Something to sharpen kitchen knives ?

coffeehound

Any suggestions please?  

Is the traditional 'steel' still the preferred sharpener for cooks knives or have things moved on?  

Any recommendations gratefully received!

cullet

What you need is a kitchen knife sharpener !

theoretica

The traditional steel is actually a hone - for refining a sharp blade that may have the fine edge slightly bent or minutely damaged.  Traditionally, sharpening was done with a whetstone.

Emmia

Can i recommend a minosharp which is an easy use whetstone draw type of sharpener?

We've got a minosharp, but there are similar versions from many places now.

Super easy to use, and brings up cheap ikea knives as well as our more expensive ones.

 

https://www.johnlewis.com/global-minosharp-shinkansen-sharpener/p187303?s_share=jlappdroid

https://www.amazon.co.uk/Minosharp-Plus-Ceramic-Water-Sharpener/dp/B0015S0VN2/ref=asc_df_B0015S0VN2/?tag=googshopuk-21&linkCode=df0&hvadid=232056100513&hvpos=&hvnetw=g&hvrand=14169601319960618621&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9045953&hvtargid=pla-419437310590&psc=1

Grumpelstiltskin

Not chef quality but for normal kitchen knives I use this.

Anysharp Knife Sharpener - ASDA Groceries

coffeehound

TVM for those useful suggestions (not you, @cullet ! )

theoretica said:

The traditional steel is actually a hone - for refining a sharp blade that may have the fine edge slightly bent or minutely damaged.  Traditionally, sharpening was done with a whetstone.

This is what confuses me @theoretica, how do you know which you need to use when?  Is a steel okay most of the time but then you need to re-sharpen once a year or something?  Is using a stone sharpener frequently a bad thing?  

Emmia

Personally I never use a steel, only my minosharp draw sharpener with sharpening stones.

theoretica

coffeehound said:

TVM for those useful suggestions (not you, @cullet ! )

theoretica said:

The traditional steel is actually a hone - for refining a sharp blade that may have the fine edge slightly bent or minutely damaged.  Traditionally, sharpening was done with a whetstone.

This is what confuses me @theoretica, how do you know which you need to use when?  Is a steel okay most of the time but then you need to re-sharpen once a year or something?  Is using a stone sharpener frequently a bad thing?  

Depends on how well your knife cuts.  If it isn't cutting as well as you want it to you need to use something.  If the hone doesn't solve the problem you need the stone. How often you need the stone will depend on how you use the knife - how much, cutting what, what chopping board...  It takes a lot of use of the stone to wear the knife blade away to a toothpick, but does happen over the years.  But if your knife isn't cutting well there isn't much point in having it.

coffeehound

Thanks.  Will try the thing Grumpel suggests first -- it's only £7 and gets many good reviews.  Also apprently does scalloped blade knives which is a bonus

goldfinches

I use one of these Manual Knife Sharpeners, Professional 4-in-1 Knives and Scissor Sharpener, Best Kitchen Sharpening Tool, with Diamond, Tungsten Steel, Ceramic Stone Grinding Groove, Non-Slip Base, Ergonomic Design : Amazon.co.uk: Home & Kitchen which has a slot for scissors as well as the knife ones. 

coffeehound

TY goldfinches, that looks another good option -- free guard to protect one's fingers while chopping, too -- that's handy.