Hey ya'll I'm looking for a better sharpening solution.

R

Ripper7620

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Aug 6, 2015
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My name is Isabella, I've worked as a cook for many years in Las Vegas. The best knife sharpening solution I've been able to find for my Henckles is the Tormek. Yes, it was developed for carpentry tools, but I have not been able to find a better solution for my knives. I have a romantic notion that hand sharpening on a plated stone is ideal, but I lack the skill to hold the knife at a consistant angle when sharpening on one. One thing I've learned over the years is that you have to create a steady burr, and then hone that to perfection. I no longer have access to my Tormek, so I'm asking for the best alternative.

Thank you,
Isabella
 
I've heard good things about the Work Sharp WSKTS sharpener. Personally I use ceramic stones and leather strops, seems to work great for both heavy and light honing.
 
I would recommend one of the Pro model ChefsChoice electric sharpeners. Just go easy on the first stage and only use it when you have too. The other two stages will touch up most unabused edges just fine.
 
I concur with the Chefs Choice. I have the WorkSharp Ken Onion and all the attachments. I am not convinced that is a good sharpener. First it throws fine particles all over the place unless I have a vacuum table with a dust collection system. Second I don't like the way it sharpen the two sides of a knife. The sanding belt cuts into the edge on one side and move away from the edge on the other side. With the other attachments the belt is always moving away from the edge of the knife which IMHO not a good way to sharpen a knife.

I much prefer a sharpener that is consistently moving into the edge for sharpening.
 
I have tried sharpening on benches, with the blade held fast, it never works as well as just freehanding it with proper balance
 
I maintain my wife's Henckels with a Spyderco sharpmaker, needing only the fine grit ceramic rods that came with it. If you can hold a knife straight up and down, the angled sticks take care of the bevel. A little rub on a piece of leather afterwards, and you are good to go.
 
Hey, thanks for all the replies! I've tried out the Chefs choice and ended up giving it to a good friend. Not a total pos, but it was unable to give my knives the detail I like, and they ware out rather quickly if you need to do any kind of intense work on a neglected blade, it just beats the grinding wheels down. I think my best choice may be to get some good quality Jap stones and learn how to use them.
 
I was avoiding the hand sharpening options because I thought you had ruled that out. I don't really think the pro grade ChefsChoice machines will wear out that fast, I've used every model they make and have never had a problem with that. As for hand sharpening, the Norton Tri-Stone with two Silicon carbines hones and a fine India third is always good option. Tried and true in pro kitchens and butcher shops.
 
Check out the Wicked Edge sharpening system. It's guided, so you have a constant angle, and it's fast because you can do both sides of the edge without repositioning the knife. The diamond stones are excellent, but there are a ton of additional attachments. You can strop at a constant angle, too, which really beefs up the effectiveness of stropping.

I believe that WE also makes a professional set up for chefs.
 
I highly recommend the KME sharpening system. Great system, not terribly expensive, and great customer support.
I've had the Lansky guided system, Smith's, Spyderco Sharpmaker, Ken Onion Worksharp and then the KME. It's relegated almost all of the others to dust-collector status.
 
Sidehill Gouger said:
I would recommend one of the Pro model ChefsChoice electric sharpeners. Just go easy on the first stage and only use it when you have too. The other two stages will touch up most unabused edges just fine.
Click to expand...

IMHO electric sharpeners are ok for the cheaper kitchen knives around the house, but can over time ruin a fine blade. I use the regular Work Sharp at my job all the time. I like it better then the Ken Onion version because the guides are more consistent. Of course at home I use diamond, ceramic, and leather strop. If you go with stone or ceramic, there are alot of videos and hints on the internet to help.
 
Get some DMT Diamond Stones, learn how to use them and be finished with your sharpening quest.
 
Ripper7620 said:
Hey, thanks for all the replies! I've tried out the Chefs choice and ended up giving it to a good friend. Not a total pos, but it was unable to give my knives the detail I like, and they ware out rather quickly if you need to do any kind of intense work on a neglected blade, it just beats the grinding wheels down. I think my best choice may be to get some good quality Jap stones and learn how to use them.
Click to expand...


I make a sharpening block that has a lot of advantages over conventional stones, especially for the beginner but also for more experienced folk. Have recently upgraded the product and and am in the process of upgrading the website - should be done by end of next week at latest.

