Sharpening Knives

Never seen anyone who knows a lot about knifes recommend an electric sharpener. They take too much metal off the blade and if you don't draw the knife through the correctly, you get a badly sharpened knife. How much did you invest in your knives and do you trust them to an electric machine.

Now for the lazy man, I own that exact model (it was a gift) but not on my chef's knives. Just on the stainless steel (guaranteed for life stuff) that won't keep an edge. It works and works well, but the stainless knifes just won't stay sharp (partly because of the steel itself, and probably because of the specific method of sharpening)

I spent as much on one knife as that sharpener costs and I'm just not sure about my chef's knives in it. I know enough about sharpening that the angle and the primary bevel matter a LOT.

"sharpening" a knife should only be done occassionally and then honing with a steel between uses.

I Sharpen them professionally (pay a guy $3 a knife and they are razor sharp) once a year before contest season. Then I Steel them before/after every use. FYI, Steeling them doesn't actually sharpen them, it realigns the kerfs that form from cutting (saw a cool video on TV, wish I had it to show).

Hope that helps some.

Here's a good site for Knife info:
Sharpening made easy

the electrics are fine if you truly can't get an edge but use it sparingly and don't draw the blade too fast. the biggest danger you will have is overheating the blade and drawing the temper out of the edge. what you might consider is a rod guided system. that way once you have an edge it will be ez to maintain with a fine stone.
the link smokin gives is great. even though i use japanese water stones i never knew that they were resin bonded!!!
funny part is this subject can get as heated as the old pellet vs stick burner or even (dare i say it) smokering subject and i never can understand why but it one that is highly debated among chef's and hunters.
jack

Thanks Smokin & Jack. I have stainless steel knives so I bought one of the manual Chef's Choice sharpeners. It's handy, sitting next to the cutting board.

John

LJ,
I bought Jack a set of Japanese sharpening stones when he got out of culinary school. They make a big difference, but take a lot of time to use. When he uses them, I can see a huge difference in the sharpness and how long it does last.
Peggy

You can send them to me and I'll sharpen them!
Sharpening service

To keep knive, razors, axes, etc. sharp, store them under a pyramid.

Don't laugh, it works. The power of the pyramid.

I got mine on ebay from www.powermids.com

And yes, I can find water, underground powerlines, and car keys with dowsing rods, but that's another forum.

peg missed the most important thing about sharpening knives.
it becomes like a zen exercise (reminds me of reading zen and the art of archery. good book. really improved my accuracy)
steel is like people. some are soft and some are hard but with proper thought and technique they all can be equal. course it may take from 600 grit to 12,000 grit and a good stropping but we all can reach equal potential
jack

Here is the best "Idgit Proof" type sharpener on the market.Lansky sharpener
This is an excellent honing system. If you are into knives this site is for you.
Zeb