Thread: Knife sharpener

Originally Posted by Shelley

Well I have tried a few Lansky works but you need to modify to work well and you still won’t get a consistent edge, Japanese waterstones wear too quickly, I really only use them for scandi drinks now and the occasional finishing for a user blade.
For a mid priced if you have a spare bench grinder the paper wheels systems are ok, although I find the grit come off too easy.

For a consistent sharp edge the scary sharp is good, gives a very useable edge, just messy to use, need to do it in the shed, not in the house.

I have a wicked edge on order, already have a few of the diamond stones going up to 1.5 micron lapping film, so after it arrives and a fair bit of practice I should be able to advise you on that system.

If you have a real steady hand and some cheap knives to practice on a good size dmt double sided diamond stone seems like a safe bet, I know a couple of chefs that swear by them.

Yeah I use dmt for the course work then finish on a 8k waterstone and strop.

For most uses a dmt fine/extra fine with a strop to finish will be heaps.
Will put a shaving sharp but still slightly toothy edge only really need to go sharper for slicing style knife or razors