Recommend me a kitchen knife sharpener... please

[ajaxlepinski]

Getting sick of dull kitchen knives.
I have a set of old school sharpening stones but, I want something faster and better... any suggestions, please?

[ajaxlepinski]

Went to America's Home Test Kitchen and they recommended the Chef'sChoice 463 Pronto Diamond Hone for $39.99

Amazon is delivering tomorrow... yay!
https://www.amazon.com/gp/product/B002J ... UTF8&psc=1

[IndyWS6]

I've been in the same boat. I have some really nice kitchen knives but not the experience (or patience) to sharpen them the "right" way with stones and such. I bought a Wusthof sharpener that is very similar and works well. It's not perfect but it puts a nice edge on the blade that I can maintain with a hone. I've thought about using one of those services where you ship the knives out they sharpen them and then send them back. Just not sure if I trust the process enough to risk some $$ knives. At some point I'll probably have to - I abuse the shit out of my Santoku and the point is dull AF...

https://www.amazon.com/Wusthof-Precisio ... 0586&psc=1

[Ry Manchu]

I have the Work Sharp Ken Onion sharpener. I got it from Bass Pro Shops for $130. It is a professional sharpener. I sharpen all my non-serrated knives to 15 degrees. I can put a mirror polish on a knife if I step the belts up in grit, but I usually don't go past the 800 grit belt because I'll do 10+ knives at a time.

[Pepi]

Onion on my work bench

[ajaxlepinski]

Thanks for the suggestions!!!
They don't sell replacement parts for my new Chef's Choice so, when it wears out, I'll get a Ken Onion.
It's cheaper to buy new belts for the Ken Onion than it is to buy a new Chef's Choice every time it wears out.

[andvari7]

I do badly want a Ken Onion belt jobbie, but I’m going to find a way to fuck it up, so I just go to the local cutlery shop, and have them do it. They’re five minutes away, and they always do a good job. Next time I am at my parents’ house, I’ll grab their knives, and have them done at the same time.

[Marc G]

in my experience stones give the best results..... all those pull through sharpens give ok at best results

[nightflameauto]

Stone and oil or stone and water is all I've ever used. My grandpappy taught me how to do it right when I was a little one and I've carried it with me forever. Thanks, pops!

My wife is a fan of the pull-through sharpeners, but I find I always get better results the old fashioned way.

[Marc G]

Stone and oil or stone and water is all I've ever used. My grandpappy taught me how to do it right when I was a little one and I've carried it with me forever. Thanks, pops!

My wife is a fan of the pull-through sharpeners, but I find I always get better results the old fashioned way.

yeah..... I use my water stones and while it does take longer than a pull through unit I find my knives are WAY sharper when I use the stone and the edge stays sharp for much longer.... I sharpen my most used knives maybe every 6 months, and other than the prep time to let the stones soak and then the little clean up after to run a single knife through my 400, 1000 and 6000 grit stones takes me between 5 and 10 minutes to get them sharp depending on how dull they were to begin with and the hardness of the steel, also I only use the 400 grit once a year on my knives to really redo the edge, so if I'm just using the 1000 and 6000 grit stones it really is 5 minutes a knife to get them back in to good order....

[Pepi]

in my experience stones give the best results..... all those pull through sharpens give ok at best results

True .. I would not use the Onion on a real expensive knife. Stones are the best BUT most people can't get the hang of using them

[Marc G]

in my experience stones give the best results..... all those pull through sharpens give ok at best results

True .. I would not use the Onion on a real expensive knife. Stones are the best BUT most people can't get the hang of using them

Yeah... like most things it does have a bit of a learning curve

[rock flag and eagle]

Yeah I am still learning to use sharpening stones, I used to use the wusthof 2 stage sharpener but didn't seem to do the job well. I have a set of Chicago Cutlery that brand new was never sharp, so I started with one of those. My first attempt wasn't pretty but got the knife sharper than it's ever been but I still need to work with it more to get it even sharper. I can't shave arm hair off with it yet, but it'll splice paper pretty well.

[Murdoch]

I have a Japanese made 6.6 inch Santoku on its way to me right now, stainless steel clad with a carbon edge. I'd be afraid to drag that thing through a pull through sharpener. I have some wet stones (not high quality, but still, wet stones) that I'm going to practice some on with the set of Henckels that we have. Going to see if I can get those things screaming sharp before I need to sharpen the Santoku. I don't even have it yet, but I know it will be screaming sharp out of the box.