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| Edge seeking Sharp blade! |
I have a variety of DMT diamond stones and have developed the skill to use them manually over decades. I also have a DMT guided system that probably does a better job than I can manually, but it takes longer and is just a little bit better than manual. I have a full rack of German kitchen knives and all are razor sharp. I wash them carefully and my family does the same. They have constant use for over 30 years and the most used one is barely changed from when it was new. My wife dragged me to a thrift store last month and I was looking at the knives. One looked good, but it certainly was a cheap copy of a German Henckels. It was a Henckels 4 star 10" scalloped slicing knife that retails for $110. The sticker on it was for $1.20. It was dull but had never been sharpened which likely would have damaged it. It matches my set I bought with money from my wedding over 30 years ago. Great for slicing strip steaks off a strip loin and cutting chops off a pork loin. | |||
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Happily Retired |
I've been dancing with all the various methods of knife sharpening for well over 50 years and finally settled on the Chefs Choice. We picked it up off Amazon a few years back for around a hundred bucks as I remember. Our Kitchen knives are Wusthof and it does a wonderful job with them. .....never marry a woman who is mean to your waitress. | |||
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| Throwin sparks makin knives  |
I use a Wicked Edge system for all mine! | |||
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This Space for Rent |
For the kitchen knives, I use the Lansky Bladematic. It has a carbide v groove and a ceramic v groove for simple sharpening. Link We will never know world peace, until three people can simultaneously look each other straight in the eye Liberals are like pussycats and Twitter is Trump's laser pointer to keep them busy while he takes care of business - Rey HRH. | |||
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Member |
You guys just cost me $129.00. I just ordered the Ken Onion Work Sharp from Amazon. At least I got free one day shipping and it should arrive tomorrow. Added bonus: Made in the USA! | |||
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| A day late, and a dollar short  |
I use a Chefs Choice electric sharpener on all of my knives. Have never ruined a knife or wore it out prematurely, granted I do not sharpen my knives daily. ____________________________ NRA Life Member, Annual Member GOA, MGO Annual Member | |||
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| Member |
Wow! Lots of good feedback. Thank you. Can the stones (wheels? grinders?) inside the Chefs Choice be replaced? How difficult is it to swap the belts on the Work Sharp? How much do the replacement belts cost? Has anyone used BOTH the Chefs Choice and the Work Sharp side-by-side? | |||
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Member |
Will the Work Sharp work with left handed chefs knives? | |||
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Raptorman |
Belts are stupid easy to replace on the Work Sharp and the whole set is around $10-$15. ____________________________ Eeewwww, don't touch it! Here, poke at it with this stick. | |||
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Shaman |
I've been using Marzy's Wicked Edge system on mine. They're STUPID sharp!  He who fights with monsters might take care lest he thereby become a monster. | |||
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Ammoholic |
Yeah screw you guys. Damn it SIGforum just cost me again. You guys are a horrible influence and have caused me to spend thousands of dollars. I hope you feel good, my bank account doesn't like you all at all. Jesse Sic Semper Tyrannis | |||
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| Member |
With a Chef's Choice and patience, I made all my European knives into the sharper Asian style. Very sharp. Very pleased. | |||
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| Dances With Tornados |
2nd only to Palmetto  | |||
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Member |
Oh, I have a drawer full of kitchen knife sharpers; maybe $300 worth. Now I use this pull-through sharpener Ni brothers . $12 bucks, works great for Japanese knives and will convert the angle on American knives and sharpens ceramic. Quick and easy, well made. | |||
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| Ammoholic |
Ken Onion Work Sharp arrives today before 8pm. I know what I'm doing after work. Going to start with the only cheap knife I own and learn how to work the machine, then I'm sharpening every, and I mean everything probably do my mower blade too while I'm at it. Jesse Sic Semper Tyrannis | |||
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| If you see me running try to keep up  |
Same here, Wicked Edge works great. I have the Work Sharp but it takes too much metal off. | |||
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non ducor, duco |
My advice to you is not to use the angle guide. The rubber will leave a scratch mark on your tall flat blades and it's not a precision guide. If you have to and care about scratch marks on soft metal, then tape the knife. It's better to mount the work sharp on a tripod if you have one and use two hands to manually guide your knife over the belt. It has rubber feet so it shouldn't slide but with the vibration it usually does. You can control the angle and get long sweeping passes easier then running it through the guide with two hands. You can easily see your angle on the belt this way. I put the blade perpendicular to the belt, then halve that to 45 then halve that to 22.5 and that gives me a visual of where about I want to be, a little less for slicing, a little more for choping. Sounds harder then it is. Just try to do an equal number of passes on each side and remember to feel a burr down the whole length of the blade before moving on to the next grit. There is a company called micro surface, I buy the belts from them for AO belts, its cheaper and they are good quality. micro surface belt page First In Last Out | |||
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Fire begets Fire |
Yes, I have. Throw the chefs choice away. The work sharp is a great little tool, which I use fairly frequently. The other tool I use are Japanese whetstones mostly from Chosara. Using a wet stone is far more meditative and takes quite some time/commitment to learn and use. Ken onion worksharp works great. Be aware however it only produces a convex edge which is usually just fine for most purposes. A belt change takes less than 15 seconds. Folks should understand the genesis of the Ken O work-sharp … It comes from the fact that knife makers all use a belt grinder to shape knives (Mostly the primary bevel/flat, however the secondary bevel/edge can be done this way too with a bit of care). The work sharp is a miniature version of a professional tool (which is generally much larger 2“ x 72“ belts vs these tiny things on the work-sharp). "Pacifism is a shifty doctrine under which a man accepts the benefits of the social group without being willing to pay - and claims a halo for his dishonesty." ~Robert A. Heinlein | |||
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I'm Fine |
I ALWAYS warn everyone that I've just sharpened the knives in the kitchen - because as they dull, people do get into bad habits and need to be reminded so they don't cut a finger off... ------------------ SBrooks | |||
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| Member |
I started out with stones years ago, I could get knives shaving sharp with them. Now due to arthritis stones are no longer a option, neither is my lansky set. Now I use a work sharp, again with little stress on my wrists I can get knives shaving sharp, as they lose their edge I use crock sticks to true up the the edge. | |||
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