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phoenixsong
1055
Dec 6, 2017
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Hi, I'm a student learning how to cook from my mum :) However, she doesn't know much about knives at all. I'd like to keep a sharp edge to the knives we use in the kitchen, it makes work oh so much easier and safer. However, we have neither the skills nor patience to work with sharpening stones. Hence, my bold request: Is there a sharpening stone in the form of a honing steel, or something similar enough?
Dec 6, 2017
btimup
45
Dec 6, 2017
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phoenixsongThere are sharpening steels you can buy, but my advice is to just learn how to sharpen your knives with a stone, or pay the higher price to have them professionally sharpened. Using a stone isn't difficult, and only takes about 20 minutes per knife to sharpen, depending on how sharp you need it. There's also something nice about how to feels to know you maintain and pamper your own kitchen tools. If you're not willing to put in the time, effort, or money to maintain your knives, you're not going to get the sharp edge you're wanting.
Dec 6, 2017
MurderDogg
73
Dec 6, 2017
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phoenixsongSomething like the "Edge Pro Apex" will make your knives "scary sharp", and it is pretty easy to use. Here is my favorite video on it: https://www.youtube.com/watch?v=fI9ae283-Ns
Dec 6, 2017
Hayddawg
8
Dec 6, 2017
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btimupSecond on this. Learning to care for knives is just as important (and fulfilling) as learning to use them
Dec 6, 2017
djfluffkins
157
Dec 6, 2017
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HayddawgDefinitely agree with everyone on this. Honing in general is important, so definitely don't feel like the only way to maintain your blade is through sharpening because you'll just wear down/out the metal quickly.
There aren't a lot of things DESIGNED the way you described just because sharpening takes a lot more metal off and there aren't a lot of use cases where precision isn't a good thing (the form factor of a honing steel doesn't lead to precision.
That being said, there are some diamond sharpeners that have a "paddle-type" form factor that might be suitable for what you described. But once again, you'll be taking a lot more off of your blade, so I'd echo everyone else's recommendation that the 10-20 minutes isn't too big of a price to pay (especially because you'll probably only need to do it every 3-6 months unless you're under really heavy use, with honing in between of course).
Dec 6, 2017
AngryAccountant
277
Dec 6, 2017
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phoenixsongGoing to agree with most everyone else chiming in, a guided sharpener is probably the best bet. If you don't care about a really pretty edge, but want it really sharp, fast and easy, a diamond one is probably best.
Diamond sharpeners don't need water or oil (though a little water is typically advised), and a guided one just clamp in place and go over the edge a few times. The Lansky is kinda the standard. all fits in a little box that goes in a drawer. Shouldn't take more than 10 minutes per knife.
Dec 6, 2017
namhod
1991
Dec 7, 2017
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phoenixsongSecond what @AngryAccountant said. A guided setup is a really easy option for starting out. Hand sharpening can be really stressful and off putting. You definitely don't want to learn hand sharpening on a nice knife!
Grab a Lansky kit, they are fairly cheap.
Dec 7, 2017
cs85b03
101
Dec 8, 2017
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phoenixsongI taught myself one night... Wasn't very difficult. I use a two sided King wet stone. You can practice on some crappy Kiwi Thai stainless knives - I used to think the things were disposable until I sharpened one... It's amazing how long you can make a $8 knife last. I do all my knives at the same time about once every 4-6 months. Takes about 1-1/2 hrs to do 8 or so knives.
If you really don't have time to learn, just find a local guy that can help you out. A guided sharpener is going to cost you upwards of $250-300 - The payback is never going to happen. The guy a few miles down the road from me does all the local chef's knives. It's $1/inch. You really can't beat that. I'm sure you can find a similar deal or a reputable guy willing to have knives shipped in.
Dec 8, 2017
namhod
1991
Dec 8, 2017
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cs85b03You can get a Lansky for around $30. They work great with a little practice. Far less practice than free hand.
Dec 8, 2017
PlsCrit
31
Dec 12, 2017
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btimupWhat are some good stones one should look at if it is their first time? I recently bought a nice Gyuto I want to take care of well, but I have no sharpening implements. Sharpening via stone is appealing to me as I enjoy learning how to do practical things, and it seems very meditative as well
Dec 12, 2017
btimup
45
Dec 12, 2017
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PlsCritThe one I use and that seems to be really popular since it's good bang for buck is the King 1000/6000 stone: https://www.amazon.ca/KING-KW65-Combination-Whetstone-Plastic/dp/B001DT1X9O/ref=sr_1_1?ie=UTF8&qid=1513096342&sr=8-1&keywords=king+sharpening+stone - I haven't used many other stones than this one but I feel like you don't really need much more than this for general kitchen knife sharpening
Dec 12, 2017
PlsCrit
31
Dec 12, 2017
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btimupThanks now I just need a steel. Aaagh my to-buy list is never ending!
Dec 12, 2017
Fourday
131
Dec 12, 2017
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phoenixsongYes, sharpening rods in the form of a steel can be found from many materials. Materials like ceramic, diamond and carbide are ones that come to mind. Since they take up little space, one could easily get a couple, like a diamond and a ceramic. Diamond for doing the majority of the work and the ceramic to clean it up.
Dec 12, 2017
sc_fd
48
Dec 12, 2017
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phoenixsongIf you have the angle control to use a steel well, you've not got too far to go to being able to sharpen on a whetstone
Dec 12, 2017
harrisonh
51
Jan 23, 2018
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phoenixsongbe careful some BAD advice in this thread.
A honing rod is NOT a sharpening rod, but there are some sharpeing rods out of ceramic (good), diamond (bad to mediocre) and tungsten carbide (junk).
Messermeister, Tadea and Idahone make halfway decent ceramic rods. they will not ge your knife anywhere close to a good stone, but it works well in a pinch. Do not buy no-name ceramic rods, they might work, but a 10 dollar difference over 10 years is only a dollar a year for better quality. And if you thought you were saving money, you're not. A Messermeister or tadea will still be around a doze years from now, and give you superior performance. that no name might not last 5 years and the money you thought you saved was NOT savings, especially when you have substandard performance in the meantime.
Do NOT use carbide rods
Diamond can be OK based on grit level, based on the adhesion layer. Do NOT buy cheap diamond rods. They are a waste of money. They are really rough on knives and wear them away. So if you have a cheap knife that you'll replace later as you build skill, go ahead and use diamond. If you have a good knife only use diamond sparingly.
Jan 23, 2018
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