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lkenefic February 17th, 2017 10:21 AM

Sharpening stones/tools recommendations
I've used a wet stone for what seems like forever, but I'm looking at a myriad of tools and new products for doing this task. Are any of these better than using a stone? Thanks!

cb51 February 17th, 2017 10:54 AM

No, not really.

If you've been getting a good sharp edge on a stone and been happy, then it's okay. I've used plain old stones since I was a kid, and they do work if your careful. Home Depot or Lowes has the plain Norton gray stone that has worked forever.

Basicly, all those neat gizmos and gadgets are mostly for getting your money out of your wallet and into the wallets of the gizmo and gadget makers. It's a fancy mousetrap. With being able to freehand sharpen, you can take a small pocket stone and resharpen anywhere at any time. I kep a little Eze-Lap model L in my wallet with most of the plastic handle cut off, and it's resharpened a knife in some pretty far out places.

Norton silica stones, diamond stones and hones are good. Don't over complicate it.

campns February 17th, 2017 11:02 AM

I will say that for someone that does virtually the same as CB51, I do enjoy using a Ken Onion Worksharp with little effort you can sharpen everything you have in short order and have your kitchen knives damn near stupid sharp quickly.

outrider58 February 17th, 2017 11:27 AM

I like Lansky type systems, especially for reestablishing blade bevels. Once I get my edge fine, I rely on crock sticks for touchups and maintenance.

I use the Worksharp on my German kitchen knives because the steel is much harder.

2nd=Good+Substantial February 17th, 2017 11:55 AM

I didn't have experience with a whetstone so the Ken Onion Worksharp has been a God send.

Gambler February 17th, 2017 12:29 PM

I bought this and like it, it is a knockoff of a better brand, but it was cheap and works great on smaller knives (up to ~5"). It can do larger kitchen knives, but it is a little trickier.

Others swear by the Spyderco kit, but I couldn't ever get a good edge with that.

DanGuy48 February 17th, 2017 05:30 PM

I use Spyerco Sharpmaker and an older set of crock sticks. I find it easier to hold the correct blade angle using them. The edges I get are good enough to cleanly shave slivers of paper off a suspended sheet's edge. One of the keys to getting a good edge is, when you feel it starting to sharpen, start using a much lighter pressure. It does slow things down a lot at that point but too much pressure on a fine edge doesn't seem to produce very sharp results.

Tankfixr February 17th, 2017 07:57 PM

+1 For the Ken Onion Worksharp.

Simple and effective.

ToolAA February 25th, 2017 06:15 PM

Picked this up at a flea market for $60. Looks like it's been barely used. It's for sharpening wood lathe chisels but I just used it to restore the shape on some old kitchen knives and it worked pretty well. When I get around to it I build a dedicated blade guide to keep the edge at 20.

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ohen cepel February 25th, 2017 07:11 PM

I usually use a ceramic rod, paper wheels, and/or a strop. Somethings a nice stone also.

If you do a lot of sharpening and have a grinder the paper wheels are great to have!

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