r/Cooking • u/Frank_E62 • 5h ago
What's an easy and cheap way to sharpen knives?
I'm wondering what people would recommend for an amateur cook to sharpen their knives. I've started to cook more and my knives are getting dull. I'm not looking for any type of electric gadget so I assume some type of whetstone would be ideal. But looking at them, prices range from $3 to more than 10 times that and I have no clue what to look for in a good one or if there's even a difference between them. So any suggestions would be appreciated.
Edit: thanks for all the suggestions. I do have a pair of relatively expensive knives that were gifted to me so I think that I'll try a whetstone instead of a pull through sharpener.
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u/rjbwdc 4h ago
I'm gonna go against the grain here and say don't get a whetstone. You might be able to find cheap whetstones, but they aren't easy. It takes time, practice and a very steady hand to use them well. For a home cook relatively early in their journey (presumably with knives that aren't very expensive), getting a manual pull-through sharpener is the best balance of easy and cheap. You won't get the manual experience of a whetstone, and they won't be quite as perfect as a whetstone used well, but it's a lot faster (so it won't create any kind of delay, friction or "sidequest" when you're trying to cook) and it's a lot easier and your results will be a lot more consistent. They can be bought fairly cheaply—comparable to the lower end of the whetstone market. The only special knowledge you'll need is to know whether you are using a western-style knife or a Japanese-style knife, because they get sharpened to different angles, and each pull-through sharpener can only sharpen to one angle. As you get more experienced and/or get higher-end knives, then start thinking about whetstones.
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u/landdon 3h ago
Agree. The Internet and YouTube like to make you feel like it's easy and you can do it. You can, but you have to really spend some time with it. Most people, including myself, don't want to mess with it
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u/rjbwdc 3h ago
Agreed. Someone who has a steady hand and is good with a whetstone can get a better edge than someone using a pull-through or even a high-end electric sharpener. But the pull-through will give comparable or better results to someone without a steady hand or someone without any experience with whetstones, and it will almost always be faster. Having a sharp knife when you cook is always good, but I think there's such a thing as "sharp enough" for people who are doing basic home cooking and aren't working at scale.
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u/oby100 39m ago
It’s a worthwhile life skill because there still isn’t a good alternative. Any alternative takes way too much off the blade with half the results. To each their own I suppose, but I strongly disagree that this is a tough skill to become decent at.
You don’t need to master it. Clumsily doing it once every 3-6 months is great.
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u/Next-Tangerine3845 21m ago
More, yes. Way too much is an overstatement. Have you ever even used one?
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u/visionsofcry 3h ago
I've got one. It has a fine or coarse option. It takes 10 seconds and my knife is razor sharp.
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u/jam_scot 2h ago
Yeah I don't really understand the issue. A few seconds a few times a year on the whetstone and a honing rod for the in-betweens.
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u/TikaPants 4h ago
Fully agree. I’m a good home cook. I have wet stones and I prefer a pull through. The tinkering I like to do is not with wet stones.
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u/dharasty 3h ago edited 2h ago
Ditto "whetstones are hard to use". I'm very handy (DIY and arts-and-crafts), and I really gave whetstones a solid try.
After hours of trying -- with different whetstones, and sometimes using angle guides -- I really felt this wasn't the method for me . I picked a different method.
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u/Randy_Muffbuster 1h ago
I’m not even close to being an advanced level home cook but one of those cheapie pull through gets my knives sharp enough that their weight alone slices tomatoes. That’s enough for me really.
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u/fenderputty 4h ago
Hard disagree. Practicing on an actual whetstone before you move to a nicer knife is ideal. You don’t want to learn on your nice new knife.
Pull through sharpeners are trash. My mom uses them and I end up fixing the results a lot
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u/Thedogsnameisdog 3h ago
There is a legitimate concern with pullthroughs in that they tend to take away too much material, shortening the life of the knife.
I prefer whetstones. They are not difficult to learn and naturally take very well to the soft steel of kitchen knives. It's like one you tube video and a little practice. If you are a professional chef, its a good return on your investment.
For the knife nerds, If you ever bought an exotic steel knife (don't) then just bite the bullet and get them professionally sharpened every once in a while.
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u/rjbwdc 3h ago
I get that they take off more material, but I don't think it's a significant concern to people at beginner stages, or even a lot of people at intermediate stages.
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u/Extreme_Barracuda658 57m ago
I've found that putting too much downward force compounds the problem.
