I’m looking for a better knife sharpener for my hard steel chef knife. I think whetstones are the way to go, but most of the sets I see are 4 double sided stones. Do I need that many stones?

Is there a totally different type of sharpener that you have had success with?

Edit: I should add that I like my knife very sharp, and I have a few tiny chips in the cutting edge from a cheap drag-through sharpener.

  • FartsWithAnAccent
    7•23 days ago

    Get a shapton 1000 grit ceramic whetstone, they’re excellent and not terribly expensive.

    Those 4 sided ones are neat and all, but a decent stone will give you a better edge especially if you combine it with stropping.

    I hate to suggest r*ddit, but r/sharpening was pretty good

    Get a honing steel if you don’t already have one to help maintain the edge as you use the blade too, I keep one in the kitchen.

    YouTube would probably be another place with good sharpening tutorials but you really just need a stone or two, an old leather belt to use as a strop, some stropping paste, and a honing steel. Shouldn’t cost more than $50-60 total.

    The stones eventually wear down of course, but they’ll last a good while and you can flatten them when they start to dish.