Need knife sharpening tips.

[spaghetti monster]

I use a Wicked Edge Apex Pro, similar in concept to the Lansky system. I really like that the angles are static, even if I sneeze. Not that freehand sharpening is difficult, but it looks terrible on a kitchen knife when you can see scrapes along the blade length if you’re off on angles.

My father in law uses a water stone, and it does a great job, but can leave your blades looking rough if you’re not paying close attention to the angle.

If you’re ever out this way, your welcomed to check it out.


Sent from my iPhone using Tapatalk Pro

Do you have a wicked edge or an edge pro apex? They are two different systems.

https://www.edgeproinc.com/
https://wickededgeusa.com/

Anyways I have an Edge pro Apex and I will say right now that it is absolutely NOT worth the money. I am sure people that have bought one will disagree but save your money. The belt sander with different grits and stropping will give you a great edge for way less of a price. I think knife sharpening systems are overpriced for what you get.

The apex has problems especially with larger knives. They tend to bend the closer you get to the point which doesn't give you the consistent edge they love to brag about. It is also not intuitive and hard to sharpen the opposite side of the blade because you have to use your non dominant hand on one edge. I haven't used a wicked edge but I think it also has a length limit so longer kitchen knives won't work on it and there is a 15 degree limit on the bevel angle as well.

I'll probably catch some hate for this . . . but a few years back I switched all of my kitchen knives to these:
https://smile.amazon.com/Victorinox-Fib ... way&sr=8-3
(Per America's Test Kitchen and Cook's Illustrated recommendations.)

And a sharpener that's similar in concept to this, but from IKEA:
https://smile.amazon.com/KitchenIQ-5000 ... way&sr=8-4

And fuck yeah, I'm happy. Simple, cheap and effective.

I just puked a little. Those are the worst "shapeners" you can use. The literally rip the knife metal away. Where is your decency!!

For real. Don't ever tell anyone you sharpen your knives with one of those.

[MadPick]

I'll probably catch some hate for this . . . but a few years back I switched all of my kitchen knives to these:
https://smile.amazon.com/Victorinox-Fib ... way&sr=8-3
(Per America's Test Kitchen and Cook's Illustrated recommendations.)

And a sharpener that's similar in concept to this, but from IKEA:
https://smile.amazon.com/KitchenIQ-5000 ... way&sr=8-4

And fuck yeah, I'm happy. Simple, cheap and effective.

I just puked a little. Those are the worst "shapeners" you can use. The literally rip the knife metal away. Where is your decency!!

For real. Don't ever tell anyone you sharpen your knives with one of those.

Haha . . . indeed, some hate.

Actually, I think my sharpener is a little different now that I look at it. Mine has the same look (it's a pull-through style), but mine has some kind of abrasive wheels in it, not just the stationary rod. It was a $7 sharpener at IKEA probably 10 years ago.

But, here are my points for those of you who are not knife aficionados:

- Having sharp kitchen knives is a HUGE benefit. Don't keep hacking away with your old beaters that haven't seen a sharpening stone in years; it's frustrating and it's dangerous.
- To have decent, sharp knives you do NOT need to spend a fortune. Yes, you can buy super-cool knives and super-cool sharpeners, and I'm not knocking those at all . . . but if you're Joe Average and just want a decent knife without spending a ton of money or learning a new skill (sharpening), you can have one. And with a reasonably-priced knife like the one I linked, yeah, even if the shitty sharpener "rips" away the blade after 10 years . . . who cares? Buy another one!

[AR15L]

I'll probably catch some hate for this . . . but a few years back I switched all of my kitchen knives to these:
https://smile.amazon.com/Victorinox-Fib ... way&sr=8-3
(Per America's Test Kitchen and Cook's Illustrated recommendations.)

And a sharpener that's similar in concept to this, but from IKEA:
https://smile.amazon.com/KitchenIQ-5000 ... way&sr=8-4

And fuck yeah, I'm happy. Simple, cheap and effective.

I just puked a little. Those are the worst "shapeners" you can use. The literally rip the knife metal away. Where is your decency!!

For real. Don't ever tell anyone you sharpen your knives with one of those.

Haha . . . indeed, some hate.

Actually, I think my sharpener is a little different now that I look at it. Mine has the same look (it's a pull-through style), but mine has some kind of abrasive wheels in it, not just the stationary rod. It was a $7 sharpener at IKEA probably 10 years ago.

But, here are my points for those of you who are not knife aficionados:

- Having sharp kitchen knives is a HUGE benefit. Don't keep hacking away with your old beaters that haven't seen a sharpening stone in years; it's frustrating and it's dangerous.
- To have decent, sharp knives you do NOT need to spend a fortune. Yes, you can buy super-cool knives and super-cool sharpeners, and I'm not knocking those at all . . . but if you're Joe Average and just want a decent knife without spending a ton of money or learning a new skill (sharpening), you can have one. And with a reasonably-priced knife like the one I linked, yeah, even if the shitty sharpener "rips" away the blade after 10 years . . . who cares? Buy another one!

