Sharpen your knives!

[silenus]

I use my Henckels 5" santoku for just about everything in the kitchen. It is my go-to knife. Last week, while we were in Bed, Bath & Beyond we decided to pick up a knife sharpener rather than waiting for the gift certificate Mom is sure to give us at Christmas. That we will use for a new, larger food processor. When we got it home, I tried it out on some pocket knives, then sharpened the kitchen knives.

Wow. I had forgotten what a sharp knife was like. Do yourself a big favor, and sharpen all of your knives now. Even if you don't believe they need it. The world works much better when you have sharp knives.

[susan]

Oh, yeah. I asked for a little hand-held knife sharpener for my birthday, and it's fantastic. I use it a lot more than the sharpening rod. There's nothing better than sharp knives. I rely on a parer and a santoku, but I have a boning knife I like, too. My partner has a giant chef's knife but I only use it for whacking at acorn squash.

[Ass For A Hat]

What kind of sharpening apparatus did you get? I've never sharpened my Wustof knives, and they're well over five years old now. I thought AB told us not to sharpen our own knives.

[Rhiannon8404]

I take my knives to a knife store at the mall (Merlo's Cutlery). It's $5 per knife, but well worth it since we only need to sharpen a couple times a year. They do it while you're shopping. They come out so much better than any home sharpener we have tried. These guys just plain know what they are doing. We've got these 2 knives that are well over 50 years old (having belonged to my grandmother) and they are amazing to use since we started taking them in to be sharpened.

But I do agree with the OP, the're nothing like a sharp knife to make working in the kitchen a joy.

[Stranger On A Train]

What kind of sharpening apparatus did you get? I've never sharpened my Wustof knives, and they're well over five years old now. I thought AB told us not to sharpen our own knives.:rolleyes: Not only is this nonsensical, but Wusthof actually sells a wide range of sharpening steels (http://www.wusthof.com/EN/wusthof-trident.asp?g=40&p=4000) (these are actually diamond-coated sharpening steels, not just the nearly useless aligning steels you see with some knife sets). Wusthof makes all of their knives out of a forged chrome-molybdenum steel, which means that it's a pretty hard alloy (~57-58 Rockwell C hardness) and therefore somewhat difficult to sharpen with a natural stone. I finally broke down and bought a couple of DMT diamond flat stones for sharpening due to a handful of high hardness knives I have, and it makes all the difference.

As for keeping a knife edge sharp, I'm in complete agreement with the o.p.; a dull blade is an accident waiting to happen. However, my experience with roller-type knife sharpeners (which is I believe what the o.p. has) is that they tend to grind away at the blade in chunks. This gives an apparently sharp edge when cutting with a drawing motion, but the edge doesn't last as long (IMO) and isn't all that great for fine chopping or slicing. I used to use edge aligning kits like the Lansky, but decided that they're more trouble than they're worth for large blades, and instead just learned how to use a stone properly. For serrated or highly curved edges I use a diamond "pick" sharpener, although the Spyderco sharpener system looks good too for smaller blades.

Stranger

[devilsknew]

I say, give sharpening a shot. Buy a good two sided whetstone, practice on a cheap paring knife that you aren't too attached to, know your angle and build up a muscle memory and consistency. Sharpening isn't mystical, it's just a little practice.

Here are two excellent videos:

All About Kitchen Knives with Chef John Pierre (http://www.youtube.com/watch?v=Lt1LG6Nnsd8)

Knife Sharpening 101 (Parts un et deux.) (http://www.youtube.com/results?search_query=Knife+Sharpening+101&search=Search)

[AHunter3]

I sharpen my set of Old Hickory / Ontario Knife Works blades with a small handheld water stone, the kind where you keep the knife stationary and move the stone along it by the sink.

People kind of suck their teeth and whistle after testing 'em.

[susan]

Henckels, similar to this. (http://www.kohls.com/kohlsStore/PRD~47392/Henckels+Classic+Knife+Sharpener.jsp) My mother cut her foot badly using a rolling sharpener on the floor many years ago on Christmas Eve (my father, in the ER: "But Dr. Rosenbaum! She has to dance the Sugar Plum Fairy tonight!"). She learned to wear shoes, and I learned not to use rolling sharpeners.

