Knife Sharpener

[stosh]

What do you guys use to sharpen your knives?

[SkaredShtles]

Something like this:

http://www.premiumknives.com/knifefiles/Mac_Knives_Knife/Mac_Knife_Sharpener_SR_85.jpg

[stosh]

Something like this:

http://www.premiumknives.com/knifefiles/Mac_Knives_Knife/Mac_Knife_Sharpener_SR_85.jpg

An english police man's batton?

:)

I can't use them to sharpen my knives very well.

[SkaredShtles]

An english police man's batton?

:)

I can't use them to sharpen my knives very well.

Well, then, you're not very good at it. :p

[BikeMike]

What do you guys use to sharpen your knives?

A diamond coated block. Longer is better for big knives, but 8" stones do cost more. It takes a fair amount of practice, so don't do your nice knives first. Stroke into the blade.

You can also do it with a belt sander if you've got one. Place a small lump with a large radius underneath the belt and bring the knife to it at around a 20* angle. Be careful not to remove too much material though.

Diamond rods are reasonably effective, but also take practice.

Steels are only good for straightening out the edge. Place a towel down on the counter, put the tip of the steel into it, press down, and then use it. Unless you are really good, the freehand method isn't all that great.

One other option is to get one of those kits that help you to select the angle at which you sharpen, as this is really critical. Cabela's has them. I've never used one, so I can't vouch for it working on a big chef's knife, but it seems like a great way to get consistent results.

[maxyedor]

https://www.expeditionexchange.com/edgepro/

These things are expesive, but will leave you with an uber sharp knife and the edge will last longer. I'd highly recomend one.

[narlus]

Something like this:

http://www.premiumknives.com/knifefiles/Mac_Knives_Knife/Mac_Knife_Sharpener_SR_85.jpg

that's good for KEEPING an edge, but not CREATING an edge.

[narlus]

i use the earlier version of this:
http://images.amazon.com/images/P/B0000DDVNJ.01.LZZZZZZZ.jpg
diamond wheels, w/ magnets to ensure proper angle. works well, but even using this, a dull knife takes a lot of time to get it sharp again.

[SkaredShtles]

that's good for KEEPING an edge, but not CREATING an edge.
I must be KEEPING an edge, then. :D

Edit: Sadly, my knives are crap. I pretty much have to sharpen them weekly with the stone.

[Nobody]

i use the earlier version of this:
http://images.amazon.com/images/P/B0000DDVNJ.01.LZZZZZZZ.jpg
diamond wheels, w/ magnets to ensure proper angle. works well, but even using this, a dull knife takes a lot of time to get it sharp again.

Seconded and Thirded. Maybe Fourthed.

Biggest complaint in my universe is, of course, using someone else's dull knives.

They may be of good quality, but 94% of everyone i've cooked for [including some cooks] don't know how to keep a good knife sharp and some of them that do - don't have the time to do it.

I love the Chef's Choice for it's speed, simplicity and reliability.

Imagine using the precision, hands-on sharpening oil stone on a 12-piece set of Henckels in a 20 minute time crunch!

[narlus]

I must be KEEPING an edge, then. :D

unless you are diligent about using the steel at every knife use, my guess is that your edge isn't as sharp as you think it is.

[OGRipper]

Good to know you guys like the chef's choice dealios, been thinking about getting one of those.

Here's a question: Can I use one of those chef'c choice sharpeners for global knives? I have mostly traditional henkels and wustoff but also a couple of global knives. I've always been told the global edge is different - different angle, different bevel, something along those lines and I don't want to drop the cake unless I can use the sharpener for all my knives. Anyone?

[Nobody]

Good to know you guys like the chef's choice dealios, been thinking about getting one of those.

Here's a question: Can I use one of those chef'c choice sharpeners for global knives? I have mostly traditional henkels and wustoff but also a couple of global knives. I've always been told the global edge is different - different angle, different bevel, something along those lines and I don't want to drop the cake unless I can use the sharpener for all my knives. Anyone?

There is a particular version of the sharpener for Japanese [asian] knives...

http://www.cutleryandmore.com/large/11130.jpg

It keeps the edge around 15-20 degrees, which is the standard for sashimi [sushi] knives and most Japanese Global cutters.

Also, keep in mind that some of Global knives are designed on the European edge...

[OGRipper]

Dang, that's what I thought, I would need two. Thanks.

[SkaredShtles]

i use the earlier version of this:
http://images.amazon.com/images/P/B0000DDVNJ.01.LZZZZZZZ.jpg
diamond wheels, w/ magnets to ensure proper angle. works well, but even using this, a dull knife takes a lot of time to get it sharp again.
I've got one of those but I don't use it.

