Best knife sharpener?

[Bennylava]

I'm looking for the best motorized knife sharpener. I just want to be able to stick the blade into the sharpener, hit a button, and have it come out sharpened. So which one is the best one of these to have? Mainly this will be for kitchen knives, but I may use it on others as well at some point.

 

[ovrrdrive]

If I wanted something with a motor I'd probably get a work sharp... You still have to use a little bit of skill but they're pretty brainless. Other than that I use a Smith's in the kitchen. Not motorized but still puts a nice edge on knives with a few pulls.

http://www.gandermountain.com/modpe...-Jiffy-Pro-Hand-Held-Knife-Sharpener&i=612012

On my edc I use an Edge Pro. Takes about 20 minutes though. Not too practical for the kitchen.

 

[exmaxima1]

For a kitchen knife it's hard to beat a Chef's Choice Diamond sharpener, such as the Model 130 for around $130:

https://www.amazon.com/dp/B000CSK0DM/?tag=atomicindus08-20

I use my neighbor's all the time, and it will sharpen a drawer of knives in a few minutes. I won't use it on a fancy Japanese knife (with very low bevel angle), but all my German and USA knives work great.

 

[gte718p]

For a kitchen knife it's hard to beat a Chef's Choice Diamond sharpener, such as the Model 130 for around $130:

https://www.amazon.com/dp/B000CSK0DM/?tag=atomicindus08-20

I use my neighbor's all the time, and it will sharpen a drawer of knives in a few minutes. I won't use it on a fancy Japanese knife (with very low bevel angle), but all my German and USA knives work great.

It may sharpen quickly, but not well. If you buy your knives at Walmart sure, but if you have good knives don't let them near that abomination. If you don't hold the knife perfectly vertical you will not get a good angle. If you change angles are you move the bevel will not be consistent, and if you push to hard you can generate enough heat to damage the knife.


It costs me about $10 to have a large chefs knife professionally sharpened. I send them out once a year.

If you really want electric, the ken onion work sharp is decent.

 

[exmaxima1]

It may sharpen quickly, but not well. If you buy your knives at Walmart sure, but if you have good knives don't let them near that abomination. If you don't hold the knife perfectly vertical you will not get a good angle. If you change angles are you move the bevel will not be consistent, and if you push to hard you can generate enough heat to damage the knife.


It costs me about $10 to have a large chefs knife professionally sharpened. I send them out once a year.

If you really want electric, the ken onion work sharp is decent.

Did you actually try one of the newer Chef's Choice sharpeners. I agree 100%
that the early versions were awful, and dangerous to good knives, but the newest models with diamond and multiple honing stages do an excellent job. They have vastly improved the fixture that holds the blade angle, and the hones run very cool. I have a buddy in Alaska that owns a kitchen boutique, and he brought in a professional knife sharpening machine ($1000) to service his customer's knife purchases----it's very fast, but the edge is no better than the newer Chef's Choice.

Possibly the best idea would be to purchase a CC, and return it if not satisfied. If may not be the equal to a $10 knife service, but I maintain that the OP would be very happy with the results.

 

[Kracin]

It may sharpen quickly, but not well. If you buy your knives at Walmart sure, but if you have good knives don't let them near that abomination. If you don't hold the knife perfectly vertical you will not get a good angle. If you change angles are you move the bevel will not be consistent, and if you push to hard you can generate enough heat to damage the knife.


It costs me about $10 to have a large chefs knife professionally sharpened. I send them out once a year.

If you really want electric, the ken onion work sharp is decent.

never used one have you? i can tell because the things you said can't happen when using it.... really...

1) you don't hold the knife vertical , it's held inside of a groove that positions it and you can't change it unless you literally wrench on it side to side..

2) you can't change angles, its set at one angle (20deg i believe). the only movement you can make it drawing it through. if you for some reason point the tip upward at a steep angle while pulling through then you shouldn't be sharpening with anything.

3) pushing too hard won't generate more heat. the wheels spin on the side and they are spring loaded for even pressure the entire time, if you "push" harder you'll push the knife into some soft plastic which would do more to eat the burr off the edge of the blade than dull it.

 

[Jazz1]

These go on sale for $8. Carbide sharpener. It works, follow with appropriTe honing

 

[exmaxima1]

These go on sale for $8. Carbide sharpener. It works, follow with appropriTe honing

Where's the MOTOR that the OP wanted??

