Knife sharpener recommendations

[FireDigger]

I have a Shun 8" Western Chef's Knife. I've had it for about 8 months now, and it really needs to be sharpened. I don't want to spend to much to sharpen it, but I also don't want to waste money on a cheapie which might mess up the knife (not sure if that's possible, but I'm on the careful side). Does anyone have a good recommendation for a good sharpener? Thanks!

[DougB]

I would spend the extra cash on a tri-stone since you have a great knife already. It will last you forever so the investment is worth it- I think. Sharpening is a great skill to have.

[Tan1801]

I use King 800 and 6000 grit whetstones.

[CaptainQuintero]

Japanese water stones, if you have spent good money on a good piece then you owe it to use something of quality, they aren't that expensive either.

You will get an edge like nothing else with a set of them

[al321]

I use 1000, 4000, and 8000 Norton waterstones for knives, chisels, and plane blades. Once you get the technique down you will end up with scary sharp mirror polished blades. Might want to practice on some less expensive knives before you work on the Shun.

Here is a pretty good deal - Norton Stones

[Loki]

I use the gatco diamond bar sharpening system to put an edge on my kitchen knives. http://www.gatcosharpeners.com/product/sharp_systems/edgemate_pro_sys.mgi Comes with a jig that holds the knife to ensure the correct sharpening angle.

I send them out every couple of years to get professionally sharpened.

[Fuzz]

I'm looking at purchasing either the Edge Pro or Lansky knife sharpening system to sharpen my Furi knives. Anyone have any experience with either one?

[tmac77]

I have a few Shun knives and never sharpen them myself.

You should be able to send it in for sharpening with free shipping.

These knives are very sensitive and shapening the wrong way can ruin the knife

[Themis]

Hey vents I'm actually a chef and have quite a few different knives ranging from turning knives, to chef knives or wa gyutos(Japanese chef knives), to cleavers. They are almost all different steels as well. I have a few different carbon knives and 4 different stainless steel knives. The only way to go for quality knives is Japanese water stones. Even on my henckles which are a softer stainless steel. If you want to it a decent edge on it all your going to need is a medium grit stone. Preferably a 2000 grit. If you care for shaving your hair off smooth razor edges then your going to have to work up to Higher grits. But I can tell you as a chef a medm grit is perfect. Although your going to have to make sure you remove the bur or wire edge to strengthen the edge. Anyways to describe everything I'd need ten pages. Ifyounwant to get those electric sharpeners or the one where you pull the blades through you can and it will put a poor edge on it tha won't last long at all. It creates more of a rough edge which will cut through the skin of let's say tomatoes but its really not that sharp but rough instead. It's limits your cutting techniques and bottom line it the edge won't last long with the sharpeners. If you want to learn a lot of about sharpening knives check out Japaneseknifeimports.com he also has a youtubemchannel. If you do get stones king stones are ok for learning. Once your good at it gesshin stones are amazing. You can find them at Japanese knife imports. Also Japaneseknifeimports is in California and will sharpen your knives for you. Again visit his website. Videos explaining knives, different steels, stones as well as demonstrations. Great stuff. Cheers.

[ckearns]

Check with a local (decent) restaurant. I've had great experience doing this, as they usually charge a nominal fee and the edge lasts longer than my d.i.y. one.

[CaptainQuintero]

Hey vents I'm actually a chef and have quite a few different knives ranging from turning knives, to chef knives or wa gyutos(Japanese chef knives), to cleavers. They are almost all different steels as well. I have a few different carbon knives and 4 different stainless steel knives. The only way to go for quality knives is Japanese water stones. Even on my henckles which are a softer stainless steel. If you want to it a decent edge on it all your going to need is a medium grit stone. Preferably a 2000 grit. If you care for shaving your hair off smooth razor edges then your going to have to work up to Higher grits. But I can tell you as a chef a medm grit is perfect. Although your going to have to make sure you remove the bur or wire edge to strengthen the edge. Anyways to describe everything I'd need ten pages. Ifyounwant to get those electric sharpeners or the one where you pull the blades through you can and it will put a poor edge on it tha won't last long at all. It creates more of a rough edge which will cut through the skin of let's say tomatoes but its really not that sharp but rough instead. It's limits your cutting techniques and bottom line it the edge won't last long with the sharpeners. If you want to learn a lot of about sharpening knives check out Japaneseknifeimports.com he also has a youtubemchannel. If you do get stones king stones are ok for learning. Once your good at it gesshin stones are amazing. You can find them at Japanese knife imports. Also Japaneseknifeimports is in California and will sharpen your knives for you. Again visit his website. Videos explaining knives, different steels, stones as well as demonstrations. Great stuff. Cheers.

