Anyone Know of a Good Knife Sharpener
Anyone have any reccomendation for a good knife sharpnening tool outside running a stone up the blade? I need efficiency dammit.
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I use a Lansky system sharpener. They have good stones and it's still doing it by hand, aided by a little contraption that keeps your knife blade at the correct angle. With the system, you move the stone across the blade instead of moving the blade against the stone. Quite simple and efficient.
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I just always wait for my friend to come to Iowa from Chicago.
He sharpens so good. |
http://www.crateandbarrel.com/w%C3%B...rpener/s145932
I'm not sure what kind of knife you have. But I use this on my Wusthof knives. |
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http://www.academy.com/webapp/wcs/st...FZRj7AodO2IAbA |
I love the grinder wheels I got from Grizzly. Rough wheel & bees wax on one side & cardboard & jewelers rouge on the other.
5 minutes to adjust the bevel on a new knife to something I can maintain. Then 30 seconds to touch up as necessary. Usually just hit the rouge side a couple passes. My knives are very popular at the deer butchering table every fall. |
Smith's Pocket Pal knife sharpener is very good. As good as you're going to do without a whetstone setup.
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Quick tip. If you're looking for a quick way to sharpen your knife use the bottom of a porcelain coffee mug. Works perfectly.
http://img.tapatalk.com/d/14/07/07/2u3e7uhe.jpg |
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The bottom of coffee mugs have a rough surface. It works great http://youtu.be/JE0xYYOp5_s |
I use a spyderco sharpmaker. Easy to understand and use and is multifunctional for things beyond knives.
http://m.spyderco.com/catalog/details.php?product=77 Can get them on amazon for around 50 bucks. |
Did some research on this topic just a few months ago and ended up buying this for quick and easy sharpening that works damn good.
http://www.amazon.com/Work-Sharp-WSK...tool+sharpener |
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On the way from Amazon. ChiefsPlanet comes through once again. |
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Best case, find a professional sharpener. Used to be you could take your knives to a butcher shop and they'd do them for free, but I'm not sure anyone does that anymore. They use a sharpening band like a knife forger would. Be sure to hone your knives regularly too, helps keep the edge straighter and last longer. |
If you have any Japanese blades, you need to be careful what you buy. They have a narrower angle on the blade, and if you sharpen it with something designed for Western-style blades, you'll completely do away with why you bought a Japanese blade to begin with.
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http://www.sharpeningsupplies.com/gr...ngle-bevel.gif |
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The bevel is certainly part of it, but the angle is absolutely different. Most Japanese blades are sharpened at a 15-degree angle, while Western-style knives are sharpened at a 20-22-degree angle. That's the reason Japanese blades also use a harder steel, so it'll hold the finer angle without dulling so fast. |
http://zknives.com/knives/kitchen/mi...vsjapnp2.shtml
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It's also the reason you can buy sharpeners designed for either/or or both Asian/Western knives, like this one: http://www.amazon.com/gp/product/B00...?ie=UTF8&psc=1 I actually have that sharpener (Cook's Illustrated winner). I'm trying to find a reputable professional to sharpen my Japanese blades. After that, I've got a setup to strop them instead of using a hone, which most Japanese manufacturers discourage (even though some make them, like Shun). I stopped by a sharpener in KC a few years ago, and they looked at me like I was alien when I told them I wanted it sharpened at 15 degrees, said he'd never heard of that. He said they'd use their standard sharpening service, and I said, "Then you're not touching my knives" and left. |
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I have 8 Japanese blades and only two are single bevel. There are a ton of styles of Japanese blades that are double bevel. And it's not just personal preference. One of the generally accepted defining characteristics of Japanese blades is a smaller angle than Western blades. |
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And I'm no professional chef, but I can tell a difference when I'm cutting with a Western blade vs. a Japanese blade. The perception of sharpness is obvious. I'm not arguing with you anymore. I stand by my statement. The angle of sharpening makes a big damn difference on both single- and double-bevel knives. If you want to keep your Japanese blade the way it's supposed to be, don't use any ol' sharpener. If you don't care that you'll change the blade's intended performance, sharpen it however the **** you want. |
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But yeah, whatever. You're right about the bevels (as I said a long time ago). You're wrong about the angles. |
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Folks, if you've never tried cutting with a Japanese knife, it might be worth your while to try one as they are absolutely screaming sharp. Plus, they are typically much lighter than a Western knife. If interested, you might want to visit chefknivestogo.com. They've got tons of very good/interesting Japanese knives. Highly recommended. |
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The angle of the bevel is not a design of the knife type. It's strictly dependent on what material you're cutting. Not what type of knife it is. You don't want a thin 17 degree blade, regardless of what type of knife it is, if you're cutting thick tough material. Therefore, the bevel angle varies depending on the use of the knife. Saying that sharpening a Japanese blade at 22 degrees doesn't make it a Japanese blade anymore is completely false. You should choose your bevel according to how the knife will be used. |
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Typically, very thin Japanese knives are designed for sushi/fish; whereas more substantial blades like cleavers and debas require more bulk for whacking through bones and such. I have a Wicked Edge sharpening system, and I can get virtually any blade screaming sharp....single bevel, double bevel....and you name the knife edge angle. Very cool system that pretty much guarantees a constant edge throughout the length of the blade. Anyway, happy sharpening!!! |
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I had a Lansky fixed position sharpener similar to the Wicked Edge. But I don't use it anymore as I didn't think it did a good enough job with certain sized/shaped blades. I've got a collection of novaculite bench stones that I do my sharpening with now. In my opinion, that's the best way to go. It will sharpen an edge down to a polish. The stones are pretty expensive, but I make enough money sharpening knives to make up for it pretty quickly. And they'll last forever. Happy sharpening to you as well! |
OJ Simpson?
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