(Part 3) Best knife sharpeners according to redditors
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 41-60. You can also go back to the previous section.
Here is something nice and affordable, basically an edge pro
I know how that goes man. I've had several concussions and injuries that fucked my shit up bad.
You want a knife sharp, hit me up. I'll set you up no problems and don't worry about cost.
Okay here's the score from someone who does a lot of knife work for a living and have used a lot of different knives over the years.
It's how you care for your knife. Not the knife itself, generally.
Not trying to shit on OP at all here, because he likes cool knives and ain't nothing wrong with that, but 99.9% of home cooks will never need a knife like the ones he's got there.
Get a well-reviewed, cheap, high carbon stainless steel chef's knife on Amazon, I'll drop some links here at the end. Carbon steel is strong and tensile and sharpens easily. The only issue, if you could call it that, is that it won't hold an edge as long as higher end knives. But the tradeoff is you get a knife that won't chip or break as easily.
What often happens with amateur cooks is, they buy a solid carbon steel blade, it loses it's edge after a few uses, and the buyer assumes it was another cheap dud.
Learn that honing a blade and sharpening a blade are different. A quick honing takes that "dull" knife back to razer sharp in moments when you know how to do it. Basically honing "resets" the edges, while sharpening grinds down a new edge entirely. Sharpening won't really need to happen more than once a year for home cooks. But I hone my knife before and after every job, if I can.
Here's Gordon Ramsay on how to hone your knife
https://youtu.be/SBn1i9YqN1k
Always dry your knives off and never put them in the dishwasher or sink to get dinged up. I see people just chuck their knives about or toss them in drawers or ugh knife blocks. Splurge on the blade guard for your particular knife, or make a makeshift one out of duct tape and cardboard (my favorite as it doesn't scratch the knife as some knife holders do).
Here are some links
my personal knife, a whopping $14
https://www.amazon.com/Mercer-Culinary-Millennia-8-Inch-Chefs/dp/B000PS2XI4/ref=mp_s_a_1_9?keywords=mercer+knives&qid=1562486505&s=gateway&sprefix=mercer&sr=8-9
a little pricier at $45, but a lifetime piece if cared for well
https://www.amazon.com/J-HENCKELS-INTERNATIONAL-31161-201-Classic/dp/B00004RFMT/ref=mp_s_a_1_3?keywords=j.a.+henckels+chef+knife&qid=1562486690&s=gateway&sprefix=j.a.+henckles+chef&sr=8-3
honing steel
https://www.amazon.com/Utopia-Kitchen-Steel-Knife-Sharpening/dp/B071FC4GYN/ref=mp_s_a_1_3?keywords=honing+steel&qid=1562486000&s=gateway&sprefix=honing&sr=8-3
Cook here chiming in.
For my hand and need of a flexible knife, 8'' is my go to. I've tried many knives. I found Shuns to be a little too thin and light for daily beatings. Miyabi have the weight I prefer.
As with sharpening, learning to use whetstones is essential, but you can easily damage the blade if you're not consistent or careful. Fixed angle sharpening jigs are amazing. example
Poor ass college student's guide to cooking episode 2
Shokugeki no Soma is one of my favorite anime of all time, if nothing else because it showcases the amazing world of cooking to weebs like us. However, it isn't a guide, and it seems that too many of you guys here need a good lesson on how to get stuff done. Trust me, it's worth it and you'll feel much better about yourself after each episode, and maybe even want to try some stuff in the show out!
Lesson 2: Food is good. If you understand good food, you'll be able to make good food. Go eat more good food
One of the most important points in cooking, after the skills and book knowledge I can type here, is to acquire a good taste. Without it you won't progress beyond recipe following level (which is stupid easy, as I'll cover in the future). This is the reason why Soma, Erina, and others in this episode seem to all come from cooking families. They've all been raised while tasting great food made by their parents.
Now, not all of us are this lucky. I personally was lucky enough to be raised with great food, but only in Japanese cuisine. So I acquired my taste for other styles of cooking in other ways. Specifically, I started to really improve on my cooking when I started enjoying great food made by other people. The show will cover this too as Soma encounters different students with unique specialties.
Next time you get the chance, go eat some great food. Don't waste your money on bad fast food. And when you do eat out, try to guess what makes your favorites taste as well as they do, and venture out to try new places with new dishes to offer. Especially those that offer the style of cooking you are trying to imitate.
Ingredients/Spices of the day (two ingredients, one condiment)
Eggs
A god among proteins, it honestly deserves an entire post. They are quite possibly the cheapest, richest, most versatile ingredient in the world. They can be used as the main superstar, or as a supporting agent to enhance other dishes. They are very delicate when used as the main dish however, and are easily under or over cooked with a small region of perfection in between. Practicing cooking fried eggs or scrambled eggs for breakfast is a great way to hone your sense of over/under cooking that you'll make use of in any other dish in the future.
Fresh is better, but last for a good two weeks in the fridge.
Broth or Stock (dashi in Japanese)
An easy way to add the flavor of meat, fish, etc to a dish without actually using it. This is great when you don't want the texture or the bulk of the ingredient, and is often used in soups or sauces. Japanese sometimes like to use it like Soma did to add little bombs of flavor in a complex dish. Very cheap to make or buy since it often uses junk meat or bones.
ネギ negi, scallion?
A staple of Japanese cuisine, Soma uses it here to add a bit of oniony kick and a nice crunchy texture to a predominantly mushy dish. I think chives are used in Western cuisine to similar effect, like that British dude did in the scrambled eggs video above.
Freshness is paramount. Lasts for maybe a week or two, but every day lost beyond 3/4 is that bit of flavour lost.
Skill/Gear of the day: Knife and Cutting Board
The two mainstays of any kitchen. Having good ones are important with quality >>>>> quantity. You honestly don't need more than one each. Maintenance is a very important and different topic.
Learning how to quickly chop veggies will speed up your cooking immensely, and is like the coolest part (It's basically all Soma does to show off). You will impress a lot of your friends and maybe a girl or two if you are lucky.
If you own a knife and cutting board. That's great, you're ready. If not, just buy a chef's knife and as big and heavy wooden board you are willing to buy. And if you are fancy, A steel
Presentation of the day
Pls use proper china and metal silverware. It makes McDonalds look good, not to mention just feel that much better.
---
Tell me what improvements I can make to this guide! I hope that by episode 10 I won't be seeing any more cereal comments in these rewatches!
The super hardened steel in "professional" knives are much more difficult to keep sharp. They make sense for professionals, because they won't wear away to a nub with heavy use, but unless you're actively using, honing and sharpening your knife for 60 hours per week, they're completely unnecessary.