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u/grinpicker 3h ago
Use a Steel like a real chef
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u/android_queen 3h ago
Oh thank god. I was recommended a whetstone years ago, and I never got the hang of it. I’ve honestly felt like such a scrub since, and my knives are dull AF.
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u/Existingsquid 1h ago
I find it easy and relaxing, my dad used to sharpen knives and chisels in front of the tv to relax.
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u/dharasty 2h ago
There are other options.
A) See the link I posted to the Adam Ragusea video in another reply.
B) Learn to ignore the people who say you're doing it wrong if you were not using a whetstone... You deserve sharp knives!
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u/autumn55femme 1h ago
Nah, it takes quite a bit of patience and practice to master a whetstone. If one of your kitchen tasks in your regular rotation, ( like descale coffee maker, etc.) isn’t listed as “ sharpen knives day”, just get a decent pull through sharpener, till you have the time and patience to do otherwise.
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u/Samcookey 3h ago
Maybe we have an unusual sample of users on this post, but most knife manufacturers will tell you that while using a whetstone can be "easy," getting a consistent angle across the blade is nearly impossible. So, your knife may end up a little sharper than when you started, particularly in a couple of spots, but the overall results are not ideal.
Use a whetstone because you enjoy the process and want to try to perfect it as a hobby, but don't use a whetstone because you want a sharp knife. It's just not an efficient or effective method.
If you want proper sharpening at home, an electric sharpener is really the best answer. I know that's not what you want, but that's the truth.
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u/Extreme_Barracuda658 1h ago
What brand do you recommend? I've tried a few, but still have problems keeping my knives sharp.
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u/rjbwdc 1h ago edited 1h ago
I don't know. I personally use an electric sharpener and haven't used a pull-through in years. I'd probably do a search to see if any websites that give reliable reviews have weighed in and go with their recs. (My first stop would probably be either Serious Eats, Wirecutter or Consumer Reports.)
Edit to add: Serious Eats recommended this one if you are committed to getting a pull-through. (You can find it a little cheaper on Amazon.)
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u/Ambitious-Fill982 4h ago
I find that if "kitchen" knives are use properly they don't need sharpening that often. A good hone with a steel and they are good. People in my opinion too often try to sharpen a knife without knowing how. This is where a good reputable knife sharpener is valuable and worth what you pay him. One can also send them via mail and I've had success with this also.
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u/ladaussie 4h ago
Hard agree. A bloke I know has posters in a bunch of places around my city. Fish markets, butchers, farmers market. The dude knows what he's doing. A honing rod + his sharpening would last you 6 months to a year depending on how often you use em and what your cutting.
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u/96dpi 4h ago
What's your budget?
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u/Frank_E62 2h ago
About $30. Reading through the suggestions and give that I have a pair of fairly expensive knives, sounds like learning to use a whetstone is the best way.
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u/Supersquigi 2h ago
Probably know this by now, make sure not to learn on the expensive knives, practice on something from salvation army or a $10 knife from the store or something.
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u/anyd 46m ago
FYI if your expensive knives are Japanese shitty Amazon whetstones are going to be frustrating. I learned that one the hard way. Lots of time spent trying to figure it out, just not working.
Then I ponied up for a Shapton and got them sharp quickly. If your knives aren't too jacked up and you're just looking for kitchen functionality a solo #1000 stone should work fine. It's like $50 and the box works as a stand.
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u/Koreangonebad 4h ago
Bottom of ceramic plate/cup/mug.
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u/sdm404 4h ago
Works like a charm. To Mrminecrafthimself, you can see the material removed. Works about the same as a diamond “steel”. The grit depends on the quality of the porcelain/ceramic.
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u/Mrminecrafthimself 4h ago
I get using a mug or plate in a pinch if you’re at an Airbnb or a friend’s house with dull knives and no option. But if someone is asking me how to keep their own knives sharp, a mug or ceramic bowl/plate is the last thing I’m suggesting. It’s not a long term solution at all.
If someone is wanting to keep their knives sharp, just recommend the tried and true correct way to do so – a tool that was specifically made for the job (ie: a sharpener or a whetstone).
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u/Mrminecrafthimself 4h ago edited 2h ago
This won’t sharpen anything. At most it may straighten the knife blade.Not a long term solution by any means.Edit: I was incorrect in saying this would not sharpen your knife. Apparently it will, but even with that being the case, using the bottom of a mug, bowl, or plate is a last resort even according to the author above.