On the site linked through my signature below are detailed description etc and a few user videos. The first one is useful for freehand whether curious about my sharpening block or not, link below shows the final incarnation. Current rate is only $47 plus shipping.

http://www.bladeforums.com/forums/s...ersion-and-short-vids?highlight=New+Washboard

Whatever you choose, freehand is always going to be the best way to go. Especially true for folks that use their knives and cutting tools often.
 
I recommend the ERU sharpener. The kit is fairly inexpensive and the results are constant and can be changed with great accuracy if you wish to change edge angles. It you like using stones or a diamond plate this is the ideal combination especially for someone who has little time to perfect freehand skills.

edgeru.com

Regards, Fred
 
Ripper7620 said:
My name is Isabella, I've worked as a cook for many years in Las Vegas. The best knife sharpening solution I've been able to find for my Henckles is the Tormek. Yes, it was developed for carpentry tools, but I have not been able to find a better solution for my knives. I have a romantic notion that hand sharpening on a plated stone is ideal, but I lack the skill to hold the knife at a consistant angle when sharpening on one. One thing I've learned over the years is that you have to create a steady burr, and then hone that to perfection. I no longer have access to my Tormek, so I'm asking for the best alternative.

Thank you,
Isabella
Click to expand...
Hi
Hmm, what kind/size of knife have you been sharpening (chef or ...)? Do you know what type of angle?
What kind of trouble are you having?
Trouble finding the angle?
Wobbling the knife while you grind (wrist turning left / right, up/down) ?
Forgetting what angle you're holding and changing it (10 strokes on angle then raise angle or lower angle and just forget)?

Have you tried using an angle guide (like a triangle/wedge)?
Or how about a clamp-on angle guide?

I use a wedge for training/reference
Once you establish your edge bevel, if you put your finger on it, the knife will balance on the stone at the correct angle
then you raise a burr, then cut it off with a microbevel
how to sharpen a knife - Joe Calton
 
Sidehill Gouger said:
I was avoiding the hand sharpening options because I thought you had ruled that out. I don't really think the pro grade ChefsChoice machines will wear out that fast, I've used every model they make and have never had a problem with that. As for hand sharpening, the Norton Tri-Stone with two Silicon carbines hones and a fine India third is always good option. Tried and true in pro kitchens and butcher shops.
Click to expand...

Don't be afraid of tackling / learning freehand sharpening. It may take you a few months but I think you'd be better off in the long run. Norton's 313 Tri-hone ^ is tried and true for chefs. Get a guide to go with it and you can have it delivered for under 200$. Specify you want the American made stones. They will last well beyond your lifetime. DM
 
Ripper7620 said:
I think my best choice may be to get some good quality Jap stones and learn how to use them.
Click to expand...
This is a great idea! Freehand sharpening can take a lot of time, practice, and patience but its a great skill to have. If you have trouble holding a consistent angle you could try the DMT Aligner clamp and use it with waterstones.
[video=youtube_share;iZOM_3Xi8O0]http://youtu.be/iZOM_3Xi8O0[/video]
 
The KME, Wicked edge system would be best if you want absolute control and consistancy, don't overlook the sharpmaker though, it'll get edges as sharp as any other option available.
 
fsatsil said:
This is a great idea! Freehand sharpening can take a lot of time, practice, and patience but its a great skill to have. If you have trouble holding a consistent angle you could try the DMT Aligner clamp and use it with waterstones.
[video=youtube_share;iZOM_3Xi8O0]http://youtu.be/iZOM_3Xi8O0[/video]
Click to expand...

^^That was my thought as well. A simple benchstone of your choosing and the inexpensive DMT clamp can lay the groundwork toward learning freehand sharpening. The guided clamp, when used with a benchstone, pretty closely emulates a 'normal' freehand technique as demo'd in the above-linked video. For sharpening kitchen knives, no real need to get more complicated or expensive than that.


David
 
nothing beats a simple stone for me, whether an oil stone or a diamond hone. you have more flexibility in the edge that you want to achieve. and I truly believe that if you can use a knife enough to get it dull, or brush your teeth, or write your name with a pencil, that you can get good results with a stone. it will take some practice, but most things worth knowing usually do. I did a video linked above to show how simple it is, and I have heard very good things about Murray Carters videos though I haven't bought his set, but have seen his youtube videos and they are good also.

get a stone, a cheap knife and a magic marker and play around with them for awhile, ill bet you find it is much easier than you think.
 
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