Knife sharpeners
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Thanks everyone I’ll keep and eye here for other posts.
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I’ve got the Work Sharp Ken Onion Elite. Sure there are better out there but this gives me crazy sharp edge easily.
https://www.worksharptools.com/shop/sharpeners/powered/ken-onion-edition-knife-tool-sharpener/ -
Chef’s Choice Model 15 Trizor XV Knife Sharpener
Item # TRIZORXV15
This is what I purchased this year to replace my old 30 year old sharpener. I’m rather happy with it. -
samspade We just shot a video last week that Patrick is editing now that is a comparison/information on sharpeners and what angle to p[ut on what knife. The sharpeners we covered were the |Swiss-Sharp-Handheld-Sharpener , the Diamon steels, a Lanksy system (what you were talking about just without the stand that lets you flip it) an |IM200-Norton-Multi-Oil-Stone and the Tru-hone. All in all the Lansky system seemed okay if you dont want to learn how to use a stone. It is probably better now with the ability to reverse but I am now a proponent of the Stones…though nothig beats the Tru-hone
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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samspade We just shot a video last week that Patrick is editing now that is a comparison/information on sharpeners and what angle to p[ut on what knife. The sharpeners we covered were the |Swiss-Sharp-Handheld-Sharpener , the Diamon steels, a Lanksy system (what you were talking about just without the stand that lets you flip it) an |IM200-Norton-Multi-Oil-Stone and the Tru-hone. All in all the Lansky system seemed okay if you dont want to learn how to use a stone. It is probably better now with the ability to reverse but I am now a proponent of the Stones…though nothig beats the Tru-hone
Jonathon I have a question on sharpeners as some knives that people use are only sharpened on one side depending on the make of the item I know that a quality knife will be shaped on both sides
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samspade We just shot a video last week that Patrick is editing now that is a comparison/information on sharpeners and what angle to p[ut on what knife. The sharpeners we covered were the |Swiss-Sharp-Handheld-Sharpener , the Diamon steels, a Lanksy system (what you were talking about just without the stand that lets you flip it) an |IM200-Norton-Multi-Oil-Stone and the Tru-hone. All in all the Lansky system seemed okay if you dont want to learn how to use a stone. It is probably better now with the ability to reverse but I am now a proponent of the Stones…though nothig beats the Tru-hone
Jonathon Once you use a Tru Hone you wonder why you didn’t buy one years ago.
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Thanks Jonathan I was listening to a podcast on thurs. You mentioned the laskey but i must missed where you used it. I agree after watching the tru hone is hands down best. I have never spent big money on knives so a quick easy and fun system intrigued me. If I had a good set I would certainly send them in for sharpening.
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Besides the tru hone (out of price range,) has anyone tried those table clamp, adjustable rod sharpeners where a clamp hold the blade and the stone is attached to a rod that slides across the blade? It just looks to easy!
samspade I have had a Lansky system for a long, long, long time now. It works real good as long as you keep the blade maintained & I use it for my finer blades & not so much for everyday kitchen blades like the Chef & Paring. The biggest down side to them, at least to me is that I used to be able to find replacement sticks locally (see & feel what I was getting) & now have to do everything via mail order/Internet. On the other hand, I suppose we are all getting used to that now.
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calldoctoday thank you
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