 

[Pontiac787]

From the posts it looks like chefs choice is the way to go for motorized. I have this

https://www.amazon.com/gp/aw/d/B000B8IEA4/ref=mp_s_a_1_1?ie=UTF8&qid=1481561119&sr=8-1&pi=SX200_QL40&keywords=knife+sharpening+set&dpPl=1&dpID=51Dkw-XpJjL&ref=plSrch

and like it a lot.

 

[drewvdw]

I also use the edge pro. Very time consuming, but damn does it make it sharp...of course it isn't motorized.

 

[66HertzClone]

I purchased one of these, and we have been very pleased with the results.

 

[Cope]

I have used oil stones, water stones and just about everything else. I have been using the Spyderco Sharpmaker for 5-6 years, and it does the best job of anything I've tried,

http://www.spyderco.com/catalog/details/204MF/77

 

[SteveL]

I have the Ken Onion Worksharp and like it. Have a flat wheel Worksharp for chisels and plan irons and a set of water and diamond stones that don't get used much. The Ken Onion makes quick work on kitchen knives and pocket knives. Get a good sharpening steel to keep in the kitchen for routine maintenance and your blades will last a lot longer between grindings.

 

[gt1guy]

You said best. That's not usually cheap though.

http://www.tormek.com/en/machines/t8/index.php

Kevin

 

[ricleh]

Cozzini PRIMEdge HE2

 

[SuzukiGS750EZ]

i say invest your money in a spyderco sharp maker. It's what i use to bring back the edge on my knives when i don't need to use a flat stone. It may not be motorized but it will be just as simple to use and you'll get more for your money because you can sharpen a lot more on it. The work sharp is nice but i'd still recommend the SM.

 

[CobraRed]

You said best. That's not usually cheap though.

http://www.tormek.com/en/machines/t8/index.php

Kevin

We have that same one at work for chisels and we use it for knives too. Steep learning curve though, would not recomend for plug an play. Seen a lot of guys ruin some nice Japanese steel.

 

[Know Wosad]

UM. I'm the best knife sharpener ;-) I use a leather belt at 3450 rpm.
I agree . That Spyderco is the trick for amateurs...#1

 

[Know Wosad]

A piece of glass and a sheet of wet-dry 600...WET.... aint no slouch either. Take your time and look at the angle with a magnifier. People tend to over sharpen knives. It only takes a few swipes to correct the hair edge.

 

[CobraRed]

UM. I'm the best knife sharpener ;-) I use a leather belt at 3450 rpm.
I agree . That Spyderco is the trick for amateurs...#1

How do you sharpen with leather? Wouldn't that just deburr and buff/polish (which is what's needed more often then sharpening)?

 

[anndel]

I have and use the Spyderco sharpener as well. If using stone or the rod for kitchen knives I've been known to go off angle or lose the edge.

 

[Know Wosad]

Exactly. The sharp knife has a wire edge. It isnt dull. Its rolled over. Get the magnifier and LOOK at it. The idea is to put the wire edge beck in the center. A leather strop or "steel" is the ideal tool.
This assuming some idiot didnt try to open a can of tuna with a knife.....

 

[gte718p]

never used one have you? i can tell because the things you said can't happen when using it.... really...

1) you don't hold the knife vertical , it's held inside of a groove that positions it and you can't change it unless you literally wrench on it side to side..

2) you can't change angles, its set at one angle (20deg i believe). the only movement you can make it drawing it through. if you for some reason point the tip upward at a steep angle while pulling through then you shouldn't be sharpening with anything.

3) pushing too hard won't generate more heat. the wheels spin on the side and they are spring loaded for even pressure the entire time, if you "push" harder you'll push the knife into some soft plastic which would do more to eat the burr off the edge of the blade than dull it.

There is one sitting on my parents counter. I detest it. You draw the knife through a channel, you may be at 19.5 20, or 20.5 degrees. You are not going to accidentally put a 15 degree bevel on a knife. Those little inconsistencies are huge if you want a great slice.

I'll admit it is probably on par with saying you need a snap on ratchet to put the wheels on your lawn mower.

I also use the edge pro. Very time consuming, but damn does it make it sharp...of course it isn't motorized.

