I have a couple knives and two more on the way...perhaps my new addiction...
I've been using 'Smith's 2-Step Sharpener', but I think it might actually be damaging the blades-
Is the 'Lansky Deluxe 5-Stone Sharpening System' really that much better and worth spending the extra money?
Thanks!
I have the one you posted first in black from Gearbest, with the rods inside. It is touching up blades but it is not making them razor-sharp or anything.
Then I bought a set of whetstones off ebay and did the sharpening after watching a few youtube videos - that did the trick for now. I am not a professional but my blades cut paper, take off arm hair etc… fairly sharp.
edit: spelling errors, apologies
Whetstones are the way to go! If you get many different types of knives and different steels you really can’t do without them. Especially if you have stainless AND carbon steels!
Just my opinion 
I’m in modern folders as well as traditional Japanese kitchen knives…
Yap, whetstones is best, but you have to train the angles and skills. Nothing for rookies. My 5 cents!
Ordered several grit whetstones when I read here on BLF “it is a skill that improves over time”
And looking at all those systems with rods and angle positioning I figured I rather learn a skill then use semi plastic gadgets that take the romantic and relaxing aspect of sharpening away.
I use Lansky deluxe croc stick, its cheap and easy to use https://www.amazon.com/Lansky-4-rod-Crock-Sharpener-LCD5D/dp/B000B8FW0E
I found whetstones (stones in general i suppose) surprisingly easier to use than what you read on internet could make you think, and much faster than any contraption, tremendously so with longer blades like kitchen knives.
An added bonus is that there is zero grinding dust to breathe when using whetstones.
A set of 3 different grits Naniwa should last a lifetime to an average user.
I like using my spyderco sharpmaker.
I have the Lansky 5 stone set pictured above.
I thought it was funny to see it as I got mine about 25 years ago.
And Geez $32 I think I paid more 25 years ago.
The set angles makes it easy to get a knife edge set for the durability you require of it. Yet it will sharpen a razor blade too.
Simple to use and I keep the rodd attached so I do not have to mess too much. Make them Flat and go…
to each his own.
I wouldn’t use the Smiths coarse/carbide, but the ceramic end looks okay. Lansky is a very good product. I prefer a guided system… you won’t scuff/scratch knife blades. I use this http://www.bladehq.com/item—DMT-Pro-Kit-Aligner-Guided-Diamond—10585… quick and easy!
Lots of idea's, thanks!
I have two Japanese serrated bread knives,a Kasumi and a Shun,and I “wounded” them,(not much wounding), cutting over a metal blade ,which was in a loaf of bread.
Is it possible to sharpen them?
Hi Theodore,
That depends on the kind of serrations. I’m not able to sharpen micro serrated blades like most tomato knives have. But on a “normal” bread knife you find rather shallow serrations. For those I use Spyderco triangle rods and they work fine. I also have a small wedge-shaped Arkansas stone and a round Sieger ceramic rod that are tremendously helpful with serrated blades.
The technique is to fixate the blade and sharpen serration after serration separately! Time consuming but effective…
Thank you very much WolfA.
I use a Ken Onion Worksharp .
Once you are used to getting a razor sharp convex edge in mere minutes , it’s hard to go back to labor intensive methods .
I searched for this machine,but I found that there are many different versions, and of course,pricing.You can see this here. Amazon.es
Which of them do you use?
That appears to be the model I use .
It is important to read and follow the recommendations and practice learning the machine on a few junk knives first .
There are lots of videos about using the Worksharp .
It can also be used to sharpen large blades as well .
Does the Worksharp run wet or have any other means of cooling the cutting edge while sharpening?
If not I would be afraid to let it loose on my precious blades!