MUScoop
MUScoop => The Superbar => Topic started by: Sir Lawrence on November 14, 2020, 06:01:55 PM
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I like to keep the household knives sharp. Over the years I’ve used a whet stone, electric Chef’s Choice Trizor, and sent them out to a sharpening service. Recently used a simple tool from ACCU Sharp bought at Ace Hardware. $13. Impressed with the results, but it doesn’t seem to last long (the product, not the knife edge). I’ve already reversed the sharpening blade. Anyone have anything they like to keep a sharp edge?
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Intriguing topic. Thanks for starting it.
All Wusthof here. Chefs choice has done well. My only issue, the big 10” chefs knife near the tang doesn’t fit into the sharpener.
Got our knives for a wedding gift. Going strong “many” years later.
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Also have some Wusthofs in bad need of sharpening. Been meaning to have them done professionally for a few years - but never get them out of the kitchen. A friend recommended one of the new-fangled (not really) 2 stage sharpeners - loved his. The Wusthof brand gets great reviews, and only $20. About to place an order unless someone recommends something easier or significantly better.
https://www.amazon.com/W%C3%BCsthof-WT4347-Wusthof-Sharpener-2-Stage/dp/B004NOWRIW/
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I use Japanese water stones for my chisels and plane blades. I recently touched up the kitchen knives on the 6000 grit stone. It works if you're willing/able to do it by hand yourself.
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All of my knives are Wusthof as well. Last year, I purchased this beast:
https://www.amazon.com/Warthog-WHSC2BK-V-Sharp-Classic-Black/dp/B009E6ML08/ref=sr_1_4?dchild=1&keywords=Warthog&qid=1605455637&sr=8-4
Works great, highly recommend it.
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I found that the gadgety hand-held sharpeners were taking more steel off of my knives than I would like so I rekindled that old boy scout knowledge and went back to basics. I use a 1000 grit Shapton whetstone when the honing rod isn't keeping the edge for very long.
Shapton whetstone - https://www.amazon.com/gp/product/B001TPFT0G/
Honing steel - https://www.amazon.com/gp/product/B01BUNEO0M/
Like many things, I've found that the technique is more important than the gear. Washing & drying the knife promptly after use does more to keep the edge sharp than anything else. My wife has heard that speech many a time, and I'm sure she's sick of it.
Interestingly - I cannot get an edge on my meat cleaver to save my life. It has been a project for the weekend and it's pretty frustrating that I can't get it to hold an edge. I suppose it doesn't matter since it's literally a blunt-force tool and I suppose I went too cheap on it... but still, I'm not used to failing this hard at something I'm pretty good at!
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I have Global knives but they have this wet stone tool that makes it easier than pulling out a set of stones.
https://www.cutleryandmore.com/global/minosharp-iii-ceramic-water-stone-sharpener-p120703?gclid=Cj0KCQiAwMP9BRCzARIsAPWTJ_GGELclj4843s3Cd8qSuqP8uLkyy6V_RSCYxe0Q4XbOINXNS0yKYkUaAhRcEALw_wcB (https://www.cutleryandmore.com/global/minosharp-iii-ceramic-water-stone-sharpener-p120703?gclid=Cj0KCQiAwMP9BRCzARIsAPWTJ_GGELclj4843s3Cd8qSuqP8uLkyy6V_RSCYxe0Q4XbOINXNS0yKYkUaAhRcEALw_wcB)
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I found that the gadgety hand-held sharpeners were taking more steel off of my knives than I would like so I rekindled that old boy scout knowledge and went back to basics. I use a 1000 grit Shapton whetstone when the honing rod isn't keeping the edge for very long.
Shapton whetstone - https://www.amazon.com/gp/product/B001TPFT0G/
Honing steel - https://www.amazon.com/gp/product/B01BUNEO0M/
Like many things, I've found that the technique is more important than the gear. Washing & drying the knife promptly after use does more to keep the edge sharp than anything else. My wife has heard that speech many a time, and I'm sure she's sick of it.
Interestingly - I cannot get an edge on my meat cleaver to save my life. It has been a project for the weekend and it's pretty frustrating that I can't get it to hold an edge. I suppose it doesn't matter since it's literally a blunt-force tool and I suppose I went too cheap on it... but still, I'm not used to failing this hard at something I'm pretty good at!
I’ve got a few Wüstoff and six Henkels. The Henkels have a sweet “heft” in the handle. I need to try a whetstone again. Been a while.
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We think this has worked well for our knives: https://www.amazon.com/gp/product/B002JIMVS0/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1
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Just like in life, look to coffee for a quickey.
https://www.seriouseats.com/2017/09/how-to-sharpen-a-knife-on-a-mug.html