I am looking for a electric or battery knife sharpener for my kitchen
Any recomendations on price and where to buy.
I've been making and sharpening knives for nearly sixty years, and the
basics have not changed.
Know what the knife will be used for. A meat cutting knife will have a
different angle than a general use knife, like a paring knife used for
When sharpening, keep the angle the same as the original. Most commercial
sharpeners use only one fixed angle, and this has ruined more knives than it
It also depends on how dull a knife is. You should never let a knife get
real dull before sharpening. But if it is very dull, I use a bench mounted
belt sander with about 400 grit to get some edge on the knife. Then I go to
a soft Arkansas stone to improve it, and lastly, if I want a super sharp
edge (not generally desirable for kitchen knives), I finish with a hard
Arkansas stone and perhaps a strop.
A steel does not hone or sharpen a knife, nor is it meant to. The purpose
of a steel is to remove a wire edge. A wire edge is when the sharp edge
tends to have bent to one side.
Hope this helps.