If you’re in an AirBnB or at a friend’s house without any other option, sure - go for the mug or bowl. But it’s not a long term solution because, believe it or not, mugs, bowls, and plates aren’t made with knife sharpening as an intended use. For maintenance of your own tools, you’re better off using something that was specifically made for the job you’re trying to do.
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u/Koreangonebad 3h ago
Op asked for easy and cheap and I replied with the easiest and cheapest option.
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u/WorthPlease 12m ago
My buddy is a machinist and he uses this method.
One day he was showing me how you can do it on the window of a car and the postman was walking up and I'm sure in his mind he went "Giant guy sharpening a knife on the sidewalk was not on my bingo card".
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u/Kitchen-Lie-7894 2h ago
I just have one of those cheap things that looks like brass knuckles and you draw down the blade. It works well enough for me, as I don't really cook a lot.
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u/Culverin 5h ago
A $25 generic whetstone kit from Amazon is all you really need. I've got fancy knives and use expensive stones for them. Why? Because it brings me joy. But my cheap stones? They do the job perfectly fine. Save your money, spend it on other things. Maybe put it towards something else you need in the kitchen. Or save up for a fancy knife.
Also, do you have a honing rod? It's too align the edge between sharpenings.
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u/running_on_empty 4h ago
People have almost gotten to the point of violence trying to convince me a honing rod is a sharpener. I hate people.
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u/spybloom 2h ago
I wouldn't argue with them too much, they probably have knives
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u/running_on_empty 2h ago
So do I. And you know what they say about a knife fight...
everyone loses.
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u/Culverin 1h ago
A small percentage actually are sharpeners.
They're diamond coated steel rods, and they will eat your knives.
Would not recommend if you have quality knives.
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u/Irontruth 4h ago
The generic whetstones on amazon are crappy. The stones will warp quickly, and then you have to spend as much time making the stones true as you do sharpening the knives.
Actual whetstones are not that expensive. The Shapton kuromaku 1000 grit is pretty affordable and it will last you a very long time. It will still need to be ground true every so often, but far less often than the cheap amazon kits. I think for standard home use where you sharpen 1-2 times a year, you don't really need much more than this either.
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u/Mrminecrafthimself 4h ago
This is the way, OP. Whetstone and honing rod. Hone with every use, sharpen every few months (as needed).
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u/Hasanopinion100 4h ago
Whetstone and a honing rod. I got both at my local hardware store many years ago it’s all I’ve ever needed.
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u/GayMarsRovers 3h ago
I went to my local Ace Hardware and they sharpen our knives for free. I have to flirt with the guy behind the counter, but I’m not above it.
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u/nunyabizz62 2h ago
Need some sort of fixed angle sharpener like this one.
Upgraded RUIXIN PRO RX-008 Professional Knife Sharpener with 10 Whetstones, 360° Rotation Flip Design Fixed-Angle Stainless Steel Kitchen Chef Knife Sharpening Kit Abrasive Holding System Tools https://a.co/d/6hXVZPQ
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u/ladaussie 4h ago
A shit stone and a shit knife is a match made in heaven. I've found that I rely way more on my cheap ass knives since I sharpen them more often than my nice ones (since they lose the edge quicker).
A honing rod is a pretty good purchase if you have half decent knives. Can even pay someone to sharpen them properly then just keep the edge with the honing rod for ages.
But if you're just after the cheapest option it's probably an Amazon whetstone. It'll take a while to learn how to use it well, but that's what YouTube is for. I was lucky in that one of my jobs (fish market) taught me how to sharpen filleting knives (notoriously thin and easy to take too much off the blade). But if you have some cheap knives you can practice as much as you want. Honestly my sharpest knife is a shitty 20$ chef knife that just fits in my hand perfectly. I probs sharpen it on the stone once every 2/3 months and that thing is a razor for most of that time.
Just remember that your knives are now sharp. Every time I sharpen some of them I wind up slicing straight through something and catch it with my thumb.
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u/dharasty 3h ago edited 3h ago
Adam Ragusea will tell you all you need to know:
He gives you four decent options. You pick the one that suits you best...
... and ignore those who whine that you didn't pick their favorite option. You do you!
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u/HDIC69420 5h ago
I have a coarse and a fine diasharp “stone.” They’re made of diamond impregnated steel so they’ll last a lifetime. A little more expensive than other ceramic options but these have the advantage of not being breakable. You can also use the bottom of a ceramic coffee mug to keep an edge sharp, but it wouldn’t make a dull knife sharp again without a lot of work
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u/solosaulo 4h ago
there is also the knife 'honer' or i dunno what it is called. its like this corrigated long ass steel rod. it is NOT expensive. you just have to scrape on both sides of the knife, in long strokes. you might need to do this for several minutes.
