Overwhelmed by sharpener choices

B

Bob W

Joined
Dec 31, 2000
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Wife says she's not cooking any more unless the kitchen knives are sharpened. I've always used Arkansas whetstones, but would like a more 'professional' and consistent edge on these nice knives.

I dont want anything chincy. Don't want anything that takes forever to set up or adjust. Needs to be large enough for full-sized chef knives. Would prefer a dry sharpening system, but am open-minded about it.

I thought I wanted a Lansky system, but they seem complicated with lots of parts. So I started browsing the online shops and was suprised at the range of choices. Anyone have any comments regarding these:

AG Russell ceramic rods with a wooden base. Would look nice in the kitchen, but how to keep the edge angle constant?

Spyderco Sharpmaker, same question regarding the edge angle. And how large is that thing? I can't find measurements or photos with a scale.

Chef's Choice 415 Exact V Sharpener. This seems like a good bet. Anyone used one? Seen one in real life?

DMT Diamond whetstones and base?

Boker Volcanus? Looks interesting, but can't find much info on these.

Any comments on these will be appreciated. I need to order soon before I starve (not likely).

-Bob
 
Sharpmaker is 7 1/2" X 3" and is 1 1/8" thick when put away
it is pretty nice, and comes with a video and written instructions.

as to the angle, it has two angles- 40 and 30 degree V's it also has a slot for scissors @ 12ish degrees. It should work for any kitchen knife size
I bought mine for only 42 bucks- I forget where.
 
Hmm, i am no proffesional like some on here, but i will offer my 2 cents.

I have the Lansky, and it is good, but does involve a bit of set up, i also have a the CRKT Slidesharp, and that is easily set up.

Tends to be a little more friendly toward knives without a thumbstud, so kitchen knives are easier on it than tactical perse knives.

It only has two angles to choose from however, 15 and 22 degrees if i remember rightly, near my bed time,sorry.

Many others will fill in on this question with probably better suggestions.

WR
 
Dry, eh? Well, there's the Chef's choice diamond knife "grinder upper", which I've heard does a bit less damage than similar (meaning it will "eat" them more slowly). For manual, there is http://www.razoredgesystems.com/index.php?cPath=21 and the Sharpmaker. There are also the DMT and Eze-lap diamond plates and Spyderco & Moore ceramic stones (I stick with waterstones myself)
 
The Sharpmaker is quick to set up, easy to use and does a fine job on kitchen knives. It takes up little space (I keep mine set up on my desk and often lose it in the rubble). I sharpened some Wustoff steak knives and some cheap serrated knives with mine and had a consistent, smooth edge in a few minutes. If you only use for kitchen knives, you have the whole thing for years. Hope this helps.
 
The Sharpmaker base actually comes with holes so that you can screw the whole thing to a table top permanently.

If you have the space to do so, it will then be available for use without further set up required.

As for edge angle, you just keep the blade vertical and try to slice through the rod starting from the top of the rod at the heel of the blade and go on until you reach the bottom of the rod with the tip of your blade.

Alternate sides.

Nothing more to it.
 
As far as I'm concerned, there's only 2 real choices for a sharpening system:

Spyderco Sharpmaker 204.
EdgePro.

The 204 is obviously the cheaper. It's performance is greatly enhanced (time/tennis elbow wise) with the diamond rods, but that'll put the cost over $100, where you're approaching the EdgePro's price.

The Sharpmaker is very easy to use. Easy enough that you should be able to figure it out yourself, but it also included an excellent booklet and a video that eliminates any guessing. By far the best of the V rod setups.

The EdgePro is the Rolls Royce of the clamp style systems (like the Lansky or DMT), partially because it eliminates the clamp altogether. Very easy to use (also comes with a video). However, it's quite a bit more involved of a setup, since you have to work with water stones, which not only need to be kept wet during use, eventually they need flattening or replacing. Very little upkeep with the Sharpmaker. The EdgePro also requires a bit of setup space, and should be done where making a mess isn't a problem, because it can get rather messy with all the dirty water around.

