Cuts Like A Knife

[hank]

I've been using a 1" X 4" diamond whetstone for over 20 years, and before I move on to a larger size, what do you use to keep your knives sharp? Is there a better product that a diamond whetstone? Looking for a good product to keep a large set of Henckels sharp and to add to a growing collection of scars.

 

[bbq bubba]

IMO, if you know how to use a stone, stick with it!

 

[richtee]

The diamond is the best I have found. Little soap and water once in a while and keep strokin'.

 

[kratzx4]

My $.02 worth. I have been using a 2" x 6" for about 20 years. I also have oil stones and wet stones But i always go to the diamond to put an edge on, then leather stroup to polish. My pocket, hunting and kitchen knives can be used to shave with. I say stick with the diamond

 

[coyote]

the diamonds are great...they work fast. but I find they leave the area worked rough..hence a good sharping steele there are several grades/ types. I use the serrated one then on to the smooth one..

 

[supervman]

Hanckels. FINE cutlery. Good choice.
I went to a party at a friends house and he deep fried a turkey. He didn't know how to carve it so I offered. His knife was worthless. I asked him if he had a hone and he didn't even know what that was. Some people.

I'd get another diamond and make sure you also use a hone, either Henckels or Wusthof Trident.

 

[hank]

Just wanted to be sure.........

Thanks to all

 

[fast freddie]

Here is the best on the market. http://edgeproinc.com/
I use Shun knives http://www.kershawknives.com which are already razors on steroids, and this makes them even better.


Fast Freddie

 

[coyote]

I have looked for stroups they are hard to find today. But I have found them..they cost big bucks..at least the ones I have found..I use old belts of differnt grade leather now. but I still check garage sales and old junk stores for them..
those things will make a blade sharp..
I think I also have just about every sharpening system made..a collection of over the years..

 

[linescum]

instead of a strap take it out to your car and roll down the window and run the knife along the top...i guarentee you the sharpest thing you ever had

 

[boston]

they are costly, but a ceramic steel is worth its weight in gold.

Also, your fine knives, hand wash, dont put in the dishwasher. The high temps can over time lessen the tenacity of the blade and you wont keep an edge as long.

 

[smokebuzz]

Lansky knife sharpening system, unbelievable

 

[mulepackin]

I've got the Gatco, which is the same thing. Even though I've finally gotten halfassed proficient with stones and steel, I still fall back on this system. Can't beat it. I use a diamond rod for honing my hunting knives while in use, as well as my hoof knives when trimming and shoeing the running stock (although they're all going a little long toed these days).

 

[coyote]

wow...those Shun's are something..do you have the big block??

 

[davenh]

I just bought Lansky with the diamond hones. Thanks for pointing it out

.

I have a lot of the Henckels four star knives and some could used some sharpening.

 

[rivet]

Diamonds are fine but if you can inherit a stone (like I did) go with that. A good stone is the way to go. The bottom line is : whatever works for you and your blades is the way to go. There are too many blades, too many steels and as well, ceramics today, to have a one-fits-all-rule. If it was me I'd go with Damascus steel for anything bladed. However I do not have enough money for that so I get what I can...

 

[fast freddie]

I bought several different knives. They are great, but expensive. I was on another site that sold Japanese knives and some were over $1400.00.
They must be works of art.
FF

 

[travcoman45]

I use a stone an a steel. Both were dads an grandpa's. Put a fine workin edge on any knife with them. As fer knives I have either chicago cutlery (there old) er green river. Many were dads an grandpas, they worked in the packin house here in town.

I just ain't inta the new fangled stuff. Ifin it works fer you, thats great, a sharp knife bein safer then a dull knife. I just like the old fashioned way better myself. I carry a stone in the tool box ta sharpen chiesels at work, guys er always brining theirs over cause they won't cut nothin.

 

[coyote]

that they are they big block (5) is pushing 3 grand.
the knife that won kitchen knife of the year in 2005 was a shun of ken onion design. $198.00 good deal comes with a stand.
good knives make all the diff in the kitchen.
yes the japanese are very proud of the knives. I have several of there kitchen knives. but not the big bucks ones. the ole market looking knives that cut great.