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Sharpener suggestion for kitchen knives

Discussion in 'Kitchen Cutlery & Tools' started by Cv165, Sep 21, 2018.

  1. Cv165

    Cv165

    8
    Feb 17, 2018
    I'm looking for a suggestion on a sharpening suggestion for my kitchen knives. I'm a professional chef and need something that won't take a lot of time because I just don't have any.

    I've looked at the Worksharp, Worksharp KO and the Tormex T-2 kitchen pro so far but haven't seen specific reviews kitchen related.

    Most of my knives are softer carbon steel. Sabatier chefs knives, multiple pairing knives and even a couple old hickory butcher knives.

    Any suggestions on what would work best?

    Thanks
     
  2. Sid Post

    Sid Post

    Oct 14, 1998
    The Worksharp KO is about a third the cost of the Tormex, which while a good machine, is probably overkill unless you sharpen a large amount of knives in a large kitchen daily. For a 'sharpen at home' professional chef, the Worksharp KO would serve you well. The Worksharp also has an infinite angle optional tool for non-traditional knife sharpening angles. That Tormex diamond wheel is going to be expensive when you need to replace it versus the Worksharp belts which are cheap, easy to replace, and offer so many different grinding/honing options it's hard to remember them all.
     
  3. Cv165

    Cv165

    8
    Feb 17, 2018
    How is the learning curve on the Worksharp KO? I have some classic Sabatier knives I wouldn't want to ruin along with my Japanese that would really be bad if they got ruined.
     
  4. tim37a

    tim37a

    833
    May 18, 2010
    I am a knife maker and while I have never used the WKO unit, I have ruined the temper on several knives by sharpening them on a power system. I realize the speed is adjustable on the WKO but the J knives probably have a very thin edge on which the temper could be easily ruined. I use an Edge Pro unit for all my knives.
     
  5. Justin Carnecchia

    Justin Carnecchia KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    143
    Jun 4, 2011
    Have u tried a diamond honing steel? I too am a chef and in all honesty it is all I use. It maintains the edge like a traditional steel, but the fine diamond coating also slightly hones the edge with each use, removing the need for a seperate sharpening process.
    Just pay close attention to blade angle, use light pressure and a slow even motion and you shouldn't have any problem keeping your knives razor sharp. This part is key, the edge of a really sharp knife is very thin and if your not paying attention to the edge geometry, or your pushing too hard you'll likely do more harm than good.

    Maybe closer to your original question, I used a chefs choice sharpener with some success and other commercial versions of the same idea. They definately work, but none will put what I feel is a truly sharp edge on a knife.
    The tormek looks amazing! But I don't know any chefs who could afford one..
    The other system you mentioned seems like it could have promise though I've never used one. I have sharpened many knifes on my 2by72 belt grinder, which works quite well. The area I would worry about is the tip of the knife amd unless the belt is moving pretty slowly or being cooled will have a tendency to burn off the tip. This is probably going to be an issue with any system aside from the water cooled tormek..

    Long story short, your best bet is keeping the knives sharp in the first place. Or at least that's what I've ended up having the best luck with.
     
    Last edited: Sep 26, 2018
    scott.livesey likes this.
  6. GABaus

    GABaus

    75
    May 7, 2017
    If you are careful a cheap(you can find them for around $40) 1 by 30 and a 1000 grit belt and a leather belt impregnated with white compound is very fast and costs significantly less than a ken onion work sharp (I suggest purchasing a $1-2 knife set at the local dollar store to learn on because there is a risk of burning the edge or messing up the blade)
     
  7. Bob6794

    Bob6794

    Apr 21, 2013
    One of the guided work sharps would work well. Even the small field Sharpener to maintain the edges after you reprofiled them. I'm not a cook but do work that's closer to construction and have been using and abusing my knives for awhile. After the initial reprofile I haven't found anything as quick or easy to bring an edge back. Consistenty is key and the guides help in that and I find the always ready field Sharpener is the one I go to for kitchen use as well as there is no setup time it's just a grab and go. Though I imagine their benchstone version would work quite well too while giving the option to remove the guides if you want.
     
  8. Cv165

    Cv165

    8
    Feb 17, 2018
    I decided to give the Worksharp KO a try. If anything I can return through Amazon. If that fails, I'll look at the belt sander or Tormek option
     
  9. scott.livesey

    scott.livesey

    Nov 10, 2011
    find who in your town does knife sharpening. send them one. if good results, send one a week till all are done. when they start to get dull, repeat.
     

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