Click to view our Accessibility Statement or contact us with accessibility-related questions
Showing 1 of 45 conversations about:
jasonlikespasta
41
Dec 5, 2017
bookmark_border
What kind of sharpener do you guys recommend for keeping in the kitchen? Recently I have taken my knives to a professional sharpener to get a good edge back after I lived with some careless roommates. Now that they are sharp again what's the best way to keep that edge on them? A Honing Steel rod thingy, or one of those counter-top ceramic v things?
Dec 5, 2017
Zekethe1st
5
Dec 5, 2017
bookmark_border
jasonlikespastaFirst off, it’s important to know the difference between Honing and Sharpening. In the normal use of a knife, the edge of the knife can become uneven on a molecular level, making your knife feel less sharp with each use. This is when you Hone your knife using a honing steel, realigning the molecules and straightening the edge of your blade and allowing it to cut more efficiently. Sharpening on the other hand is peeling away damaged layers of metal to expose more of the blade, which is why too much sharpening can actually damage the blade beyond repair. I would reccomend using a honong steel at home, and sending your blades to be professionally sharpened once yearly. Alton Brown has a wonderful video on the subject on Youtube if you’re interested
Dec 5, 2017
jasonlikespasta
41
Dec 5, 2017
bookmark_border
Zekethe1stThanks for the reply Zeke, I think I found the video that you mentioned with Alton Brown (love good eats!). https://www.youtube.com/watch?v=lRUYAgrsoLw It's 60secs and it explains what you said, honing is for small corrections and sharpening is best left to the pros. What do the V shaped ceramic sharpeners do then? I wonder if that's honing or sharpening the blade. Here is one that I am talking about:
http://a.co/gmEKw1r
Dec 5, 2017
AngryAccountant
277
Dec 5, 2017
bookmark_border
jasonlikespastaAvoid the countertop ceramic v things at all costs. To keep the edge, use a honing rod every or every other time you use the knife, learn how to do it properly too. Invest in a good cutting board so it's not blunting your blades either (see list at bottom). As for sharpening, I'm of the school that the sharper a knife is when you start sharpening it, the less metal you've gotta take off. So do it as needed when you feel that honing isn't helping anymore. Buy one of the cheaper guided sharpening systems such as a Lansky to keep in the kitchen, the set should fit in it's box in a drawer. Make sure to always use the same angle, and feel free to send it in to a pro when you want. Hard Maple End Grain > Other Hardwood End Grain > Hardwood Edge Grain > Polypropylene (Plastic) > Bamboo > Stone/Glass/Metal/anything else with a high hardness Stick to Plastic or higher on the list, but don't use a serrated blade on plastics, it'll chew up the board.
Dec 5, 2017
djfluffkins
157
Dec 6, 2017
bookmark_border
AngryAccountantPretty much everything AngryAccountant said is on point. I keep a 1000/6000 stone around with a nagura to sharpen and polish when I need more than just a hone. The ceramic v things are not good.
Honing is definitely important and I think being able to sharpen yourself at home isn't a big deal. If you were looking at a high volume of knives with a ton of work I could see the "professional sharpening once a year" being more than viable, but most can handle it on their own with little time and effort.
Dec 6, 2017
BirdofPrey
19
Dec 6, 2017
bookmark_border
jasonlikespasta" What do the V shaped ceramic sharpeners do then? " Destroy your blade more or less. Nearly all of those types of sharpeners take off WAY too much metal.
Dec 6, 2017
AngryAccountant
277
Dec 6, 2017
bookmark_border
BirdofPreyA classic example of this is on a Santoku where the hollow's on the sides are at the edge. That knife is now pretty much a goner, since the hollows will catch on your food tearing it and screwing up your slices.
Dec 6, 2017
CraigF
6
Dec 6, 2017
bookmark_border
jasonlikespastaChefMate Knife Sharpener as recommend by America's Test Kitchen. My wife has one and both she and I use it. A no-brainer knife sharpener that will not ruin your blade.
Dec 6, 2017
Dr.McCoy
345
Dec 6, 2017
bookmark_border
jasonlikespastaThe ceramic V-wheel is for ruining even the worst of knives.
Dec 6, 2017
djfluffkins
157
Dec 6, 2017
bookmark_border
CraigFJust remember that ATK's method for testing them was only against other similar type sharpeners and they had the recommended Victorinox knife as the only one they tested among them. It's probably the best, but they didn't do a ton of follow up on how much of the metal it wore away and how different types of knives would stand up to it.
Dec 6, 2017
manjar
26
Dec 8, 2017
bookmark_border
jasonlikespastaI keep a F. Dick 11-inch Multicut Steel and a ceramic rod (NOT the v-thing - it's a single ceramic rod with a handle on it) in my knife block. Each time I pull a knife out of the block, I hone with the steel and check the edge. If it's still dull after honing, I give it a few passes on the ceramic rod, then hone again. If the blade is still dull, I know the knife needs a "big" sharpening, i.e. something that uses tools that I don't keep in the kitchen.
Dec 8, 2017
sc_fd
48
Dec 12, 2017
bookmark_border
jasonlikespastaConsider getting 1-3 stones and you can be maintaining your knives for years if not decades on em.
Dec 12, 2017
nkfro
0
Dec 18, 2017
bookmark_border
BirdofPreyOnly for the first use and only if one presses down with excessive force which damages the sharpening elements. Do not use to sharpen hollow-ground blades. Do not alternate between use of the countertop-style sharpener and use of a whetstone/honestone. I was a meat cutter in a large steakhouse throughout college.
Dec 18, 2017
Sarchasm
13
Dec 27, 2017
bookmark_border
jasonlikespastaIt's good to hear someone give you a complete picture of honing and sharpening like in this video: https://youtu.be/teLOG1zKeoI
Dec 27, 2017
harrisonh
51
Jan 23, 2018
bookmark_border
jasonlikespastaNEITHER DO not use those carpy hand sharpeners, and the rods are of MUCH different quality. A steel does NOT sharpen a knife. it HONES a knife. A ceramic rod is fin. Do NOT use tunstun carbide. Diamond is not too bad, but do NOT buy a cheap one, the cheap ones lose their abrasive quickly.
Even a beginner can learn to sharpen on a 30-50 dollar stone and sharpening might take 10 minutes. MUCH better for most people.
Jan 23, 2018
View Full Discussion
Related Posts
Trending Posts in More Community Picks