Anyone got a recommendation for a knife sharpening method that’s not a wet stone? Seems I’m terrible at the sharpening steel method. Will be mainly for global knives.
I have used the Lansky system for a number of years. They give you the same angle every time. I can’t be fucked with that anymore and just pay someone to do it.
Oil stone. Sorry, not helpful. The steel doesn’t exactly sharpen a knife, more tidy it up. If you aren’t comfy using a stone, take them to a pro. Many kitchen supply stores have links to a service. It’s not expensive, just make sure you transport the knives in a legal way.
how do you legally transport a knife for sharpening?
That’s a good question and it’s a bit unclear on that. There’s a whole bunch in legislation about a ‘reasonable excuse’ but no mention of transport for sharpening.
All I know is don’t carry one walking around in a bag.
Someone got done in carrying a stanley knife that she took home from work after opening boxes and the police pinged her for that or tried to a few years back.
I have no idea how to carry one outside of purchasing one in packaging.
Wrap in a tea towel and tie it closed was the recommendation for those who don’t own chef wraps last place I used. I also took a photo of contents and sharpen booking just incase.
Basically connect a drill, fill the reservoir with water, attach a vice to the trigger of the drill to get the stone / water reticulation going. Works a treat on heaps of blades / chisels etc. Never looked back after that thing (just gotta be gentle w/ it).
Anyone got a recommendation for a knife sharpening method that’s not a wet stone? Seems I’m terrible at the sharpening steel method. Will be mainly for global knives.
I have used the Lansky system for a number of years. They give you the same angle every time. I can’t be fucked with that anymore and just pay someone to do it.
https://www.harrisscarfe.com.au/kitchen-dining/knives/knife-sharpeners/klevasharp-kleva-sharp-knife-sharpener/480024
Puts a wicked edge on shit
Oil stone. Sorry, not helpful. The steel doesn’t exactly sharpen a knife, more tidy it up. If you aren’t comfy using a stone, take them to a pro. Many kitchen supply stores have links to a service. It’s not expensive, just make sure you transport the knives in a legal way.
Out of curiosity, how do you legally transport a knife for sharpening?
There’s a sharpening service I can get to but I’m leery of taking a knife on the train to get it there (might have to put it in a box and beg a lift)
That’s a good question and it’s a bit unclear on that. There’s a whole bunch in legislation about a ‘reasonable excuse’ but no mention of transport for sharpening.
All I know is don’t carry one walking around in a bag.
Someone got done in carrying a stanley knife that she took home from work after opening boxes and the police pinged her for that or tried to a few years back.
I have no idea how to carry one outside of purchasing one in packaging.
Wrap in a tea towel and tie it closed was the recommendation for those who don’t own chef wraps last place I used. I also took a photo of contents and sharpen booking just incase.
Cheers, both very good calls
This is a wetstone (sorry) but I currently use:
https://www.multi-sharp.com/product/wetstone-sharpener/
Basically connect a drill, fill the reservoir with water, attach a vice to the trigger of the drill to get the stone / water reticulation going. Works a treat on heaps of blades / chisels etc. Never looked back after that thing (just gotta be gentle w/ it).