We got knife blocks with built in sharpeners, they work fine. Every time I pull a knife out I run it through the sharpener a couple times.
This is similar to what we have:
The black rectangular bit on the right side is the sharpener. Or you could just get a simple sharpener and mount it on or near your existing knife block. The point is to have it handy every time you use the knife. It's easier to keep a knife sharp than it is to sharpen a dull knife.
If you always keep it sharp, you don't need anything special. Any of the common sharpeners that have two stones mounted at the right angle, and you just pull the knife through it, will work fine.
My opinions are barely worth the paper they are written on here, but hopefully they can spark some new ideas, or at least a different train of thought
I normally use the sharpener that came with the set. I do have a set of serious stones that I sit down with once or twice a year and go over e er knife with. I do have a grinding wheel that I use very rarely if a knife is exceptionally dull.
Southern Il. Began homesteading in 1982. In zones 6a&b. 46" rainfall.
Danny Matteo wrote:Hi,
What are the sharpeners that you use in your kitchen? And how to choose them wisely? I mean, what are the criteria that you consider while choosing it?
The first criteria is whether I'll lose a thumb or finger in the process!
Have two butchers steels that get used infrequently ever since I got the gizmo below - three slots the knife is drawn through: 1st one roughly shapes the blade, 2nd slot gives it a course sharpen, 3rd slot makes it bloody sharp.
However, I inherited from my parents an old steel cleaver and a homemade knife blade made from an industrial hacksaw - as in navy ship building to cut thick sheet metal. So, in those instances I simply and effectively (and CAREFULLY) use an angle grinder.
'Every time I learn something new, it pushes some old stuff out of my brain.'
The one you use and that will be there whenever you want it.
Four or five swipes on a finishing steel gives me an edge on old knives that goes through tomato skins without any pressure at all. That's the test. Works as long as your brother in law hasn't tried to "sharpen" the knife. In that horrid event, it's diamond stones or worst to worst, the bastard file.
Steels can live in the drawer with all the other victims of ongoing kitchen abuse and not be bothered by a little dirt and grime and close contact. Always there for you and it takes about 30 seconds to fix an edge. Find them at garage sales for $1 or so.
In the kitchens I frequent... The first job of a tool is to survive and be there for you in usable condition.
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