It's also extremely relaxing!

[FireDigger]

Lots of good advices here. I'll look into a Japanese water stone and checkout Japanese Knife Imports. Thanks guys!

[Ginseng]

I have a bunch of great stones, a Lansky, an EdgePro, SpyderCo, two Chef's Choice (motorized and carbide), diamond bars, felt pads and blocks, ceramic hones, etc. In other words, a ton of sharpening tools. I own a range of straight and serrated edge Euro and Asian profile knives ranging from $25 Forschners to $2-300 Super AS and damascus steel. Given all that, here's what I use.

For cheap Euro or Japanese profile blades, the Chef's Choice motorized because it's fast and consistent. But man, does it mangle the edge. Use it for quick sharpening, profiling, or touch up on the honing disk. About the half the time, the carbide.

For all my good steel, carbon and stainless, the EdgePro. The other systems aren't as idiotproof or as consistent.

Stones can do an amazing job. But let's be straight on one thing. Unless you are willing to put in the time to learn the craft, practice it, and work on building muscle memory, you're going to stop using them because it's much, much more likely that you're going to put on a mediocre, poorly crafted edge that will end up pissing you off than a shiny, hair-popping, paper-slivering scalpel edge. It just ain't going to happen.

Even the EdgePro takes a bit of practice, but man, it is truly the closest thing to a for-sure good quality edge as you'll find. But, it's $200.

If the Shun 8" is your only "good" knife, get yourself a Chef's Choice carbide with dual Asian/Euro profile and be done with it. It's cheap. It's small. It's pretty foolproof. And it really can't seriously damage your blade. The edge may not last long before you need to reset it, but it's so easy to use and the edge is always "good enough."

Wilkey

[Rushman]

So living here in PDC, there is a guy that comes around a few times per week ringing his bell. He has a sharpening wheel of some kind and sharpens (although I'm sure a mediocre job) knives and such. He also does shoe repair.

Down here we have nothing but crappy knives so it works.

Of course we also have the water guy and the propane guy but that's another story.

---

I am here: http://maps.google.com/maps?ll=20.631714,-87.070612

[Fuzz]

Wilkey, which Edge Pro model do you have? The Professional or Apex?

[Ryan]

I have a set of 10 year old Global knives, I use a couple of them every day.

To sharpen them I use one of these

http://www.chefknivestogo.com/glmipl3sh.html

I have the older version with 2 stages.

It gets the knives very sharp (catch the peaks of the fingerprints at the slightest touch - sharp) without having to learn how to use a stone properly. They don't mangle the edge or take off much material. As I said my knives are 10 years old and they look like new.

I sharpen them once a month a so and run them up and down a steel everytime I use them, to straighten up the edge.

My only other advice is, as with every tool, let the sharpener do the work..

[Ginseng]

Wilkey, which Edge Pro model do you have? The Professional or Apex?

The Apex Kit 3. The Professional is a bit overkill for even an enthusiast kitchen as there aren't any additional capabilities that are a "must." And my wife gets her scissors sharpened at the local fabric shop once or twice a year so I didn't need that accessory capability.

Wilkey

[audio1der]

I'm very happy with my Spyderco sharpmaker 204. No learning curve, and easy to use.

Found this article very helpful: http://forums.egullet.org/topic/26036-knife-maintenance-and-sharpening/

[EliteCustom]

I purchased an Apex Edge - Pro 4 kit a couple of years ago and have been really happy with it. It is easy to use, and to achieve a razor sharp edge on various types of knives.

[Fuzz]

Sounds like the Apex Edge Pro is the way to go. It's been a while since I've given my knife collection a good seeing to after putting them in storage.

[BradNC]

Love my Edge Pro. Little time to learn how to use it but works great!

[James4226c]

I own the spyderco Sharpmaker and the Lansky.

The Lansky is good but can't handle bigger blades.

I've tried the Edge Pro and plan to upgrade to that soon.

I agree that water stones are the best but and also agree that if you don't have the skill to build muscle memory you'll end up with a dull blade.

[brazoseagle]

I prefer the combination of Buffalo Foreskin and a Bald Eagle Talon.

[BradNC]

Ah yes. The Habanakane21 method. Hard to master but very effective. The way he does it holding the blade in his mouth while using the two items is quite impressive. : )

I prefer the combination of Buffalo Foreskin and a Bald Eagle Talon.

[Habanakane21]

Ah yes. The Habanakane21 method. Hard to master but very effective. The way he does it holding the blade in his mouth while using the two items is quite impressive. : )

So I like me some foreskin and talon. What's the big deal