ETA: (Punishment for Jews eating ham on Christmas Eve?)

[Queen Bruin]

I use a diamond stone/Arkansas stone duo for my super cheapo Farberware knife. My setup does pretty good, believe it or not, for what I have put into it.

I want to invest in a high quality knife, but I'm on something of a whole spice bender at the moment, which is eating away at my budget. So I just keep on top of the sharpening/honing of my cheap knife. I had a dull knife accident resulting in nerve damage in one of my fingers, so I taught myself to use the stone out of a sense of self-preservation.

[susan]

Queen Bruin, do you know about Penzeys (http://www.penzeys.com/cgi-bin/penzeys/shophome.html)?

[Johnny L.A.]

Wow. I had forgotten what a sharp knife was like. Do yourself a big favor, and sharpen all of your knives now. Even if you don't believe they need it. The world works much better when you have sharp knives.
You can probably shave with my kitchen knives (mostly Henckels).

[Rick]

If you want sharp knives get one of these (http://www.cabelas.com/cabelas/en/templates/links/link.jsp?id=0006453514318a&type=product&cmCat=Search_Results_NYR&returnPage=search-results1.jsp&QueryText=knife+sharpners&N=4887&Ntk=Products&Ntx=mode+matchall&Nty=1&Ntt=knife+sharpners&noImage=0) Here is another sharpner by Lansky (http://www.basspro.com/webapp/wcs/stores/servlet/SceneSevenDisplay?catalogId=10001&storeId=10151&langId=-1&productId=-41168&scene7Path=BassPro%2f37424%3flayer%3dcomp%26wid%3d500%26hei%3d500%26fmt%3djpeg%26qlt%3d100%2c0%26op_ sharpen%3d0%26resMode%3dnorm%26op_usm%3d1.0%2c1.0%2c0.0%2c0&sourceName=images2%2f37000%2f37424.jpg&type=0&linkEnabled=false) that shows how this type of sharpener is used. The knife is clamped and held, and the stone always works at the same exact angle.
I have both of these, and either one will put an edge on my Wusthof knives that is scary sharp.
Johnny I can shave with my knives, that is the test I use to see if they are getting as sharp as they can. :)

[Queen Bruin]

Queen Bruin, do you know about Penzeys (http://www.penzeys.com/cgi-bin/penzeys/shophome.html)?Oh yes! Just today in fact I got a a Christmas gift shipment from from Cheez_Whia via Penzey's, because I have the most thoughty Mom ever. :D I think I have something like 4 different types of cinnamon/cassia on hand right now. Sometimes I actually cook with it, instead of just opening the containers and taking deep whiffs of the stuff. :D

I get stuff from The Spice House (http://www.thespicehouse.com/) as well, which is a branch off of Penzey's. I mostly go there because I can use my AmEx and get points.

[blondebear]

I bought my DiamondStone Pocket sized knife sharpener (http://www.kendelcutlery.com/knife-sharpener-898.html)(admittedly not very cool) at the very cool Mast General Store (http://www.mastgeneralstore.com/).

[susan]

Oh yes! Just today in fact I got a a Christmas gift shipment from from Cheez_Whia via Penzey's, because I have the most thoughty Mom ever. :D I think I have something like 4 different types of cinnamon/cassia on hand right now. Sometimes I actually cook with it, instead of just opening the containers and taking deep whiffs of the stuff. :D

I get stuff from The Spice House (http://www.thespicehouse.com/) as well, which is a branch off of Penzey's. I mostly go there because I can use my AmEx and get points.I made some kick-ass tom kha using Penzey's lemon grass and galangal to balance the fresh stuff. I also threw some zatar on pasta--delicious!

[Olive, The Other Reindeer]

I bought Hubby a Wustof sharpener for his birthday. It's a two-stage with one carbide blade for course, and ceramic blades for fine. We went back and got another for home. He used to spend hours honing knives on a whetstope, and this makes it so much easier. He agrees that a sharp knife is essential - even if you do cut yourself with it, it's not as bad as with a dull knife.

