knife sharpening equipment?

[thatguy]

I have a Spyderco sharpener system which has ceramic rods in a 'V' shape mounted in a base.. the V shape makes it easy to get the same angle each swipe down the rods. Very easy to use (pretty foolproof) and will sharpen a most anything to hair popping sharpness.. The spyderco has triangle shaped rods so you can easily sharpen serrated knifes.

Years ago I Lansky system.. Nice system, but I never got the hang of using the correct angle or getting the blade positioned correctly.

the spyderco system is about $35 the last time i checked.

good luck..

 

[BillyP]

Hasmat, thatguy made a good point I didn't consider. <font color="red"> "I never got the hang of using the correct angle or getting the blade positioned correctly". </font> It does take a little practice sharpening knives freehanded.

That may be something you need to think about.

 

[Hakim]

I just bought the Spyderco system as well. It was recommended by a knife shop next to Camp Pendleton, CA where the US Marines go for their aftermarket gear.

This shop provides special gear for the SEALs and other special forces. They shop talk about knives having to be sharp enough for their line of "work", including cutting through cartilage. We slaughter sheep and other animals with knives by cutting the throat, so this is the degree of sharpness we need.

My Spyderco was more -- about $60, so I think I prices may have gone up a bit.

The shop I bought from recommended that for best sharpening I bring the knives in; then, they use a motorized sharpening stone...none other than Tormek. So there you go...

 

[mwechtal]

The thing about rod type sharpeners is that they make a "Divot" near the handle where you have more leverage. This is more pronounced the longer the blade is, especially with french chef's knives and butcher knives. I'm not saying that this is a problem, except for chopping with a french chef's knife maybe. But it bothers me, so I try to avoid it with a little time on a flat stone now and then, and touchups with a sharpening steel in between.

A plain flat stone works for most people if they practice a little.

However, I have a Lansky sharpening system that I use occasionally on certain knives that I have a problem with, and I find it foolproof. A kit with medium and fine stones should work well for kitchen knives, but if they've been neglected a long time, a coarse stone would probably save a lot of time. Their diamond system will of course work faster, at a higher price. By the way, I'm talking about this type system.
Lansky Systems
They also have other types of sharpeners.


Hakim,
I think you have the diamond set. They have ceramic sets that are quite a bit less.

Mike

 

[wushaw]

I use what Egon uses and a steel but they require practice so the Tormek may be easiest but not the cheapest.

 

[_RaT_]

Interesting post, I've been using DMT... DMT Home/Culinary

 

[Egon]

As we are sharpening knives: Do any of you notice the difference in steel hardness and use different methods for this?

To me it would seem the mild steels would react well to a steel or stone used frequently. The extremly hard steel blades would be be much harder to sharpen.

Egon

 

[MarkV]

Had an old butcher tell me one time that the biggest trick to keeping a sharp knife was to have real good knives. The quality of the steel will have more to do with how it holds and takes an edge than anything. He also recommended that for home use take your knives to a pro and have them sharpened to the proper angles then use a sharpening steel often. He felt that with a good knife and proper sharpening angles the sharpening steel would keep a knife working fine for several years before it need to be reground if it was not abused.

MarkV

 

[_RaT_]

Our local grocery store will sharpen your knives for free. I assume it is the butcher shop that does it.

 

[Dozernut]

I have noticed a lot of variance between the steel in knives. My experience is that the softer steel is harder to sharpen as it will not take a proper edge and hold one. The harder steel in the better quality knives is much easier to sharpen and maintain an edge. I hand sharpen all of my wife's knives and most of the family. For knives, I favor the diamond stones in course and fine then follow up with a ceramic hone.