You have $20 or less to spend on a knife to learn how to sharpen...

M

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Jul 3, 2013
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which knife would you choose?

I'm sure some will say it doesn't matter just get in there and start sharpening. I'm hoping I can get a more refined opinion based on the steel. It has to be under $20 though.
 
A mora.

Why?

Because the movements needed to follow the bevel are the same for nearly every knife.
 
I don't own any, but seems like Kershaw makes a LOT of nice looking knives in the $20 range. I like the looks of the "oso sweet".
 
You could get a couple old hickory's for under twenty. Most local hardware stores carry them. You could get one in 7, 10 and 14 inches. Simple 1095 steel, but that just means it'll be fun to sharpen.
 
A Mora is an excellent knife to sharpen, an excellent knife to own, an excellent knife to use, and an excellent knife under $20.

I like the Companion and Classic.
 
A mora or an opinel.
The Opinel sharpens easily but it is also very easy to see if you get the angle wrong ; either the edge will be visibly inconsistent or you will get very obvious scratches along the blade.
 
Chris Larrikin said:
A mora or an opinel.
The Opinel sharpens easily but it is also very easy to see if you get the angle wrong ; either the edge will be visibly inconsistent or you will get very obvious scratches along the blade.
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^^That. And either knife would also be a great candidate for learning edge-trailing technique, either for stropping or for sandpaper sharpening/convexing. The wide & flat bevel on the Mora, and the subtle & thin convex on the Opinel are perfect for this. Either one likely won't need any blade/edge-thinning beforehand as well, which often can't be said for the thick/obtuse grinds found on so many other knives. Re-bevelling is a worthwhile skill to learn, but you don't necessarily have to be forced into that from the outset. ;)

Both of these knives can be bought in high-quality basic carbon steel as well (their Sandvik stainless counterparts are nothing to sneeze at, either). The carbon steel blades will always reward good technique with a screaming-sharp edge, relatively easily, when first learning the basics. :thumbup:


David
 
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I started on old dull kitchen knives I already had. Most people have few in a drawer. Look around and see what you have. You might have more then you think.

At least to start.
 
pbcg said:
I started on old dull kitchen knives I already had. Most people have few in a drawer. Look around and see what you have. You might have more then you think.

At least to start.
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^ That!:thumbup::thumbup::thumbup:

Everyone has an old paring knife in their drawer that needs sharpening. If you don't, go to a Salvation Army store and buy one for a couple of dollars. They have bins full of old kitchen knives.

Carl.
 
I'd pick a knife that you're likely to use most and that dulls fastest, usually a kitchen knife. There's a wide assortment of chef/santoku/old hickory carbon steel knives out there for under 20 bucks, even some decent chef's knives if you poke around ebay for a bit.
 
The Mora with its scandi grind would definitely be a good choice. Super easy to get a sharp edge so there's no getting discouraged right off the bat.
 
Any of your local restaurant supply stores (Gordon food service in my area) usually have decent commercial grade kitchen knives that are great for practice . I think they are a great idea to keep around for "beater" knives.
 
What about something of cold steels 4116 lineup. Good cheap knives that are easy to sharpen.
 
fervens said:
You could get a couple old hickory's for under twenty. Most local hardware stores carry them. You could get one in 7, 10 and 14 inches. Simple 1095 steel, but that just means it'll be fun to sharpen.
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I heartily second this and, what's even MORE fun , head out to a flea market or a few yard sales. For $20, you can fill up a shoe box with inexpensive knives. Guilt-free experimenting steel. The cheaper knives often have thicker, softer steels, making them easier to work with and quicker to show results, good or bad. I'm strictly a hand sharpener and this was how I learned. By the time I had trained my eyes and body to sharpen properly, I had ruined zero good quality knives. The same skill set, with very few modifications, carried me from the '60's through today's super steels. As an added bonus, my wife never discovered expensive kitchen knives. Which she would have sawed ceramic platters and stone countertops with-just before chunking 'em into the dishwasher. With El Cheapos, it only takes a few minutes to put a razor-sharp edge back on them.
 
Just grab some dull kitchen knives from the kitchen or a local pawn shop.
Don't make things too complicated.
 
Cheap kitchen knives, average person has several of them.
If you want it also to be a useable knife, I'd say try Sanrenmu and Enlan knives, they have several cheap folders under $20 with easy to sharpen blade shapes.
Click on images for more info.


 
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