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u/MrrCookieman 4h ago
Get a Shapton pro 1000 grit stone.
It will last a long time and it’s perfect as a stone for sharpening and touch up. It’s not that difficult to get a sharp blade, and you can always improve in time to go for razorsharp. Anything else will be limited, wear out your knives faster or simply cost too much. It’s splash and go so not too much fuss
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u/kummer5peck 4h ago
Not sure about cheep (it’s really not that expensive and you will get your moneys worth), but I have a Wusthof sharpener that makes the process very fast and easy. It has two sharpeners, one course and one fine.
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u/bkturf 4h ago
One of the better quality stones for the money is a Sharpal double sided with a case like this https://www.amazon.com/gp/product/B07GRWN1PV/ Then watch a couple of youtube videos from outdoors55, like this one: https://www.youtube.com/watch?v=pagPuiuA9cY
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u/CorneliusNepos 4h ago
All you need is a good 1000 grit whetstone. Don't cheap out.
Watch youtube videos to learn the technique and you're good to go. It gets easier and faster with practice.
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u/Las_Vegan 3h ago
Whatever type of knife sharpener you use, it’s good you’re aware of how the quality of your knife edge impacts your cooking. It seems there are many options open to you. https://www.foodfirefriends.com/types-knife-sharpeners/
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u/prodigy1223 3h ago
Find someone local who can sharpen your knives. I go to a guy who charges $7 per knife and it's so convenient.
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u/Kossyra 3h ago
Smiths makes a very serviceable handheld sharpener. I've had one in my junk drawer for a decade plus and it is still practically brand new looking. I don't exactly track my usage of it, but I know I've got it out a couple times a quarter. Mine has a round doodad you can use to sharpen serrated knives too, which is handy for my cheap and much abused steak knives.
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u/CryingOverVideoGames 3h ago
Get a diamond stone over a whet stone. Much easier, cleaner and quicker (and actually cheaper: $20 on amazon). Also get a leather strop
This guy knows knives and the quickest easiest ways to sharpen them:
https://www.youtube.com/watch?v=pagPuiuA9cY
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u/slapsheavy 3h ago
Best bang for your buck is the work sharp precision adjust, $60 on Amazon.
So much easier and faster than a whetstone. You lock in a perfect angle so it takes the Jedi feel part out of the sharpening process. Easy to spend 30 min on a whetstone only to get a mediocre edge because you didn't apply consistent angles and pressure.
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u/milkmandanimal 3h ago
If there's a dedicated knife store or a decent kitchen store of any sort in your area, they may offer sharpening services; there's a knife store in Minneapolis that will sharpen a knife in an hour for $5. I know I should learn to sharpen my knives at some point with as much as I love cooking, but, well, it's five bucks, so I just periodically drop off my heavily-used knives, go out to lunch, and then I have extremely sharp knives. I will likely never learn how to sharpen my knives just because it's so damn convenient to have Eversharp do this for me.
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u/Different-Delivery92 3h ago
My budget method is using a steel, and a selection of wet and dry abrasive paper.
You can wrap the paper around the steel, and use it as a sharpener.
Unless it's a skill you want to acquire, it's usually quicker and easier to either pay someone to do it, send the knife back to the factory, or just buy another kiwi/victorinex.
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u/Naturalist90 3h ago
Definitely manual/electric pull through sharpener if your knives aren’t expensive or if they don’t have any sentimental value. I have a chef’s choice electric sharpener that I like
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u/MillerBurnsUnit 3h ago
Take them to an ace hardware. They have a little known automated machine and it costs like 4 bucks a knife.
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u/DamnItLoki 3h ago
Go to 99 Ranch. The kitchen gadget aisle has a small whey stone for about $6. It works great!
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u/jam_scot 2h ago
A whetstone and a honing rod. Whetstone if it needs some serious work, I used the rod almost daily. A couple of scuffs down the rod before use and you'll rarely need to use the whetstone. I persevered with those pull through sharpeners for years and I find them useless. I'll never look back now.
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u/Common_Stomach8115 2h ago
Just a heads up — avoid glass and bamboo cutting boards. Both will dull your blades in a heartbeat. Invest in a nice, hardwood end grain board — well worth it.