Olive

[Cluricaun]

I use it a lot more than the sharpening rod.

That rod, it doesn't sharpen your knives. What it can do is remove burrs from the blade in between sharpenings to keep it smoother if you've knicked it or dinged it but it doesn't really make the blade any sharper.

ETA- If you really want to put a scary sharp edge on your knifes, after you give it the stone treatment hone it on a scrap of cardboard. I save the ones from under frozen pizzas and put them on a drill so that I have a spinning cardboard circle. Learned that trick from an old guy working in a Cabelas in Missouri.

[Cowgirl Jules]

I have a three-sided stone, which I'm fairly competent on, but I find it sort of a pain and don't use it often enough.

So last year, I heard good reviews about this Furi (http://www.amazon.com/Furi-OZITECH-Diamond-Fingers-Sharpener/dp/B000JJX6V2/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1198078377&sr=8-1) sharpener, and I bought it. I went a little nuts sharpening everything with an edge in my house for a while, and now I find that I'm not at all tolerant of a dull blade. I use it at least weekly, and it's great. Simple to use and puts a very nice edge on my knives, mostly Henckels.

Reminds me, I need to get the pocketknife out of the truck and touch it up too...

[lieu]

I use my Henckels 5" santoku for just about everything in the kitchen. It is my go-to knife. Last week, while we were in Bed, ...Dear Lord, thank you for letting this sentence end the way it did.

[butler1850]

I use one of the Lansky sharpeners (http://www.lanskysharpeners.com/LK3DM.php) but didn't pay anything near that price for it.

Now that I've figured it out, I use a 20degree edge on my kitchen and pocket knifes, and they are frighteningly sharp. Once you get the hang of it, and follow the instructions, the process moves along very quickly, and gives a GREAT edge.

Let me give another shout out to Penzys as well. We recently made our first order, and were very impressed with the products. We happened to be near their Arlington MA store (Mass ave, 1300 ish block), and ended up buying even more!

[simster]

I've been using this (http://www.basspro.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10151&catalogId=10001&langId=-1&partNumber=98068&hvarTarget=search&cmCat=SearchResults)

For some time now, have never had an issue with it, 3-4 strokes and my knives do what I need them to do, and then some.

[Missy2U]

My son just got this one (http://www.lnt.com/product/index.jsp?productId=2817496&cp&sr=1&origkw=knife+sharpener&kw=knife+sharpener&parentPage=search) for Mr2U - it seems to be working ok, and it was cheap (meaning Kid2U could afford it). But our knives are not pro or anything by any means. I think we got them from Target. I don't do much cooking anymore anyway. :(

[Spit]

Nobody has of yet talked about Billy Mays fine new product (http://www.asseenontvguys.com/index.asp?PageAction=VIEWPROD&ProdID=299)?!?


Luddites.

[devilsknew]

Those little carbide numbers will ruin your blade quick. Go with a hone or go home.

[GaryM]

So last year, I heard good reviews about this Furi (http://www.amazon.com/Furi-OZITECH-Diamond-Fingers-Sharpener/dp/B000JJX6V2/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1198078377&sr=8-1) sharpener, and I bought it. I went a little nuts sharpening everything with an edge in my house for a while, and now I find that I'm not at all tolerant of a dull blade. I use it at least weekly, and it's great. Simple to use and puts a very nice edge on my knives, mostly Henckels.


I picked up one of those about a month ago. Works pretty well. Beter than many of the other devices on the market.

For real sharpening I always use my Tormek wet wheel sharpening system. Actually bought it to sharpen my woodworking tools such as lathe tools and chisels, but it works exceptionally well on kitchen knives too.

[Madd Maxx]

Henckels, similar to this. (http://www.kohls.com/kohlsStore/PRD~47392/Henckels+Classic+Knife+Sharpener.jsp)

I had the same sharpener, as it came in a set with two Henckels knives. I need a new one, since my FIL liked it so much he took it back to China with him. :( I have been meaning to get a replacement, but haven't wanted to brave the malls to go get one. I have a friend who works in a tool & die shop and he sharpens my good kitchen knives once a year.

