Knife Sharpeners

There are a few responses to my post.

I've been looking for years, as the good systems are expensive, and I've never heard anything bad about Edge Pro's.

Haven't heard much about Tomek T-7.

May reason I went with the model I did is because I needed the Scissor attachment for my wife's co-workers (Professional hair dressers).

Most people don't know how to use a steel properly, and if they do they don't use it often enough! (I end up hiding my favorite knives from my wife for this reason)

After trying electric sharpners, Stones, Grinders, etc. I take my knifes to a professional to have them ground. Using a steel before and after each use keeps my knives sharp for a year or more of constant use.

If you can't find a professional with a band grinder, call your favorite fine dining restaurant and ask the kitchen who does their knives. Most have an individual coming in once every few months for sharpning.

Here is an interesting read (Smokin I hope it's an OK link ... else delete).

Knife Mainteance

So I called Ben at EdgePro and ordered a system!

quote:

Originally posted by Bacchus2b:
Most people don't know how to use a steel properly, and if they do they don't use it often enough! (I end up hiding my favorite knives from my wife for this reason)

After trying electric sharpners, Stones, Grinders, etc. I take my knifes to a professional to have them ground. Using a steel before and after each use keeps my knives sharp for a year or more of constant use.

If you can't find a professional with a band grinder, call your favorite fine dining restaurant and ask the kitchen who does their knives. Most have an individual coming in once every few months for sharpning.

That's exactly what's I've done for years, it was from $3 to $5 per knife, did them once a year and then steel'd it the rest of the year.

However...

I'm a guy and I love bbq toys, so I had to get THE knife toy. I figure I have well over $1,000 in knifes (I'd hate to count) so I'll give this a try.

MM, congrats. We'll be learning together. I got some practice knifes set up for this weekend.

That article that Mountain Man posted is excellent. I printed out all 29 pages of it. Some of the info you know, but much of it is enlightening (e.g. Double bevel/back bevel, convex bevel and how to sharpen to them).

It's been my 'just before bed' reading, so I dream of knives all night!

What about the sharpener on the back of an electric can opener. Aren't they awesome?

I have a Tormek and get professional results on my kitchen knives in minimal time. I couldn't imagine buying a Tormek just for knives, however, that seems a little expensive to me. I guess if you really have $$$ in knives you could, I bought mine for my woodworking shop the kitchen knives are just a bonus.

I'm a little new to sharpening knives. Prior to getting CS fever I never sharpened anything. Just pressed harder or bought a new $6 one.

Question:

Does anybody still use a strop on their knives? I have a few thin blade Shuns and was wondering if they might benefit from proper stropping.

I have been read about stropping. In my very limited understanding, it seems that stropping may be just as beneficial as using a steel after each use.

I remember as a kid, going into a barber shop and being intrigued as the barber would strop his razor prior to each shave.

Google strop, stropping as well as youtube. Some interesting stuff on the issue.

I got a set of Wusthof (Grand Prix) Knives when I got married and I steel them after every use. They where still very sharp after 5 years. I really could not believe how well they hold an edge. I know regular steeling is the key. I just sharpened them and man they are even sharper, but I never thought that they were dull, ever. I like to steel all my knives after I clean them. That way you always have a sharp knife ready to go. You must never put good knives in the dishwasher. Everyone talks about which is better, but really when you get up to the high quality ones, they are all good and will out last you if taken care of. The sharpener I use is the Chef's Choice M130 Professional. I know it is electric. I was so against getting anything electric, but too many people told me so many good things. It really is an excellent sharpener. I have only used it once over a year ago. It did an incredible job. Just make sure you are steeling before or after each use.

I use a FireStone sharpener, from McGowan Mfr Co. It is electric and puts a hollow-ground edge to the knife. Bought it from Target on-line as usually not available in their stores. Around $70 or so. A little steeling between the sharpenings keeps the edge sharp. My brother, a charter fishing boat skipper uses one for his cleaning & fillet knives.

RedOak...I believe that Shun will sharpen their own knives at no charge to you. I have two Shun knives that are terrific, but haven't had to have them sharpened yet so, I haven't tested the promise so far. But check it out...maybe they have a website? Could be good news. Or?

quote:

Originally posted by redoakNC:
I'm a little new to sharpening knives. Prior to getting CS fever I never sharpened anything. Just pressed harder or bought a new $6 one.

Question:

Does anybody still use a strop on their knives? I have a few thin blade Shuns and was wondering if they might benefit from proper stropping.

Here you go.



First, you can send your knives to our Kai USA facility in Portland, Oregon. We will be happy to restore the factory edge to your blade for as long as you own the knife. There is no charge to you for this service, aside from the cost of mailing the knife to us. We will sharpen your knives and return them to you via the US Post Office. Please include a return address as well as a telephone number so we can contact you if needed.

To have your knives sharpened, send them to:

Kai USA ltd., Shun Knives
WARRANTY DEPARTMENT
18600 SW Teton Avenue
Tualatin, OR 97062

Thanks Crazy!!!

I straighten the edges with some very light steeling after every use and the shuns are still like lightening. Maybe they figure they won't ever have to sharpen any of them???

They are no good for heavy bone crunching, but for fine slicing....wow!

Smokin, how do you like your Edge Pro by now?

I have about 8 or 10 hours on mine now and love it.

I ordered some Chosera stones (3,000 5,000 and 8,000) for my edge pro and with them you can create a nicely polished edge if so desired.

I like it, don't love it ... yet.