I suggest to at least start with the Sharpmaker. It's great for touch-ups and maintainance. You can reprofile fine with it, but it takes a while. If you feel like upgrading to speed things up, either get the diamond rods, or look at an EdgePro. Use the EdgePro for the heavy work, and use the Sharpmaker for the occasional touch-ups. Getting both the diamond rods the the EdgePro is a bit redundant.

Myself, I have the Sharpmaker with diamond rods and an EdgePro Apex with a full set of stones, plus the polishing tape. All told, about $300 in sharpening equipment. That's quite a bit of money (although when you compare it to the many thousands I have worth of knives, it's not much at all), and I kinda doubt you'd want to spend that much. The Sharpmaker will probably suit your (wife's) needs just fine. ;)
 
Planterz hit it on the nail.

I have both the EDGE PRO and the Sharpmaker. Without a doubt the Edge Pro does the best job especially if your knives are so dull that you need to reprofile them.

I use the Sharpmaker solely for touchups having reprofiled to 30 degrees or for a large Chefs Knife to 40 degrees with the Edge Pro and all its stones and polishing tapes. I then touch up with the Sharpmaker occassionally with the Sharpmaker set up at the respective angles mentioned above.

Bon Appetit !
 
I have very little to add to Planterz's excellent reviews above.

I own a basic Lansky setup and the Edge Pro Apex. I have not used the Lansky since I got the Edge Pro.

The big advantage of the Edge pro is that it effectively removes the human element. With the Sharpmaker, the operator has to eyeball the angle of the blade. With the Edge Pro, the blade rests on a table and the stone is held at the appropriate angle. Setup needn't be a problem, especially if all of your kitchen knives are sharpened at the same angle. Just set it up once, leave it in your work area and you're ready to go.

The fact that the stones are intended to be used wet isn't much of a challenge. Simply immerse them in a sink a few minutes before use. During use, a squeeze bottle of water is used to wash away slurry. If that's an issue, do it outside!

Here's what it did for my Cold Steel Trailmaster:

2005_0718Trailmaster_vs_can0025.jpg


2005_0719Trailmaster_vs_Pepsi0048.jpg


maximus otter
 
I have all and the most often used are:

1. For really dull blades and for reprofiling (rarely necessary) I use a medium and fine DMT 2" x 6" diamond stone. You have to work with it or get an attachment to hold consistent angles.

2.. Most of the time I use the Spyderco Sharpmaker. Fast, easy, doesn't take up much room.

If I really looking for a very sharp edge on a small knife like a folder I use the Lansky followed up with a leather strop.

Kitchen knives are the best to learn on. They are big enough (and usually dull enough) to give you some practice time. If you can convince the boss to tell you when she thinks they are getting dull it helps but I'm still working on that aspect of knife sharpening.
 
For new knives that don't need reprofiling the Sharpmaker is probably the best choice.
 
I have the Sharpmaker with diamond hones, too. So far haven't felt the need to go EdgePro but they are obviously very good.

I started with Lansky but never could get the edge "all the way to scary-sharp" with it. The lansky now does some (occasional) re-profiling then the Sharpmaker takes it the rest of the way... though I've had some great results using the Sharpamker's diamond hones for reprofiling.

Seems like you'll always find a use for the Sharpmaker no matter what else you have. :)
 
Get the Spyderco Sharpmaker. The Lansky system is a pain in the a$$ to use, messy with the honing oil they recommend using, doesn't do that great of a job at keeping the angle consistent, and I find it's very slow. I HATE IT to be honest. It's one of those things you'd like to blow up because of the frustration it gives you, but maybe that's just me. :)

For what you seem to be after the Sharpmaker should be perfect for you.
 
