Thread: Warthog Knife Sharpener Question

Originally Posted by PaulNZ

Looks pretty good, pity it's out of stock. I think I'd pay a bit more for the longer 9" rods from either Spyderco or Lansky however, to better suit the larger kitchen knives. Ordering just the Lansky 9" rods is still tempting but I have since read a couple of reviews that the quality of the fine ceramic Lansky rods can be poor and 'lumpy'. These are the rods that will get most of the use day-to-day, so maybe I'll bite the bullet and get the Spyderco Gauntlet instead.

If you have stones and or a sharpening setup then honestly all you need is a strop with some compound or ceramic hone for regular edge maintenance. A strop is a s fool proof as it gets

With a good edge under regular kitchen use a knife will last for months without needing a resharpen with only a few licks on the strop before use.

Over use of sharpening systems leaves you with a knife that is to thick behind the edge and particularly with the pull through systems a wavy or concave edge profile.