Preferred method of blade sharpening

[Dirtlaw]

I see maybe two methods of blade sharpening (if you see more let me know). One is wet stone the other is various mechanical grinding processes. Wet stone is really time consuming; mechanical grinding is not. Thoughts please. What is the best approach based on your own experience? Please identify the specific products you use.

[drunktank]

Wicked Edge.

I can’t get a good enough edge with a stone if my life depended on it. On a Ken Onion sharpener, I can get sharp blades quick but not as good and as consistent with a guided sharpener like the WE.

[MJB]

You need multiple stones to get a good edge.

Look up on YT japanese chef knife sharpener they use 3 different stones and they go in a circular motion constant contact with the stone. I use this method and it gets a good edge rather quickly.

[DolphinFan]

I use a WorkSharp Ken Onion series sharpener.
Very happy with it.

[Dirtlaw]

I have the onion but not much experience using it. I believe there is a newer model. Waterstone is has been a very slow process (in my experience) though ultimately you can get an edge sharp enough for a shave. A project on my "to do" list is to sharpen everything in sight. But first I mostly need more space.

[NorCalBusa]

For decades did them by wet stone. Then got older and no longer had the "need", so off to Bass Pro for an electric "Chef (something-or-other)" about 15 year ago. Still works fine for my needs.

[Oneaudiopro]

A good sharpening steel. Been using one since I was a youngster. Have yet to find anything else that can give me a better result.

[RandyD]

I, too, cannot get an edge using just a stone. Several years ago, I bought a Wicked Edge from a Calgun member. It quickly and accurately sharpens my knives.

[captn-tin]

Meatcutter for 40 some odd years. Always used a Norton 3-way stone. Still do to this day. Funny that I don't think I've used the course stone more than 3 times in my life, and that was to get by a chip in the blade quickly. The Norton stone I have and still use was made, I believe in the 30s. I wasn't even made then. HA! In my experience, a "sharpening steel" does not actually sharpen a blade, but straightens it. Does not remove any metal, as using a stone does. As far as blade angle on the stone, lay the blade on the stone and press down on the sharp edge. Note the angle of the blade and, as close as possible use this angle. Of course this method only works if you are happy with the original edge you're copying.

[wpage]

I like stones, there are many ways now days...

If you know the angles to hold you can not beat stones.

[Jeepergeo]

The Lansky system with the guide rods is reasonably fast and works well for me.

I would avoid the powered gizmos on knives of any value.

[Rgarbarino]

I got a TS Prof system last year on a Black Friday sale. Makes a cray sharp edge! Looks like they are on sale again.

https://tsprof.us/collections/kadet

[LBDamned]

I have a worksharp that I used to use on cheaper blades - but I won't use it on the blades I currently carry...

I've thought about learning to use stones - but I still wouldn't want to use them on my good blades...

I plan to send them in to be professionally sharpened.

[Mojaveman]

I like stones, there are many ways now days...

If you know the angles to hold you cannot beat stones.

Agree

You can sharpen a knife pretty good with a stone, it just takes some practice.

I have a friend who sharpens his camping hatchets sharp enough to shave with.

[TrappedinCalifornia]

Stones when I want it done well...



Diamond abrasives when I need it done more quickly (on less expensive knives) or if the knife is easily replaced...



In other words, it depends on a number of factors, including steel, type of grind, quality of knife, amount of time at hand, and the intended/needed purpose. In that sense, there's no single, 'best' option; but, stones go easier 'in the field' (for me) than setups such as the Lansky.



The bottom line is that with 'good' blades, it always better to 'hone' rather than sharpen; i.e., never allow the knife to become so 'dulled' that it requires actual 'sharpening.'

Insofar as axes, I've used grinding wheels, diamond stones, wet stones, and files. It depended on whether it needed an edge, what I had to hand, and the purpose. Just like those who prefer carrying a double bladed axe with one side sharp and one side 'duller' for roots.