Best Knife Sharpener

[spressomon]

I've used a few different knife sharpeners over the years including the Chef's Choice electric and they all seem to have a compromise or two. The past 4-5 years I've been using the KME system with Arkansas stones. I started with the diamond stones then ordered up the Arkansas stones...let's just say I won't be going back to diamond anytime soon.

It, like others, will put a very, very sharp edge on a knife only dependent on how much time you want to put in...kitchen knives IMO don't need to be as sharp (i.e. more time invested) as a fish fillet knife...just MO.

But to take a knife in need to even kitchen edge satisfactory takes 15-minutes/knife. Not bad...but that's a couple hours to get the drawer of knives sharpened.

If there was a quicker way to arrive at the fine edge sharpness of the LEM style systems...without the steel eating habits of most electrics. Oh yeah...and it has to be less than a hundred bucks

http://www.kmesharp.com/

 

[TrekboxX]

I use japanese water stones on all my knives and chisels. Up to 8000 grit, and then strop. You should have an absolute mirrored edge. For convex edges I use wet sandpaper over leather, then strop. If you're feeling a burr you're not even close to fine enough, IMO. It takes much longer this way, but it's theraputic and the edge lasts much, much longer and chips much less.

We have the chef's choice and it does an ok job at best, but it does eat a lot of material. And a strop after really helps and only takes a few seconds. Good for kitchen knives, but I'd surely not run my custom knives through it.

A good sharpness test is to hold a paper towel with one hand- unsupported on the other side. You can slice off a sliver of paper without the paper towel giving way if your knife is really sharp.

 

[spressomon]

Here here for stropping! Its the coup de grace for serious sharp!

 

[Devilmans Hand]

Spyderco works well for general utility and pocket knives. Anything over 4" and I like to use oil/water stones. Building up the slurry is key to getting a good polish. Always use lube. Try marking the edge with a sharpie to help teach you edge control. You can make angled guides to help keep even edge angle.
Your arm movements should be from the elbow and keep your wrists/fingers locked. This helps mitigate edge roll.
Finishing the edge with finger stones helps even out imperfections and follow the curve of the edge better.(most knives are not perfectly square)
Im a big fan of flat grinds and frequently strop my blades. Leather, denim, cardboard, and even your palm all work to strop the blade.

 

[BBQ BOY]

Look into Wicked Edge.