[Ass For A Hat]

:rolleyes: Not only is this nonsensical, but Wusthof actually sells a wide range of sharpening steels (http://www.wusthof.com/EN/wusthof-trident.asp?g=40&p=4000)
Stranger
With all due respect to the rolleyes, I think I'll stick with Alton Brown's knife sharpening tutorial (http://boards.straightdope.com/sdmb/newreply.php?do=newreply&p=9286718).

"Sharpening, you should never do at home."

Using a steel is quite another matter.

[pulykamell]

:rolleyes: Not only is this nonsensical, but Wusthof actually sells a wide range of sharpening steels (http://www.wusthof.com/EN/wusthof-trident.asp?g=40&p=4000)

Those do not accomplish the same thing as sharpening a knife. Those are probably more accurately thought of as "straightening" steels rather than "sharpening" steels.

Once a year, I just take my knife to a professional knife sharpener (here in Chicago, there's a great place called Northwestern Cutlery that does it). People whose opinions on the matter I respect discourage sharpening your own knives with one of those diamond sharpening devices where you rub the blade back and forth, especially if you have fine knives. If it's a cheap knife, go for it, but an expensive Wusthof or Henckels? I absolutely wouldn't use those devices on them.

Between sharpenings, I keep my blade in shape using one of the sharpening steels linked to above.

[Scylla]

I became obsessed with having sharp knives a few years ago. Steels basically restore a bent edge but don't really sharpen effectively. I've used stones and other systems including the Lansky.


I have travelled the four corners of this world. I have fought many a good man and lain with many a good woman, and if there is one thing I've learned, it's this:

If you want REALLY sharp instruments, talk to a woodworker. These guys need their chisels and such to make clean perfect cuts in hard woods and they need to resharpen often.

There are two systems worth using. I'll save the best for last:

"Scary Sharp" is a specific name for a specific system and it works incredibly well. It uses a piece of plate glass and sandpaper of progressively finer grits. It has huge advantages over other systems. For example, with stones you are bound to produce declivities in your sharpening which quickly hinder the stone's ability to sharpen. Scary Sharp is fast, and in five minutes I can take a kitchen knife from 320 grit all the way up to 2000 where it shines like a mirror and can cut you so that you don't even feel it.

When I was using this system I sharpened a friends knife. When I was done, he wanted to test it by seeing if it would shave his arm. He placed the blade on his arm in preparation, and it simply sunk in about a quarter of an inch.

The best thing about this system is you can google how to do it. It's cheap, fast, easy and produces a superior result.


In terms of ease, efficiency, and a truly frighteningly sharp blade nothing compares to this:

http://www.woodcraft.com/family.aspx?familyid=219

Read more here:

http://users.ameritech.net/knives/paper.htm


You'll need to buy a dedicated bench grinder, but it's well worth it just to have this. You can pull a quick burr with the emery wheel, and then with the paper wheel and the jeweler's rouge you can buff a blade to almost infinite sharpness.

With this latter system you can get things much much sharper than a razor blade. In fact, it's kind of an issue. I was so impressed with my ability to make incredibly sharp knives that I oversharpened them. A super sharp edge is very thin and very fragile.

Nowadays I use a guide and keep an 11 degree angle on cutting blades and about a 20 on chopping blades. That's still pretty extreme and sharp enough to make you pee your pants.

[devilsknew]

An acute angle, scary sharp, edge is good for some things like wood carving, but for a kitchen knife it might not be the optimum grind.

[Scylla]

An acute angle, scary sharp, edge is good for some things like wood carving, but for a kitchen knife it might not be the optimum grind.

You can put whatever angle on it you want. I've done scary sharp at 11 degrees. All you need is some thick glass, adhesive sandpaper from 320 up to whatever, say 1200, and something to use as a guide and you can put whatever type of edge you want on whatever you want.

The wheel's easy though.

I've done tons of blades with both systems. They both work great