Here's a perfect starter kit for the home chef:
Don't waste money on expensive sets unless having a butcher block stand on display in your kitchen to impress your guests is something that matters to you. Put your money into a good quality chef knife that's easy to keep sharp and the tools to keep it that way.
If you don't trust me, take it from Anthony Bourdain.
You could get a very cheap hand sharpener from Amazon like this to make do. It won't get you razor sharp like you could on a whetstone, but it does a nice enough job. I used one all through college to sharpen the poorly taken care of $5 walmart knives in the apartments I've shared with people and it made cooking a lot easier.
1.) Small-ish prep or petty knives are often called utility knives:
http://www.amazon.com/Shun-DM0701-Classic-Utility-Knife/dp/B0000Y7KFY/ref=sr_1_2?ie=UTF8&qid=1382386323&sr=8-2&keywords=shun+utility+knife
2.) This quote doesn't say "utility knife" it just says "a knife".
The culprits:
1k King Stone
6K King Stone
leather strop
bar of green stuff
And thank you for the compliment
Get the Victorinox 8-in knife.
And this sharpening steel.
Your first knife should be something you can beat the hell out of so you learn from your mistakes. Don't jump into more knife than you need at the moment. I have both items above and although I have a really nice Japanese Gyoto, I still use the Victorinox often because I can beat on it. (Now it has entered my travelling set).
Sure. Those sharpeners are great for really dull edges, but aren't appropriate for regular use.
The carbide teeth make an arbitrary angle on each side of the blade even though the cutting edge still has a fixed profile. They also remove an arbitrary amount of material down the edge depending on how you hold the knife and how hard you press.
Over time, the shape of the blade literally changes and it often ends up "cupping" a cutting board so it won't chop flat any more. Or the heel gets extended, or the tip angle flattens. The cutting teeth also have a tendency to chip stainless steel knives.
As well, many knives are differentially hardened on the edges, so you want to avoid removing material from the edge as much as possible, even if your technique is perfect.
I got this one for free with a knife
And my M-I-L has this one
They work well as long as you give your knives a quick swipe or two after every use. The carbide jaws are just used to establish the initial edge profile. The material removal rate is way too high for regular use.
For any type of sharpener like that it's critical that you don't use a lot of pressure with the ceramic rods or you'll damage the rods and it will gradually perform less and less well.
I don't recommend having them machine sharpened. That usually removes too much metal and the Shun knives have a non-standard bevel(15 degrees instead of the usual 20). You need a set of wet stones that are used for sharpening Japanese style knives. Something like this:
https://www.amazon.com/Combination-Corundum-Whetstone-Sharpening-Two-Sided/dp/B00KTH3DU8/ref=sr_1_14?ie=UTF8&qid=1472819134&sr=8-14&keywords=japanese+knife+sharpening#customerReviews
But if your knives are really dull you will need a lower grit wetstone. You start with the lower grit ones and then work your way up. Chef's knives should never need professional sharpening if you use the stone once a week or so.
Here is a tutorial:
https://www.youtube.com/watch?v=rTKV5-ZSWcE
If you really want to get a block set then try the Victorinox 7 piece set. But honestly building your own is better.
Here is something from r/ATKgear if you want another opinion.
First thing's first. The knife is a stainless steel knife, so as far as daily care, all you have to do is wash, wipe and dry the knife after use. Stainless steel can corrode, but it requires some serious neglect for that to happen. This means that you shouldn't leave knives in water to soak, don't put them in the dishwasher and wash them immediately after use to keep crap from harming the knife.
As for maintaining the blade, get used to using the honing steel. The honing steel makes sure that the edge of the knife is straight and not bending in either direction like a burr. You don't have to use the steel for a long time. Usually, I swipe 6 times on one side of the blade, 5 times on the other and decrease each side until I hit 1 on each side. I find myself honing for about 1 minute before a large meal and I try to hone the knife every other meal I prep.
As for sharpening, there are a lot of people who take this process VERY seriously. I'm less serious about it. Sharpening from time to time is necessary for a good edge, but I don't worry about rubbing the knife against a set of stones for an hour. I just don't find it to be worth the trouble. I purchased the Chef's Choice 4643 for both my Japanese and European blades (the angle at the edge is different between the two and requires different angled stones). It works very well for my needs and I can sharpen, hone and cut in about 10 mintues or less.
Avoid free knife sharpening at places like Williams Sonoma and Sur La Table. They run the blade through a machine which can produce a rough edge.
It all depends on what type of builder/crafter you want to get into. Buying all the "machines" and tools for someone that would be a foamsmith but you're really a needlework kind of person makes it a potential waste of money and time (and vice versa).
IF you want to get into an overall crafting/building in general, here are the tools and materials I've gathered for my workshop:
I'm gonna put the word **Optional** for the items that are not completely necessary for first time builders, but definitely worth while down the road.
Here are some helpful options for your search for EVA foam. Hopefully one of the stores I list here will be some-what local for you. Home Depot, Lowes, 5 Below, BJ's, Costco, Walmart, & Harbor Freight all carry the EVA (floor mat) foam. I have personally purchased and used foam from all of these locations.
Helpful links from the masters: Evil Ted Smith , Punished Props , Odin Makes , KamuiCosplay.
Hope this helps.
*note some prices are subject to change*
The Goal:
Create a new knife that works. Must be sturdy, must cut stuff without breaking easily. I was picturing something between a small hunting knife and a survival knife. A general purpose tool to carry around on my belt on the farm/in the woods. Doesn't need to be fancy or pretty.
Materials used:
1 iron railroad spike.
Tools used:
16 oz ball peen hammer.
Tongs.
Short-handled sledge hammer. 8lbs I believe.
Used farrier rasp.
Home made blower (repurposed aluminum mop handle).
"Anvil" I believe it's an old pump off of an oil well, but I found it lying out in the woods and had no other use for it. It weighs about 50lbs.
Knife Sharpener.. I picked this up at lowes last year for $7 or so.
Music + small amounts of alcohol.
This shows all the tools and the setup except for the sharpener and the file/rasp.
Cost:
$0. I bought nothing specifically for the project. May not apply if you need to buy tools to get started.
Steps:
The vast majority was heating up the spike, hammering it, reheating, hammering. I kept doing this until it was mostly knife-like.
Once it was kinda close I stopped heating it and just hammered the ever loving shit out of it until it was close enough.
Then I used the file/rasp to clean up the blade and then begin sharpening it.