That is what the guy I pay to sharpen mine uses. The come back with a mirror finish and the cut effortlessly. I really want one but can't justify spending $500 plus on one with all the stones I would want. I moving and will not have access to they guy I've used for years. Maybe that will justify it

 

[Know Wosad]

Kinda painful to watch ...and listen to........but

 

[Know Wosad]

This is a bit better about 340 is the money shot...lol

 

[BajaBound]

The best is edge pro from hood river oregon. http://www.edgeproinc.com

 

[ovrrdrive]

That is what the guy I pay to sharpen mine uses. The come back with a mirror finish and the cut effortlessly. I really want one but can't justify spending $500 plus on one with all the stones I would want. I moving and will not have access to they guy I've used for years. Maybe that will justify it

Check out the edge pro apex kits over at http://www.chefknivestogo.com/edproshglsts.html . I got mine upgraded with the Shapton glass stones up to 8000 grit for about $330. If you order it that way from the beginning it's a lot cheaper.

 

[exmaxima1]

Check out the edge pro apex kits over at http://www.chefknivestogo.com/edproshglsts.html . I got mine upgraded with the Shapton glass stones up to 8000 grit for about $330. If you order it that way from the beginning it's a lot cheaper.

I saved alot more by just making one myself. I bought some diamond plates in Coarse, Med, Fine, and some diamond paste for use on maple boards for the polishing steps. Similar concept as the "Apex", except I use a digital level for setting the angles. Works great, but time consuming. I much prefer a slightly toothy edge for kitchen knives (especially for tomatoes), and the Chefs Choice does that in seconds.

 

[Bennylava]

I ended up going with the Smith's Jiffy Pro handheld sharpener. Due to the prices of the good electric ones. As per the recommendation of a couple folks here. It seems to be a fairly high quality tool.


http://www.gandermountain.com/modpe...-Jiffy-Pro-Hand-Held-Knife-Sharpener&i=612012.


I do have another question though. Once the factory edge has been dulled, and a knife has been sharpened, does it tend to dull faster? Will a sharpened knife get dull faster now that the factory edge has been taken off? Under normal usage for the knife, of course. Not trying to cut up coke cans or something.

 

[Backpack Hunter]

^^^In short no, of course that assumes you sharpened it at the correct angle.

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[damnesia]

I didn't know electric knife sharpens that work existed. I'd certainly try it out on crappy knives I didn't care about. I use wetstone with water and I can't imagine them being any sharper, but it would be nice if my wife could sharpen knives too. I learned as a kid, my dad would give me a dull knife, tell me to sharpen it, critic it when I was done, then run the edge over the sidewalk or garage floor and tell me to do it again. Not the best way to learn, but I can sharpen anything with an edge. Sometimes we get lucky and have an apprentice butcher in the area who will sharpen knives for 5$ each to get the practice. I believe the place that teaches them suggests ( or requires ) them to do this for experience. They are fast and good.

With that being said, I'd like to try one of the sharpeners people are posting about. Love to see one that worked.

 

[zkling]

Warning....snob alert.... As someone that has made many a knives and sharpened for money....you can sharpen with anything. The key is angle consistency. Yep the edge pro is good, have a home built one as well. Glass and wet/dry is about the cheapest for fantastic results. Have to train yourself to keep a consistent angle or make a jig though. Most of the kitchen knives and the like get hit with a 220-600 grit belt at slow speed and then a leather belt w/ chromium oxide compound. Ends up with a very quick, sharp and durable convex edge.

If someone wanted the cheapest and had to have something powered. One of those two wheel bench grinder kits with carboard/felt/leather wheels and compound. You still end up with a slightly convex edge but hard to take too much off.

 

[Git]

For a kitchen knife it's hard to beat a Chef's Choice Diamond sharpener, such as the Model 130 for around $130:

https://www.amazon.com/dp/B000CSK0DM/?tag=atomicindus08-20

I use my neighbor's all the time, and it will sharpen a drawer of knives in a few minutes. I won't use it on a fancy Japanese knife (with very low bevel angle), but all my German and USA knives work great.

Yep - I have the same one. Never had a problem with it. For info, I paid $150 back in 2007 for the 'platinum' one so it has gone up $5 in 9 years (not sure why I bought that one, but I would buy the black one now for $130)

 

[pstemari]

If you're not going electric, then an oil bath Arkansas tri-hone would be my suggestion. The Norton comes with synthetic stones, but those can be replaced with Arkansas novuculite.

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