Page 2 of 2 FirstFirst 12
Results 11 to 15 of 15

Thread: Recommend Sharpener for Parents

  1. #11
    Site Supporter
    Join Date
    Feb 2011
    Location
    Midwest
    Concur 110 % re the Sharpmaker as I was you a couple of months back.

    https://pistol-forum.com/showthread....-and-Questions

  2. #12
    Site Supporter
    Join Date
    Feb 2013
    Location
    Georgia
    @blues I didn't think you'd mind a friendly disagreement. You just obviously know much more about knives than I do.

    Have you ever tried the worksharp powered sharpeners? They are a pretty neat setup IMHO. I don't do as well with keeping the knives sharp so manual systems tend to take a lot of time. I am trying stropping to maintain edges, still testing.

    The Sharpmaker and other manual systems are great when you never let the knife get dull. If you consistently using them to maintain the edge they work well.

  3. #13
    banana republican blues's Avatar
    Join Date
    Aug 2016
    Location
    Blue Ridge Mtns
    Quote Originally Posted by Nocturnalis Discipulo View Post
    @blues I didn't think you'd mind a friendly disagreement. You just obviously know much more about knives than I do.

    Have you ever tried the worksharp powered sharpeners? They are a pretty neat setup IMHO. I don't do as well with keeping the knives sharp so manual systems tend to take a lot of time. I am trying stropping to maintain edges, still testing.

    The Sharpmaker and other manual systems are great when you never let the knife get dull. If you consistently using them to maintain the edge they work well.
    To be honest, N D, I've never been tempted by powered sharpening gear. I guess I just like the interaction with the steel. I can certainly appreciate that its an effective and time saving method, however.
    There's nothing civil about this war.

    Read: Harrison Bergeron

  4. #14
    As mentioned the coarse diamond bench stone is for resetting the edge. Sharpmaker for refining. (sharpening)

  5. #15
    Site Supporter
    Join Date
    Jun 2012
    Location
    ABQ
    I have several sharpening systems, including the work sharps, the Sharpmaker, etc.

    As a serious cook I use my knives a lot and hard. For a non enthusiast, a trip to a professional sharpener who uses a slack belt every six months and a quick lesson in steeling the edge would likely produce more consistent results. Heck, I am pretty good at sharpening, and every 12-36 months or so I send my cooking knives to a pro for slack belt sharpening. All my EDC blades I do myself, and when I butcher animals in the field.

    pat

User Tag List

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •