Knife sharpeners

[PNG]

Originally Posted by Goose

I just can't seem to get a good edge one of my fillet knifes. Not sure but I think the honing tool took the edge off, if not used correctly it can do more harm then good. I sharpened a Rapala fillet knife with a True Value bought knife sharpener and it seemed to work fine but on a qaulity fillet knife the same sharpener didn't do anything...any good sharpeners out there? p.s. Santa got me a Santoku "7 for the kitchen that knife is the nutts.

T~
Your welcome to try the on I have http://www.chefschoice.com/page2a.html also Mike sells a small carbide hand held sharpener that is amazing. I have never seen elsewhere, short money too. Its called Edgemate Carbide Sharpener by Gatco.

[spence]

Yea, that 3 stage Chef's Choice model is pretty decent for an electric. I think the best manual sharpener is the Apex Edge Pro.

-spence

[missing link]

This works for me, To keep the edge I use the bottom unglazed rim part of an used cermic coffee mug, draw the knife across it acouple of times and you'll be amazed of the edge.
Link Sr.

[MakoMike]

One thing you have to be careful about is the angle that the knife is made with. Not all are the same and you need to sharpen at the precise angle that that's on the blade. If you don't you'll dull the knife rather than sharpen it. There are lots of good sharpeners out there. The chef's choice system, I have one, is good, but it requires that you regrind your knife to the angle of the machine. If you want to use a stone and a different angle than the Chef's machine, the "Lansky" system will do a good job. The most important thing is to get yourself an angle guide, and attach it to the blade before you put the stone to the knife.

[baldwin]

Buck knife sharpener. Bright orange so you can find it in your fishing mess, ceramic rods preset at the right angle, easy to use, cheap.