Whetstones, knife sharpening tools.

Buzzy

Buzzy

I prefer to call them strike indicators.
Forum Supporter
How do folks sharpen your kitchen knives? I know there was some discussion on this on the, uh, previous forum. I think a whetstone system (1000/6000) should cover my needs. Systems to avoid? Affordable and functional whetstones?
 
For my kitchen knives I use a mix of a steel and a Chef's sharpener, which is basically a whetstone that's embedded into a harness. It's a 2 part harness. Initial shaping of blade then final sharpening.

I had a Ken Onion system. It puts a razors edge, literally, on a blade. I need to buy a new one. My old one died.
 
SpeyrodGB said:
I use a Chef’s Choice electric sharpener and a steel for touch up.
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That's it. I think my stone is a Chef's Choice. I didn't get the electric because my Ken Onion was still working at the time. Between my Chef's choice stone and my Dexter steel I could keep my knives sharp in the field.
 
I have the spyderco sharpmaker, Japanese wet stones, leather strop and some others but mostly use a 15 deg. 3 stage chefs choice electric sharpener and a steel for the kitchen knives.
Much quicker and less mess with good results.
 
I use one of these, a small handheld set from smiths.. https://smithsproducts.com/50595
It's fantastic for pocket and hunting knives, and the stone for serrated blades work. I find to put a good edge on a kitchen or fillet knife it takes 3 resets of the guide mechanism, so although it works, it's a pain.
 
Also using the Spyderco Sharpmaker for some years now. Easy to use and very effective. Then I touch up the knives on the Henckels steel in the kitchen knife block.
 
I need to dig into my locker in my garage. I have my Dad's old sharpening stone. He bought it in the 50s I do believe and used it to sharpening all his hunting, fishing, work, and home knives. There is actually a defined groove in the stone from years of use.
 
I bought two sizes of the Fallkniven whetstones (size DC 3 and DC4). They have fine diamond grit on one side and very fine ceramic on the other. They work for me on my pocket knives. I recently started stropping my pocket knives with Sharpal abrasive wax rubbed into an old leather belt. That makes them scary sharp.

But for kitchen knives maintenance, I usually just use one of little doohickies that has a carbide V and a ceramic rod V that you pull the blade through.
 
Worksharp. I'm far too lazy to spend more effort than that.

Probably wouldn't be my first choice if I owned truly high end knives, but I don't, so it's not an issue.
 
I just bought my first whetstone kit and used it to sharpen my wusthof kitchen knives. I just a highly rated item on for like 40 bucks on Amazon with 400, 1000, 3000 and 8000. It' ls worked so much better than the wusthof sharper that I bought when my set.

It was first thing for me and I just followed some me YouTube tutorials. Totally recommend it
 
Nick Clayton said:
Worksharp. I'm far too lazy to spend more effort than that.

Probably wouldn't be my first choice if I owned truly high end knives, but I don't, so it's not an issue.
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I bought a Ken Onion when I worked the Camp Chef cooking demos at the Sportsman Shows. I bought their demo model from them with a huge discount at the end of the last show of the season. It died and have had a hard time spending the money for one. But really biting my lip to buy another. The blade it puts on is incredible.
 
Jerry Daschofsky said:
I bought a Ken Onion when I worked the Camp Chef cooking demos at the Sportsman Shows. I bought their demo model from them with a huge discount at the end of the last show of the season. It died and have had a hard time spending the money for one. But really biting my lip to buy another. The blade it puts on is incredible.
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I never had the Ken Onion but I'm on my 3rd standard model. Really does work extremely well. I've had mine specifically for fillet knives. When I was deckhanding I brought my knives home nearly every night for a sharpening. Took me all of about 2 minutes to have my knives insanely sharp. The speed was important to me as I was constantly tired and lacking spare time, and the sharpness is crucial for quality finished product and speed when filleting customers fish. I'm definitely a fan of the product.

I still have one but now that I'm the captain I don't fillet many fish so it doesn't get nearly the use my previous ones did. As such it's lasting a lot longer.
 
Nick Clayton said:
I never had the Ken Onion but I'm on my 3rd standard model. Really does work extremely well. I've had mine specifically for fillet knives. When I was deckhanding I brought my knives home nearly every night for a sharpening. Took me all of about 2 minutes to have my knives insanely sharp. The speed was important to me as I was constantly tired and lacking spare time, and the sharpness is crucial for quality finished product and speed when filleting customers fish. I'm definitely a fan of the product.

I still have one but now that I'm the captain I don't fillet many fish so it doesn't get nearly the use my previous ones did. As such it's lasting a lot longer.
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They work pretty much the same. The Work Sharp are fantastic. I know I wasn't warned when they went through and sharpened all my knives. CeeDub, who I was working with, had them do mine while I went out on break. I cradle my knives a certain way and they put a razor sharp blade on my paring knife. First time I grabbed it, knowing how I had it sharpened before they resharpened it, the blade sunk deep into my thumb like a hot blade through butter. Had cut cleaned and glued and tossed a glove on. Went straight to their booth and told them I wanted one. They told me to hit them up at last show and they'd sell me the demo cheap. I really miss that sharpener.
 
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