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Smokin's new toy got me interested in knife sharpeners again.

I looked at the edge Pro system and it looks very interesting.

To date I've not been real happy with the guides on the market that I've used.
I've tried:
GATCO owned one.
Razor-Edge owned one.
ChefsChoice my neighbor has one.

I'd love to hear your thoughts about the Edge Pro's, Tomek T-7 and any other sharpening devices you've seen or used worth owning.
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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.
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.
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.
Last edited by crazysmokinlarry
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.
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
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?

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