Knife sharpeners? What do you use?

Discussion in 'Sidewinders Bar & Grille' started by Wound_Up, Nov 19, 2021.

  1. 2010cb

    2010cb Strat-Talker Silver Member

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    A Gengetsu 210mm Semi-Stainless Wa-Gyuto. It has been my primary kitchen knife for years.
     
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  2. heltershelton

    heltershelton Vivamus libero Vivamus duris

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    damn that is one sharp knife.
     
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  3. Uncle Jimmy

    Uncle Jimmy Senior Stratmaster

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    I've got several Opinels. LOVE THEM, except for one I was given as a gift that is all spiffy and NOT carbon steel. That one's a piece of junk. Got my first one during my knapsack year, 1972, in France. Still have it.
     
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  4. Mouse

    Mouse The Knees of Rock

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    That's a honing stick. It doesn't actually sharpen the knives but removes small burs and straightens out the very edge of the blade.
     
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  5. GhostJam47

    GhostJam47 Strat-Talker

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    Nice. I have a nice Wusthof that's due for a professional sharpening. I went German because of the durability. I'm not the best at taking care of nice things.
     
  6. Will Lefeurve

    Will Lefeurve Most Honored Senior Member

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    What is it with ex wives.. ??? if you don't post for a while we'll notify the plod.. not that they'll be bothered, they're too busy chasing rainbows and unicorns.. ;):D
     
  7. 2010cb

    2010cb Strat-Talker Silver Member

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    Good choice. I am good about taking care of stuff. My wife, not so much. But at least I can refinish the edge as necessary after she hacks through chicken bones with it.

    For steak knives I go cheap and just sharpen them once or twice a year.
     
  8. Stonetone

    Stonetone Most Honored Senior Member

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    Anything Vintage of course :)
     
  9. tubedude

    tubedude Strat-O-Master

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    When I first got this I shaved 30 slices off a small grape. I was only halfway through the grape when my wife said " that's enough show off.
    I asked her if she could do that with the dull saw she calls a knife. 20200509_191856.jpg
     
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  10. fattboyzz

    fattboyzz Senior Stratmaster

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    Ive got an oil stone that was my dads. After a good honing I use a leather strop with green compound.

    Touch ups are done with a chef steel.
     
  11. Scott Baxendale

    Scott Baxendale Senior Stratmaster Gold Supporting Member

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    I have one of these for my chisels.

    74D1A58E-F188-4E66-AAF7-2DC98075AD3E.jpeg
     
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  12. jrbirdman

    jrbirdman Senior Stratmaster Platinum Supporting Member Silver Member

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    old school stone & hone

    a good sharp knife is a safe tool
     
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  13. Wound_Up

    Wound_Up Custom Title Silver Member

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    Thanks for the replies. I expected replies to be about as varied as they were.

    The Speedy Sharp thing is supposed to be here today so hopefully I'll get to test it out on my SUPER DULL, POS Gerber pocket knife.

    Then it's into the kitchen! Lol
     
  14. henderman

    henderman Dr. Stratster

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    i have a simple jig much like the first one shown.

    if there are no nicks in the edge i strop blades with a piece of leather. i can get a good improvement with denim also.

    if you strop your multi-blade razor cartridge on denim in the non shaving direction only you can get it sharper than new.
     
  15. slowesthand

    slowesthand Senior Stratmaster

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  16. AJBaker

    AJBaker Strat-Talker

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    I use a steel to regularly hone my kitchen knives, and I've got a few sharpening stones as well (including a Japanese water stone).

    However, instead of the stones I also find myself using a pull through sharpener. It's two bits of ceramic at the correct angle for my knives, and you pull the blade through it a few times to get a good edge. It's a bit rough, and not as good as using the stones, but it's a lot faster.


    In a pinch, the bottom of a mug is also a surprisingly good sharpening stone!