I’m looking for a better knife sharpener for my hard steel chef knife. I think whetstones are the way to go, but most of the sets I see are 4 double sided stones. Do I need that many stones?
Is there a totally different type of sharpener that you have had success with?
Edit: I should add that I like my knife very sharp, and I have a few tiny chips in the cutting edge from a cheap drag-through sharpener.
There are lots of great choices. I personally like natural oil stones. For rough work I will go with india stones, then fine Arkansas stones for the finish. Others like waterstones but I find water messier as the stones need to soak (not all do, but some do). I find diamond stones are too course but maybe the ultra fine grades are good. Sand paper works well at 1000 and 2000 grit but gets expensive fast as the paper wears out fast.
all of the above work though despite what preferences. you will not go to hell or something for a wrong choice. In the end try soemthing and if it doesn’t work for you try something else.
i do have some stones that won’t sharpen my exotic wood working blades, but a kitchen knife won’t be made of those.
Just get it sharpened locally or send it out. Sharpening knives isn’t something you need to do that frequently. Unless you really want it as a hobby.
Where does one send out a knife to have it sharpened?
Depends on the knife, some offer lifetime sharpening from the manufacturer.
Check out OUTDOORS55’s YouTube channel.
I ended up getting the $20 starter stone outdoor55 recommended, it’s doing exactly what he said it would, which is great!
I got it too. I’m not getting the results he does, but certainly sharper than the crappy sharpening tools I had in the kitchen before.
Wow, I just got and used a whetstone for the first time yesterday!
I’ll tell you what I did, with the understanding that I’m less knowledgeable than others in this post, but can probably better relate to your situation.
I’d also be happy to hear feedback from others.
I bought a dual King whetstone of 1000/6000 grit for a basic German knife that lost its edge after a few months of daily use. The 6000 side is probably overkill (King is made for Japanese knifes, which do require 6000 grit. 2000-4000 would do for a German knife), but the whetstone was at the correct balance of price, apparent quality and known brand.
I mainly used these two videos as guides:
https://www.youtube.com/watch?v=TkzG4giI8To
https://www.youtube.com/watch?v=tahaaHxhbsA
Using a marker to see if I’m holding the knife at the correct angle helped, thought I mostly used it to get my bearings. I didn’t bother with the whole 10, 8, 6 etc. stropping process, rather went a few times on each side, and tested it until the knife was able to cut through paper easily. Overall, I’d say it took me less than 10 passes on each side.
The main issue for me was forcing myself to hold the knife correctly and move my other hand to apply pressure at the right point (I was able to do it correctly, it just took a bit of work). I also had a hard time keeping the angle of the knife constant.
The whole process start to finish took me about half an hour, I’d say about 5-10 minutes were due to me being a noob.
When inspecting the edge, I noticed it was convex, which makes sense as the angle wasn’t uniform. From what I understand, this might actually be better than a straight V edge (the most common type), so… yay for me, I guess?
After finishing the knife easily passed the paper test, and cutting through a tomato was more a matter of placing the knife on top of the tomato and sliding it back and forth, allowing the edge to drop down and slice it. The knife is at least as sharp as when it was new, if not sharper. There is one spot where I think the edge isn’t as good, but I only noticed it because I was looking for issues and it isn’t noticeable with regular use. Overall I’m very happy with the results.
