Guitar Gear Forum

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?

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

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

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.

Onion on my work bench

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.

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.

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

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.

nightflameauto wrote: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....

Marc G wrote: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

Pepi wrote:

Marc G wrote: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

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.

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.