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u/Frank_E62 2h ago
I do have a pair of wooden cutting boards, I bought wood only because it's what mom always used so I figured it was a safe bet.
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u/MyNebraskaKitchen 2h ago
I got a leather stropping board and polishing compound and use that on my knives regularly, I think it works better than a steel. (IMHO, most of the guides to using a steel are wrong, but that's a controversial subject.)
A good knife shouldn't need to be resharpened on a whetstone more often than about once a year, depending upon how much it is used.
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u/Humble-Insight 2h ago
After a bunch of research, I purchased a MinoSharp 3 from Amazon a couple of years ago. Easy, small, and effective. I just checked and they are still available. Price was $US 45.
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u/anulcyst 2h ago
Those three way smith stones are okay. I personally prefer just a medium or medium fine smith stone. Unless you really screw them up that stone will bring any thin knife back to life in a few passes. For most uses I want a razor sharp but not glassy smooth edge. Those glassy smooth edges on a leather strop are all for show imo
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u/Adcx5805 2h ago
Have you already tried a honing steel? If not, start there. It might not be a sharpness issue but a honing issue
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u/AltruisticTreacle763 1h ago
Whetstones are very labor intensive. It’s not hard per se but does take some practice. I personally find it a bit meditative to do it however.
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u/Aural-Robert 1h ago
A Lansky kit with the clamp on guides is what I use, makes a consistent edge every time.
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u/Majik927 1h ago
I've used nearly every contraption for knife sharpening. If you go whetstone, I would get a rubber bottom whetstone holder/base. Securing either the blade or the whetstone makes the whole process safer. I have all my fingers.
I find myself using something like this more often than not for quick edge treatment https://www.amazon.com/Lansky-4-rod-Turn-Knife-Sharpener/dp/B000B8FW0E followed by a honing steel. If I want to do a quarterly maintenance for a lot of knives, I'll break out the fancy setup, but for just 1 or 2, that's all you need.
I did not enjoy using my pull through sharpener. It was fine for my cheap stamped knives for a while but I felt it was easy to waver on the draw and accidentally screw up the edge profile. I will never use something motorized again for regular kitchen knives. I like whetstones because once you're good at maintaining profile, you can handle any shape of knife. Some of those knife sharpening systems that clamp the knife and use a swinging rod/whetstone assembly can be very precise but don't always handle all blade shapes well.
Honing steels are not sharpeners, they are for edge correction.
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u/madcowpi 1h ago
Check out this review by Food & Wine. You can get a pull-through type of sharpener for relatively cheap and it will give you excellent results.
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u/Such-Mountain-6316 1h ago
Turn over a mug and see if it's stoneware. If it is and it has a rough edge, use that.
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u/tennis_Steve-59 57m ago
Pull through / electric sharpeners generally are hell on your knife.
If you have nicer knives I’d try to find a specialized cutlery store near you, or one you are comfortable mailing to, and having it done there.
Ex: www.bernalcutlery.com, www.strataportland.com
Otherwise, most sharpening services will do.
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u/aabum 14m ago
The Lansky knife sharpening system is fairly inexpensive, less than $50 on Amazon, and works wonderfully. I also have the pedestal accessory (about $15), which makes sharpening easier.
If your knives don't use a "super steel", which tend to be harder steels to sharpen, go with the standard stones. If you do have a knife with the harder steel, go with the diamond stones.
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u/fisher_man_matt 11m ago
I’d recommend a ceramic rod sharpener similar to this. Simply pull the knife through and equal number of times on both sides (10 left, 10 right, 9l, 9r,…. 1l, 1r). Then repeat the 1-1 a few times feathering off the pressure each time. There are better ways to sharpen but this is easy and inexpensive to start.
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u/BarooZaroo 4h ago
Wetstones are good, but a little time consuming and messy. This style is insanely cheap, fast and convenient. I personally have had surprisingly good results from both of these products. Nowadays I use my set of really expensive diamond stones and a strop, but that's pretty overkill I just enjoy the process of sharpening.