Once it was as sharp as that rasp could get it I switched to the knife sharpener and got it sharp enough to slice up vegetables easy. Not quite razor sharp, I don't need to shave with it. It cut rope, wire, potatoes, bacon and functions as a small hatchet as well.
Afterwards I cooked some bacon over the fire, sliced it up with my new knife, sliced up some potatoes and mixed that into a pot with some deer burger and jalapeno salsa and slow cooked it for about an hour. Then I had some delicious burritos and fell asleep.
Some thoughts afterwards. My fire could have been bigger and hotter or better contained. An electric blower would have been nice too. A real anvil would be great as well. That all being said, this didn't cost me a penny, it was great exercise and I burned a truck load or two worth of weeds/fallen limbs/dead stuff in the process.
I have a Spyderco Sharpmaker and like it. A better value is this Lansky
Old school guys will tell you to suck it up an learn to use a stone. I don't have that skill.
I've been using this for about a year and it's pretty awesome. I had never used an electric sharpener before, so I have nothing to compare it to.
Pretty much every time I cook, I run the chef knife through the 3rd stage (finest grit wheel) to make it perfect. At this point, it's so sharp you barely need to press on it when cutting most veggies.
The first stage is really rough. I've only used it a handful of times.
Btw, the knife I mainly use is an off-brand $10 chef knife from the grocery store. I imagine there are better knives, but a good sharpener goes a long way in making mediocre knives great.
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
You're probably not going to get much advice for entire knife sets- since the consensus here is likely that you basically just need a chef knife, paring knife, and a serrated bread knife for a home cook. The rest that might come in a set like a boning knife or fillet knife are really only useful to some cooks doing a lot of specific prep work. Better to start her off with a really nice chef knife and maybe a matched paring knife than to get a whole block of knives.
But we kinda do need more info- basically what does she have already, and what is your budget like? It's also a good idea to make sure the knife feels right in her hand before buying it- that she likes how its weighted, handle is comfortable, etc. Obviously you'd like this to be a surprise gift, but if you really want to make sure you end up with something she likes, I would suggest taking her to a knife shop or cooking goods store that will let you try some out before buying.
Once you get to ~$100 or more for a chef knife pretty much everything is going to be top quality, forged steel- so at that point it comes down to personal preferences (heavier or lighter, sharper or easier to maintain, shape, aesthetics, etc.)
That said, I have an 8-inch Zelite Infinity Chef Knife, which is the prettiest object I own. I picked it because it is a hybrid between Japanese and Western knives- very hard Japanese steel so it is sharper and lighter than most Western knives, but still the traditional Western curved shape and double beveled blade. My smaller knives are from Shun for similar reasons- they are a bit more expensive but were bought on sale.
This one.
I thought the same thing.
Usually, my blade just needs to be honed a bit and I do that by running the edge on anything else metal that I have. While not the best method, it works when you're somewhere remote.
I own something similar to this and it does travel with me to other countries, but I I probably won't be carrying a sharpening stone with my anytime soon when I'm out in the field.
I want to toss up a few helpful youtube channels before putting in any of my own learned experiences.
Punished Props, EvilTed, and Kamui Cosplay all have really good videos on tools, what they are good for, good techniques, how to make and use patterns, etc. I've watched tons of these videos and have learned so much from them.
I do my best to digitally size patterns to my height or arm length, or whatever the template is for.
Beveled edges in foam aren't too difficult. Just take a really sharp knife and cut. You can take a pen and mark where you want it to be hold your knife at the right angle, and maintain the angle while you cut. Please, feel free to practice bevels on scrap foam. You'll get better as you do it.
https://youtu.be/FnVdDso3E1I
On the top of cutting foam! Get a good sharpener to save on blades!
I don't know how familiar you are with foam work yet, but after a few cuts your blade will begin to dull, and your cuts won't be as smooth.
I can't recommend this enough.
https://www.amazon.com/dp/B000WALUV6/ref=cm_sw_r_cp_apa_i_SMALDbKXB5112
This Kershaw sharpener has made my utility knife (the kind with the snap away segments) last YEARS. 100% worth the $12.
Thanks! That Power Fist is sweet.
To get clean cuts, you just need a really sharp knife. I prefer an exteding utility knife/box cutter like this one. Then once it starts to get dull I sharpen it with this sharpener (along with some wd-40 for lubrication). Any cuts that aren't ideal can always be cleaned up with a dremel/rotary tool though.
This is the exact one I have. I received it as a gift so I didn't shop around too much for it myself. Currently $70 on Amazon.
http://www.amazon.com/Smiths-DFPK-Diamond-Precision-Sharpening/dp/B000O8OTKA
This looks similar, but being much cheaper I can't attest for its quality, but it does keep the angle consistent. http://www.walmart.com/ip/Lansky-Deluxe-Sharpening-System-Knife/4242367
Whichever you choose, like I said, get something that has a guide-rod so the angle stays the same throughout the entire stroke.
I've used the electric ones like this http://www.bedbathandbeyond.com/store/product/chef-schoice-hybrid-250-diamond-hone-knife-sharpener/3280382?skuId=40150079&mcid=PS_googlepla_nonbrand_kitchenelectrics_&adpos=1o3&creative=43742642989&device=c&matchtype=&network=g&gclid=CjwKEAiAhaqzBRDNltaS0pW5mWgSJADd7cYDhXdA_ZvB45fNgFFPza0NKCDHvu4jUlzNCG3_viOMhRoC0Jnw_wcB (better than that actually) but they're not great. They are very convenient and quick, but the edge is not great, the guided stones are really the way to go. BTW you only need a few drops at a time of the oil.
Thank you so much for taking the time to write out all of that information. I'll try to find a cooking store around here and go ask about knives and maybe some cutting boards as well. :)
As for sharpening, do yourself a favor and throw away those auto sharpeners. They suck. They work for like 2-3 sharpenings then they don't do crap. (I'm talking about the ones with where you hold it on the counter and pull the blade through a "V" slot.)
Seriously though, go buy yourself some stones. They're not expensive and they'll last a lifetime.
I have this stone
https://www.amazon.ca/KING-1000-Grit-Combination-Waterstone/dp/B0000Y7LAS/ref=sr_1_16?s=hi&ie=UTF8&qid=1521472898&sr=1-16&keywords=combination
And this stone
https://www.amazon.ca/Japanese-King-Knife-Sharpener-Whetstone/dp/B003Q377K4/ref=sr_1_1?s=hi&ie=UTF8&qid=1521473012&sr=1-1&keywords=king+6000
They're like sandpaper. Start with the coarse stone and move your way up to the higher grits.
