Sharpening Stones

Discussion in 'Cooking Equipment Reviews' started by ninja12, Jun 23, 2004.

  1. ninja12

    ninja12

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    I hate to start another thread that provokes more arguments and opinions about knife sharpening, but I am looking for a new whetstone and I'm curious as to what type of stones everyone prefers. (I use wusthof high-carbon stainless steel knives)
     
  2. dano1

    dano1

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    i use a norton at work and halls tri-stone at home but just picked up an edge-pro about a month ago. Best sharpening system i've used-reground bevels on all my old german knives and they are good to go. Set you back $130 or so but worth it to me.
    hth, danny
     
  3. kokopuffs

    kokopuffs

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    You may want to do a search at Cheftalk since your subject has already been covered at length.
     
  4. phatch

    phatch Moderator Staff Member

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    The edge-pro is widely considered the pinnacle for knife sharpening among knife knuts.

    The easiests to use is with very good results is generally thought to the Spyderco Tri-angle Sharpmaker.

    I personally use the sharpmaker. Two grits but four cutting actions, different angles for setting up as a crock stick sharpening system and slots for use as a bench stone. Also works well for hand use as a file. Includes slots for sharpening points as on an awl. Will even sharpen vegetable peelers.

    The Norton stones are nice. I think the Sharpmaker is superior.

    The sharpening FAQ is a good place to learn more.

    Phil