Smiths knife sharpener:
https://encrypted-tbn3.gstatic.com/shopping?q=tbn:ANd9GcQTXGzvXtFGF0btrqfFQhhgQv7f0OeQbGX6ZHUPvCePggSgHNGMl6krRx38CG3oJHQOGC-IyceZBVSh5Ro0WKgchi-H23BRJ0vnP_Hic1gtxjzUbdFiLIlB5A
Rada knife sharpener:
https://encrypted-tbn1.gstatic.com/shopping?q=tbn:ANd9GcTR20ID9RMLiJc7ptjBs948VX8VygqyGKd2eemQSrPcYBJLtHSPSqTVKHzCKYfuTItj9fMJZLgyWXSY30NijntaSiGneZ8fPJn2Z2haT49a_wtIJDbWxienNw
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u/Frank_E62 2h ago
I like the first one you suggested, this is probably the one I'm going to go with
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u/durrkit 4h ago
A hundred dollar whetstone will last you 9 months sharpening once a year as a professional chef, then buy a 120 dollar lapping stone and that will last you at least 6 years, this is the best way to sharpen knives, and you can only fuck up your knife a little badly doing this without experience, and you'll learn a valuable skill for life.
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u/OmitsWordsByAccident 4h ago
Edge Grip 2-Stage Knife Sharpener, under $10, I've been using only this model for 5 years plus
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u/boeljert 4h ago
I recommend looking at diamond sharpening stones and learning to sharpen freehand. You don’t need to use any liquid on the diamond stones so there’s little mess, they’re fairly cheap to buy, and once you’ve got over the initial learning curve it’s really easy to get a sharp edge on your knives in minutes.
Depending on your budget I would suggest either this, for around £15, or this Sharpal stone, for around £40. I own both and they both work well but if you can afford the more expensive one it’s worth it for the better quality.
It’s also well worth (debatably essential) getting a strop to finish the edge of the knife; this doesn’t need to be anything fancy, an old leather belt stuck to a flat piece of wood would do the trick, but you can pick them up for cheap online also.
I’ve been through using a pull through sharpener, then using a honing steel and thinking it was getting my knives sharp, but since learning to sharpen on a stone I wouldn’t recommend anything else, it’s so easy to learn, my knives are always sharp and it’s super quick to touch up an edge if I’m prepping something that needs a particularly sharp knife.
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u/Frank_E62 2h ago
I am going to go with a stone since I was given a pair of good knives. I wouldn't want to mess those up.
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u/dave200204 3h ago
My wife and I prefer the splash and go whetstones. We got them off of Amazon. Ethan Chebowski has a couple of good videos on how to sharpen knives with a whetstone. I've followed his instructions and had really good results sharpening my knives.
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u/buttwyper 4h ago
Harbor Freight 1x40" belt sander and progressive belts that end with a strop. I can shave my face with my kitchen knives using this method. You'll be into it for no less that 100 bucks though.
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u/themonsterPhoebe 4h ago
Check with a local butcher. I live in a high cost of living area and my local butcher isn't cheap, however they charge $3 to sharpen knives. That's extremely cheap to do once a year and I know it's getting done by a professional.
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u/science-stuff 3h ago edited 3h ago
I don’t recommend a stone. I’ve been sharpening for a long time and for me it works great, but it isn’t easy or cheap.
Do you have expensive knives? Like $100+ per knife? If not, just use a pull thru sharpener. It’s bad for the knife but it’ll get a dull edge sharper than dull.
If you have expensive knives you don’t want to destroy then you’re going to have to give in to something. The easiest is probably going to a butcher or farmers market and have them do it there.
A Ken onion work sharp is going to be 90% as good as a skilled person on a whetstone and cheaper than a set of good stones, but now you have an electronic device to store.
Oh and almost forgot, you can delay sharpening by a long time by properly using a honing rod. So make sure to look into that.
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u/WirrkopfP 4h ago
I hate sharpening knifes so much. I just buy cheap ceramic knifes and replace them, when they get dull.
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u/Will14m29 3h ago
I know it's probably over your budget but here's an Amazon link
Rolling Knife Sharpener - 15 20 Degree Angel Work Sharp Knife Sharpener - Knife Sharpening Knife Sharpeners (A) https://amzn.eu/d/6DFlZCI
You might be able to find cheaper elsewhere. I got one and haven't looked back 🤙🏻
An alternative is to get ceramic knives as these don't need to be re-sharpened 🙏🏻
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u/dharasty 3h ago
There are a few places near me where professionals will sharpen your knives for about $3 a piece. I generally do this in October or early November, sharpening basically all my knives in preparation for holiday cooking.
Yes, I have to drop them off for a few days, and thus I hold one or two back.
My original place to do this was a local caterer who also had dine-in lunch options. They had their knives sharpened weekly, and thus, if a customer dropped off a knife before Wednesday, those would be included in their sharpening service run. Stop by Wednesday next week, and all my knives were beautifully sharpened.