You don't have to be perfect when sharpening knives, but you DO have to be consistent. Your angle doesn't need to be perfect, you just need to have the SAME angle every time. I only got good at sharpening when I stopped TRYING to control the angle, and I just started trying doing the exact same motion over and over again. 15 passes on one side, then 15 on the other with the coarse stone. Eventually you'll feel a burr on the opposite side of the edge. At that point, you do 1-2 passes on the side with the burr. Then move up to the next grit. 15-20 passes here on one side, then the other, then move to the next grit. As for technique, I like the "push away" technique. Since knives have two sides, that generally means that on one side I'm pushing the knife INTO the stone, and on the other I'm pulling the knife across the stone. it doesn't matter, as long as you're consistent. (But be careful pushing the knife into the stone, you can and will cut a chunk off of the stone if you push too hard or get the angle wrong.)
Before you sharpen, fill the sink with water and let the stones sit in the water for 5 minutes. Keep them wet when you sharpen. (I usually will re-wet after 20 passes. It's less about keeping it wet and more about removing the steel/stone particles from the stone itself). (Some people like to use oil, I like to use water, it doesn't matter really.)
I will admit I had to do something like 80-100 passes (20 at a time) on EACH SIDE of my main chef's knife because it was dull as hell (because of sharpening with one of those auto sharpeners.), but in the end, it was the one to cut me :(
A couple of hints:
If you shine a light/the sun on the sharp edge of the blade, you should NOT see a bright reflection on the very sharp edge. If you see light reflecting, that means you have a flat/dull spot, and you should keep sharpening.
If you want to know if you have a decent angle or not, color the edge of your blade with permanent marker (don't worry, you can clean it off afterward with rubbing alcohol/nail polish remover (uh... be careful when you do that... that was how I got cut.)) Since the edge of your blade has ink on it, when you try to sharpen it, only the bit that you're grinding off will be shiny (since you removed that bit of ink). That way you can tell if the angle you're using is too shallow (not hitting the edge of the blade) or too steep (kinda... flattening the blade edge.) If you just do your best to match what was there (all of the ink on the edge surface is removed) you'll be fine. Again, not perfection, just consistency. Eventually you'll figure out what kind of edge you like (super sharp but not durable, or more shallow but more durable.) Also, certain steels like certain edges better. Nice steels tend to be able to hold a super sharp (shallow) edge for longer periods of time, where cheap steels will not be able to hold a super shallow edge at all, so you have to sharpen them with a steeper angle so that there is more "metal" on the edge. (With cheap steels, if you try to sharpen them super super sharp, the edge will just break off.)
Last hint. Eventually, if you use the stones enough. They'll get worn down. They will no longer be flat, and this is a problem. The way to fix it is to buy a diamond sharpening stone. Some people actually use these to sharpen knives, but I don't like them for that purpose. Now, these are more expensive than the stones themselves, but you probably won't need them for a while. Basically you just use them to flatten your stones. Just put them on top of the stone and rub back and forth. Eventually your stone will be flat and ready to sharpen again.
https://www.amazon.ca/DMT-D8C-Dia-Sharp-Continuous-Diamond/dp/B0001WP1L0/ref=sr_1_13?s=hi&ie=UTF8&qid=1521473952&sr=1-13&keywords=diamond+stone+sharpener
Anyway, if you do choose to try to use stones. Just keep trying. You won't do well on your first knife, or your second, or your third. Sharpen your shitty knives until you can do those well, then go after your nice knives. It took me probably 2 years of using the stones (probably every 3-4 months) to get to a point where I can say "yeah, those are sharp."
Looks like a knife sharpener - couldn't find the same model but that one has same layout
Wusthof has a three sided stone that sells for $50 at sur la table and works great.
https://www.amazon.com/W%C3%BCsthof-2911-Tri-Stone-Sharpener/dp/B00FH17WX0
https://m.surlatable.com/product/PRO-1324987/Wusthof+Tri-Stone?utm_referrer=https%3A%2F%2Fwww.bing.com%2Fsearch%3Fq%3Dsur%2Bla%2Btable%2Bwusthof%2Btri%2Bstone%26pc%3DMOZB%26form%3DMOZMBA
This is the one.
I like it but its a little soft and needs to be flattened periodically. I imagine that's an issue with most Japanese water stones.
Or you could get this combo with 1000/3000 grit stone its only around $20.
> You should be honing your knife with a steel before every use, but be aware that honing is not sharpening, and a so-called "sharpening steel" does not sharpen your blade.
I know people say that, but, at least with the low-quality knives I'm using, the steel I'm using actually sharpens. It leaves bits of metal dust, and I can actually take a dull knife to sharp with it.
I think it's one of these: https://www.amazon.com/Inch-Steel-Knife-Sharpening-Rod/dp/B071FC4GYN
It might not get it to the level of professional knife sharpening - no idea - but my knives are sharper than any I've used at other people's houses.
Buy this
Also available in many stores that sell kitchen equipment.
You will never have a dull blade again. Honing knives are good to keep a sharp blade, but they don't sharpen a dull blade very well.
Something like this work? This is what I've got currently. Does a good job, not sure about any cheaper options.
I know you said he doesn't read much but I think his love of Saab will like this book.
Since your knifes get dull quickly I have found that this sharpener does wonders to my knifes, I use this to sharpen my sushi knifes before use. I couldn't ask for any other one.
https://www.amazon.com/W%C3%BCsthof-2911-Tri-Stone-Sharpener/dp/B00FH17WX0/ref=sr_1_2?ie=UTF8&qid=1541797486&sr=8-2&keywords=wusthof+tristone&dpID=41NWOTRrSpL&preST=_SY300_QL70_&dpSrc=srch
That's a thing.
That would be the Shun knife described in the thread title.
Seriously, amazon has sharpeners that work well for under 10 bucks http://www.amazon.com/Smiths-JIFF-S-10-Second-Scissors-Sharpener/dp/B0018VL3JW/ref=zg_bs_289867_14
Like has been said you can go the sand paper route, however in the long run that will end up costing you quite a bit as you burn through sand paper. I started out with sand paper and realized I was spending far too much so I decided up buy a cheap whetstone. I bought this taidea whetstone. It works great. You could even go for the 300/1000 if you truly don't look to get your chisels crazy sharp for only about $17.
It depends what you want to make. Definitely get some knives (I like Komkom brand knives for something cheap and good) and pick up a sharpener. I'd recommend this one. There's better, but this is cheap and, arguably more importantly, easy to use, while still giving you some control over your edge. It's mostly just important to have something that you'll actually use.
Also get at least one cutting board. I prefer wood, although it need not be a fancy one, but if you want to be able to put it in the dishwasher, get plastic.
