Best sharpening system/method for kitchen cutlery?

[steve-in-kville]

I have a few stones but I really need to practice with them. What sharpening system or method would a commercial packing plant use? I do a lot of canning (meat & veggies) and I need a reliable way of keeping my knives sharp.

Many thanks in advance.

 

[neffarious]

Paperwheel.

 

[Phydeaux]

I free hand my kitchen knives. What I learned over the years is to maintain the edge frequently. I have some carbon steel kitchen knives 01 and 1095 that get used almost every day. Before I use them, i touch them up on the steel. I can go several months before I have to use the stone on them.

When I do need to use the stones, I use my Norton combination stone.

Ric

 

[Bernoulli]

Many meat packers don't own knives. They are "leased" and maintained by a service which uses a sharpener like a Cozzini (look it up) to maintain edges until knives reach the "grind limit" (too thin to make the curve and point).

You can do what they all do and learn how to use a steel. F. Dick makes a complete line. I never pick up a kitchen knife without picking up a steel. I seldom need to sharpen my knives, but I use paper wheels when I do. I don't have time to use a stone.

 

[OHALLUM]

+1^ on the paper wheels. I use them on my kitchen knives, which consist of stainless and carbon steel blades. I use a steel on them before any major cutting/slicing job. I only need to actually take them to the wheels for re=grind about every 3 - 4 months. (unless the wife does something dumb like cut on a ceramic plate or the counter top instead of the cutting board, God bless them, they know not what they do!) They also are stored in a block, and not loose in a drawer to bang into each other. Takes about 20 minutes on the wheels to sharpen about 10 knives, to a paper slicing sharp.

Blessings,

Omar