A while ago I broke my stone and the knife is up for a sharpen. I don’t mind stone sharpening but it is tedious and I was wondering if any of those things they sell in the supermarkets or telemarketing where you push it in or out are any good or just replicate what you do with a steel, which I also do so no need to repeat it. In fact part of the reason I am writing is because the knife is getting past where the steel can restore it.

I’ve got one of those ones where there are a couple of overlapping wheels. It’s OK but not as good as a stone.

I know people who really love sharp knives, and they swear by the diamond steels that are like the half-round files. Great for bringing back dull knives, and you can then use a fine steel if you want an edge sharper than domestic use.

And for those interested whilst a-googling for prices and options I came across this

http://www.choice.com.au/reviews-and-tests/household/kitchen/utensils/knife-sharpeners-review-and-compare/page.aspx

Skunkworks said:

And for those interested whilst a-googling for prices and options I came across this

http://www.choice.com.au/reviews-and-tests/household/kitchen/utensils/knife-sharpeners-review-and-compare/page.aspx

That’s exactly what I did last year curve, checked the choice site and chose the Scanpan sharpener that is pictured on that page.

It was about $50 and works very well.

It has three slots, coarse medium and fine.

You have to be careful not to use the coarse one as it takes actual filings off the knife.

The second slot is a stone and the third is a ceramic honing thing.

Basically it works really well, easy to use, and was the one that choice recommended.

Actually it appears that Choice have only scored it an 80.

I’m sure it scored higher when I checked them last year.

Can’t you just build a little pyramid and pop them under it overnight?

Neophyte said:

Can’t you just build a little pyramid and pop them under it overnight?

SHHHH!!!!! Neo, I have a patent application in on that.

Neophyte said:

Can’t you just build a little pyramid and pop them under it overnight?

I built a few cardboard pyramids during my Lobsang Rampa stage.

hmmm this might explain what happened with my pyramid hat

i’m thinking of getting a stone to sharpen – i don’t believe the hype now about the latest and greatest crap about knife sharpeners

>Basically it works really well, easy to use, and was the one that choice recommended.

Cheers, I’ll get one. I have knife sharpeners but I’m not much good at using them.

Bubblecar said:

>Basically it works really well, easy to use, and was the one that choice recommended.

Cheers, I’ll get one. I have knife sharpeners but I’m not much good at using them.

I got that one Mr Car, and it works really well for the amount of effort required to use it. It lives on our bench and we use #3 every few days and #2 once a month. #1 is for yearly use or reviving dead knives. I am sure that there are ways of making a slightly better edge, but not as easily.

My Swiss Istor Sharpener pro does a great job on my kitchen knives as well as the garden shears.

It really all depends upon the knife blade and the makers edge.

wookiemeister said:

hmmm this might explain what happened with my pyramid hat

i’m thinking of getting a stone to sharpen – i don’t believe the hype now about the latest and greatest crap about knife sharpeners

There are many grades of stone.. there are also whetstones and oilstones. Again each knife blade is made for a specific purpose though many may be more universally applied.

roughbarked said:

wookiemeister said:

hmmm this might explain what happened with my pyramid hat

i’m thinking of getting a stone to sharpen – i don’t believe the hype now about the latest and greatest crap about knife sharpeners

There are many grades of stone.. there are also whetstones and oilstones. Again each knife blade is made for a specific purpose though many may be more universally applied.

what kind of stone would you use for kitchen knives (not serrated)??

i don’t really like knives – they have their uses as a tool but i’m wary when handling them and treat them with respect.

wookiemeister said:

roughbarked said:

wookiemeister said:

hmmm this might explain what happened with my pyramid hat

i’m thinking of getting a stone to sharpen – i don’t believe the hype now about the latest and greatest crap about knife sharpeners

There are many grades of stone.. there are also whetstones and oilstones. Again each knife blade is made for a specific purpose though many may be more universally applied.

what kind of stone would you use for kitchen knives (not serrated)??

i don’t really like knives – they have their uses as a tool but i’m wary when handling them and treat them with respect.

Depends on which era the kitchen knife came from and what you refer to as a kitchen knife. There are quite a few different blades to be found in kitchen drawers.

Skunkworks said:

A while ago I broke my stone and the knife is up for a sharpen. I don’t mind stone sharpening but it is tedious and I was wondering if any of those things they sell in the supermarkets or telemarketing where you push it in or out are any good or just replicate what you do with a steel, which I also do so no need to repeat it. In fact part of the reason I am writing is because the knife is getting past where the steel can restore it.

Again it depends on the edge that the blade was manufactured with and the various angles that the items you see in supermarkets have. Do you recall the original Wiltshire self sharpening knife? When you had finished using it and washing it, you slid it back into the slot and each time you pulled it out, it re-sharpened itself.

roughbarked said:

Skunkworks said:

A while ago I broke my stone and the knife is up for a sharpen. I don’t mind stone sharpening but it is tedious and I was wondering if any of those things they sell in the supermarkets or telemarketing where you push it in or out are any good or just replicate what you do with a steel, which I also do so no need to repeat it. In fact part of the reason I am writing is because the knife is getting past where the steel can restore it.

Again it depends on the edge that the blade was manufactured with and the various angles that the items you see in supermarkets have. Do you recall the original Wiltshire self sharpening knife? When you had finished using it and washing it, you slid it back into the slot and each time you pulled it out, it re-sharpened itself.

I still have a couple of those Witshire knives. The only problem I find with them, though, is that they are very light and I prefer my knives to have a bit of weight behind them.