What Ya Using for Knife Sharpening Tools?
Club Member
Joined: Dec 2007
Posts: 23,178
Likes: 19
From: elsewhere
Dang, it appears that I am the only one to use the grinder out in the garage! Really, though, I have never progressed past an oil stone I have had for a lot longer than I remember. It works out OK since I don't have any really good knives. Never hurts to know what others are using, though.
Extreme HDF Member
Joined: Nov 2006
Posts: 13,389
Likes: 26
From: Windham,Maine
Over the years have tried every concievable sharpener on the planet till finally going to a restaurant supply house and buying a beautiful machine.We now have an electric wet stone for shears, knifes and this machine just for knives.Mother is an excellent cook and deserves good equipment.
Seasoned HDF Member
Joined: Jan 2012
Posts: 15,400
Likes: 19,465
From: Upstate N.Y.-Rochester Area
Over the years have tried every concievable sharpener on the planet till finally going to a restaurant supply house and buying a beautiful machine.We now have an electric wet stone for shears, knifes and this machine just for knives.Mother is an excellent cook and deserves good equipment.
Road Captain
Joined: Mar 2013
Posts: 600
Likes: 2
From: Kansas
I have a steel that is about 100 or so years old that I use. That's all I use to keep my blades sharp. I do have a few stones that I use on new knives, but I couldn't tell you what they are off hand.
Now on my wood chisels I use adhesive backed sand paper on a pane of glass and a guide block. I start a little course (about 400 grit depending on the chisel) and work up to an ultra fine grit.
For knives, after I have them proper sharpened all I ever use is a steel to touch up the blade when needed. With steels, the older they are the better. I swear they only put grooves in them for you to wear down before they start working well.
Now on my wood chisels I use adhesive backed sand paper on a pane of glass and a guide block. I start a little course (about 400 grit depending on the chisel) and work up to an ultra fine grit.
For knives, after I have them proper sharpened all I ever use is a steel to touch up the blade when needed. With steels, the older they are the better. I swear they only put grooves in them for you to wear down before they start working well.
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Road Captain
Joined: Mar 2012
Posts: 653
Likes: 2
From: Chino Valley, Arizona
Working as an electrician, I've done several remodels on homes originally wired ****-n-tube style. I have knives that deserve special treatment (diamond hone, et cetera) but for knives in daily use I've actually never found a better sharpening stone than the ceramic tubes used to carry cloth-wrapped wire through a pair of boards. They run about 7 inches long, and the wire-hole makes them easy to mount on a half-inch dowel rod (or whatever).
Extreme HDF Member
Joined: Jun 2011
Posts: 10,394
Likes: 1,868
From: California
I use either the side of my calf muscle or the top of the thigh because I am a hard sumbitch. 
I have tried all sorts of fancy *** things ultimately I always go back to a regular sharpening stone.
Something relaxing about it.
For touch ups I use my wife's kitchen knife sharpening rod. you'd be surprised how that thing can bring life back to a blade.
In my experience the most important part is prepping the blade and making sure you get any rolls out etc.
sorry was trying to make a joke about the samurai sword and screwed up up fell flat flailed
I have tried all sorts of fancy *** things ultimately I always go back to a regular sharpening stone.
Something relaxing about it.
For touch ups I use my wife's kitchen knife sharpening rod. you'd be surprised how that thing can bring life back to a blade.
In my experience the most important part is prepping the blade and making sure you get any rolls out etc.
sorry was trying to make a joke about the samurai sword and screwed up up fell flat flailed
Last edited by RoaringRigid; Mar 14, 2013 at 06:00 PM.