General > Cooking

Knife Sharpening

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Microdoser:
Every good cook needs a good sharp knife.

Thought I would start a thread to talk about how you sharpen your knives. I recently downloaded and printed a knife sharpener on my 3D printer. Obviously I bought some aluminium rods and sharpening stones and there was also a couple of bolts needed.

It works fantastically. You print off some angle guides, so you can set it at 0-35 degrees (in 5 degree increments) and go at it.

I can now do the 'tomato on the chopping board, slicing off a paper thin slice without holding the tomato' trick you see on many knife videos. My knives have never been so sharp before. I was even using really cheap aliexpress stones.

What is your favourite way to sharpen, or do you have any tips?

radar_macgyver:

--- Quote from: Microdoser on August 03, 2021, 12:27:14 pm ---or do you have any tips?

--- End quote ---
I see what you did there... :)

I get mine professionally sharpened once a year, and use a honing rod before any major prep session.

emece67:
.

deadlylover:
I recently purchased a Shapton #1000 whetstone and it's been a ton of fun learning/playing with all the cheapie knives I have around the house. At first I was afraid I might cut myself or somehow destroy everything I touch but in reality, it's hard to ruin a knife that's already blunt.  :P

I plan to pick up a Victorinox Fibrox or similar as my first decent knife. I should end it there because I don't need Hattori Hanzo steel to slice an onion....says the guy bookmarking knives for "research purposes only".

Microdoser:

--- Quote from: radar_macgyver on August 03, 2021, 12:56:35 pm ---
--- Quote from: Microdoser on August 03, 2021, 12:27:14 pm ---or do you have any tips?

--- End quote ---
I see what you did there... :)

I get mine professionally sharpened once a year, and use a honing rod before any major prep session.

--- End quote ---

Haha!, It was totally accidental ;)

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