I’m looking for a better knife sharpener for my hard steel chef knife. I think whetstones are the way to go, but most of the sets I see are 4 double sided stones. Do I need that many stones?

Is there a totally different type of sharpener that you have had success with?

Edit: I should add that I like my knife very sharp, and I have a few tiny chips in the cutting edge from a cheap drag-through sharpener.

  • bluGill@kbin.run
    0·
    18 days ago

    There are lots of great choices. I personally like natural oil stones. For rough work I will go with india stones, then fine Arkansas stones for the finish. Others like waterstones but I find water messier as the stones need to soak (not all do, but some do). I find diamond stones are too course but maybe the ultra fine grades are good. Sand paper works well at 1000 and 2000 grit but gets expensive fast as the paper wears out fast.

    all of the above work though despite what preferences. you will not go to hell or something for a wrong choice. In the end try soemthing and if it doesn’t work for you try something else.

    i do have some stones that won’t sharpen my exotic wood working blades, but a kitchen knife won’t be made of those.