Knife Sharpener recommendation

[Mistermojo]

Hi guys, I am looking to get a good knife sharpening system to maintain my hunting, fillet, and pocket knives. I think I want a multiple grit diamond system, but am open to other recommendations. Definitely want more than the little pull-thru kind, those are not working for me.

Would love to hear your opinions!

Thanks,

Mojo

[Northlander]

Do a search on here I know its been mentioned many times in the past. I pyself use a stone or just a simple little one that you can get for a few bucks at any bait shop. I use it every time before and after doing my fish. The past several years though I have gone to a electric for bigger jobs and love it.

[Jim Almquist]

The little pull through are just for maintaining a knife that has a good edge. I have a couple of different systems. I have a Razors Edge that will clamp on the knife and you use a 3 sided stone. This system works pretty good when you are not able to hold the proper angle while moving the knife across the stone. The system that you are thinking of is a Lansky and it it has multiple stones the you drag across the edge. I have one of those and they work pretty good. If your knife is not too dull to start with it really is pretty fast to put on a decent edge. I am not sure if they come with the diamond stones but I know I was able to buy them separately. I also have a paper wheel system that is put on a 1725 rpm grinder. It has 1 paper wheel that has a grit that is waxed on and the other wheel is is dressed with a fine compound. I have not got this system down as well as I would like but I have made a few super sharp knifes but I can not do it consistently. The one cool thing with this method is you can sharpen a serrated edge.

[magnum mike]

Look in to the Firestone electric sharpener. Mine is at least 15 years old. IN less than a minute, you can shave with a fillet knife.

[amateurfishing]

i have 15 years in restaurant business working with top of the line professional cutlery. It will really depend on what you are trying to sharpen and the "hardness" of the steel blade you are sharpening. The metal blade can be from semi soft to hard. If it is soft steel (or dulls quickly and easily) you will want a stone (2 or 3 sided) to constantly grind down your edge and keep it sharp. If your knife(s) are hard steel, they are harder to sharpen initially but much better to maintain as the hard steel will keep your edge a lot longer and you just need to maintain it with a diamond steel. When using a stone, always keep the knife edge at 30-45 degree angle to make or fine tune your edge, then use a diamond steel to fine tune the edge. Diamond steel is important part of process as it "re aligns" the edge teeth and the magnetic pole picks in minute particles of loose steel from the knives edge. When u are done using a diamond steel sometime, wipe with clean cloth/white towel, it should be gray and that gray is millions of tiny metal shavings from your knife that u dont want in your food. I would personally never use anything electric to sharpen them becasue those products do not give you any control or your knife or blade sharpnness. Most pros will go to a knife smith where they actually have a gigantic stone grinding wheel (like a giant sander) and do it right in front of you, the grinder pours water on the knife as it is sharpened to keep the metal cool and "metal molecules in place". This can usually be done for couple bucks per knife and will give u an edge that will work for couple of years if u maintain it properly with your own stone and diamond steel if your stuff is in really bad shape. less expensive or soft meetal knives are very difficult to keep sharp as almost every bang, drop, or mishap with them will dent, ding, or damage the blade to some degree that can make you have to start all over with your edge.

[titelines]

I picked up a professional electric sharpener from the "C" store about a year ago. Has a three-stage system and I can do all my knives, serrated or not. Has worked really well for everything I've put through it so far.

[delcecchi]

Chef's choice for electric. Apex Edge Pro for manual.

[Chris Barlage]

For the quick edges I use the sharpener that comes with the filet knife. But for the hunting knifes and the big jobs I have a Tri-stone that works great. Not sure what brand it is but it is basicly 3 stones for different levels of sharpening and polishing. Found it at a local bait shop. The Big outdoor stores have a good selection of them. One thing to take note with a stone is to see if it is a dry, wet, or oil stone. As a oil stone will not work dry.