kitchen knife sharpening?

[that_guy]

I recently purchased my first set of NICE knives. I can't begin to explain how much fun I've had in the kitchen since using them.

My concern is how can I put a new edge on them when these start to dull.

I'm already using the sharpening steel after I clean them to keep the edge they currently have, but I know its a matter of time before I need to do something more. I also store them on a magnetic knife holder, and I'm very careful not to put them in the sink where they can get beat up.

So this literally is a question just about sharpening...Can I use my Lanskey? if so, at what degree would I sharpen them? If I shouldn't use my lanskey, would it be in my best interest to purchase an electric one? If so, which would you recommend?

Thanks in advance...

[bobbymalone]

I have an electric sharpener, don't remember the brand, but it eats up blades. Makes them sharp but not pretty. I only use it on the cheapo knives. All the nice knives get the lansky. I use 20 degree.

[nofishfisherman]

We got a really good set of knives for a wedding gift 10 years ago. I use the steel that came with it to keep a fine edge on them and thats all I've ever had to do. They are as sharp now as they were when I took them out of the box 10 years ago. There is of course a right way and wrong way to use the steel and it takes the right touch. Our set came with a video explaining how to use the steel. My wife mocked me for watching it at the time but now that its 10 years later and we still have a block full of sharp knives she has started to appreciate the fact that I spent 10 mintues to watch the video.

I've tried various other sharpening methods and so far I haven't found one better that simply using the steel to maintain the edge and not let it get dull in the first place. If it does get dull over time you can still use the steel to but an edge back on it but it can take some time. I've use the steel from my knife set to put a nice edge back on a very dull pocket knife as well as an old fillet knife. It took some time but the results were good in the end.

[TruthWalleyes]

It takes some skill to use the steel like nofish says. It's the best way to keep your knives sharp and not remove a bunch of material.

Me however, don't posess that kind of skill...or patience.

I bought a Work Sharp knife sharpener this year, can turn a butter knife into a razor blade edge in about 3 minutes or less. No skill involved.

It does remove quite a bit of material compared to a good stone, but i don't really care. When they're widdled down to nothing, i'll just replace them. To be honest, i use my 6" buck knife for everything anymore...if i lose the can opener, i'll cut that can right open with my buck knife Then just sharpen it again in about 30s when needed.

[amateurfishing]

former professonal chef here.

diamond steel for daily knife upkeep and use

sharpening stone for your once a month (or as needed) @ bout 20 degrees

if u ever want to add to your collection, i have plenty extras i no longer use, plus profesional carry bag & gadgets.

if you are close to elk river or are ever in the area feel free to drop by and i will give you any pointers you like

also dont forget to periodically wipe off your honing steel, as you hone your knife edges, steel particles from the blade naturally build up on the steel that are left behind from the knife blade, the honing steels are magnetic and are made "hold" these fragments till you wipe them off with damp rag (dont want that in your food!)

[delcecchi]

Chef's Choice electric thing works well and doesn't use much metal. Or you can google "scary sharp". But the Lansky thing is good also. Best to use a guide of some sort unless you have a lot of experience.

Razor's edge makes one, as do the woodworking places.

[amateurfishing]

IMHO i would stay away from any type of electric sharpener, they can/may/will butcher you blades, especially if you have put your good hard earned $$$ into a high quality set. You are talking about forged steel so if any electric sharpener damages a knife blade, it will take twice as long (and twice as much of the knife) to work the damages, kinks, & minute nicks out with a stone, so you may as well just go that route to begin with, its not always easy to do, but can be learned with time and much easier on your wallet and your knives.

[delmuts]

amateurfishing is right on. Keeping a diamond steel clean makes a big difference.If your knife gets where it needsmore serious work then some time on a stone does wonders. If you're afraid to use a stone;( this does work some)buy one of those hand held sharpeners that have the ceramic/carbide "V".( these will remove more metal than a stone thou, and are only good for a while til they develope a knotch n the "V". Then it's time for a new one)I do this with my reg. kitchen knives.( the ones my wife uses!! )

My daughter ( who is a fed. meat inspector) uses hers alot. They are taught to develope an edge on a stone, then touch then up on a steel. Took her a while to get it right.( said it was the hardest part of her job)

I can get a very good edge on knives, but if she is around; i let her do it!!!