Most other things depend upon exactly what you want to make, and what your style is. You can also add things as you need them.
I'd recommend stainless steel bowls, a whisk, wood or bamboo spoons, a baking sheet, a 9x13 pan, a colander, a microplane grater. But really, a good metric is what you find yourself wanting to make. A kitchen scale is an essential for me while a cast iron skillet is not. Many people are the opposite.
I got my knives when I got married at 25. Got a set of Shun Classics for a wedding gift, which I supplemented with Forschner/Victorinox. I turned 35 this year, and I only use the Shuns now after I've already dirtied the Forschners on something else. Not because I'm the kind of person who puts plastic wrap on their sofa, either: I prefer the Forschners because they're lighter and the non-slip handles feel better.
(My only exception to this preference is the Shun 6" utility knife. Super thin, super sharp, and my favorite knife for cutting vegetables, especially potatoes, which don't stick as much to the damascus steel as they do to the mirror-polished Forschners.)
So, it's not hard for a knife to be BIFL. In fact, I have some $10 knives that probably are. What you pay for with a knife is edge quality, geometry, balance, and handle. In a lot of ways, having something to sharpen said knives with is the most important thing, as otherwise your knives will inevitably end up just as dull as your grandmother's.
How much time and effort are you interested in putting into your knives? There are a variety of options. Purists tend to prefer a sharpening stone, as it offers the greatest control. If you want to nerd about your knives, this allows you to control the edge angle and exactly how much material you remove from the knife. It's also the hardest though, and the one you're most likely to slack off from. The Lansky System offers nearly as much control and greater ease of use, and many people like this option.
If you know that both of those options are realistically not going to happen, get a pull through. It'll take a bit more metal from the edge when you sharpen it, but it's worth it if it's what you'll use. I got my parents one, actually. If you get a Western knife, you can pretty much get any pull through. If you get at least one Asian knife, get this pull through so that you can control the angle, as Asian knives are generally sharpened to a more acute angle.
As for knives? You can get really nice ones like Tojiro and Shun, you can get well reviewed ones like Victorinox, and as long as you don't get the super cheapo micro serrated knives, you'll probably be fine. I've got some Tramontina knives from Costco that are quite reasonable, and some Kom Kom knives which I adore and which are stupid cheap. Don't stick wood handled knives in the dishwasher (in general, the dishwasher dulls knives, but it also really is not kind to wood handles), and full tang knives are much better when you're talking wood handles, because they add extra stability.
Don't bother spending a ton of money on bread knives: they're incredibly difficult to sharpen, so it's really not worth it.
Edit - Which electric sharpener and hone do you have? Do you know about using your steel or ceramic hone with the tip placed straight down on the cutting board so that your angles and strokes are consistent?
Learn to use a sharpening stone or buy some guides for your knife. You need to hold the knife at a consistent angle as you run it back and forth over the stone. Get this kit and you will be able to buy a knife from goodwill and shave with it when you get good at sharpening. Chefsteps actually has a really good guide on knife sharpening here
https://www.amazon.com/Smiths-3001-10-Inch-Diamond-Sharpening/dp/B000H38GGK/ref=mp_s_a_1_4?crid=G4JN9JC2608W&keywords=diamond+sharpening+steel&qid=1554847436&s=gateway&sprefix=diamond+shar&sr=8-4
Get yourself a King 1000/6000 stone. and a King 300 stone these are pretty much considered some of the best bang for your buck out there and will give you everything you need in whetstones.
This + honing steel does most of my knife work
I got it as part of a block set, but primarily use one
> Sometimes in restaurants when the knife they give you suck LOL.
Turns out there's a
appknife for that:http://www.amazon.com/Shun-Nokami-Personal-Folding-Stainless-Steel/dp/B000FNC5RS
I use something like this. Constant angle = avoids human error.
Well, I've always said "A dull knife is more dangerous than a sharp one." But after the last two weeks with my new diamond hone, I'm not so sure.
For a long time I was in the custom of only having the sharpest knife in my possession and I would rotate it out to a sharper one if I couldn't shave with it, and then I would sharpen five or six at once if I collected enough 'dull' knives, but with life doing what it does, catching up with you, then piling up on you, I have been unable to maintain this regimen, and so I have been carrying some 'dull' knives for quite some time, and have become very accustomed to this and my knives being more 'forgiving' of little indiscretions like cutting towards myself, or using my fingernails as a guard.
I intend to butcher a hog soon, and so I knew I would need a hone which would bring a razors edge back to my 'dull' knife on the spot, in no time. I found and will recommend a smith's diamond hone. Not the polished shaving edge I was once addicted to but QUICKLY puts the most aggressive slicing edge I've ever had on a knife. All the knives in my kitchen, as well as the one in my pocket fall through just about anything with a gentle pull.
If you look closely in the picture, you can see a 1 week old slice on the same (left) thumb where my pocket knife slid through a plastic bottle I was making a scoop out of, far faster and with more ease than I anticipated. That one bled for a good long while. That super sharp knife wasn't as forgiving of a little bump, while cutting towards myself. Cut to the bone.
The main attraction in the photo is the missing chunk, nail and all. I was cutting vegetables for supper last night, holding my thumb with the nail perpendicular to the blade (not parallel) foolishly trusting my nail to stop the stroke of an errant knife. Needless to say that this was foolish, and not nearly enough on a good sharp heavy chef's knife. The blade went through the nail, thumb, veggies and all before I knew I'd been cut (about 1/10,000th of a second).
TLDR: I've always said "A dull knife is more dangerous than a sharp one," but I think the most dangerous knife is one with an edge you aren't used to. Learn from my foolishness, and treat every knife with caution and good sense. Never cut toward yourself, or anything dear to you, and always keep all of your fingers out of the way of the path of the blade!
And the hone that gave me the edge that claimed my flesh. http://www.amazon.com/gp/product/B000H38GGK/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1
I have never used that particular stone, and I cant read italian so I dont know for sure how good that stone is. But it being a 1k stone it might be a little on the slow side for resharpening. It can do it but it might take a little while. I would suggest getting something like
[this] (https://www.amazon.com/DELUXE-Traditional-Japanese-Sharpening-Waterstones/dp/B0050ADA2U/ref=sr_1_7?ie=UTF8&qid=1518900197&sr=8-7&keywords=king+waterstone)
A lower grit stone will be much faster so you should see results a lot easier than with a medium grit stone. But also be careful with it since it can potentially eat up the metal on your knife faster than you would think.
