Best knife sharpener

What’s the best way to keep your knifes sharp?

$4 fox

Lol

I'm growing fond of water stones then strope on newspaper

I used to work at a Turkey plant de boning, best way for me is a steel.

But I find myself using a smiths carbide pull across sharpener more and more

Don't really know as there is a best. I do recommend avoiding any of them that touch both sides of the blade. If I had room for a few belt sanders I'd be using those. I've got just about every type of system, mostly it's a matter of the kind of knives you have, do you have the coordination to freehand and your wallet.

Work sharpe

A diamond sharpening steel then finish up with a F. Dick smooth steel just remember to be successful with any steel a feather soft touch will get you the results you want. Use the smooth steel when you're knife starts to get dull more so than the other if that makes sense.
Allan

Steeling/stopping realigns/reconditions the wire edge/burr of the knife. Once the knife here to a point where steeling/stropping doesn't work, you need to sharpen. Which removes metal. The more you can avoid sharpening, the longer your knives will last.

Bought a Tri-Stone a couple years ago after trying a bunch of gismos through the decades including a lansky. Nothing will get a knife sharper with less fuss than a good set of stones, a leather strop and the knowhow. It doesn't take long to get proficient with stones and I'll never go back to gismos.

The Rada sharpener is all I use. I use it for my kitchen knives and have one mounted to my work bench in the garage for my skinning knives.
https://www.ebay.com/p/530553095

I like my work sharp electric sharpener. It is fast and easy.

I like my Lansky jig.

I strope my broadheads using lapping compound on the back of cereal box cardboard.

it depends on the context what your sharpening and for what

If you don't have a 12 inch diamond steel that is a great place to start I use the Dexter-Russel

this is enough to get back to cutting and keep knives cutting a long time

when it is time to put a new bevel on a blade I like the Ken Onion edition work sharp blade grinder with the 1x18 belts

the Red label abrasives belts are a bit more cost effective than the work-sharp belts on amazon 23 will get you 5 work-sharp brand replacement belts and 19.99 will purchase 10 red label belts

you can in a matter of a few minutes with belt grinder go from very dull to hair popping shaving sharp if the steel will take that edge

I find 320 , 800 .5000 grit in the red label belts are what I use the most after an initial sharpening I do most kitchen knives to 20 degrees

I too also use a RaDa carbide out in the garage. Also one in the kitchen knife drawer. What it does is causes a ragged edge that cuts quickly.

Just throw the old knife away and get a new one, Tis much easier!!!
Dennis

this assumes knives com adequately sharp to begin with

a some do but many don't.

Ken Onion Work Sharp and a good diamond steel

Oil stone then strop.Thats how I do mine.Also have a work sharp,,but that's for if something needs a real work over.

Thats exactly what I use. Rada sharpener screwed to the top of the chest freezer I skin my rats on. Rada also makes the best walleye fillet knife I’ve ever used.

Work Sharp works great!

PITA, though.

I always go back to my stones.

Rada is a great sharpener. As long as you don't get to dull, a couple of quick swipes and you're good to go.

works sharp

I had always been an oil stone guy and used natural stones like soft and hard Arkansas. Recently I've gone to a Sharpal diamond "stone" and I love it. They claim the diamond cuts 5 times faster than stone of the same grit and I believe it. One side is 320 grit and one is 1200, both are mono-crystaline diamond grit electroplated on a stainless steel base. The storage box doubles as the base and is non-skid so I don't have to clamp it to my bench like I had to do with my tri-stone. Also, it won't have to be periodically flatted like the natural stones. I made a strop from scrap wood and leather and treated it with 0.5 micron diamond slurry. It's so easy and fast to put a razor edge on a knife I wish I had gotten one years ago.

I use a Japanese water stone with 3000 on one side and 8000 on the other side. I finish with an F.Dick Hypersteel or F.Dick Rapidsteel. The Hypersteel is smoother. I had a diamond bar that I dress the stones with to keep them perfectly flat. Don't use the stone very other but the steels alot.

Dunn sharpener and a Chicago cutlery stihl

This...

I used a scrap of ceramic tile once... and liked it. Now I keep a piece in my knife drawer. Best? I'm sure not. But it works surprisingly well.

X 2

I doubt it's the best but it works for me. It gets my knives shaving sharp with very little effort. I use a steel to keep them that way until they're too dull. Then a few strokes on the Lansky and hit with the steel, good to go.

I use 3M PSA Lapping Film on float glass in my shop to sharpen and maintain chisels and plane blades.

x2

Patience.