What is the best method to sharpen kitchen knifes?
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Stones are really great if you have a good feel for the angle. Unfortanately, many people vary the angle on the knives as they sharpen and it results in a rounded, dull edge. Carbide sharpeners can eat through your steel pretty quick, but are OK if you don't mind replacing your knives now and then. A sharpening steel is good to maintain an already good edge.
I've found excellent results with a ceramic rod sharpener like this: http://www.knifeart.com/cerspeedrod.html...
As long as you can keep your knife basically vertical, you can put an edge on it quickly, safely and it lasts a long, long time. If I lighten up on the last few strokes, it gets shaving hair sharp. If I want a super edge, I'll finish off with a super fine stone and leather, but that's usually unnecessary for kitchen knives.
A sharpening steel.
use a sharpening stone.
run the knife across the rougher side at a 20 degree angle, then flip the stone over and repeat on the smooth side. you will have a nice sharp blade to work with. the steel is used between sharpenings to retain a smooth edge on the knife
A whet stone, use 3-n-1 oil with the stone, (usually a flat grey stone that looks like a little flat brick.) This will give a fine edge to any knife. If you just want a quick sharpening use a sharpening steel.
the carbide sharpeners in the V shape work extremely well u can get them for 12-24 dollars try walmart
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