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Knife Sharpening Methods
Posted on 12/14/22 at 10:18 am
Posted on 12/14/22 at 10:18 am
Wondering what knife sharpening method you folks use? Any opinion on the Trizor Chef's Choice 15? I've been using a Lansky Sharpening system and generally satisfied but doesn't seem my edges last as long as they should. I don't abuse them and at least one of my knives I know is good quality (Victorinox Chef's Knife). Have been wondering if results would be better going to 15degree edge rather than 20 degree.
This post was edited on 12/15/22 at 7:55 am
8
Posted on 12/14/22 at 10:26 am to gungho
quote:
I don't abuse them and at least one of my knives I know is good quality (Victorinox Chef's Knife).
But, to answer your question, I have whetstones, and I need to sharpen all my knives. I've been lazy about it.
Posted on 12/14/22 at 10:38 am to gungho
I might be wrong but I think a 15deg edge will not be as durable and last as long as a 20. It will be sharper. I got a used wicked edge pro setup but I have not gotten into using it yet tho.
I do have that unit you are looking at and it did take my shitty dull knives to a much sharper condition but I don't know if it was a good/proper edge or was just not as shitty as my never sharpened set.
I do have that unit you are looking at and it did take my shitty dull knives to a much sharper condition but I don't know if it was a good/proper edge or was just not as shitty as my never sharpened set.
Posted on 12/14/22 at 11:26 am to gungho
quote:
Trizor Chef's Choice 15
Got one for a gift a few years ago and I love it. I can get razor sharp edges in about a minute. The first time using it will take longer because it does reangle the edges but afterwards you can sharpen them quickly.
Posted on 12/14/22 at 12:36 pm to NOLAGT
quote:
NOLAGT
Do you know anyone locally that does sharpening? I don't have the patience to do it myself.
Posted on 12/14/22 at 12:42 pm to gungho
I use the warthog v-sharp and v-sharp curve. Both work extremely well. One has adjustable angles and one is fixed.
Posted on 12/14/22 at 12:58 pm to TDTOM
quote:
Do you know anyone locally that does sharpening?
I haven't used them for sharpening but I have bought a few knives from them.... Coutelier New Orleans You can mail them in if you are not in NOLA.
Posted on 12/14/22 at 1:06 pm to gungho
quote:
Lansky Sharpening system
This works great for pocket knives but I wouldn't have the patience to use it for kitchen knives.
For my kitchen knives I use the WorkSharp Ken Onion series, it will put a sharp edge quick but you can also ruin a blade if you are not careful.
quote:
seem my edges last as long as they should.
Do you use a Steele (Honing Stone) between uses? A couple passes done correctly before/after every use will go a long way to keeping your knives sharp and it doesn't remove material like a sharpener will.
Posted on 12/14/22 at 1:16 pm to Whatafrekinchessiebr
i just got the ken onion a few weeks ago. it's really addicting 
still not a pro at it, but it puts a damn fine edge on
still not a pro at it, but it puts a damn fine edge on
Posted on 12/14/22 at 8:51 pm to lsujro
I use a work sharp precision. It isn't the best for bigger knives, it is just a wicked edge knock off made of plastic, but it works. it is great on smaller knives but when they get bigger and heavier the plastic isn't as stable as a metal sharpener but it works.
Posted on 12/14/22 at 9:32 pm to Whatafrekinchessiebr
quote:
Coutelier New Orleans
This is where we get our knives sharpened - I would recommend
Posted on 12/14/22 at 10:18 pm to GreenRockTiger
We use a Furi tech edge with fine, medium, and coarse fingers. It keeps our knives sharp with maybe 40 drags through the fingers (mostly medium fingers) every 3 or 4 weeks.
Posted on 12/15/22 at 7:06 am to gungho
I have one of those Wüsthof Two Stage hand-held sharpeners. It gets the job done. But nothing is going to work as well or produce as good of a looking blade as a whetstone.
Posted on 12/15/22 at 12:28 pm to gungho
I use a Worksharp followed by stropping on cereal box cardboard with buffing compound on it. I have one nice kitchen knife that I only sharpen with stones though. I use diamond stones, but only ever need to use 1200 and above for touching up an edge. For putting a new bevel or if the knife is very messed up, then I'll start with a 400 grit diamond stone. It just takes time to learn how to work a bevel and create a burr at different grits. I learned by sharpening broadheads, but same principles for any beveled edge.
Posted on 12/15/22 at 1:52 pm to gungho
According to the manufacturer's regrinding/ resharpening document, "between 30° & 40°" is the recommended angle for Victorinox.
I use either a Tri-stone (oil stone) sharpening system or a combination of 1000 grit and 8000 grit whetstones.
I prefer the results (and cleanliness) of whetstones over oil stones.
I use either a Tri-stone (oil stone) sharpening system or a combination of 1000 grit and 8000 grit whetstones.
I prefer the results (and cleanliness) of whetstones over oil stones.
Posted on 12/15/22 at 2:05 pm to BigDropper
I'm pretty sure they're using the total angle for both sides. In common parlance this would be 15-20deg
Posted on 12/15/22 at 2:11 pm to lsujro
quote:Correct
I'm pretty sure they're using the total angle for both sides.
Posted on 12/19/22 at 10:44 am to Whatafrekinchessiebr
I occasionally use a honing steel (not stone) but not regularly and not sure I use it correctly. Guess I should check out Youtube. thanks.
Posted on 12/19/22 at 11:08 am to gungho
the best approach is to avoid the need to sharpen which is basically grinding on a fine level. Steels are good but not simple. i've been using one of these, 2-3 swipes every time i grab a knife. haven't sharpened any in at least 5 years and all knives are always very sharp. it's cheap, simple to use & effective. and before anyone claims i'm ruining my knives, 2-3 swipes aren't ruining anything plus the fact they're still sharp after however many years proves that.
Posted on 12/19/22 at 12:41 pm to PerplenGold
Isn’t that a sharpener? 
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