How do you sharpen your kitchen knives?
 

I just got some waterstones. However, they're not as easy to use as I would have hoped. It's difficult to get the right angle. Guess I have to practice, I just wish I had someting other than my good knife to practice with.

I use a steel each time I use the knife - that allows them to remain sharp for long enough that it's no real fuss taking them to a professional when they really need it.

Are you using a carbon steel or stainless steel blade? - the latter is much harder to sharpen properly.

I've thought about getting a nice waterstone - the idea of doing it yourself is nice - but, like you, I want to get it just right for the sake of my good knife. I suppose using a steel regularly in between sharpenings is a good way of practicing the proper 15-20 degree angle. It's something that should be done anyway.

I use a pro but inbetween I use my rods.
Nothing is more dangerious than a dull knife.
I have one other problem, I'm a leffty all knives
are bevelled to the right. Makes cutting a slice of beef or a loaf of bread nearly impossible. Take care of your knives they will
last longer than a women!!!!!!!

I use the Spyderco Sharpmaker. Easy, safe, and lasts forever.

Great post.

I was curious about this as well since I finally have some nice kitchen knives of my own.

To achieve the sharpest edge on any type of blade

Using a water, oil or diamond stone. Your blade should be held at a 40-degree angle. The stone sharpens, however you need to use the hone/steel at a 20-degree angle to insure there are no nicks in the edge.:thumbsup:

I use a stone on my knives once a month or whenever they start to lose their edges. Getting the wrong angle won't ruin your knife, so you shouldn't have to break out your protractor every time you sharpen, but 40 degrees is ideal.

I just got all my knives sharpened from a professional and all I can say is Holy Shit. I have already cut myself 2x from just underestimating the sharpness of the blade. Using a steel to keep them straight, I really think that the edge will last quite awhile, unless I cut my damn finger off or something. Haha!

Yabobo--Check out Global knives. The knives that are beveled on one side have a right- and left-handed version. The knives rock hardcore something fierce, too.

There's nothing more satisfying than slicing a vegetable with a really, really sharp knife.

How much does pro sharpening cost? Do you go to a local shop?

My pro sharpening was 6 dollars for a 8 inch french knife, and an 8 inch carving knife. I am yet to take in the rest of my knives, as I need something to work with, but I definetly will because they are so damn sharp.

Also, Kershaw has come out with new knives named "Shen Series" or something catchy. They are supposedly user-friendly to the left handed crowd. Im not sure.Link here.

Global knives. I personally dislike them, mainly due to their weight and the lack of an ability to hold an edge for a decent amount of time, as numerous people have told me, altho hey are very lightweight and I feel that it is awkward and semi hard to control. Thats just me. I opted for Wusthof Classic and GrandPrix, and am highly impressed. Shop around, hold the knives and use what feels good.

To each his own. I know someone else who prefers the Wustof becuase of the heft.

I have to disagree about the edge-holding, though. Mine keep a decent edge for about 6 months under daily home kitchen use. They're really, really hard steel. I've used them on plastic and butcher block boards.

I use a fine grit sharpening stone, took a little while to put an edge on the first time, but it's amazingly sharp and I can resharpen them in minutes myself. Having tried one of the manual diamond sharpeners I was completely unimpressed; damn near a half hour with the thing didn't leave as good of an edge as just a minute with a coarse pocket knife stone.

As far as knives I have a set of wusthof grand prix. They're excellent knives of incredibly hard steel; they'll take a great edge and keep it for a long time, even if they do take some effort to sharpen. Also, for the lefties out there they're symmetric knives so they should work just as well left handed as right.

I use a ceramic knife; it doesn't need sharpening ;)

<a href="http://www.kyoceratycom.com/FineCeramics/Why/index.htm">Kycera sells them</a>.

I was taught by my grandfather how to hone a knife with a waterstone and honing oil before he died. I still have the stone, the oil, and I sharpen my knives myself.

I can shave with my meat cleaver, and that makes me happy, anything less and I wouldnt be satisfied.

I use a honing steel. I never let ny knives hit the counter (cutting board only) They are about 20 years old and nasty sharp.

I used a Chef's Choice for some Chicago cutlery and got razor blades. It was nice. But I can't do my set of Henckels in that thing: it leaves nasty marks along the edges. Not sure why, but they look like hell now. I'll bring them off to a pro before the holidays. Yeah, sharp knives: sweet!

All you need is a bit of practice with a water stone or oil stone and you'll be set for life.
Oh yea...and use a steel.