Knife sharpeners

[spence]

Sharpening vs honing on the steel is just semantics, from a practical perspective it's the same thing. The sharpened edge developes little fingers as it wears. The steel can align (straighten) these fingers without removing little if any material. Call it whatever you want, a knife that's less sharp becomes more sharp.

I'm no expert, but I have a lot of nice cutlery and like to keep it up. I've got carbon steel knives (including a vintage Sabatier Jeune beauty) but rarely use them as the overall performance isn't really that much better. They do sharpen easier, but require more TLC than I'm willing to give day to day.

As a note, many expensive kitchen knives come somewhat dull out of the box and may require sharpening before they are at full potential.

I think the most important aspect of sharpening is to choose your method then stick with it. If it's a Chef's Choice electric, then take the blade down to the angle of the machine (if different) and don't change it. If it's a manual system, either match the original angle (better) or grind to whatever you're comfortable with.

A properly sharpened knife should only require infrequent touch up with the sharpener unless it's abused. Steel it every use or as necessary.

As indicated above, the worst case is to sharpen at the wrong angle without establishing a new edge. The effect will be more round and impossible to hone with a steel.

I would think grinding on one side would give a sharper but more delicate blade, like on an asian knife. I wouldn't do it though unless you really understood what and why you were doing it.

my two cents...

-spence

[ZuluHotel]

I guess, reading Mike's dismissal of what I'd previously offered, I might offer some clarification. Like all things in fishing, there's more than one way to sharpen a knife (nor is there one template way to sharpen all knives). Having filleted tens of thousands of fish as a head boat mate and commercial deckhand, I do what's comfortable. Really, I do it the way I was taught by a few guys who've worked in fish houses and a couple 40-year veterans in the headboat world. You do need to know what you're after when you put the knife to the stone, or you can literally ruin your knife. Because I use D-R carbon steel knives, which are relatively soft, I've had good luck with a one-sided edge. This way, you're really only sharpening one side rather than trying to renew a "V," a process that's very tedious and yields an edge that rapidly goes away. If you go with the "single edge," it's important to follow the same angle and swipes every time you stone it. Steel should touch up the edge nicely most of the time. Avoid the stone until you need it.

Lesson here: Some topics are good for a chat room, others are not. This one, I think, isn't. Too many angles, variances in blade design, differences of opinion, etc. Sharpening a knife is a "feel" thing, and your best bet is hands-on training, not conjecture or posturing in this forum from self-proclaimed "experts" (like me).

In all honestly, I spend so much time lurking here I thought should man up and post on something.

[Diamond Tackle]

Hey Zulu,
Lot of guys read the posts and may not respond, but like myself just learned a LOT ,and certainly appreciate it. Real good info here.
many thanks

[Goose]

Theres not enough steel on my knife to test all the different ways stated here. For some reason I thought there would be a majority in one certain way. Isn't a fillet knife a fillet knife?
This tool in the pic, I think its a steel but I'm not sure, anyway, since I've had the knife and what was taught to me was that after a few uses or if I felt like it wasn't cutting at its best to run the knife towards me 6 times on one side then repeat the other side, then do the same 4 times each side then 3 then 2 then 1. Does that sound right to you? I try to keep it at the correct angle about 30 degrees I think. Thanks alot for all your imput nice to know theres some sharpies out there

[spence]

Sounds fine, assuming the knife has a good edge to begin with.

If it doesn't take a fine edge with the steel (which that is) then is should be sharpened on a stone (or whatever) to ensure the edge is sound.

-spence

[macojoe]

WOW, I can't sharpen a knife for $hit!! I am awaiting Mako's write up!!
I have one of the two washer deals that you pullmthe kife threw, it works but rips the steel right off!!
For a while its fine then makes the blade so thin it no longer holds a edge for long and then the edge is all ragged.
I have destroyed some good knifes this way!

Please hurry with write up before the season is here!!