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

[D729]

Hi Isabella, welcome here. Have you sorted out all the info from our knowledgeable folks? Made any decisions on which way to go yet?
As a machinist everything I was trained to do was with machines. Setting up steel in a jig and doing precise machining operations is what we did. So it is easy for me to recommend that but due to costs and size/weight considerations, I was left with sharpening by hand using a jig like a diamond Lansky. It has given precise controllable results at a very low price. I've since seen that the KME system is far simpler, safer and still not big time expensive. It sounds like you have "good hands" and are very capable, chefs are some of the best sharpeners because you have to be. Through the years since I have had to sharpen by hand without power tools I have seen how exact it can be. With sharpeners like Lansky, KME, Edge Pro, Wicked Edge and others the results you can get are amazing. Each one of us is a student and know that everything we know we learned from others.

Let us know how it's going.

D729

 

[vic2367]

id go with the Work Sharp WSKTS sharpener ,,easy to learn , doesnt cost much, and most importantly , excellent results

 

[jackknife]

I've kept the old Wenger chef's knife in my kitchen very sharp for 25 years on the bottom of a coffee mug. The ceramic works great that puts a toothy edge on the blade that goes right through veggies and meats.

 

[lonestar1979]

Softer steels respond well on ceramics,I touch up my Victorinox swiss army knives and couple of kitchen knives on bottom of plate,and it works great.F dick butcher steel is great too for touchup.