I have the Chiefs Choice model 120 $130. I got it as a present from my girlfriend.
I also own a Sharpmaker 204 that I am learning to use. I think that the chiefs choice is a great way to go if you want a fast and very efficent way to sharpen
kitchen knives. That being said, I would not sharpen my Spyderco or Benchmade
folders in it. All of the previous posts on the other types of sharpeners are very
accurate. The Model 120, at for me, is a good way to keep my kitchen knives very sharp with little effort. I owned a cheaper model (I forget which one) and
it was a bit of a knife (steel) eater. I would not pick a lesser model of Chiefs
Choice than the model 120....good luck on whatever you decide on :)
 
for thick-bladed knives of which you want to protect the finish and ensure an even grind at a specific angle, the lansky or lansky-type systems work excellent. sure it takes a few seconds to clamp the knife in, but thats not an issue.

for kitchen knives, however, you really dont need it. often the blades are so thin, worn and flat-ground that the need to pay attention to precise angles is irrelevant. for kitchen knives i would just get an inexpensive crock-stick with a handle, and sharpen them that way. no setup, and they can be touched up on the spot in the kitchen with no fuss.

keep in mind that what works for hunting knives and EDC folders isnt necessarily optimal for kitchen knives. unless youve invested a grand in yoour kitchen knives - which is rare - they are usually made from generic stainless steels, and not premium carbon steels. you want a quick, easy and sharp working edge... but getting them 'hair popping sharp' or 'scary sharp' is pointless because the first time your wife touches a cutting board, countertop, plate, etc that 'scary sharp' edge is going to be significantly dulled.

cheers,
-gabriel
 
Thanks for the great feedback. The Spyderco Sharpmaker seems to be a favorite around here, and that's a heckuva endorsement.

Here is the Chef's Choice model that caught my eye. I wouldn't consider an electric sharpener.
http://www.knifeoutlet.com/shop/10Expand.asp?ProductCode=ELCC415

No one's said anything bad about the Vulkanus by Boker. Perhaps no one's seen one? http://www.knifeoutlet.com/shop/10Expand.asp?ProductCode=SHBOKHS002

Question regarding the Spyderco Sharpmaker, how does it differ / how is it better than AG Russell's or other ceramic rod systems?

I glanced over the EdgePro. Seems complicated and messy.

Thanks for all the comments!
-Bob
 
keep in mind that what works for hunting knives and EDC folders isnt necessarily optimal for kitchen knives. unless youve invested a grand in yoour kitchen knives - which is rare - they are usually made from generic stainless steels, and not premium carbon steels. you want a quick, easy and sharp working edge... but getting them 'hair popping sharp' or 'scary sharp' is pointless because the first time your wife touches a cutting board, countertop, plate, etc that 'scary sharp' edge is going to be significantly dulled.
Click to expand...
That's a good point. They aren't supr-high-end kitchen knives, but they are better than Wal-Mart Chinese/Argentina junk (they're Camillus Preferred Stock with rosewood, and I'm quite fond of them). My older Chicago Cutlery knives are carbon steel.

Interesting you compare the needs of kitchen knives to carry knives. I just use an Arkansas stone on my user pocketknives. :)

-Bob
 
The Spyderco Sharpmaker is a tried and true product. It keeps all of my knives and most of my friends and relatives knives razor sharp... You won't be disappointed
 
If you are profiecent with Arkansas stones, have you ever considered Japanese Waterstones? They can take your edges to levels way beyond anything you can do with an Arkansas stone.

I have a Sharpmaker. It's ok IF your knives are already sharp and you want the angles provided. Good for touch-ups though.

Like Yuzuha, I prefer my waterstones.

Rob
 
Waterstones may be in my future. But for now I've ordered the Spyderco Sharpmaker and the AG Russell Ceramic set with the wooden base. I'll place one in the kitchen and keep the other in my office.

Thanks for all of the helpful replies. Since I'm a knife accumutor, not a knife user, the issue of sharpening rarely comes up. :)

-Bob
 
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