What's the second best way to sharpen knives?

August 1, 2008 1:32 PM

I know. I should use a whetstone, but I haven't really been able to get the hang of it, despite taking a class (and I know to use the honing steel frequently between sharpenings). Can anyone recommend an easy at-home knife sharpening tool that's almost as good as a stone?
posted by SampleSize to food & drink (30 comments total)

Cooks Illustrated last addressed this quesiton in 11/2006. The winner of their test was the Chef'sChoice Model 130. They liked the other, cheaper models from the same company too.

Check out Consumer Search on the topic, too.
posted by Perplexity at 1:43 PM on August 1, 2008 [1 favorite]

Mouse Pad + Sandpaper
posted by iamabot at 1:49 PM on August 1, 2008

I have the Spyderco and I've been very happy with it.
posted by jaimev at 1:52 PM on August 1, 2008

How about a system of whetstones that use a guide to insure that you barely have to think about the process?

I use Lansky sharpeners. They're a whetstone, mounted in plastic. Then, there's a jig that you clamp to the back of your knife. A rod connects the whetstone to the jig, making maintaining the proper angle almost effortless. You have to buy the whole system for it to work, although the whetstones on their own are excellent whetstones.

It's pretty easy. Attach the jig, and select the roughest stone, attach the guide rode, run the stone a few times along each side of the blade. Repeat with finer stones.

The one issue is that you're restricted to one of only four blade angles. But, if you buy one of those automatic systems, you'll get no choice of angles at all.
posted by Netzapper at 2:02 PM on August 1, 2008

This thing? It's awesome, and foolproof.
posted by mudpuppie at 2:10 PM on August 1, 2008

Lansky sharpeners are great, and you get razor sharp edges that are tough without damaging the blade, as is common with some automatic systems.
posted by craven_morhead at 2:15 PM on August 1, 2008

I use the "Furi Ozitech Diamond Fingers Sharpener" (review) as recommended by CoolTools

works awesomely. like, totally.
posted by MeatLightning at 2:18 PM on August 1, 2008

Okay, please delete this if it is perceived to be a non-answer to the question as asked, but I couldn't get the hang of the whetstone, either. I have tried most of these tools and they are next to worthless. Take your knives to a professional sharpener, like I do, and you'll be happy, like I am.
posted by trip and a half at 2:52 PM on August 1, 2008

The Spyderco Triangle Sharpmaker that jaimev linked to is excellent. I actually ran a sharpening business when I was in college using just a belt grinder and the Sharpmaker. They are supremely easy to use and can do standard edge knives, serrated, scissors, hooks... pretty much anything really.

All you have to do is hold the knife straight in front of you, and draw it down and back towards you, just go back and forth from the left side to the right and in a few seconds, you can shave with the blade. And maintenance is trivial, just keep it clean by once in a while hand washing it with some dish-soap.

It's a little pricier than some of the other ceramic sharpeners out there, but I've had mind for nearly 15 years, and I've sharpened probably thousands of knives with it and it still works perfectly.
posted by quin at 2:55 PM on August 1, 2008

I have one of those ChefsChoice electric sharpeners. It's ok. Not superb, but certainly adequate. If I had knives that were worth thousands of dollars and that I planned to pass on to my grandchildren, I wouldn't use it. But the most expensive knife I own cost maybe less than $100, and I don't have any great personal affection for any of them (they are tools; tools eventually wear out; when they do I will buy new ones), so the electric sharpener works fine.
posted by Forktine at 3:06 PM on August 1, 2008

Another vote for the Spyderco Sharpmaker. The basic kit, with its medium and fine rods, is all you'll ever need. If you were bringing a knife back from the dead, they sell a diamond coated rod that's excellent for removing a lot of material in a hurry. And if you're planning on doing surgery with your knives, they also sell an ultra-fine rod.

For general cooking knives, I've found the best results come from only sharpening using the medium rod. I theorise that the micro-serrations it leaves on the blade actually assist in the cutting of fruit and veggies, especially things with a shiny skin like tomatoes. YMMV.
posted by tim_in_oz at 3:10 PM on August 1, 2008

Chef's Choice makes good electric sharpeners. For the ultimate edge you really need a really big 3-way stone in an oil bath, like this, along with a steel and perhaps even a strop. A big stone is much easier to use than a small one; a friend of mine picked up that $200 one I linked above for $40 at a garage sale and it is almost foolproof and very quick to use.
posted by TedW at 3:15 PM on August 1, 2008

We have one of these water-sharpener thingies, it works great, and even an idiot (like me) can use it quite effectively.
posted by pompomtom at 3:30 PM on August 1, 2008

If you go for the Chef's Choice, exercise restraint. I used to sell kitchenware (including knives) and saw some people who got really carried away with having that brand new razor edge all the time and ruined their knives with overzealous use of their Chef's Choice.
posted by mostlymartha at 3:32 PM on August 1, 2008

We use a Chef's Choice about once every month or two for our knives. Works great, requires no thought or effort. Only nuisance is it's kind of a big appliance to use so seldom.
posted by Nelson at 3:39 PM on August 1, 2008

I have a sharpener that uses two small ceramic wheels to put a beautiful edge on a knife, but I don't know what it is called. You pull the knife through the two wheels, which overlap and form a V groove that sharpens the edge.

