What is your favorite knife sharpening device?

[Barnacle Bill]

All one has to get is some cheap stones, and practice on a beater knife. Then down the rabbit hole you go.

 

[Brains]

Maybe when I'm old and bored, but until then I got better things to do

 

[baboon]

What's a wet stone - does it require water on it?

I use a Arkansas whetstone (will use it again if ever I can find it since I moved), a Lansky kit and one of those little yellow plastic Smith brand sharpeners with the inserts shaped like a V (comes in quite handy when camping or fishing or hunting or even in the kitchen in a pinch).

There are wet stoned that use water & those that use oil. The oil is a special food grade mineral oil.

 

[Glenn B]

There are wet stoned that use water & those that use oil. The oil is a special food grade mineral oil.

I guess I should have used the sarcasm font for that question. They are whetstones not wet stones whether you use any liquid lubrication or not. Source.

 

[Bozz10mm]

I used Arkansas stones for many years along with a set of ceramic sticks. Then I bought a Work Sharp.

 

[Nagorg]

Learn to use a wet stone, it is not hard.

I've used Arkansas Whetstones for years. I agree that its not hard but it does take some practice as well as a fair amount of time for a dull knife. Touching up a sharp knife is another story...

I've got a lot of kitchen knives that have been neglected. Cant wait to try out the Work Sharp on these.

I was actually looking for some bigger whetstones when I came across this post.

 

[Nagorg]

I finally got to use my Work Sharp. I'll say that it takes a little getting used to but seems to work really well. I was able to sharpen my very dull kitchen knives in a fraction of the time it would have taken on my whetstone.
I'm not sure I'll use it exclusively; I *feel* like I can touch up an edge pretty quickly on my stone. Time will tell if this remains true or not.

I do have to give this Work Sharp KO edition a nod. Its a tool that delivers on what its supposed to do. Produces a great edge in minimal time. I'm sure that with more practice I'll like it even more.

 

[Brains]

The biggest downside is the speed in which it removes material. If you're not conscious of what you're doing, you can ruin a knife just as well as sharpen it. It's been an absolute game changer for me for my daily-abused pocket knife though. I chip the edge regularly because I genuinely abuse it without a second thought. Being a Benchmade I don't even feel bad about it

 

[Dad_Roman]

. Then I bought a Work Sharp.

And your thoughts now?


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[Bozz10mm]

And your thoughts now?


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I guess I was doing it wrong with the stones. I thought I was good at and was satisfied with the results, but I get a sharper, longer lasting edge with the Work Sharp. Especially with the large kitchen knives, I see a big difference.

 

[Dad_Roman]

I know what you mean about stones. I use them the way my dad taught me. Dustin on the other hand has developed his own style and can put a new razor edge on a ruined blade in about 30 min. Watched him do it and it was nothing like my style of using stones.

Impressive


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[Moonpie]

I gave up on the Ken Onion thing.
These days I just buy a new knife.