I have one of these
Knife Sharpener Professional Kitchen Sharpening System Fix-angle with 4 Stone III https://www.amazon.com/dp/B015XKSNS2/ref=cm_sw_r_cp_api_mF5HAbN1BW8Y4
And is pretty good. I’ve heard that diamond stones are good for initial stock removal but for final sharpening use natural stones as the diamonds stones ‘clog up’ and won’t give that razors edge, on saying that there are plenty of people that use them and have no problem
this one has pretty good reviews. and you would have enough leftover to buy a sharpener.
https://www.amazon.com/Profession-German1-4116-Stainless-Ergonomic-Restaurant/dp/B07TKM8R97/ref=sr_1_70_sspa?
or
https://www.amazon.com/IMMEK-Kitchen-Stainless-Dealing-Vegetables/dp/B07DX57KXZ/ref=sr_1_73?
Or, Here is a Henckels knife that is only $47.
https://www.amazon.com/J-HENCKELS-INTERNATIONAL-31161-201-Classic/dp/B00004RFMT/ref=sxin_3_sp_qu_bss_is?
​
​
Sharpeners
https://www.amazon.com/Kitchen-Sharpener-Electric-Serrated-Stainless/dp/B07BJ6VQ85/ref=sr_1_84?
I have one of these and Love it! but it's a bit pricey on a budget. so maybe next time. get the cheap on now and get something like this later. Mine has lasted me 10 years so far and is still going.
https://www.amazon.com/ChefsChoice-ProntoPro-Sharpener-Sharpening-Euro-American/dp/B007IVBET0/ref=sr_1_24?
also, to help keep the edge sharp on your knife... Don't put it in the dishwasher! hand wash only dry and put away. also if you cut anything acidic, tomatoes, orange, lemon etc. rinse the blade well and wash as soon as you get a chance. the acid will dull your knife pretty quickly.
I would suggest possibly this stone if you want something cheaper.
Or Shapton's stones 8k and 12k are around $60, no idea how much you paid for the Norton.
A Ka-Bar 1211 is not what I would consider a "shitty" knife. I took it to a traditional whetstone and had it razor-sharp. This is the rig I used,
http://www.amazon.com/Smiths-DFPK-Diamond-Precision-Sharpening/dp/B000O8OTKA
I should note that the Smith's "Pocket Pal" sharpener has always worked very well for me, even with my Ka-Bar D2
I'll probably get downvoted for this, but I just bought this Smith's variable angle sharpener last week on Amazon and love it:
http://www.amazon.com/Smiths-50264-Adjustable-Manual-Sharpener/dp/B007Y15LD4/
I used to be REALLY good at sharpening when I was younger and used my knife almost every day, but now that I don't wear out the edge very often I've lost my touch. The sharpener I linked to above works great. I know it adds more wear to the blade, but I don't need to re-sharpen enough for this to be an issue.
I just started using my new Smith's to sharpen all my wife's kitchen knives and she said she can really tell that they are a lot sharper than before when I just used the round sharpening steel that came with our Henckels knife block.
I highly recommend this one.
As I mentioned in my reply to the OP I recommend the Lansky crock stick sharpener http://www.amazon.com/Lansky-Gourmet-Crock-Stick-Sharpener/dp/B001KN3OLI/ over a pull type sharpener. The pull sharpeners can't recover all types of edge and as you say they wear out. The crock stick can be scrubbed clean a couple times a year (green scrub pad and some ajax or whatever) and used forever. Like good knives this sharpener will last the rest of your life.
Chicago Cutlery is a bit of a scam btw, in that they are overpriced for what you get and are generally sold through direct marketing. At least that is how it used to be. Any hunk of good metal can take a good edge though, and they seem to use a reasonable carbon steel. Wooden handles are not good though, they need care and are more hassle than I'm looking for in a knife.
Currently, I'm using Crock Sticks as my primary method. I also have numerous diamond files, which are tapered, for serrations. A set of Arkansas Stones, and such.
If I could just buy one, I'd go for Spyderco's Sharp Maker. It has everything you'll ever need. Plain, serrated, scissors, any set up. Preset angles, or flip it over and use it as a flat stone...
There are numerous good forged knives below the $40 pricepoint here.
The stamped blades may have increased in quality over the years, but they still tend to not be as well balanced or durable as the forged variety, plus they need more frequent sharpening.
As for a knife steel, that's good for honing the edge, but you will still have to sharpen it, and you might as well use something like this.
For cooking, the cast-iron skillet is a mainstay, and it's just as good as teflon if you season the cooking surface properly, while making sure that the added food, or the skillet, isn't too cold, which can cause sticking. Another benefit is not having to worry about cancerous flakes in your food.
I just got one of these earlier this week. My housemate had a bunch of really dull kitchen knives. Now, we have several really really sharp kitchen knives. It also put great edges on my Mora Companion and Benchmade Mini-Griptilian.
I just ordered a pair of ultra-fine rods so I can make stuff EVEN SHARPER!
The nice thing is that it's (almost) fool proof. Getting the right angle is just really easy. I also have a Smith's sharpening kit (this one, minus the flat arkansas stone), and the Sharpmaker blows that out of the water.
So, my recommendation would be to save up for a little while, then get the Sharpmaker.
Practice, practice and practice again. Whether it's on the whetstone (you can buy a guide rail to clip onto the back of the blade to keep the same angle) or the steel, make sure that no other bugger sharpens your knives -they'll ruin the edge. Global have this little toy...
http://www.amazon.co.uk/Mino-Sharp-Knife-Sharpener-Black/dp/B000WZFBOS/ref=sr_1_2?ie=UTF8&qid=undefined&sr=8-2&keywords=knife+sharpening
Good luck!
Is it rough? Looks like a knife sharpener.
https://www.amazon.com/J-Henckels-International-9-Inch-Honing/dp/B00004RFNK/ref=asc_df_B00004RFNK
It takes a little more practice to get right, but have you considered a steel? I'm a chef and we have these handy for between when the knives are sharpened, as far as I know it does the same thing as a strop.
https://www.amazon.com/dp/B00004RFNK/ref=cm_sw_r_cp_api_PbbBybP14FQY3
I've seen a lot of questions like: Is this sharpening device a good one? etc on here. There's a really shady looking shotgun house near the highway here, where the owner advertises sharpening. Otherwise, I think folks have advised asking at local kitchen stores. Are you close to a Lakesides (is that right?)?
