Best type of knife sharpener?

I want to get my brother a knife sharpener for his birthday, but there are so many different types. He already has spent some money on a really nice knife, so I'd like to help him keep it sharp.
What's the best kind of knife sharpener? Is simpler better in this case?

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  1. 4 weeks ago
    Anonymous

    America's Test Kitchen says the Chef'sChoice Trizor 15XV is the best knife sharpener. It's what I bought (because they recommended it) and I can testify that it works great. You just have to read the instructions and be a little careful not to overuse it.

    • 4 weeks ago
      Anonymous

      >Trizor 15XV
      But that costs more than my brother's knife

  2. 4 weeks ago
    Anonymous

    Don't be a loser, a gimp, or a simp and get a 1k-2k whetstone and keep your knives tuned up. I like shapton stones, but there are lots of good brands. AVOID SOAKING STONES. You want a splash and go style whetstone.

    • 4 weeks ago
      Anonymous

      >AVOID SOAKING STONES. You want a splash and go style whetstone.
      QRD and redpill me

      • 4 weeks ago
        Anonymous

        Soaking stones can swell and crack. You need to take care of them. Splash and go less so.

        • 4 weeks ago
          Anonymous

          So just maintenance stuff, no actual issue with usability or sharpening results?

          • 4 weeks ago
            Anonymous

            Yep. The expensive jap soaking stones will perform better and they're just not the best entry for someone not looking for a stone collecting hobby. Grab a shapton or two and you're set.

  3. 4 weeks ago
    Anonymous

    Just get a rod sharpener like in your pic it's what all the pro chefs use

    • 4 weeks ago
      Anonymous

      Idk, the restaurant where I work has all knives sharpened by a knife sharpening service every 2 weeks.

      • 4 weeks ago
        Anonymous

        those aren't sharpeners, it's a honing rod, you use that to straighten your gay edge. It will do jack shit to a blunt edge.

        Is it cheaper and better just to take my knives to be sharpened occasionally?

        • 4 weeks ago
          Anonymous

          bruh why complicate things? The honing rod is used to maintain your knives assuming they're already sharp. If your knives cut fine, they don't need sharpening. But forget about all of that, I'll give you the best advice: Just get picrel and never look back. Just slide your knives in there a few times before each use and you'll never have to worry about blunt knives ever again. Frick honing steels and frick whetstones.

          • 4 weeks ago
            Anonymous

            Hm but don't these oversharpen & ruin knives?

            • 4 weeks ago
              Anonymous

              yes

              • 4 weeks ago
                Anonymous

                So what should I get my brother then?

              • 4 weeks ago
                Anonymous

                Don't listen to them, I've used these sharpeners for as long as I can remember and my knives are just fine.

            • 4 weeks ago
              Anonymous

              Knives are tools. No tool lasts forever. It's like people who say that a nice cutting board will become some sort of family heirloom, when in actual fact, its sole purpose in life is to absorb blade cuts and thus wear out over time.

          • 4 weeks ago
            Anonymous

            I've seen a few videos from chefs who say these are bad, but I don't remember a good explanation. I think it's that they strip the knife away, which I thought all sharpeners do; that's how you get them sharper.

        • 4 weeks ago
          Anonymous

          Yes, for a while. Professional sharpening is a lot cheaper than buying a sharpener. But eventually you'll get to a point where you're sick of doing it and it's 9 at night and your knife is dull and you really want to be able to take care of it yourself. Then the $200-ish bucks for a good sharpener doesn't seem so bad.

    • 4 weeks ago
      Anonymous

      quite literally not a sharpener

    • 4 weeks ago
      Anonymous

      those aren't sharpeners, it's a honing rod, you use that to straighten your gay edge. It will do jack shit to a blunt edge.

  4. 4 weeks ago
    Anonymous

    I use pic related, but if bro splurged on his knife then he'll probably want a whetstone or electric sharpener.

    • 4 weeks ago
      Anonymous

      I have the lansky one, its so fricking easy

      • 4 weeks ago
        Anonymous

        I have the Lansky as well and it's indeed great for how much effort it takes.
        Wish the rods were longer though, even my 7" knives are a bit cumbersome.
        Thinking of getting pic related if I visit the USA, the Spyderco cost too much.

    • 3 weeks ago
      Anonymous

      Aren't those the fine stones?