I think your best bet is to go to a store that sells kitchen goods and high end, expensive knives, and explain what you want to them.

The other option is to buy a kyocera ceramic knife and not have to worry about sharpening!
posted by tomble at 3:45 PM on August 1, 2008

This cheap little thing works very well.
posted by nicwolff at 4:29 PM on August 1, 2008

I love this little gadget; it'll bring a working edge back to a utility knife with a few strokes.
posted by dpcoffin at 5:06 PM on August 1, 2008

Seconding the Accusharp knife sharpener. It was recommended by America's test kitchen. Just keep a light touch and perhaps smooth off with a butcher's steel, or you will get a rough edge with any knife sharpener.
posted by Susurration at 5:58 PM on August 1, 2008

I agree that getting the hang of a whetstone is tough.

I have the Lansky system, and it's pretty good. But I think my next purchase will be from EdgePro. The basic Apex model is $150 (more with different stones), but I'm leaning toward the Pro 2 ($375).

And FYI, I currently have my kitchen knives sharpened professionally. Which has been an adventure in itself. Some "pros" are better than others.
posted by ObscureReferenceMan at 6:26 PM on August 1, 2008

Another vote for the Chef's Choice. I have this one (I paid a fraction of that price as I found it on clearance at Bed Bath and Beyond+20% off coupon) that I use once a month/once every other month. It's a lifesaver.
posted by hecho de la basura at 6:37 PM on August 1, 2008

Oh! And perhaps another option is to send your knives to Holley Knives. That way you KNOW your knife is perfectly, professionally repaired and sharpened. I haven't done it yet but I wanna.
posted by hecho de la basura at 6:40 PM on August 1, 2008

Spyderco Sharpmaker.

It really might be worth getting yourself a good Arkansas stone and practice with some crappy kitchen knives (maybe buy a handful from the thrift store).

You do need a certain amount of forearm strength to hold the blade at a consistent angle for every stroke. Turning a very blunt knife into a sharp knife is a lot harder than getting a sharp knife into a shaving sharp knife.

Pay attention to grinding angles; if you're trying to grind a 30' edge into a 22' edge, it's going to take forever unless you cut it against a really rough stone first.

Anything electric or with sharpening "rings" or discs is garbage.
posted by porpoise at 12:56 AM on August 2, 2008

Nth the spyderco.
posted by callmejay at 5:37 AM on August 2, 2008

if you take it to a professional, how much should you expect to be charged per knife?
posted by Jason and Laszlo at 8:36 AM on August 2, 2008

Be aware that the problem could be the knives (without serious reshaping on grinding wheels). I've had a number of hosts look to me to sharpen their knives (knowing I am a woodworker and obsessed with sharp edges), with whatever tool they have on hand. Generally, I can achieve a good edge with nothing more than a honing steel. A steel though is for, as the name implies, for honing, not sharpening, which is generally fine as long as the knife had a good edge from the start. Herein lies the rub. I see the occasional set of knives whose edges are so badly formed from the factory and the steel impossibly forgiving (stainless is more difficult to sharpen than plain carbon steel) that there is nothing I can do, except take them back to my shop and reshape the bevels on a grinder. (Which I have done and which some professional sharpeners may or may not do. I can't say as I've never used one.)

It's been a few years since I've heard their call, but knife sharpeners would roam the streets of Paris with their carts calling out to the neighborhood to have their knives sharpened. Charming, that was.
posted by Dick Paris at 10:31 AM on August 2, 2008

f you take it to a professional, how much should you expect to be charged per knife?
Jason and Laszlo: They guy I used to use*, and still highly recommend if you're in San Francisco, has his prices posted on his website. In general, less than ten dollars for most kitchen knives.

* Luckily, I have a neighbor who does it for me now for free.
posted by trip and a half at 3:03 PM on August 2, 2008

IANAPSBMDI (...professional sharpener but my dad is..)

Really, really, REALLY I would recommend taking your knife to a for-real sharpener professional and then keeping a hone w/ the steel. Sure, your whetstones are super, and the Lansky's are nice (what I learned on when I was 12), but a professional sharpener will take your knife and look at the material (440 steel? 400 steel? CroMoly?) and the use (cutting bread versus cutting cardboard) and the original grind (angle/mirror/bevel) and hand you back a knife with a significantly better edge than the one you purchased.

My dad charges $7 for knives over I think 6 inches, but whatever, we're in the middle of appalachia.
posted by TomMelee at 7:49 PM on August 2, 2008 [2 favorites]

Thanks for the question; got me started on my own hunt, which included buying the how-to dvd from sypderco (had an old Sharpmaker system lying around unused). It didn't actually help that much (sounds great while you're watching!), sorry to say, but I'm still working on it... Some other links I've found interesting:
http://cutlerscove.com/links/sharpeners.html
http://cutlerscove.com/kwg/knife-sharpening.htm
http://users.ameritech.net/knives/paper.htm
posted by dpcoffin at 3:02 PM on August 10, 2008

FWIW, 90% of the time sharpening is unnecessary. Honing is what your knife actually needs.

(Honing realigns the bent edges into a straight line. Sharpening removes metal, creating a new edge.)

And honing is easier than sharpening.
posted by IAmBroom at 2:58 PM on August 11, 2008