I learned on a whetstone in Girl Scouts, but my brother advised me to pick up a cheapy sharpener at Walmart. To tell you the truth, I really like it. But I don't have expensive knives! The one my brother advised me to buy is this; Smith's 10-Second Knife & Scissors Sharpener: https://www.walmart.com/ip/Smiths-Sharpeners-10-Second-Knife-Scissors-Sharpener-White-Red-Black/31177625?action=product_interest&action_type=title&beacon_version=1.0.2&bucket_id=irsbucketdefault&client_guid=936be04d-a30f-4d06-8967-a3a0662672cc&config_id=106&customer_id_enc&findingMethod=p13n&guid=936be04d-a30f-4d06-8967-a3a0662672cc&item_id=31177625&parent_anchor_item_id=16913555&parent_item_id=16913555&placement_id=irs-106-t1&reporter=recommendations&source=new_site&strategy=PWVUB&visitor_id=f17k0EQPY5LVC1Ilq9l5gw
Here is a shorter link with several hundred reviews: https://www.amazon.com/Smiths-JIFF-S-10-Second-Scissors-Sharpener/dp/B0018VL3JW
https://www.amazon.com/Smiths-50185-Jiffy-Pro-Handheld-Sharpener/dp/B0051OYT2U/ref=sr_1_9?ie=UTF8&qid=1495648220&sr=8-9&keywords=blade+sharpener
This thing? This is what I use, seems to work fine for me except for where the blade is curved.
Get yourself a honing steel (such a the one linked below, cheap/reputable brand) and look up a couple youtube videos about it. Its a very simple process. Bear in mind that honing is different from sharpening. For sharpening just take it into a local knife shop whenever its starting to feel too dull. Most places usually only charge a couple bucks.
https://www.amazon.com/J-Henckels-International-9-Inch-Honing/dp/B00004RFNK/ref=sr_1_5?ie=UTF8&qid=1536550779&sr=8-5&keywords=hone+steel
I have literally today sharpened my Global knives via the [MinoSharp] (https://www.amazon.ca/Global-Minosharp-Stage-Sharpener-Black/dp/B000WZFBOS) water block can’t go wrong for $80
I have about 2-3k of knives and never had an issue with it.
My favorite: http://www.amazon.com/Smiths-3001-10-Inch-Diamond-Sharpening/dp/B000H38GGK/ref=pd_sim_79_39?ie=UTF8&dpID=21bWSG2z68L&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=03YK5MR63Y1QGFAMTM2A
** Some skill is required. Honestly, it took me a few tries and then once I got it it -- I never went back to a sharpening service. A little investment in skill will really pay off. For me: 20 minutes of youtube and 20 minutes of trying ....
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
This one is available locally so probably that would be it
https://www.amazon.com/Combination-Corundum-Whetstone-Sharpening-Two-Sided/dp/B00KTH3DU8
You are welcome if you have any suggestions that ship internationally
Start simple with just an 8" chef knife and a stone for maintenance.
Recommend like a MAC Chef Knife or a Victorinox Fibrox (with a honing rod). good for value, robust, forgiving knives which is great for your first time.
For maintenance, Suehiro Cerax 1k or King 1k/6k stone - he'll need to learn how to use the stone, maybe check out Burrfection or other people.
​
Key notes:
Honing rod is recommended for western knives to maintain sharpness.
Stones is needed to sharpen the knives when they blunt with use.
When you develop more experience or love for knives, then start buying your other stuff like serrated, paring, utility, nakiris, santokus, higher grit stones and whatnot.
check out /r/chefknives
Maker Beam starter kit - $112.50 - https://www.amazon.com/MakerBeam-Regular-anodized-including-brackets/dp/B00G3J6GDM
Riuxin Pro knife sharpener kit - $29.95 - https://www.amazon.com/Sharpener-Professional-Sharpening-Fix-angle-III/dp/B015XKSNS2
3" Lazy Susan bearing - $5.95 - https://www.amazon.com/Square-Inch-Susan-Turntable-Bearing/dp/B00ZSQSWTM
-optional-
empty blanks for jig (these are meant to be used as a base for stones, but I just used a glass plate and various grits to flatten them to attach my psa lapping film to) - $28.50/pack of 10 - https://www.amazon.com/Gritomatic-Empty-Blank-for-Stone/dp/B01N0ZINXE
lapping film (I bought 1 sheet of every grit this vendor offers, but I've seen better prices elsewhere) - $5/sheet - https://www.amazon.com/Micron-Lapping-Microfinishing-Aluminum-266Xx1/dp/B071R3S6GS
I've been using Kiwi knives for years. They are incredibly cheap and razor sharp. I buy them at Asian supermarkets for around $5, but they can be found on the internet too (for a little more money). I own the square santoku, the pairing knife, and the pointy slightly curved one. Coupled with a diamond steel I bought at home depot a decade ago I spent less than $50 total. The edge on these knives is very thin and easily damaged (like a razor), but this was only a problem when I lived with roommates who would jam my knives in with the silverware in the dish rack...not so much with proper handling. I made blade covers out of cereal box cardboard and scotch tape when we were traveling in our rv, and I keep them in a knife block when I'm at home.
I also own a few really expensive knives from my cheffing days. I originally bought the Kiwi knives so I wouldn't care about them getting ruined by improper handling, now the fancy stuff just stays in the block.
edit:also worth noting is that I have never sharpened these knives (6+years), but I do use the diamond steel on them about once a week.
Here is the desktop version of your link
Yeah I looked around, knifewearer seems great, they have $15 shipping to US and Canada. But I don't think they have the stones. D:
Unfortunate I wasn't able to find the stones anywhere.
Currently I'm looking at this, and this. I think these are the pretty much the same as the King 1000/6000 that you mentioned earlier, just with a 250/1000 and a 6000 separately.
I saw this one and was a bit confused when I found this, do you know why there's a price difference, or is it just how they're selling it?
In what ways specifically are the Norton stones inferior?
Do you think these King stones are a good alternative?
Are these actually King stones, and do you think these prices are reasonable?
Still quite bummed about that $41 shipping, that set looked perfect.
Thanks again
the Boker Plus Exskelibur is my favorite minimalistic knife. it's my go to gentleman's knife
http://www.amazon.com/Boker-Plus-Exskelibur-I-Knife/dp/B0036YWDFM/ref=sr_1_2?ie=UTF8&qid=1373885204&sr=8-2&keywords=boker+exskelibur
as well as the Kershaw Kai Higo Nokami
http://www.amazon.com/Shun-Nokami-Personal-Folding-Stainless-Steel/dp/B000FNC5RS/ref=sr_1_1?ie=UTF8&qid=1373885563&sr=8-1&keywords=kershaw+higo+nokami
My guess is that the price point of diminishing returns is WELL under $100 for a utility knife. Also for push-cutting for chopping, I'd recommend just using the santoku.
