking at different options. Whetstone, yes, but it’s a skill that takes time to perfect. It is a useful skill, but don’t expect super sharp knives overnight (unless you are literally spending all night on it, haha).

Professional knife sharpening: honestly, I’d recommend this for getting an initial sharp. It’s easier to maintain an edge than creat an edge

Another sort of midway option that is not highly recommended here, but I think I’m headed that way is a knife sharpening system. And I don’t mean the draw through POS that you get from the department store. I have those and don’t think they work. I’m thinking of getting an Edge Pro clone and chosera stones. I don’t have a lot of knives and don’t plan on spending a lot of time honing my sharpening skills. And I think that’s the best option for me right now. There are others out there like Lansky that are good. I just like the variable angle on the Edge Pro and similar products.

I’m thinking something like this knowing that I’ll need to mod it to make it more sturdy as well as pick up some chosera stones for it:
https://www.amazon.com/gp/aw/d/B00CGVJ4YO/

u/Madibas · 1 pointr/Cooking

This is what America's Test kitchen recommends: https://www.amazon.com/gp/aw/d/B002JIMVS0

u/mmmsoap · 1 pointr/Cooking

This is the sharpened recommended by America's Test Kitchen. For serrated knives, just buy a new one, especially if you're using it infrequently anyway.

u/konzy27 · 1 pointr/knifeclub

It's hard to directly compare because I have never used the real deal. I can't imagine how the legit EPA could perform dramatically better. The clone does a fine job of holding the authentic stones. The stones it comes with are pretty poor quality. I suppose the clone is more likely to break because of inferior materials/quality control but I can replace it several times and still come out ahead. This is the one I got.

u/uknow_es_me · 1 pointr/Cooking

I use this steel which is less than $16 .. it works well for me. Amazon has quite a few stones that I am sure are good.. I have this one and have no complaints with it either. I like that the case for it has non slip feet and places the stone at an angle for you.

u/Geldan · 1 pointr/BudgetBlades

Not off of Ali per se, but I bought this bad boy and have used it to sharpen a few kitchen knives with great success. It can accept other stones, but so far the ones that came with it have been good enough for my purposes.

u/rcxheth · 1 pointr/Athens

http://www.amazon.com/gp/product/B001692XPE/ref=oh_aui_detailpage_o05_s01?ie=UTF8&psc=1

I have one of these guys. Very cheap and works really well. I use it at home after the kitchen I used to work in had them for us to sharpen knives with.

u/WalkingChaotic · 1 pointr/balisong

I've got a sharpening system that makes it easy to keep a straight edge and that comes with basically all the stones you need. They aren't the best though but they do the job.

Here is the link to it on Amazon.

And here is the video that should give you an idea on how it works.

u/Rhaven · 1 pointr/knives

This is a really top notch knife. Some things to keep in mind this is stainless steel so sharpening is going to require a bit more work. I personally use a fine diamond sharpener. I recommend watching a video on sharpening. The advantage of stainless steel though is you won't need to oil it or baby it when its wet. You have a knife now that will last you the rest of your life. Take care of it and enjoy.

u/fatmoocow · 1 pointr/Bushcraft

Smith's http://www.amazon.com/gp/aw/d/B001910FOA

These are great for all purpose sharpening in the field. It will give you a usable edge, obviously not shaving sharp. This may be more or less course than you need, but you can keep it with you all the time.

I use a fine/very fine two sided diamond hone ~2"x5" for proper sharpening to get axes and knives quite a bit sharper when I can sit down and spend some time.

u/Your_Call · 1 pointr/knives

Another good one is the Fallkniven DC4 Diamond/Ceramic Whetstone.

Guys like Ray Mears recommend it.

u/bltst2 · -2 pointsr/philadelphia

Do yourself a favor and buy one of these (Chef's Choice 130 Professional Knife-Sharpening Station, Platinum https://www.amazon.com/dp/B000CSK0DM/ref=cm_sw_r_awd_Uf4-ub0WQ0940
https://www.amazon.com/dp/B000CSK0DM/ref=cm_sw_r_awd_Uf4-ub0WQ0940)

It's worth every penny.

u/The_4th_Survivor · -3 pointsr/Survival

I don't really like Mora's Knives. They are good enough at a low price, but look pretty cheap in my Opinion. But that one may only be expensive because of the added accessories. You propably better off buying a firesteel and sharpener seperately.

I for one own a Very100 Firesteel and a Fallkniven DC4 for these purposes.

In the end, it depends on your preference. For me, a knife is like a wrist watch for others. I have it on me all the time, so I like to pay a little more. If i have to choose one knife til the end of my life, it would be the rangerwood.

Just watch review of it. https://youtu.be/spb5TlG7luw

Btw, do not get confused be the wenger and victorinox thing. They merged a few years ago.

u/bemenaker · -4 pointsr/Cooking

yearly? you don't cook much. Knives need to be sharpened way more than that. Buy a good knife sharpening kit, and sharpen them once a month.

something like this:

​

https://www.amazon.com/dp/B00CGVJ4YO/ref=sspa_dk_detail_2?psc=1&pd_rd_i=B00CGVJ4YO&pd_rd_w=3RLpc&pf_rd_p=45a72588-80f7-4414-9851-786f6c16d42b&pd_rd_wg=B0gom&pf_rd_r=08Q8KNMGCCFRKGHJ5KDP&pd_rd_r=a74c98ad-869a-4743-8431-0b00e760cbf7&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExSkZOT1ZIR1laMEFLJmVuY3J5cHRlZElkPUEwNjg3MTg5U044OTlVRFpESDNVJmVuY3J5cHRlZEFkSWQ9QTA4NTg1MDkxWElXTE9IVzBNMDVCJndpZGdldE5hbWU9c3BfZGV0YWlsJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==

​

that will give you a professionial edge, that's what they are using anyways. The expensive one is $300, i forget the brand. These cheap ones, are the same thing. I'm not vouching for this $30 one. I have one I paid about $80 for. It's phenomenal.

edit:

u/spiceywoff named the expensive one. edge pro professional.

​

Point is, GET A GOOD SHARPENER. Use it once a month.

u/jloflin · -5 pointsr/Cooking

Honing steels, use this every time you use the knife.

Electric Knife Sharpener, only use this if using the steel isn't working, i.e., you can't get the knife sharp on the steel.

u/Binsky89 · -6 pointsr/Bushcraft

Look into getting one of these perfect edge every time.

Edit: I guess perfect edge is subjective. With this and a bit of stropping on some leather you will have a damn sharp edge in about 60 seconds.

u/chrisbarrett27 · -6 pointsr/chefknives

Yeah! Mine has the white handle too. They’re beautiful knives. Make sure when you wash it you DONT use a green scrubby...I was an idiot and scratched the blade with it...I had no idea it would scratch the blade. It wasn’t very abrasive at all. Also, that is carbon steel correct? Do yourself a favor and buy a Rada knife sharpener. Best sharpener ever made for carbon and they’re incredibly cheap.


https://www.amazon.com/Rada-Cutlery-Quick-Knife-Sharpener/dp/B001692XPE