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Survery: Your knife sharpening method

“What do you use to sharpen your knives?” I am trying to do a little poll here.

The choices are:

a) Sharpening by professional knife sharpeners

b) Flatstone (waterstone, oil stone, diamond stone…etc)

c) Sharpening rod (diamond, ceramic, …etc)

d) Electric sharpener (e.g. Chef’s Choice brand and Preston brand)

e) Pull through manual sharpener (including tungsten carbide, ceramic wheel, diamond abrasive. Noticeable brands: AccuSharp, Chef’s Choice, Wusthof, Edgeware…etc)

f) V-shape manual gagdet manual sharpener (Spyderco Sharpmaker..etc)

g) High-end precise gagdet manaul sharpener (EdgePro, WickedEdge..etc)

h) None (didn’t sharpen a knife for the last 3-4 years)

As many of you use more than one sharpening method, please highlight the one which you rely the most.

Thank you in advance.

P.S.: This is not a post about "right" and "wrong" or "what is the best?". This is just a post to see the percentage of people relying on different sharpening methods. It is like asking if your preference of milk chocolate or dark chocolate without discussing the health benefits.... come to think of it... that would be a nice survey post...

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  1. Hi, Chem:

    None of the above. I use an abrasive belt grinder and bench buffer.

    But I do "steel" on a ceramic rod in between.

    Aloha,
    Kaleo

    3 Replies
    1. re: kaleokahu

      I don't have a buffer yet; what grits do you typically start & finish with?

      1. re: Eiron

        Hi, Eiron:

        I tried a response before, but it never appeared.

        For sharpening, I basically use just a white chrome, which I think is about 600 grit, on a sewn muslin wheel.

        Kaleo

        1. re: kaleokahu

          kaleo, thanks. How long do you go (generally) between powered sharpenings? I can see where the combination of white chrome on a muslin wheel would give a nice "cut-&-polish" simultaneously.

    2. Chem,

      Judging from the comment from my youngest daughter the other day, I don't do any of them very well!

      I have a (d) Chef's Choice electric, but haven't used it on the newer Wusthof knives. I also have e) a Wusthof pull through that's kind of a touch up and alternative to steeling the Mrs. uses. And last and perhaps least, b) a Norton two sided 1000 and 4000 grit waterstone, that appearantly I have no idea how to use for sharpening a knige, although I seem to get a wood chisel darn sharp. The moment of truth was when I took a Wusthof Santuku style knife, that no one had complained about being dull but didn't look very sharp to me, to the waterstone and a couple of days after, my daughter said, " . . . this knife really needs sharpening, I can't even cut an onion with it." My birthday list includes g) an Edge Pro, but that may not happen, my list is long. So there you have it, most of the letters of the alphabet.

      5 Replies
      1. re: mikie

        Mikie,

        I don't mean which method you think is the best. I am just trying to see what people usually do. It seems to me that you plan on using an EdgePro but at this very moment you are relying on waterstone because that is what did you for your daugther's comment? Maybe? Or would it be the Chef's Choice since you have used that probably on every knives except the Wusthof ones.

        1. re: Chemicalkinetics

          I thought I knew what you meant, which method do I use, and the answer is, well at least 3 of the above choices and considering a fourth. What did I last use, or what have I used most often is a different set of questions. I haven't used the Chefs Choice since I sharpened my old knives for my mother-in-law about a year and a half ago. Since then we have used the Wusthof pull through as a touch up and of course I steel the knives when I use them. With all the sharpening therads I deciced I would try a water stone, so I have used it and I can't say that I actually sharpened a knife with it though since it's appearantly less sharp now than it was before I used the water stone on it. But that would be the latest item I've used in an attempt to sharpen a knife.

          Why is it I can sharpen a chisel to the point I can shave off slices of wood so thin you can almost see through them and I can't get a knife as sharp as it was before I started? This is naturally a retorical question.

          1. re: mikie

            Yeah, I guess my question is not about what you did last or most often necessary, but what method do you rely on themost. I now know that flatstone isn't it for you. It actually sounds like the Wusthof pull through is your more reliable method of knife sharpening.

            "Why is it I can sharpen a chisel to the point I can shave off slices of wood so thin you can almost see through them and I can't get a knife as sharp as it was before I started?"

            Clearly, as you suspected, I cannot answer that question :)

        2. re: mikie

          All of my knives are old (sort of...10 to 40 years) carbon steel that get run through the Chef's Choice twice a year and get steeled with an equally old (40) Sabatier steel that is getting fairly smooth, thereby saving me from buying a smooth F. Dick.

          1. re: tim irvine

            Putting you down for (d) electric sharpener. :)

        3. (D) I have a Chef's Choice that I use on my most often used knives probably 2x year and then a honing before each use.

          1. I'm (b), I suppose. I use a multi-stone system from Norton, the IM313:

            http://www.sharpeningsupplies.com/Nor...

            1. C I use daily, B I use monthly, A I use every 3-6 months as needed...

              2 Replies
              1. re: pZagorski

                Thanks, pZagorski.

                :) I think will put you down as A) because you do use the professional sharpeners much more often than most people do, so I take it as the most significant/important factor. I know they are all important, but it seems to me that A) is probably the more critical one. Correct me if I am wrong.

                1. re: Chemicalkinetics

                  I feel as a professional in the culinary field no matter how good you are at using the steel or stone the professionals have equipment that most of us don't, and even if we did have it we wouldn't have as much experience at using it as they do. So yes, I agree wholeheartedly.