That being said, to answer your actual question: the Dalgun Shogun Series is well-reviewed, and if you truly feel the need to pay $100, Shun also makes one.
Does she have a good sharpening setup? Your budget is well in excess of the point past which your ability to re-sharpen matters much more than the factory edge.
They are probably rebrands, but I doubt they're made by naniwa. This one from Amazon looks to be pretty much identical and around the same price: https://www.amazon.com/Combination-Corundum-Whetstone-Sharpening-Two-Sided/dp/B00KTH3DU8
My guess is that if it's any good at all, it's only because it's similar to a King which I don't really care for to begin with.
This is the .com version of what I ordered.
And this is a video that gives you an idea on how to use it.
What is wrong with them that they need to be replaced? Just get a nice sharpener. Here's a decent one --> https://smile.amazon.com/Presto-08810-Professional-Electric-Sharpener/dp/B000TYBWJ0/ref=sr_1_1?ie=UTF8&qid=1521424649&sr=8-1&keywords=presto+sharpener
If you have don't have the time to fuck around with whet stones for forever get one of these:
https://www.amazon.com/Smiths-50264-Adjustable-Manual-Sharpener/dp/B007Y15LD4
Also, sharpening a shit knife like that is a complete was of time. The second he uses it for anything other than demoing his skills it will be dull. Esp with the ridiculous thin edge he put on that. One cut into something that resists at all and it will roll right over.
best answer here; unless your knives are 250$+ apiece, pro sharpening is just not worth it. grab yourself a good-n-cheap sharpener and save your money. use the 3rd slot every time you use it, use the others every week / other week or so. just a few swipes, super easy.
I was thinking of buying this one
https://www.amazon.com/Zwilling-J-Henckels-Sharpener/dp/B00006CJLM/ref=cm_cr_arp_d_product_sims?ie=UTF8
but again, I am worried that it scrapes off too much metal
I watched a video on how to use a rod, it seems like a fairly easy thing to do but I haven't done it before so
I would just buy any knife set that is cheap even used and and this.
http://www.amazon.com/Zwilling-J-A-Henckels-Sharp-Sharpener/dp/B00006CJLM/ref=sr_1_7?ie=UTF8&qid=1377905312&sr=8-7&keywords=knife+sharpener
People who professionally review knife sets only review the initial blade. Once you start sharping it on your own it doesn't matter. Some might hold it longer but its all about having a good sharpener.
Just yesterday I was working on getting the edge of my 70mm kanna (Japanese plane) back into perfect shape. I needed also some coarse grinding to remove a nick and get a perfectly straight edge and flat bevel. Previous attempt involved sandpaper on glass on top of 3/4 MDF on top of the router table. Wasn't having the results I was after.
Decided to stop being a cheap bastard and got a "KING DELUXE Traditional Japanese Knife Sharpening Waterstones #300" https://www.amazon.com/dp/B0050ADA2U ($27). Worked perfectly.
Out of the box, my Starrett ruler said it was flat. And at 1-5/16" thick, it doesn't give at all under grinding pressure. 300 grit makes quick work of getting the correct shape without leave scratch marks which take forever to smooth. Please Note: though a waterstone, do not store in water. Wet to use and then let dry.
I continued on to 800 and then 1200 and am getting tissue shavings. So the above stone was just the ticket for getting the correct shape. Now to the 6000 and see how fine and thin I can go.
Inspiration?
http://www.amazon.com/Smiths-DFPK-Diamond-Precision-Sharpening/dp/B000O8OTKA
Just a thought, you can buy a sharpener for your knives that will make them awesome and keep them awesome if you practice a bit.
http://www.amazon.com/Wusthof-Gourmet-Tri-Stone-Sharpener/dp/B00FH17WX0
you should just bring one of these
http://www.amazon.com/Shun-Nokami-Personal-Folding-Stainless-Steel/dp/B000FNC5RS
Smith's 10 in. Oval diamond withpockets to collect the shavings.
https://www.amazon.com/gp/aw/d/B000H38GGK/ref=ya_aw_od_pi?ie=UTF8&psc=1
It's a good knife but the folded steel is only cosmetic.
http://www.amazon.com/gp/product/B0000Y7KFY
This King, This Taidea one, and this Kai one.
I had the lansky and it was great, But it broke, I picked up this Smiths kit here and even though it has less angles I like how it's setup better, I think you can even get it at Lowes, but make sure it has the fine red stone (I got the kit without and had to buy it separate for like $15)
I have that one and the Sharpmake, I am still learning the Sharpmaker but with the guide system I get a perfect shaving-sharp edge every time.
I use a lansky or one of these if I'm in a hurry and it works awesome.
http://www.amazon.com/gp/aw/d/B0018VL3JW/ref=mp_s_a_1_24?qid=1418928862&sr=1-24&pi=AC_SX110_SY165_QL70
Yes! I thought my utility knife was still sharp, but after using the Kershaw sharpener Ted recommends, my foam cuts came out so much cleaner.
I do it myself, I bought a ceramic stick sharpener off amazon (this one, although it appears to not be around any more -- https://www.amazon.com/gp/product/B001KN3OLI/ref=oh_aui_search_detailpage?ie=UTF8&psc=1).
It's super easy, like 10 minutes. Hold the blade vertically, and let the mount do the angle as needed.
Probably would pay for itself after one or two paid-sharpenings.
This is the one I bought. https://www.amazon.com/Presto-08810-Professional-Electric-Sharpener/dp/B000TYBWJ0/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1466474137&sr=1-4&keywords=electric+knife+sharpener
It takes a little practice and helps to read the instructions first but a few passes at different grits gives you razor sharp knives in seconds. I've had it three years and I use it. I've had a whetstone thirty years and I don't use it. I have one of those metal sword stick sharpener things and I think they are fine if your knife is already sharp but useless otherwise.
I have that knife, have been using it for years along with this sharpener.
Awesome knife, great sharpener.
I use this: https://www.amazon.com/dp/B007IVBET0/ref=psdc_289867_t1_B008EMFQ8C
It has both a Western and Asian slot.
Works good and super easy.
Just use one of these they are super simple to use, 10 swipes before you start cutting and you have a really sharp knife. It may not be as good on your knife as a whetstone but if you don't have $200 knives it doesn't matter.
https://www.amazon.co.uk/gp/aw/d/B000WZFBOS/ref=cm_cr_arp_mb_bdcrb_top?ie=UTF8
I highly recommend these to pair with a decent knife. They will sharpen your worst knives to a very nice edge, the better the knife the longer that edge will hold