Knife Sharpener

[44 bbq]

What do you guys / gals use to sharpen knives?

[dsgarner06]

I use a whetstone and it always makes a very sharp knife.

I use a Shun 1000/6000 grit whetstone. Here is the product literature on it...http://shun.kaiusaltd.com/knives/kni...tion-whetstone

I got mine at Surlatable.com and can't be more happy about it.
http://www.surlatable.com/product/PR...Whetstone+Grit

[Mark R]

Diamond steel. Got three I haven't had to sharpen for couple years though, Zwilling/Henkles and Shun.

[BBQ Engineer]

I spent a summer between HS and college at IBP, and they taught me two things...


1. I wasn't doing that shit all my life.
2. How to keep a knife.

I learned on a 3 grit oil stone...one of these...



That and a diamond steel, a ceramic steel and my knives are scary sharp.

Now, if I had a little extra to throw at a cool tool, I think one of these wicked edge sharpeners would be awesome.

http://www.wickededgeusa.com/

<iframe width="420" height="315" src="//www.youtube.com/embed/mzL41ygQG0o" frameborder="0" allowfullscreen></iframe>

[44 bbq]

I spent a summer between HS and college at IBP, and they taught me two things...


1. I wasn't doing that shit all my life.
2. How to keep a knife.

I learned on a 3 grit oil stone...one of these...



That and a diamond steel, a ceramic steel and my knives are scary sharp.

Now, if I had a little extra to throw at a cool tool, I think one of these wicked edge sharpeners would be awesome.

http://www.wickededgeusa.com/

<iframe width="420" height="315" src="//www.youtube.com/embed/mzL41ygQG0o" frameborder="0" allowfullscreen></iframe>

I like the Wicked Edge. Looked at them but way to much coin for me. If I were going to do knife sharpening as a side job I may invest in that.

[44 bbq]

I use a whetstone and it always makes a very sharp knife.

I use a Shun 1000/6000 grit whetstone. Here is the product literature on it...http://shun.kaiusaltd.com/knives/kni...tion-whetstone

I got mine at Surlatable.com and can't be more happy about it.
http://www.surlatable.com/product/PR...Whetstone+Grit

I looked at the whetstones and like them-just not sure if i can get the angle consistent. I've watched several Youtube video's and it doesnt seem that hard.

[44 bbq]

Diamond steel. Got three I haven't had to sharpen for couple years though, Zwilling/Henkles and Shun.

I looked at the steels as well but was told they are not really used to sharpen a blade. More to maintain the edge.
Zwelling has a nice set of Bob Kramer whetstones but they are a bit pricey.

[44 bbq]

Thanks for the replies guys. I like the Apex system but really dont want to spend $200+ for my first try at knife sharpening. I see there are some Chinese knockoffs of the Apex and the look very similiar to the Apex. They have mixed reviews, mainly due to the inferior stones.
I'm just really fed up with dull knives. I've been using a cheap accusharp but its not doing the job.

[BBQ Engineer]

You know, there have been several reviews of the work sharp system. Probably a bit easier on the pocket book. I'll see if I can find them...

Here is one...I'm not sure how the ken onion edition varies from the standard one, however. http://www.smoked-meat.com/forum/showthread.php?t=30838

[Squirrel]

I use the Edge Pro Apex system. LOVE IT!!!

http://www.edgeproinc.com/Apex-Model...System-p7.html

[merrell]

Wicked edge here...... Pricey, but does a nice job.

[Texas-Hunter]

Wicked edge here...... Pricey, but does a nice job.

I would hope for 400 bones plus it would be "Pricey, but does a GREAT job."

[merrell]

On sale and free shipping about 1 1/2 years ago...... $210 delivered to my door.

[Johnny_M]

1 1/2" belt sander, finish with a leather stropping belt that goes on the sander...
Git it from Harbor freight. And the sharpening belts online.

[AJ]

Currently, I have 4 systems for putting the edges on my blades.

1. Chef's Choice 120 - This system works ok. It takes a little while but puts a good edge on a blade that will float hair from your arm. The angles are preset and are not adjustable. It leaves a finish with micro serrations and for kitchen use it is fine. I use it for my wife's knifes. She believes dinner plates double as cutting boards.

2. Wicked Edge Pro-Pak - This system works very well. It will put a scary sharp edge on a knife in fairly short order. Stepping through the grits through the leather strops with abrasive pastes leaves a very nice mirrored beveled edge. It works great with blades up to 7" or so. I use this for my hunting knives. I mounted mine on a 12"x12" marble tile and it will do the job. It is a high end - no electricity required - knife sharpener. Getting repeatable results is easy though as long as you remember where the clamp is positioned on the blade and what angle you used. I keep a log book for each of my outdoors knives for future sharpening. The drawback to this system is sharpening very long blades. You have to do the job in steps.

3. Work Sharp Ken Onion Edition - Another system that works very well. It uses 3/4x12" sanding belts to put a convex edge on a blade no matter how long or short. It will also produce a scary sharp edge on a knife in short order. Switching the belts is quick and it is very impressive for the price. I use this for my kitchen knives and every day carry (EDC) knives. I have a 12" bladed breaking butcher knife that just refused to get a nice edge. With the Work Sharp KO, it will float hair the entire length of the edge.

4. Lansky - Very slow system that will produce a good edge if you have the patience to use it to create the edge.

My opinion with these 4 systems ranked from 1-5, with 5 being highest:

Work Sharp KO 5.0 (+ outstanding end result, + moderate price, +fast, - electric)
Wicked Edge 4.9 (+ outstanding result, + not electric, + quick, - very high price)
Chef's Choice 3.5 (+ easy to use, + ok results, - can't change angles, - electric)
Lansky 2.5 (+ portable, + not electric, - slow, - angle inconsistency from tip to heel)