I'm ashamed to ask this, but . . .

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bladefoolish

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Mar 26, 2004
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I'm ashamed to ask this, but the older I get, the lazier I find myself becoming.

Does anyone know of a good sharpening device for kitchen knives, mostly Chicago Cutlery and Old Hickory?

For the past umpteen years I've been sharpening my kitchen knives the same way I sharpen my other non-convex blades, with the Lansky system. Or, sometimes when I'm in traditional mood, I break out the whetstones.

But sometimes when I come across a dull kitchen knife I just don't have the time and inclination to set up the sharpening stuff right then and there. I know there are a bunch of sharpening devices on the market, but the only one I felt might really do a good job cost over $300.00. Hell, for that, I'll break out the stones.

Anyone know of a gadget that'll keep the butcher knives reasonably sharp without too much effort?

Yeah, I've thought about a sharpening steel, but (sorta ashamed to admit this) I've never really used one, and don't know how well they work.

Any suggestions?
 
Good quality balanced bench grinder and a set of richardj's paper wheels. For around $100 said and done you can get a wicked edge on a large blade. There's a thread ongoing about them.
 
I've no experience with the lansky for a comparison, but I am happy with my Spyderco Sharpmaker kit. Easy to use, and around 10 minutes work.
You mention a sharpening steel, well I would rather say that a ceramic rod (better than one from steel which are like files - ugh) is handy in the kitchen, but it just helps to keep the edge sharp - just a few brushes against the rod before cutting and it will stay sharp pretty long.
 
There's several sets that I can think of, but you already use/have those. One that came to mind right off the bat was the sharpening system from CRKT, you just insert the blade and pull down, insert the blade and pull down:

http://www.jsknivesnmore.com/slide-sharp-system-basic-p-3590.html

I own one of these smith's electric sharpeners, you just plug it in, set it on the counter, and it grinds out a 25/25 edge with little effort:

http://smithsedge.com/products/default.asp?cid=3

Other than those two, all I can think of are stones and other sets which as you know, are time consuming but relaxing :D
 
Paper wheels or a Harbor freight belt sander and leevally belts.
 
I've been intending to get a paper wheel sharpening system set up, but I"m moving from Texas to PA soon, and was going to wait until I got settled up in PA before buying more stuff to have to move -- but even with such a system, that would involve effort to take the knives to the garage to work on 'em.

I've also considered a small electric sharpener, but dont know how good of a job they do.

I'd like something that sets on the cabinet, and I can use right then touch up the edge on a kitchen knife. Does not have to be razor sharp to cut up a potato.

This is one I"ve been looking at for about $100.00.
 

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bladefoolish, on your way to pa you can stop by and i'll teach you how to use the paper wheels. i taught cjpgeyer in a few minutes how to use them well enough to sharpen on his own if he had to. for the setup you want to buy you can get a set of the wheels and sharpen more than knives, you can sharpen scissors too. i have a portable setup that i keep in a returnable beer bottle case that i can carry around wherever i need it.
 
You may want to get a steel once you move. It will help you keep your sharp knife sharp for longer. They're not hard to use.

Jordan
 
I use an electric on my kitchen knives,my kitchen knives don't cost much.It workes good for that.If I ever spend alot on a nice set of kitchen cutlery I would'nt use the electric on them.The edges don't always come out pretty,but cut fair enough.If I were you I would get the paper wheels,like richard suggests.
 
My favorite method of sharpen is still the old Arkansas stones -- yes, I know there are "better" ways now, but, as was mentioned above, there is something soothing about sitting down in front of the tv with a nice cigar and the rythmic sound of the steel scraping over the stone. I finish up with an old horsehide razor strop.

I find the Lansky system to be faster, and the coarse hone good for when I have to remove a significant amount of metal to get the bevel I want. I really want to learn to use the paper wheels also, which I understand can put a really superior edge on a knife.

But for some reason I don't buy expensive kitchen knives, nor do I spend as much time sharpening them as I do my "regular" blades. Which is odd, because I use them more. I just want something that when I reach for one, and it's lost it's edge, I can give it a quick touch up and continue on with making lunch.
 
i have a lansky comm. heavy duty that uses different belts this one was made 20 yrs. ago no longer available.however if edge does'nt need a lot of relief i like the different d.m.t. diamond grades in 10 ins.you will probably only need 2 stones the rest of your life.
 
udtjim said:
www.edgemakerpro.com
Click to expand...

I have one of those sets. I paid a bit less for it than the website is chargeing, but it is simple and was worth the money that I paid. It has helped me turn out some excellent edges- and I know that it is more capable than am I. The salesman I bought mine from was able to turn out some amazing edges with his. Pretty quick to use and stores easily.
 
Another vote for a 1X30 belt sander with belts from 120-1200grit and a leather belt from lee valley which will cost you around 80-90bucks if you use the HF belt sander.
 
I use a Chef's Choice electric on my kitchen knives. It's good enough and more importantly, fast enough. I don't buy expensive kitchen knives and don't want to waste a lot of time sharpening them since my wife doesn't take care of them anyway.
 
bladefoolish said:
My favorite method of sharpen is still the old Arkansas stones -- yes, I know there are "better" ways now, but, as was mentioned above, there is something soothing about sitting down in front of the tv with a nice cigar and the rythmic sound of the steel scraping over the stone. I finish up with an old horsehide razor strop.

I find the Lansky system to be faster, and the coarse hone good for when I have to remove a significant amount of metal to get the bevel I want. I really want to learn to use the paper wheels also, which I understand can put a really superior edge on a knife.

But for some reason I don't buy expensive kitchen knives, nor do I spend as much time sharpening them as I do my "regular" blades. Which is odd, because I use them more. I just want something that when I reach for one, and it's lost it's edge, I can give it a quick touch up and continue on with making lunch.
Click to expand...


DMT diamond steel http://www.knifecenter.com/kc_new/store_detail.html?s=DMTDS2E
 
There are two sets of kitchen knives here. The ones they use, and the ones only I use. They're good stuff, too. A couple of Shuns and two customs. They all came incredibly sharp, and I won't cut on anything but soft wood. So they stay rather sharp. But when needed, I have a fine DMT stone that lives in one of the utility drawers. It only takes a minute or two to get it out, set it on the counter, and touch up my knives.
 
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