Kitchen & Pocket Knife Sharpening, what do you use?

[RalphVa]

Three or four different things: 1) electric one with 4 spots to slide the blade through; 2) a carbide or diamond hand held where you slide it over the blade or the blade through it; 3) some old stones inherited from my wife's father; 4) a circular electric grinder (only used for bad stuff). For kitchen knives downstairs, it's mostly #1 because that's where it is. In the main floor kitchen, it's mostly #2. Use #3 and #4 for other knives and cutters.

Ralph

 

[bunyip]

Question. How do you sharpen ceramic knives, I don't have any but curious as I believe they are deadly sharp.

 

[s219]

I keep this in the kitchen for bringing a knife edge almost back to good and sharp - Accusharp https://www.amazon.com/dp/B006PTLPC2/ref=dp_cerb_1

Then about once a year, all the knives get sharpened with a whetstone.

All of my kitchen knives are carbon steel - I hate stainless steel blades

I used to get fancy with whetstones, etc, then saw this device rated #1 by on America's Test Kitchen on TV (PBS) one time. They tend to be real clever/frugal about their testing and recommendations (like farmers) and had no problem recommending a low cost hardware store sharpener over fancier and more expensive products. It's been working great for us for many years.

 

[RandyT]

Over the years I have found that certain knives require the use of certain stones. I have knives that will take a razor edge with a whetstone, and a ceramic stone will take the edge right off. Or stainless knives that will only work with a ceramic stone and whetstone destroys the edge. If I go through the kitchen and pull all the knives out I would need about 6 different stone to make it all work.

 

[Slowpoke Slim]

I use a Lansky stone kit. Works on just about any kind of knife I've got around here. We don't have any ceramic ones, but I've looked at them a couple of times. It's my understanding that they don't need sharpening? But also that they are extremely brittle and easily broken. Takes a different method of use to always be cognizant to not flex or torque the blade in any way.

 

[downsizingnow48]

I also use the Accusharp tool. Works great. Fast, easy, sharp. Cheap. When a blade does not respond to that, I shape it up on a 2" belt grinder.

 

[PILOON]

I use a good old fashioned oilstone with a drop of oil.
One lives in the kitchen and its brother in my shop.
A couple of passes and I can shave!
For correcting a blade I do have a diamond blade kit but always finish up with the oil whetstone.

Those whetstones are getting harder to find but worth every $ IMHO!
Probably Lee Valley or other specialty woodworking supply houses.

 

[Molalla1]

Curious what everyone is using to sharpen their kitchen and pocket knives.

I use a Smiths Diamond edge pro knife and sissor electric sharpener . . . and then with my pocket knife I'll finish it up on a old flat stone, with a little spit or 3-1 oil.

 

[Molalla1]

A diamond sharpener that has a couple of rollers to align the blade, drag through about 3 times, 2 pads, start coarse then fine, when they get a bit sad time for Mr Tormek to make an appearance (mine is a clone by Record), spend about an hour doing the lot probably twice a year.
Knives are mainly F Dick which are carbon steel but SWMBO has some SS, they are useless and won't hold an edge.

I have and old set of Henckel knives that are SS and hold an edge like a surgeon's scalpel.

 

[5030]

Because I'm basically cheap and I like HF stuff, I use the Gordon ceramic rod sharpener (2 bucks) followed by my leather strop I use on my straight razor.