Best easy kitchen knife sharpening system for non-knife people

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Square_peg

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I have some friends who are in desperate need of of some kitchen knife maintenance but are unwilling to spend a lot of time learning a system or actually doing the sharpening.

What's the easiest system or tool for getting kitchen knives reasonably sharp will little skill of effort?
 
I like the worksharp precision or something.

You could just set it to 20° clamp every knife you have to it and it would work out OK.

And it is all of about 3 bits realistically.

 
The Lanskey is a pretty failsafe option, but I have heard some really good reviews of those rolling sharpeners for kitchen knives. I haven't used one myself, but heard from trusted friends that they work really well, and are very easy to use.
 
for someone unwilling to learn or spend much time, I think I'd even look at one of the kitchen counter top electric sharpeners from work sharp as well
 
My favorite tool for quick utility edges is the Norton Crystolon fine (spoiler: fine is not the right name for it), and a good strop. It's really fast and with a little practice gives a very sharp, toothy edge. The only real drawback for what you asked for, is there is a little learning curve, as it is freehand. I bet 5-10 blades, and you'd be quite happy with your results.
 
This one is quite easy due to the angle guide.

www.worksharptools.com

Ceramic Honing Rod

Daily Maintenance for Daily Excellence Maintain sharper kitchen knives longer with the Work Sharp® Ceramic Honing Rod, featuring built-in angle guides for easy, consistent results. Backed by 3-Year Warranty.
www.worksharptools.com www.worksharptools.com

honing-rod-hero-2.jpg
 
I use a EZE-Lap , 10-inch long, beaver tail shaped, diamond hone, which works well for me. My primary knife in the kitchen is one I got in Finland from "KNIVO" (www.knivo.fi), their Oriental model, which looks a lot like a Santuko. The blade is 7-inches long, 1/16th inch thick, of 80CrV2, at HRC 58, but I see currently the HRC is now 60. It has a black PTFE coating that has proven to be very durable. A few strokes on either side of the blade and the edge is good to go for me. For tougher items, like a rutabaga I have a now 9 1/2 inch Dexter 48910 in 1095 (?) and the EZE-Lap hone works well for it too. John
 
Tritium said:
This one is quite easy due to the angle guide.

www.worksharptools.com

Ceramic Honing Rod

Daily Maintenance for Daily Excellence Maintain sharper kitchen knives longer with the Work Sharp® Ceramic Honing Rod, featuring built-in angle guides for easy, consistent results. Backed by 3-Year Warranty.
www.worksharptools.com www.worksharptools.com

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A hone does not sharpen knives, it removes burrs and realigns the edge if it gets rolled which will make it sharper temporarily but eventually you will have to sharpen it. I would also recommend the worksharp belt sharpeners. You can get a decent edge with little experience, just be careful not to get the blade too hot to mess with the temper and it is very easy to round the tip.
 
sheldonrkoehn said:
A hone does not sharpen knives, it removes burrs and realigns the edge if it gets rolled which will make it sharper temporarily but eventually you will have to sharpen it. I would also recommend the worksharp belt sharpeners. You can get a decent edge with little experience, just be careful not to get the blade too hot to mess with the temper and it is very easy to round the tip.
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The ceramic rod works great for a long time between sharpenings. Especially in the kitchen. I have a wicked edge pro, tormek t8, and several work sharp products when I need to do a proper sharpening
 
I used the Spyderco Sharpmaker for a long time and it's great for inexperienced people. I still use it but mostly use Spyderco's bench stones these days. I have Wusthof knives - 8" chef, 6" utility, and 3-3 1/2" paring.
 
Square_peg said:
….. in desperate need of of some kitchen knife maintenance but are unwilling to ….

What's the easiest system or tool for getting kitchen knives reasonably sharp will little skill of effort?
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It’s been a few months since this question was asked, but just keeping it real:

I really expect most people “are unwilling to” learn the skills needed, or invest the time and efforts necessary to keep a clean, sharp edge on their kitchen knives.


They may be very happy with one of those grocery store inexpensive sharpening devices that make me cringe. Also, those old style electric can openers that include an electric sharpening thing in the rear or on the side.

Those things can put a cutting edge on knives, and may be perfect for people who “are unwilling”…. I’m hoping they are not using these sharpeners on a “good” knife.

“Those people,” who may be relatives or friends, who might be in my kitchen to help cook something, or to share some kind of meal, are why I keep cheap grocery store kitchen and steak knives. They are good folks and all, but NO they cannot misuse my good knives. And my good knives are washed & dried by hand, NO dishwasher. I want us to continue being on friendly terms…
 
DennisM said:
and Precision Edge Sharpening Precision Edge Sharpening **take note to what the OP mentioned**

Not all spend allot of money on their knives or prioritize them like us knife nutz do. 😉
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Oh I did, I still would never recommend those to anyone, they are horrible horrible horrible things. As I suggested in post 3, options are available that do not destroy your blade.
 
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