Is This Sharpening System Worth The Price?

That's pricey. I went to an online retailer and added a Shapton Glass 500 and 1000 grit stone to cart, plus a Naniwa nagura and a 40 dollar sink bridge (Same one I use) and came up with $170. Add maybe $30 if you want to add a strop and compound. Unless your kitchen knife steels are very fancy this system would do well. Eventually you may want something for stone leveling but that can be bought later. In my opinion a 5000 grit stone is not necessary, unless you really want a polished edge.
 
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Agree, that's a rip off. Shapton Glass 500/1000/4000 + sink bridge + stone holder + nagura stone = $243 from Amazon.
 
Not even remotely. You are buying a name.
You can get the same stones or Chosera for less.
Chefknivestogo, Sharpeningsupplies, Lee Valley Tools all have the stones at a much better price.
And a sink bridge costs like $40
 
Thanks all. I will check into all the suggestions. I greatly appreciate these suggestion.
 
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You can get a DMT fine stone and a 6000 grit king stone on amazon for like $50 that set up will split hairs.
 
I would use a medium stone and an inexpensive buffer to chase the lines from the medium stone, remove the burr and create a strong but thin apex.

that's probably something like $100 total. I'm sure there are people who have had more stones than I've had, but not many. I've had maybe 500 and still have somewhere between 100 and 200.

The reason I mention the buffer is that it's very good at finishing the edge of a tool even if the hardness isn't very high, and he buffing of the tip of the apex leaves an edge that's more durable....even again, if the hardness isn't that great. Higher hardness steel generally finishes pretty easily off of anything, especially if it's plain, but most of the knives that people bring me aren't very hard and the top end of the range seems to be like henckels or wusthof, and both are still not that hard - especially newer versions that have been cut back to be steelable. I'm not a professional sharpener, just relaying what I've seen. After buffing the apex of a knife, I usually steel it to knock a bit of it off as it's too sharp for the average person who doesn't use a sharp knife.
 
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