      • 3 weeks ago
        Anonymous

        The Lansky is equivalent to 1000 grit and the Spyderco is supposedly 1200 grits.
        Both also comes with coarse brown rods/prisms, but I haven't needed those yet.

  5. 4 weeks ago
    Anonymous

    DMT stone fine/extra fine.

  6. 4 weeks ago
    Anonymous

    I just buy a new one and throw it out when it gets dull

  7. 4 weeks ago
    Anonymous

    A good ceramic honing rod will help keep the knife sharp for longer, postponing how often you need to sharpen as it does shave a little metal but not a ton like a diamond honing rod. Ceramic will maintain carbon steels or steels with a high carbon content better, but if you're working with something significantly harder you'll just have to use a diamond rod.

  8. 4 weeks ago
    Anonymous

    Get the Worksharp precision adjust or the Lansky equivalent. I can keep my knives razor sharp with 5 minutes of work every couple of weeks.

  9. 4 weeks ago
    Anonymous

    My hard pen0r will sharpen any kind of knife!

  10. 4 weeks ago
    Anonymous

    Horl 2.

    • 4 weeks ago
      Anonymous

      You fell for that meme?

    • 3 weeks ago
      Anonymous

      Overpriced as frick

  11. 4 weeks ago
    Anonymous

    You folk should lookup that poor sawfish that was swimming in circles...

  12. 4 weeks ago
    Anonymous

    anything else and you're wasting money.

    • 4 weeks ago
      Anonymous

      forgot pic.

  13. 4 weeks ago
    Sage

    just get a whetstone that's 400/1000 grit for actual sharpening and then a kitchen steel (what's in the picture) and you're golden.
    You really don't need finer than 1000 grit as anything past that and the sharpness really won't last that long, not to mention those stones need maintenance as well, it's annoying and damn near pointless.
    A kitchens steel doesn't sharpen a knife, it hones it, it keeps it sharp by undoing the rolls the blade edge naturally gets from cutting. So it reduces the times you need to sharpen it by simply keeping it sharp.
    I use my knives daily and hone them every use and really only ever sharpen my knives with a stone once a month.

    • 4 weeks ago
      Anonymous

      No. The whetstone meme has to end. It's not the middle ages any more. You don't need to learn to be a blacksmith to maintain kitchen knives.

      • 4 weeks ago
        Sage

        They're cheap and effective, it's not a meme.
        Those other sharpeners rust or turn to shit or get the knife stuck half the time. Not to mention those are the meme shit because you're cramming the point into something, it'll never really get sharp.

      • 4 weeks ago
        Anonymous

        its a rock dude you just scrape the blade on it to sharpen it, is that too hard for you?

  14. 4 weeks ago
    Anonymous

    there are basically two good options. either buy a pair of diamond plates and learn to sharpen by hand, or if you are too lazy/dumb to learn to do that, use a work sharp. everything else is either useless or a waste of time.

    • 4 weeks ago
      Anonymous

      Powered and uncooled abrasives reduce edge retention by ruining the temper at the apex of the edge. Does not matter how careful you are.

      • 4 weeks ago
        Anonymous

        the work sharp is too slow to cause any damage to the temper. this has been tested plenty of times.

  15. 4 weeks ago
    Anonymous

    look up OUTDOORS55 on youtube.
    Guy has an entire channel dedicated to knife sharpening, and good recommendations for what to buy first.

  16. 4 weeks ago
    Anonymous

    >Best type of knife sharpener?

  17. 4 weeks ago
    Anonymous

    That's not a sharpener. It's a honing rod. It straightens out the edge if you've been cutting shit like bones or other hard stuff.

    Stones are the best sharpening method. There's some that are made for morons that keeps the knife in place and you can slide the stones over on guide rods. But honestly just use quality stones by hand. It only takes a couple sessions to get the hang of.

    The second best is a grinding wheel. The edge doesn't get as fine but it'll make your knife sharp and it's quick.

    Everything else is just cope.

  18. 4 weeks ago
    Anonymous

    wa la

    • 3 weeks ago
      Anonymous

      >They actually need to sharpen their steel knives

      Oy, you got a loicence for that butterfly sharpener!?

  19. 3 weeks ago
    Anonymous

    I have a Norton tri-stone that I have been using for almost a decade and it has served me well
    it's the type and brand of sharpener that I learned to sharpen knives of

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