Best knife sharpener

APoc184 said:
I am happy with my Warthog. Quick and easy. Not sure about it being the best. But it works for me and the wife.

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Did you order anything extra for it, or just the standard one found here?

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Cray said:
Did you order anything extra for it, or just the standard one found here?

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Standard one.

Bought it from Outdoor Warehouse a few years ago when it was on special. Think I paid R350 at the time.
 
APoc184 said:
Standard one.

Bought it from Outdoor Warehouse a few years ago when it was on special. Think I paid R350 at the time.
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Thanks, they are sitting at R650 now on take a lot, the one that Snyper564 got is a bit rich for my blood, think I will go for the warthog. :thumbsup:
 
Cray said:
Thanks, they are sitting at R650 now on take a lot, the one that Snyper564 got is a bit rich for my blood, think I will go for the warthog. :thumbsup:
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I wanted to say check out https://www.outdoorwarehouse.co.za/brands/warthog but I see they mostly out of stock they only have the classic 1 & extreme dunno how good they are in comparison.

Anyway easy to google for a better price once you've decided.
 
Cray said:
Thanks, I have a local outdoor warehouse that I might swing past and check.
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I got mine about 2 years ago from a local Outdoor warehouse, you can check for stock on their website.
Its the best value sharpener you can get in SA, there are better sharpeners but once they get here are far too expensive.
 
It depends on what your goals are.

If you want a working edge, quickly, without fuss a Warthog V-sharp/curve works well and it's cheap. I keep one on the kitchen counter and give the kitchen knives a quick pull through before use.

If you want a mirror edge that can split hairs and impress your friends, then a Lansky set with a sapphire finishing stone, followed by a leather strop works well if you are on a medium budget. If you have a big budget a Wicked Edge pro or Tormek would be the ultimate.

If you have exotic knife steels and get a lansky, get the diamond hones. The normal hones take hours to put a new edge on modern powder steels.
 
Snyper564 said:
So I have some really great knives (not Japanese) and also have a set of Japense whetstones finished with leather strop. But I find the whole process just too time consuming and what happens is the knives arnt kept as sharp as they should and then it's a whole process to get them back to peak condition.

What would be the best option to keep a great edge all the time?

Put in the time on the stones and then hone them every now and again or get a great electric sharpener and then hone every now and again (any recommendations?)

Something like this worth it?

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Work Sharp Culinary E5 Electric Kitchen Knife Sharpener

The E5 electric kitchen knife sharpener works with the press of a button. The sharpener automatically turns off at the end of a sharpening cycle, delivering pro
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Just looking at what the best long term solution is cause those stones are a pain no matter how well they work
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You have the best solution you're just too lazy to use it! You'll find the same issue with any tool.

You did not mention if you use a steel between uses? That will maintain your edge and keep you from the whole catastrophe of hitting the stones too often.
 
SauRoNZA said:
I have the E5 and I’m very happy with it.

I don’t have the upgrade kit so the compromise was needing to accept the preset angle that not necessarily all your knifes will have and therefore will re-edge those but I still feel that’s a better job than I would ever do by hand.

I do the full run through about once a month and just use the ceramic rod in between and it’s worked very well.

The few cheap and nasty knives I still have I also ran through as my wife uses them so as not to get in trouble about my knives and she proceeded to cut slots in the one counter top…I only discovered she’s been cutting right on it forever because they were so blunt.

I have one old knife that was quite badly pitted due to bad care in my youth and managed to get it almost back to perfect after subsequent sessions through the E5.

Probably won’t bother with the upgrade kit.
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Are you the same forumite whose wife insists on procesing onions with a paring knife? You once described your seething anger as she stands there crying centimeters away from a 20cm Wusthof cooks knife.

I often think of that story and chuckle.
 
SlinkyMike said:
Are you the same forumite whose wife insists on procesing onions with a paring knife? You once described your seething anger as she stands there crying centimeters away from a 20cm Wusthof cooks knife.

I often think of that story and chuckle.
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Nein, not me.

I do the cooking and don’t own a Wusthof.

Nothing wrong with a very sharp paring knife for onions though, shouldn’t be any crying.
 
+1 for Warthog

Using it on my Zwilling knives and it works great. Also bought at Outdoor Warehouse. It comes with coarse stones, but you can get different grit stones separately.


EDIT: Typo
 
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SlinkyMike said:
You have the best solution you're just too lazy to use it! You'll find the same issue with any tool.

You did not mention if you use a steel between uses? That will maintain your edge and keep you from the whole catastrophe of hitting the stones too often.
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Dont have a steel I do strop though and also strop with compound.
 
Snyper564 said:
Dont have a steel I do strop though and also strop with compound.
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Not an expert, just an enthusiastic amateur here but I believe that a steel will make the world of difference for you.

By my understanding stropping is polishing the edge to a fine, fine point and removing some hanging burrs.

Steeling physically realigns the burrs to the edge you have established and as such is mutually exclusive from stropping.

If I am mistaken then I would love to be corrected. I am still learning.

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EDIT: found this if you want to nerd out properly.
 
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