Years ago I had a ‘thing’ for knives…now I feel it coming back :heart_eyes: and have bought a few cheap chinese EDC clip knives. I don’t really cut a lot with them, mostly carry them in case I need need to open the occasional box, cut a rope or maybe something on a hike. That said, I do like to keep them sharp.
I still have my old Lansky Sharpening System although never felt very good about it when I used to use it. Could very well be due to operator error. I also have some older Arkansas stones as well as Magic Chef sharpener I use for my kitchen knives.
So what are you guys using nowadays to keep a good edge? Maybe I need something smaller for quick touch-ups? I do like a sharpener that holds the blade at a consistent angle.
if you want just a quick, simple edge on your knives, the first will do good
the second one you can set your edge angle to two seperate angles.
id rather have a good bench top tri stone myself, but i got that diamond kit for $20 i think on clearance somewhere
I usually (when the blade needs just a small resharpening) use the ceramic part of the sharpener below. It keeps my blades razor sharp. I use it for knives in kitchen and my wife complains that they are too sharp.
Both of them are small EDC sharpeners and especially Victorinox requires some experience while the first one is idiot-proof. I have also several diamond “stone” sharpeners which I use only when the edge needs to be reshaped. I am now looking for some sharpening system like Lansky or Taidea but I am not decided yet.
People complain that those edges are too sharp? I tried using one of those recently just to test the edge, and it’s dull to me! If it doesn’t shave hair cleanly, then it’s back on the stropping block. I’m very particular about edges though. *I suppose you could use a pull through on a cheap chinese knife,*because you don’t have to worry about the fact that those pull through sharpeners take off alot of metal. That only matters when talking about expensive knives.
*Before using on something like food, make sure to deburr the edge on something like wood or a pen. Otherwise you’ll be having shavings of steel in your food.
Hi Sintro, I am convinced you can sharpen knives better than using these simple sharpeners. It probably costs you a little bit more time however. I have done a test - I took a cheap outdoor knife from Sweden (stainless steel probably like 420) and sharpened it with the cheap sharpener. The sharpener I have is not exactly the same as the one from exduct, it is marked with Brusletto (famous Norwegian knife manufacturer), but it looks the same and I believe I was made in China and Brusletto just asked them to print their logo on them. The whole “sharpening process” took me a few seconds. The result is a razor sharp blade which has just been tested as my hand hair remover -> sucessfully. The ceramic part doesn’t remove a lot of material (it cannot because of its construction = two fine ceramics crossed rods with circular cross-section), in fact it is just “polishing” the edge. On the other hand the carbide side of the sharpener can remove a huge amount of material and if you do not pay attention you can damage your edge. I have two more sharpeners of the same construction (Rapala and Lansky), which use only ceramics. I believe this is the most effort/result effective way of sharpening knives (not only cheap Chinese) with V edge grind and made from softer stainless steel. That’s my contribution to the topic. Howgh.
I have the victorinox sharping pen too, but don’t really know how to use best.
The V end is clear, only pull your knife through.
I had bought this because I like knifes with partly serrated parts, for me these cut things better because they don’t have to be extra sharp.
The other end is a sharping stone which is middle rough, I used this on some knives and it worked but its far away from a knife enthusiast with these sharping systems.
Is the 7$ exduct sharpener good for serrated knives?
How much is shipping from them? Is it like a normal Chinese sender?
Thanks guys H) ! I have a mini pull thru as linked above (and image below) and it puts a quick touch up edge on my kitchen knives. It works well. I did not know if it was appropriate for an outdoor knife that probably has a larger angle grind for the blade.
I have heard it is best to stick with a set angle that you can reproduce when you resharpen. I do not know the angle of the mini ceramic pull through so wonder if I should use it if I periodically clean up my blade edge with my Lansky?
Oh, thanks for correcting what I looked over. Lol sorry for attacking you like that, thought you were just using a pull through carbide sharpener, that actually sounds like an decent system. Didn’t know you could get such a good edge from something like that. Thanks for taking the time.
Usually the pull through sharpeners have a 20 degree per side, give or take 5 degrees depending on the sharpener. And unless it’s an axe that you will be using for cutting hardwood, you don’t need a thicker edge than the pull through’s give you. But touching on the axe thing, you want(don’t absolutely need) a convex edge for that. Because as opposed to a flat v grind edge, the convex has more metal behind the very cutting edge supporting it.
I don’t totally understand your question but I’ll try my best to answer. What use do you have for the pullthrough if you touch up the edge with the lansky? Typically ceramic rods are somewhat fine, so you could just use the ceramic pull through to touch it up.
I meant I would use the Lansky if the knife edge saw heavy use and developed any nicks. Then I would break out and assemble the Lansky and use one of the more abrasive stones to restablish the edge. Perhaps all I really need is a ceramic V style sharpener to keep it razor sharp?
Stick with the Lansky and look on youtube for details and hints on use. Buy a leather strop and polishing compound and learn how to put a hair popping edge on you knives. You should then only need a quick strop to get the edge back when required.
I meant I would use the Lansky if the knife edge saw heavy use and developed any nicks. Then I would break out and assemble the Lansky and use one of the more abrasive stones to restablish the edge. Perhaps all I really need is a ceramic V style sharpener to keep it razor sharp?
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You could do that as long as you kept similar edge angles. As long as you touch it up with the ceramic rods every once in a while, you shouldn’t have to sharpen it. Well, as long as you don’t get any nicks(I’ve never gotten a single nick, only others who abuse their blades).
I personally have a Sharpmaker (usually found for $60.00) for use at home. For touchups and on the go, I use DMT sharpeners. The Diafold is great, but I use just the extra fine credit card one and keep it in my wallet (less than $10.00) for most of my touchups.
I have 3 systems and it looks like you already have two of them.
I have the Landsky fixed system (I added another rod…2k grit).
I have an Arkansas tri-hone system which sounds similar to what you have.
I have the Landsky Crock Box which is the ceramic V stick system.
Personally I enjoy using the tri-hone (free hand) for most of my knives. When I get a problem blade sometimes I’ll break out the Landsky fixed system.
Sometimes just for a quick touch-up I’ll use the ceramic sticks.
To me is nice to have this variety of different methods.
My dad just moded his bench grinder to a 2” vertical belt sander on one side. Then he took a cheapo 1” vertical belt sander and got a leather belt for it and some polish. My knife he sharpened has never been so sharp.
I personally have a Sharpmaker (usually found for $60.00) for use at home. For touchups and on the go, I use DMT sharpeners. The Diafold is great, but I use just the extra fine credit card one and keep it in my wallet (less than $10.00) for most of my touchups.