Knife sharpening

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Master of the Pit
Original poster
OTBS Member
Jun 7, 2006
Valley Forge, PA
I know a while back some of you were talking about what you use to sharpen your knives, but I can't find it...what do you suggest as a good knife sharpener?
I'm with gypsyseagod, I use oil on the stone, or sometimes use it under running water. I have used this method on my best cutlery and it beats other methods hands down, including the diamond cross cut honers. The stone will last forever.
Me too! But I'd like to do my own, somebody here mentioned one of those knife sharpening machine and said the one was so good you could put a sharp edge on a butter knife with it...I've used my honing thing for quick sharpening, but I would like to get a better edge...

This is a link that I found pretty informative for those that want to venture into sharpening their own.

I got a Lansky unit for sharpening, but later got a stone and just use it. It seems to be about the easiest after getting the hang of holding the knife at the right angle. That is the most important.

i will use emory cloth and oil for the rough edge and then i take them out to the truck and swipe them across the top of the window glass to hone them and i guarantee you they are the sharpest things around. the wife always knows when i sharpen knives at work 'cause i don't have any hair on my arms
For rough sharpening or shaping, I use a 1X42" belt sander 400 grit or 600 grit. This gives me an edge similar to the Moran edge.

I polish the edge using an old belt with either stainless steel polishing compound or brass buffing compound. For the final edge, I use a polished sharpening steel.

In between major sharpening, I just use a rough steel or a polished steel to keep the edge.

I found this method to be the quickest, though it takes practice. The belt sander belt does not heat up the blade as much as a stone grinder does.
I'd agree with the thread PigCicles mentioned. I've owned a Chef's Choice for many years and it still works great.
I know what your talking about, An electric "chef's choice" knife sharpener, they work really well if your just a chef that wants a sharp knife easily done. In my box of stones and stuff i have a chef's choice model 460 diamond hand hone, it does good for starting and edge at the right angle quickly but needs further touch up on the edge, but the electric ones and if its the 4 stage do a great job but there pricy, id have one but i really dont need it.

All the other methods take abit more time "or alot" I have the lansky's and straight stones and diamond ones and many others to speak of, but you would probly want the chefs choice.
A steel takes some time to master, unless your talking about a diamond coated steel, a real steel only cuts on the backward stroke, one direction only and kinda hard too learn, like me
i just dont like steels, diamond ones i like.
Theres really no wrong way to sharpen a knife, its just what you get used to and perfect in the way you can put a razer sharp edge on a knife weather it be a belt sander to a large rock down by the river and learning the angle you need to hold the knife on each side, with practice the angle becomes built into yor wrist and youll know how with any size knife.
I have to testify! I was there, saw it in action, watched several arms get shaved. PigCicles is right on the money! It WORKS.
i'm just curious, does that thing come w/ a battery operated version ? the reason i use a wetstone is sometimes you just don't have access to 110v ac-like on the back of a boat(cutting lots of bait)or out inthe boonies.
You might want to invest in a good diamond coated steel and fine steel. Use the fine steel to keep the edge up, the diamond steel when the fine steel can't. This prolongs the life on the knife. The Chef's Choice sharpeners are mini-grinders and eat the blade. The diamond steel will wear the blade slightly as well, but not as much as grinding.

Also have three knives ready so you can switch to a sharp knife rather than stopping to regrind one knife. Knife quality is an issue as well as having the proper knife for the right job. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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