Do you own any Hi Points? Asking for a friend.

[Isildur]

As much as I hate to admit it, I agree with Madpick.
These, plus a sharpener similar to the one he describes, is all that I have used for many years.
https://smile.amazon.com/gp/product/B00R3Z3ZF2

I spend my money on expensive guns, cameras, gin, and scotch.

[AR15L]

As much as I hate to admit it, I agree with Madpick.

Tag line material, I tell ya.

[kalopsia]

Do you have a wicked edge or an edge pro apex? They are two different systems.

https://www.edgeproinc.com/
https://wickededgeusa.com/

Anyways I have an Edge pro Apex and I will say right now that it is absolutely NOT worth the money. I am sure people that have bought one will disagree but save your money. The belt sander with different grits and stropping will give you a great edge for way less of a price. I think knife sharpening systems are overpriced for what you get.

The apex has problems especially with larger knives. They tend to bend the closer you get to the point which doesn't give you the consistent edge they love to brag about. It is also not intuitive and hard to sharpen the opposite side of the blade because you have to use your non dominant hand on one edge. I haven't used a wicked edge but I think it also has a length limit so longer kitchen knives won't work on it and there is a 15 degree limit on the bevel angle as well.

It's an Edge Apex 4. Thanks for the back up, must be fusing things in my head after a beer or three.

I agree that it's priced high, but it was a nice step up from a Lansky that I was using before.

Never had problems with kitchen knives, using a similar method in this video:

[spaghetti monster]

Do you have a wicked edge or an edge pro apex? They are two different systems.

https://www.edgeproinc.com/
https://wickededgeusa.com/

Anyways I have an Edge pro Apex and I will say right now that it is absolutely NOT worth the money. I am sure people that have bought one will disagree but save your money. The belt sander with different grits and stropping will give you a great edge for way less of a price. I think knife sharpening systems are overpriced for what you get.

The apex has problems especially with larger knives. They tend to bend the closer you get to the point which doesn't give you the consistent edge they love to brag about. It is also not intuitive and hard to sharpen the opposite side of the blade because you have to use your non dominant hand on one edge. I haven't used a wicked edge but I think it also has a length limit so longer kitchen knives won't work on it and there is a 15 degree limit on the bevel angle as well.

It's an Edge Apex 4. Thanks for the back up, must be fusing things in my head after a beer or three.

I agree that it's priced high, but it was a nice step up from a Lansky that I was using before.

Never had problems with kitchen knives, using a similar method in this video:

Don't get me wrong it is a nice system. I do think longer knives are a weak point. With some practice you can get really nice even edges. But I don't think it is worth 10x a lansky. And I also don't think its the best system out there.

A belt sander and a guide will give you perfect angles for much cheaper, faster and easier.

https://www.ebay.com/p/Knife-Sharpening ... 148&chn=ps

[acidfly]

FYI...

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[MadPick]

Actually, I think my sharpener is a little different now that I look at it. Mine has the same look (it's a pull-through style), but mine has some kind of abrasive wheels in it, not just the stationary rod. It was a $7 sharpener at IKEA probably 10 years ago.

I was out of town when I made the post above; now that I'm back, I pulled the sharpener out of the drawer to check it out. Here it is, ready to use in the first photo and with the cover open to expose the sharpening wheel in the second photo:





Like I said, I bought this thing a long time ago. I looked online to see if it's still out there. It's marked "FISKARS," so with a little work I was able to find it:
Fiskars Sharpener



Why do I have a feeling that this isn't going to help dissipate the hate?!

[usrifle]

Does it work Steve? Then it's all good. If you are like me, i don't have any Shintu, or whatever 32 fold Japanese or super German Kitchen blades.
I think my 5 blade set was 40 bucks. ...and they work great when i sharpen them on my Amazon draw through stone Sharpener. It has coarse, Fine and Ceramic sharpening positions.
Ceramic? Shit, i have never even Seen a Ceramic Knife in person.

[JohnMBrowning]

I've been using my Rapala fillet knife sharpener that I bought back in .....'79?'81? Still use my Rapala fillet knives from that time daily in the kitchen too. I have a double carbide sharpener for when they get really bad --- like when my sis is here and decides to cut everything on a glass plate rather than the plastic board. I picked up some 'chef' knives from the dollar store --- go ahead and hate --- for chopping since the fillet knives suck for that - that actually work fine for me. The real key is to have a steel and learn how to swing the knife properly across it -- a couple of swipes and the blade is almost a razor again --- easy, do it almost every week and the edge just holds.
There is a reason why any good chef keeps the steel close by in the kitchen.