[BoxMN]

Not a pro here, and not expensive knives in my drawers... but once I got an electric sharpener our knives have been sharp more than dull like they used to. Does awesome job on the ol' Rapala and other filet knives, and Buck and other hunting knives, and Chicago Cutlery, and also real cheap stuff. And takes very little time. I am sure it takes some steel off, and probably plenty of it. But it only takes a couple feeds through and you are razor sharp (or close) in no time.

My Dad was a diamond steel guy, and he used to sharpen all our knives. I just don't have the patience in that area

[amateurfishing]

BoxMN is also correct.

If you have the cheaper knives (=softer steel) like chicago cutlery or whatever, electric sharpener is not as bad because cheaper knives are made with a "softer" steel and they will go through easier and like he stated you will just have to do it more often, but....

if you are using high end knives (wustof trident, forshner, etc) these brands are made with "hard" forged steel and once you have an "edge" on them the "edge" holds up alot longer and a little maintenance with the steel will work for a long time. once the "edge" is gone, a few good swipes on a sharpening stone with oil will put it right back, it just takes a while to learn how to use a sharpening stone. these types are meant to hold up over the years with very little maintenance (if taken care of properly) & do so very well. still have my entire set from college in 88 & 89 & they went everywhere with me in restaurant biz, will never need to buy knives again (more than likely)

[that_guy]

Excellent, so what I'm hearing is to keep using the diamond steel as I already am, and if I lose the edge use the lansky at 20*. I can definitely handle that.

I'm very careful with the steel so far, very slow and focused...Great tip on wiping the steel off, I never would have thought of that.

As usual, the experts came through...thanks again.

[delcecchi]

forschner not forged. Look at one and you will see.

Chef's choice works great.

[delmuts]

"a few good swipes on a sharpening stone with oil will put it right back"

I want to add. Back many years ago when a friend who was a veterinarian( back when they had to sharpen thier own tools) taught me to sharpen knives on a stone, told me to use liquid dish soap instead of oil. Does a great job, and when done you take the stone to a sink and wash it off using and old tooth brush or fnger nail brush. This will clean most of the metal out of the wet stone to give you a great surface each time.My $.02

[delcecchi]

Or, if you are near the metro or maybe some other reasonable size town there are professional places to have them sharpened.

In Minneapolis, Eversharp seems to be the go to place.3 bucks for regular, 5 bucks for serrated. Also sell new and refurb wusthoff knives.

[BLACKJACK]

Not a pro here, and not expensive knives in my drawers... but once I got an electric sharpener our knives have been sharp more than dull like they used to. Does awesome job on the ol' Rapala and other filet knives, and Buck and other hunting knives, and Chicago Cutlery, and also real cheap stuff. And takes very little time. I am sure it takes some steel off, and probably plenty of it. But it only takes a couple feeds through and you are razor sharp (or close) in no time.

My Dad was a diamond steel guy, and he used to sharpen all our knives. I just don't have the patience in that area

+1 here, I can do all my kitchen knives (Chicago cutlery) and fillet knives in 5 minutes on my Chefs Choice. Its one of those items that if it quit tomorrow I'd buy another one. I don't have the time or patience to Dick around with hand sharpening.

[fivebucks]

I am old fashion and like using a stone. I get a good edge on my knives and I actually enjoy spending the time doing it. If it takes an hour or so to do all the kitchen knives I consider it an hour well spent.

[picksbigwagon]

I bought a work sharp knife sharpener this fall and put an incredibly sharp edge on every knife in the house. I use my chef's knives (yes I own 2) almost daily, I have yet to use the stropping belt on it to touch up the blade. Initially it will remove material, but once it is sharpened at 20*, it holds it edge for a long time.

I took it to deer camp in Iowa this year, spent 15 mintues sharpening 7 guys knives at the bar the night before opening, 5 guys were in our group, two guys were sitting next to us, we processed 7 deer that weekend, no one, NO ONE needed to retouch their blades. 3 of the guys woked at a packing plant for a few years (which is great when processing deer) and they were impressed with how sharper their knives were during processing and afterwards. My friend had a homemade knife his dad made for him out of a high carbide saw blade from John Deere works in Dubuqe. It took a total regrind of the edge, but you can shave with that knife now.

I fully trust and believe in the Work Sharp Knife Sharpener, especially if you don't have the skills to hold an angle on a stone.

[SkunkedAgain]

It never hurts to run your knives over a leather strap once sharpened. It helps remove the burrs and holds the edge longer