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Yunus 09-23-2013 03:39 AM

Teach me about sharpening
So I just broke down and bought my first quality chef's knife and HOLY COW is it better than anything I have used before. I used to not grasp or understand what the tv chefs were talking about when they would speak about cutting vegetables and say things like "keep your knife sharp so it doesn't slip", I was so in the dark that I had no clue what not slipping meant... now I do and I don't want to ever go back.

All that said, my awesome knife won't stay this sharp forever. So what do I need to keep it in tip top shape? Should I buy a whet stone kit? If so which one? Is the Steel enough as long as I take it to be professionally sharpened annually?

I kind of want to sharpen it myself because I'd rather DIY than pay someone eve n if that is cheaper but at the same time if I can't DIY for less than $75 than I'd rather pay a pro.

Anna_Purna 09-23-2013 03:51 AM

I use this sharpening system from lansky and have never lost a bet with a friend who's knife is sharper.

nitestalker 09-23-2013 04:01 AM

The WSKTS Work Sharp is an electric precision knife sharpener. I have a quality Chef's knife and the Work Sharp keeps it very sharp in just minutes. The Work Sharp can also do an ax or you favorite pocket knife. Shop around for prices. Cabelas sells these as well. p%20tool%20sharpener&Nty=1&D=work%20sharp%20tool%2 0sharpener&Ntx=mode%20matchallpartial&Dx=mode%20ma tchallpartial&cmnosearch=PPC&cm_ven=bing_PPC&cm_ca t=PowerTools&cm_pla=generic&cm_ite=work%20sharp%20 tool%20sharpener&mkwid=bV8JgDgPw&pcrid=780887428&m t=b

magnumman 09-23-2013 04:09 AM

I use the same smith tri-hone stones that I use for all of my knives. I only have one "professional" kitchen knife, the rest are nice but fairly inexpensive blades. I can get them all razor sharp with not a whole lot of work. The most important thing about sharpening is technique. There are a few guys on YouTube who have great videos on using different sharpening systems.

TekGreg 09-23-2013 04:14 AM

Yunus, when dealing with quality cooking blades, what most of us think of as "dull" is really the edge of the blade rolling over or "curling" with regular use. The steel that comes with most quality knife sets is used often to roll the sharp edge back into straight alignment with the rest of the blade. Stones, diamond sharpeners and wheels grind steel off of the blade and make the knife wear out much sooner than it should. Unless the knife gets dented or chipped, the steel should be used often to keep the sharp edge straight and extend the life of your quality blade. :)

KG7IL 09-23-2013 03:14 PM


Originally Posted by Anna_Purna (Post 1380543)
I use this sharpening system from lansky and have never lost a bet with a friend who's knife is sharper.

+10 on the Lansky sharpener.

I have used this one on several knives and like the way that you can really watch and control the edge.

The unit can be set up to match any angle by locating the clamp properly.

The unit also includes coarse, medium, fine, etc for the right amount of material removal.

the system has quite a few accessory stones.

txpossum 09-23-2013 03:32 PM

Good thread on it here:

Lots of tips on products and technique

Yunus 09-23-2013 06:18 PM

Awesome, thanks everyone for the info. I have some reading and practice to do.

I know I won't need the sharpening kit for at least 6 months, the steel will work until then. Also the local kinfe shop will sharpen it for $4 so that's pretty hard to beat if I only need to worry about 1 knife.

Chainfire 09-23-2013 08:07 PM

I found a great book on sharpening. Sharpening made Easy. The author discusses the science of making a fine edge without the use of gimmic sharpeners.

KG7IL 09-24-2013 02:45 AM

I would be careful using a Work-Sharp electric sharpener on a quality knife. A little to much, a little to fast.

Work Sharp does make great tools tho. I have their 3000 and it's great for plane blades and chisels.

I notice it has more attachments than the last time I looked.

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