Knife Sharpener

[89Bronco]

Just curious as to what kind of home sharpener you guys out there use. I don't have tons of knives---just my classic Buck knife I use for deer and bear and my fishing fillet knife. I would like to purchase one that's at a reasonable price, but works well. Would like some opinions from real users before I go into the stores and get the sales pitch! Thanks for any replies!

[bigdog]

I have ceramic sticks, a couple stones and a Lansky system. Ever since I got the Lansky I have not used anything else. It makes it easy to do a good job.

[New Yankee]

I've got the same stuff as BigDog - I use the ceramic sticks for a quick edge, but the Lansky system is great, and not extremely expensive IMO (seems like the deluxe kit with a stand was 25-30 bucks).

I think you'd like the edge it'll put on a Buck knife which are one of the hardest to get a good one on but last a good while when you get it right!

[yellowsubmarine]

You can't go wrong with a Lansky or a Gatko system. Either one will allow you to maintain the exact same angle every time you sharpen. The only differnce between the two is the angle it allows you to use and the stones that come with the gatko are a little wider. I have the Lansky and I really like it.

[89Bronco]

Thanks guys! That was the type of info I was looking for! I'll definitely check it out.

[89Bronco]

Thanks guys! That was the type of info I was looking for! I'll definitely check it out.

[Gissert]

Another vote for Lansky here. If your knife is really messed up, it may take a while to get the edge back. Once you have the edge, it is easy to maintain in short order with the Lansky system.

[MNice]

check HSOList. After reading this post I picked up a lansky standard set for $16 including shipping.

[PikeTipper]

Can anyone describe what the Lansky system is?

[SCUMFROG]

Will the lansky do serrated blades. I have knife thats serrated and can't find any thing that'll put a good edge on it.

[SteveWilson]

For sharpening serated blades (like a bread knive) I use conical slip stones of various grits on the serated side and a 15000 grit Shapton stone on the back side. For general knive sharpening (i.e. kitchen knives that need a bit of burr to cut correctly) I use a Tormek and then strop. For knives that need to be much sharper (a sushi knife of woodworking tools) I use Shapton stones, generally starting at 1000 grit and stopping at 8000, 15000, or 30000 grit depending on the need.

[Borch]

For my serraded fillet knife blades I use the Meyerco knife sharpener that I got at Sportsmans Warehouse. It's got a a angled diamond file stick(Kinda like a sharoening steel). You run it throough each serraded cut and it does a great job(at least on my electric fillet knife blades).

Borch

[SCUMFROG]

Were is this sportsman's warehouse? How much did it cost?

[Borch]

I think it was around $25 if I remember correctly.

Borch

[89Bronco]

There are 2 Sportsman's Warehouses in MN. One in Anoka and one in St. Cloud (Waite Park).

Thanks again guys. I'll try not to post twice this time.)
I looked on the Lansky HSOforum and found they have quite a bit! Looks like the standard system is all I really need----'til I get more knives. You can never have enough.

[Big-Al]

Chef's Choice is also an option. I have Model 110 and it does a great job for me. More money, but works well. A lot faster than the lansky system, which I have used also and agree it is a good system.

[skyking]

I also use a Chef's Choice I picked up at GanderMtn for $30. It's a 2-stage sharpener good for both straight and serrated blades. The 2 stages bevel the edge to make for longer lasting sharpness.....so far it's done a great job with my hunting and fishing knives. My .02

[Nutty Fisherman]

Would you prefer that to be a electric chefs choice or a hand held one?

[This message has been edited by Nutty Fisherman (edited 09-12-2004).]