Reddit reviews Lansky 8" Sharp Stick-Med. LSS8CM

I don't think this is good advice at all.

I sharpen all my knives, using stones, etc.

sharpening shears is different, especially if they're expensive ones with convex edges.


I don't think a hair salon is just gonna want to sharpen a couple of your cheap $30 knives. Their scissors are like $300+.


oh, and don't use a grinder to sharpen any knife you care about...
and don't use something like the coarse v here


takes off too much metal.


honestly the best thing anyone can do is not wait until your knives get dull but buy a hone

should be used before and/or after using an already sharp knife. It hones (realigns) the edge, not sharpens, so metal isn't removed. You can keep your knives sharp for like a year if you do this. Doesn't really take much skill either.

There's a lot of middle ground between Walmart knives and a $1500 set, and there is no such thing as a perfect knife. Everyone has their own preferences, which can only come from experience. Dropping four digits on knives without having this experience is a good way to waste a lot of money.

That is why for your first set of quality knives I recommend getting something middle-of-the-road and saving the rest of your money for later.

For example, you could go with this set: chef+paring, utility, serrated, ceramic hone, cutting board. Learn to use these knives and care for them, develop your own likes and dislikes, and then decide where you want to go next.

http://www.amazon.com/gp/aw/d/B001DT1X9O?vs=1

This is the whet stone you want. The 1000 grit is rough enough to significantly shape your knife while the 6000 grit is easily fine enough to give you that perfect edge.

Maintain the edge with a ceramic honer. I bought this one cheap on amazon and it works fantastically

http://www.amazon.com/gp/aw/d/B000B8FW0O/ref=mp_s_a_1_3?qid=1449894385&sr=8-3&pi=SY200_QL40&keywords=ceramic+honing+rod&dpPl=1&dpID=210frq6ZrKL&ref=plSrch

That is indeed a rather coarse stone. Grit rating is probably pretty close to the standard most people refer to.

Using lubricant and extremely light pressure will get you a really sharp knife off that stone. If the finish from factory is rough, go out with a bottle of water and flatten the stone against a tile or brick or something.

You can just get yourself a ceramic stick and use it after your current stone if you plan to do more push cutting/ wet shaving. Use water with the ceramic as lube and use ultra light force when apexing the edge.

https://www.amazon.com/Lansky-8-Ceramic-Sharp-Stick/dp/B000B8FW0O/ref=sr_1_3?s=amazon-devices&ie=UTF8&qid=1504583376&sr=8-3&keywords=lansky+ceramic

https://youtu.be/OPGGo3W15HQ

• Never cut on ceramic plates or (shudder) glass cutting boards
  
  
• Never put knives in dishwasher - Hand wash only
  
  
• Never use knives for anything but cutting
  
  
• Always buy good quality, not necessarily super expensive, but good quality steel
  
  
• Frequently re-hone on a ceramic rod hone or crock stick Vee hone
  
  
• Invest in a high quality angle controlled sharpening system and learn to use it to make both primary and secondary bevels for those times when your knives need major resharpening. I use a moderately pricey Edge Pro Apex Deluxe system which is great, but overkill for most home cooks with only a few kitchen knives to be sharpened occasionally. I used to advise against any form of electric knifesharpener, since for so long so many of them ate knives. But, I've come to realize that the average, non-knife-knut home kitchen cook might be better served with one of the Chef's Choice sharpeners. (That almost goes against everything I used to preach, but after giving away several traditional tri-hones and DMT diamond hones and finding that they just weren't getting used because the recipients really weren't that interested, I came to believe that a simple machine is what most folks really want unless they are interested enough in knives to have already done their own online research. )
  
  Edit - Which electric sharpener and hone do you have? Do you know about using your steel or ceramic hone with the tip placed straight down on the cutting board so that your angles and strokes are consistent?

>you should only buy a sharpening stone if you want to get in the knife hobby ( which I'm not getting into at the moment.

If you're getting into the knife hobby or cook very frequently, its a good idea. But I don't generally recommend it heavily to the average home cook. Though if you are lacking in a good knife sharpening service nearby, you may want to learn anyway. Or get another blade so you aren't left without a good one when you ship out the other for sharpening.

>disagreement on whether the king 1/6 k stone is good and worth it

It's a budget stone. It's not bad for the price and will get the job done. But its not really "recommended" if you're serious about your tools.

>that you only need a 1k stone

Technically, yes. Think of it as the equivalent of your chefs knife in a sense. You can most things with it just fine, but having other stones will let you do more things easier. Just like having other knives will let you do some things easier. Get my analogy?

>you shouldn't hone Japanese knives or only use ceramic and I've read somewhere that you can use steel on a tojiro dp gyuto

Ceramic is fine, but some folk aren't as adept at honing and that can lead to chipping and damage on harder blades. If you're on a budget, the Lansky Sharp Stick is decent for VG10 knives and won't be too hard on the edge. I have no idea what to expect from the Tromintina.

ikea - has surprisingly good and affordable meal prep knives of all types.
https://www.amazon.com//dp/B000MD7M2O
personally i use a 5" rigid curved boning thick handle knife on roots.
https://www.amazon.com//dp/B000B8FW0O
i also have a ceramic stick sharpener i briefly use every 3-4 months.

No, $50 just for the knife alone. What's the difference between this kind of stick that someone else recommended and the whetstone?

Would you recommend this? http://www.amazon.com/King-Sided-Sharpening-Stone-Base/dp/B001DT1X9O/ref=sr_1_2?ie=UTF8&qid=1451504141

Paired with this? http://www.amazon.com/Lansky-8-Ceramic-Sharp-Stick/dp/B000B8FW0O/ref=sr_1_3?ie=UTF8&qid=1451504260

Such as a Lansky 8" Ceramic Sharp Stick or Idahone Fine Ceramic Sharpening Rod?