How to sharpen a kitchen knife

[5v3d3b0]

I've got myself a pretty nice kitchen knife as a gift from a guy who is moving and left his set behind, so I just took one:


https://www.porsche-design.com/filestore.aspx/normal.jpg?pool=pds2&type=pdsarticleimagepack&id=4046901040024&lang=none&filetype=normal

It's sharpish, but I'd like it sharper. I was going to get a sharpening steel from amazon, but then after reading a bit people are saying those are only for honing the blade, not sharpening. Whereas Gordon Ramsay swears by one in his videos Then I know of the ridiculous sharpness you can get with wetstones, but I think those are pretty expensive right?
I got the knife for free and it's just sharp enough to cut what I want to cut, but I'd just like it a bit more "scary sharp", without spending 100 quid on stones and stuff that I will only use once in a blue moon. Any advice much appreciated

[Speed]

Just remember which way round to hold it...

[oldpink]

wet stone is by far the best unless you have access to grinders with very fine stones
wet stones are about £20 - 30 but well worth it
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[pinkyfloyd]

[Tarmacsurfer]

Sharpening a blade takes practice, time and the right tools, there is no magic cheap gadget that will allow you to just spend five minutes once in a blue moon when you're bored or trying to show off in the kitchen.

Get a double sided whetstone with coarse and fine grits and a cheap steel, those will be enough to be going on with, then practice. You need to learn the bevel of the blade (whether double or single), how to hold the blade at the right angle on each pass, how to pressure the edge and most importantly when to stop. Personally I usually use a steel and hone the blade before each use, the stone is kept for those times the blade has nicked or I've been using it enough to totally remove the edge. Best advice I was ever given for preparing a blade - if it's properly sharp there is no shine on the edge.
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[5v3d3b0]

Would something like this do a good job?

https://www.rutlands.co.uk/knives/knife-sharpening-tools/stones---japanese-waterstones/JP1412/japanese-combination-waterstone---800_4000

[.....]

I've got one of these

https://www.amazon.co.uk/AnySharp-Global-Worlds-Sharpener-Classic/dp/B001DXVL6K/ref=sr_1_1?ie=UTF8&qid=1357667414&sr=8-1

It works very well IMO.

[pinkyfloyd]

[oldpink]

[katana]

Poundshop stone or aldi/lidl are doing one at the moment.

[oldpink]

[katana]

I use a wusthof ceramic blade sharperner on my clever.

[Islander]

I use a Spyderco sharpener. It comes with the right stones and has a clever guide system that sets the correct angle. Not particularly cheap but very very effective.

[stinkwheel]

Use a 1,000 grit Japanese water stone to put the edge on then the 6,000 side or a steel to hone before each use. Make or buy a stand for it.

If you were doing sushi, you'd use a stroke on a water stone before each slice.

With regards to a steel, the longer the better. Ideally half as long again as the blade to let you take full strokes down it.
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[Islander]

[mr jamez]

I love sharpening stuff I do knives on an oil stone and finish on a leather strop.
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[ocatoro]

gordon ramsay uses a stone, i know this because i've cooked with and for him when i was a chef.

a steel is just for honing the edge and keeping it sharper for longer between proper sharpenings.

just pick up a cheap ass £2 sharpening stone from amazon, or anywhere that sells them. you can even get a good edge using a brick if you have a good hand.

there isn't a knife in my kitchen you couldn't pick up and shave with.
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[Fisty]

I use one of these
https://www.moonrakerknives.co.uk/IMAGES/snapon081208fL.jpg

Followed by a steel to hone it.
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[kramdra]

Have never tryed those sort of tools, where the angle is automatic and you just pull it through. I cant see them reaching anywhere near the sharpness of a stone.

If the blade has some sharpness it may just need a strop. This is where the very fine edge of a blade gets rolled over. jeans or leather work, just pull it up several times on each side as if you were sharpening.


However for cheapness I use wet and dry abrasives. 600, 1000 or 1200 grit, on a flat surface like glass. I should say I learned to sharpen with wood chisels when making a guitar - some I made myself and could shave with. Chisels need to be scary sharp.


dont piss around trying to change the angle and try and keep it even. if you get the wrong angle, takes more effort to get back.


When I worked in kitchen we had a crazy woman that thought slicing knives against each other sharpened them. Hence they had a ton of nicks and were shit.

[Ariel Badger]

these work No idea if the seller is legit or not. They keep the blade at a pre-set angle to the stone.
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[kramdra]

nice. handle behind blade, hope it is assembled well

[tatters]

[Ariel Badger]

That does different angles, you set it how you want.
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[oldpink]