Thread: knife sharpening system???

Cheap triangle hones with Arkansas soft/hard/black work just fine, as do synthetics designed to perform the same task. Bigger blocks = easier sharpening, but there are people who sharpen their knives on blocks the size of a dowel (looks more like a steel than a stone).

Keep in mind that most good knife systems are oil-based rather than water. You use more pressure and remove more metal, consequently the fact that water stones are typically faster and softer do not make them ideal for the task, although I'm sure they can be made to work.

Someone mentioned a V-sharpener (Or angled crock sticks).

I have bought these for my father. He uses them on the knives I've given him. I have three complaints.

1. They remove more metal than a decent sharpening job on stones would.

2. They are dead set at the "correct" angle. This is great if you don't know how to hone. It will be unacceptable if you are able to hone and use your knife with any regularity.

3. (possibly due to 2.) I am never pleased with the edges of my fathers knives when I visit and use them. I have recommended he send them out for sharpening on a couple occasions. The knives are nearly the same quality as my knives and are much better quality than the ones I use at work, the problem is the sharpening on them. They can cut however, and he feels they are sharp (not having a reference to compare against). Eventually I'll get around to putting a real edge on them for him.

4. (maybe) I've only ever purchased $25 (V's, not sticks) and cheaper ones, but these ones wear out fast. Very fast. Less than a year. He isn't particularly good at steeling, so he probably uses them more often than necessary, but still that is damn fast imho.

Basically if you just want to cook once or twice a week, only need to keep a single knife sharp, and don't want the trouble of learning knife honing, they are acceptable substitutes. But have no doubt, they are a substitute for a superior solution.