Still trying to get the specifics down, some knives seem to love it others I just have to practice a little.

It's getting the "angle" figured out (trying to do the black magic marker doesn't seem to work all the time)

I haven't called them for any tips.

Any tips?

Seems like it takes a few hours to get the angle sorted out. You're correct use the marker and try a 10x loupe.

I've read that the spurts check the angle after EVERY stone change but I don't see much difference, probably because I have new stones....

Keep using it you'll get there.

I bought this in '75 when I graduated from the C.I.A. and still works like a charm.

quote:

November

Thanks MountainMan for the info re the Edge Pro. I just received mine yesterday and spent 2 hours sharpening last night and WHAT A DIFFERENCE! My wife's afraid to use them. Thanks again.

It only gets better as you use it. Congrats.

But the real thanks go to Smokin who got this started......

Here is another long link to more information on the Edge pro system.

Here is a nice Edge Pro deal at chefs to go

Here is a great place to get high quality stones

Jende

I am really getting ready to sell my M130 and take the dive.


If you want to see it in action:

Edge Pro

Ribdog just linked me to the new Edgepro videos and they should be very helpful.

Maybe he'll be by today and talk about them.

Actually, I got the link from Larry above. These videos are a major improvement over what EdgePro had on their site previously.

I HAVE A CHEF'S CHOICE MOD#120. IT DOES A FINE JOB ON ALL KINDS OF KNIFES. ICURRENTLY SHARPEN KNIFES 4 SEVERAL REST. IN MY HOME TOWN. IT TAKES ALL THE GUSS WORK OUT OF SHARPENING BLADES. COST IS ABOUT $150.00

CK. THEM OUT AT WWW.EDGECRAFT.COM
JUST MY 2C WORTH.

Okay, I went for it and got the Edge Pro Apex 4. I decided to go with the stock stones for now. This is one of the best purchases I have ever made, next to my Cookshack. I could get a nice sharp edge with my Chef's Choice, but nowhere near as sharp as I can get now. Crazy Sharp! There is something satisfying about making an edge sharp by hand. Highly recommend this sharpener.

Good choice!

Thanks guys, I'm just about ready to pull the trigger on one of these Edge Pro sharpeners. I'm just a little confused on which Apex series to go with, any thoughts?

I have the Edgecraft 1520. Does both 15 & 20 degree knifes. i.e. german vs japanese knifes. Works super.

John

FYI, I fixed the edgecraft link it was broken. Had an extra "e" in there.

Smokin,

You have had your sharpener now for about a year or more. Any comments on the pro/con of your unit? I keep looking at the Edge Pro systems, but just haven't convinced myself to spend the $$$ yet.

Not Smokin',but having been around the cook circuit for a few years,where there are a bunch of them,and having dealt with Ben and the others at the company-I have never heard anything but positive comments.

It's a great unit. I haven't sharpened any of my wife's professional scissors (got that attachment).

For me it's so much quick than any stone system, just takes a little practice.

SCARY sharp is the word.

As far as model, unless you are going to be using this on a daily basis the APEX is all you need. The PRO will not sharpen any better. Which APEX is really up to you. You will be able get all your knives plenty sharp with the Apex 1. I ended up with the Apex 4, but can always buy more stones and tapes. I recommend getting the ceramic hone. It is really great for serrated blades. His DVD is on his website, so don't worry about not getting that. His stones are priced very well and are really all you will every need. They are very high quality. Ben is great. If you have any questions he is there to answer. In fact just shoot him an email with all your questions and concerns. He will help, and not in a salesman like way either. His product does all the talking. All I can say is I have never had knives this sharp. You can even go nuts and put a mirror finish on if you wish. Making a great edge, is like making great BBQ. Great things come from a little time and patience. Oh, and yes, SCARY sharp is good. Very good.

Agree. I went with the Pro so I could get the scissor sharpener. Several people I know or professionals who pay a lot to get them sharpened.

Great point Smokin, I forgot about the scissor attachment. If you have scissors in your life that need sharpening regularly , then get the PRO, it could pay for itself.

Okay guys!,

I don't need to sharpen scissors,maybe, my question is the need to spend more money to get the 1000,2000,5000,10000 grit stones. I just keep looking at the chefs to go "Chosera kit" and saying "why".

PLEASE help me out with my thinking!!!
Chosera Kit????

^^^^
Those stones will give you one extra step of sharpness and a polished finish to your blades.

Add a leather strop and you will be amazed at how long you can keep them sharp!

Me?

I'd start with the basic kit unless you really need the extra sharpness. You will get Crazy Sharp with the regular stones, but if you need Stupid Sharp (my term ) then get them. You can always add more stones later if needed.

I just checked, looks like it's only $50 more over the sale price. They have an 8 pack of Chosera stones for $200.

Sounds like the kit is the way to go now.

MM, I like the leather strop idea. I don't have one, you have one to recommend?

quote:

Originally posted by SmokinOkie:
Me?

I'd start with the basic kit unless you really need the extra sharpness. You will get Crazy Sharp with the regular stones, but if you need Stupid Sharp (my term ) then get them. You can always add more stones later if needed.

I just checked, looks like it's only $50 more over the sale price. They have an 8 pack of Chosera stones for $200.

Sounds like the kit is the way to go now.

MM, I like the leather strop idea. I don't have one, you have one to recommend?

"Stupid Smart" is that another way of saying you cut yourself either during or after sharpening?

Guess I best stay away from that kind of sharpness else I may have difficulties counting to 10 (or 20 ).