Looking for a new knife sharpener

[Kaptain Kadian]

Anyone have a good knife sharpener that they would recommend. The Ken onion work sharp one was popular a while back. Anyone have a better recommendation? Mostly just sharpening kitchen knives. I prefer a 15 degree angle too. Thanks.

 

[Tat-que]

Look up tumblr they do a 20 & 15 deg!

 

[SmoothBoarBBQ]

As with everything there's a cost / time analysis, so that will make a difference. A couple years ago I bought the Kadet by TSPROF and it's a fantastic sharpener. That being said it's a bit pricey, and it does require a decent amount of setup + elbow grease. My knives come out extremely sharp, but I rarely sharpen them because it's time consuming.
https://tsprof.us/collections/kadet
https://www.youtube.com/watch?v=CUEMj2oU3CI&ab_channel=GreenBeetle

I saw a good video by a knife maker on YouTube who reviewd the new WorkSharp Professional Precision Sharpening System. It's similiar to the TSPROF system I have, but it's much quicker to setup, and the results look just as good. The price is better as well.
https://www.worksharptools.com/shop/benchtop/manual/professional-precision-adjust-knife-sharpener/

I had the Ken Onion Work Sharp and overall that's probably the "best of both worlds" in terms of cost + convenience. I could sharpen my entire knife set in about an hour (7 knives), and they would end up extremely sharp. I think my TSPROF gets a better edge, but again...the time and inconvenience mean I rarely use it.

I've seen some videos on those new "rolling" style sharpeners and the reviews are all over the place. They seem to work well, but usability can be a bit of a problem in terms of getting a consistent angle.

 

[4ever3]

Ken Onion with the blade grinder attachment.

I’ve spent Gawd knows what on sharpeners, everything from an Arkansas stone to an Edge Pro 4 system, but I will never be without the KO and the blade grinding attachment. Once you get the feel for it, you can sharpen a pile of knives in no time!

 

[TravelingJ]

I run to a knife shop and pay them $8 a blade and have them done in a flash. I figure if they are good enough for all the restaurants in town, they are good enough for me.

 

[SmokinAussie]

I'm still old school with 2 whetstones.

One is 300 /1000
The top spec Japanese one is 4000 / 6000.

Then I have a leather strop and honing compound.

Sometimes I get a knife with damaged blade and you go from 300 through to 4000. Takes about an hour. I've been doing it so long I know 15 Degrees and can hold it there for hours.

Only my Japanese Knife ( Just the one Sontoku knife ) do I even bother going to 6000 with. Others are not worth the effort.

A labour of love but well worth it. You should consider the manual aspect of it as "cleansing".

I recommend going old school.

 

[SmokinAussie]

I run to a knife shop and pay them $8 a blade and have them done in a flash. I figure if they are good enough for all the restaurants in town, they are good enough for me.

Sacrilege :scared:.

 

[cdhbrad]

I use 8” Spyderco Ceramic Bench Stones, Med. and Ultra Fine, when I can’t keep the edge sharp using a Messermeister Ceramic “Steel”. Seldom need the Bench Stones.

 

[Ed Embry]

If you want something easy, this one works surprisingly well, does both 15 and 20 degree angles. There's a model with 20 degree only for about $20 cheaper if you don't have any Asian knives. I keep it in my knife drawer and once they're sharp, just use the honing slot every week or so. Chef's Choice Manual Sharpener

 

[CaptainQ]

Much respect Aussie. As a kid growing up, I hunted, fished, and trapped. A sharp knife was a must. I had a two sided sharpening stone that was a hand me down from my Dad. No idea what the grit was, but the coarse side was about right for a mower blade.

I had no knowledge about blade angles or any of the other technicalities, but over time learned to sharpen a knife through sheer repetition. Seems like I developed a "feel", for the proper angle and blade pressure that lasted through my early twenties. Fast forward to today when I sharpen my kitchen knives a couple times a year, and couldn't begin to put any type of edge on a knife using a stone.

I use a Ken Onion WorkSharp for the 2 times, and then hone as needed with a manual Chef's Choice as mentioned above. The combination works great, but I can't help but think my manhood has been diminished.

 

[Kaptain Kadian]

I decided to try the tumbler. Hopefully I can get a good edge with it. Thanks for the help.

 

[PitRow]

I bought a Wicked Edge back when they first came out. It'll definitely put a wicked edge on just about anything, but it's a bit pricey for what it is and kind of cumbersome so I don't end up using it as often as I should. But it's adjustable to any edge profile you want and produces very repeatable results. Dang, now I need to go dig it outta the closet and sharpen all my knives...

 

[TheHojo]

If you want something easy, this one works surprisingly well, does both 15 and 20 degree angles. There's a model with 20 degree only for about $20 cheaper if you don't have any Asian knives. I keep it in my knife drawer and once they're sharp, just use the honing slot every week or so. Chef's Choice Manual Sharpener

I just got a set of Victorinox knives - would I be able to use this sharpener - would I sharpen at 15 or 20 degrees - I am a novice when it comes to knives

 

[Tbro]

Ken Onion worksharp

 

[Connor_Macleod]

I use the Spyderco Sharpmaker. Bought a set of diamond rods separately for when a major re-profile is needed. Always works well for me.

 

[bowhnter]

This doesn’t help the Kaptain now, but I also use the KO worksharp.
I suck at hand sharpening knives, but last week I bought a 1000/6000 whetstone. I really want to learn to quickly get a kitchen knife sharp using that.

 

[K80Shooter]

As with everything there's a cost / time analysis, so that will make a difference. A couple years ago I bought the Kadet by TSPROF and it's a fantastic sharpener. That being said it's a bit pricey, and it does require a decent amount of setup + elbow grease. My knives come out extremely sharp, but I rarely sharpen them because it's time consuming.
https://tsprof.us/collections/kadet
https://www.youtube.com/watch?v=CUEMj2oU3CI&ab_channel=GreenBeetle

I saw a good video by a knife maker on YouTube who reviewd the new WorkSharp Professional Precision Sharpening System. It's similiar to the TSPROF system I have, but it's much quicker to setup, and the results look just as good. The price is better as well.
https://www.worksharptools.com/shop/benchtop/manual/professional-precision-adjust-knife-sharpener/

I had the Ken Onion Work Sharp and overall that's probably the "best of both worlds" in terms of cost + convenience. I could sharpen my entire knife set in about an hour (7 knives), and they would end up extremely sharp. I think my TSPROF gets a better edge, but again...the time and inconvenience mean I rarely use it.

I have the KO3 and LOVE it! They offer a lot of rage on the angle/degree to get the perfect edge. I use it for everything, including my neighbor's knives. I use the Venev Diamond stones for it.

 

[Kaptain Kadian]

Do you guys use anything to touch up the edge of your knives in between sharpenings?

 

[Ed Embry]

I just got a set of Victorinox knives - would I be able to use this sharpener - would I sharpen at 15 or 20 degrees - I am a novice when it comes to knives

Hey, yeah for sure it would work. You would use the 20 degrees for those knives.

 

[SmokinAussie]

Do you guys use anything to touch up the edge of your knives in between sharpenings?

I use a butchers steel.