[narlus]

I've got one of those but I don't use it.

then sell it and use the $120 to finance real maple syrup for yr kids.

:clue:

[OGRipper]

I've got one of those but I don't use it.


Need any bike parts? :biggrin:

[SkaredShtles]

Need any bike parts? :biggrin:

Ahhhhhhahahhahahaha. Naw - I'm keeping it on the off chance that someday I get a decent set of knives. :D

[OGRipper]

Ahhhhhhahahhahahaha. Naw - I'm keeping it on the off chance that someday I get a decent set of knives. :D

Let the kids eat ramen and go get at least one or two good blades, it's such a huge difference.

[narlus]

Let the kids eat ramen and go get at least one or two good blades, it's such a huge difference.

he's already got the kids pouring corn juice on their waffles and pancakes.

[Nobody]

he's already got the kids pouring corn juice on their waffles and pancakes.

That is so wrong...


:bonk:

[SkaredShtles]

unless you are diligent about using the steel at every knife use, my guess is that your edge isn't as sharp as you think it is.
To be honest, as long as it will cut tomatoes and mushrooms well, I'm pretty satisfied. :D

[SkaredShtles]

That is so wrong...


:bonk:
As I've said, the real stuff would put me in the poor house. They eat *that* much. :D

[narlus]

As I've said, the real stuff would put me in the poor house. They eat *that* much. :D

yet you have a $125 knife sharpener that sits unused? your financial priorities are in need of swift alignment.

for the children's sake.



next thing you know, we'll be hearing stories of how you freeze cans of powdered milk for them.

[Nobody]

yet you have a $125 knife sharpener that sits unused? your financial priorities are in need of swift alignment.

for the children's sake.



next thing you know, we'll be hearing stories of how you freeze cans of powdered milk for them.

hmm...

sharp kitchen knives and children...

...naaaahhh...






It's starting to make sense, somehow.

[LOOnatic]

he's already got the kids pouring corn juice on their waffles and pancakes.

Oh man that truly is funny!

[maxyedor]

To be honest, as long as it will cut tomatoes and mushrooms well, I'm pretty satisfied. :D

You ever cut tomatoes with a properly sharp knife? Try it once and you'll never go back.

[SkaredShtles]

You ever cut tomatoes with a properly sharp knife? Try it once and you'll never go back.
That's what I mean - if it cuts a tomato "properly" I'm happy. I mean it's a Chicago Cutlery blade - it's not a complete piece of $hit. :D

[stosh]

Ok I'll have to pick up one of the automated knive sharpeners shown above.

How much do I need to know about using thoes things?

[Nobody]

Ok I'll have to pick up one of the automated knive sharpeners shown above.

How much do I need to know about using thoes things?

Instructions for the Chef's Choice stuff is pretty easy and works like a charm.

You don't need the 120 (three slots) if your knives are in decent shape to begin with.

The 110 (i think just two slots) works fine if they're in good condition but not sharp.

The extra slot was for grinding from 'ice skate' or something totally hammered.

[narlus]

my experience is that the 3rd slot is used quite a bit.

[stosh]

Instructions for the Chef's Choice stuff is pretty easy and works like a charm.

You don't need the 120 (three slots) if your knives are in decent shape to begin with.

The 110 (i think just two slots) works fine if they're in good condition but not sharp.

The extra slot was for grinding from 'ice skate' or something totally hammered.


All you do is just stick the knife in there and drag it thru?

[Five]

All you do is just stick the knife in there and drag it thru?

Yeah, you just drag it through. Although the first time you sharpen a knife on it, you have to condition it - so you'll have to pass it through like 20 or 25 times or something like that. The instructions tell you how many times and reasoning why. I use the Chef's Choice on Henckel knives and they work great.

[SkaredShtles]

Damn. Maybe I need to break out the sharpener and try it out again. :D

[stosh]

Yeah, you just drag it through. Although the first time you sharpen a knife on it, you have to condition it - so you'll have to pass it through like 20 or 25 times or something like that. The instructions tell you how many times and reasoning why. I use the Chef's Choice on Henckel knives and they work great.

Thanks man, thats what kind of knives I have too.

[narlus]

Yeah, you just drag it through. Although the first time you sharpen a knife on it, you have to condition it - so you'll have to pass it through like 20 or 25 times or something like that. The instructions tell you how many times and reasoning why. I use the Chef's Choice on Henckel knives and they work great.

when you use the coarsest wheel, you want to make a slight hook to one side of the blade, and then you start working the other side. it can take many passes depending on the condition of yr knife.

[Nobody]

Damn. Maybe I need to break out the sharpener and try it out again. :D

Why, yes, Beavis, yes you do...:shocked:

[SkaredShtles]

Why, yes, Beavis, yes you do...:shocked:
Now to find the time............ :D