Reddit reviews Sharp Pebble Premium Whetstone Knife Sharpening Stone 2 Side Grit 1000/6000 Waterstone- Whetstone Knife Sharpener- NonSlip Bamboo Base & Angle Guide

The super hardened steel in "professional" knives are much more difficult to keep sharp. They make sense for professionals, because they won't wear away to a nub with heavy use, but unless you're actively using, honing and sharpening your knife for 60 hours per week, they're completely unnecessary.

Here's a perfect starter kit for the home chef:

• Global Chef Knife
  
• Whetstone
  
• Sharpening Steel
  
  Don't waste money on expensive sets unless having a butcher block stand on display in your kitchen to impress your guests is something that matters to you. Put your money into a good quality chef knife that's easy to keep sharp and the tools to keep it that way.
  
  If you don't trust me, take it from Anthony Bourdain.

I got this one. Seems pretty highly rated, also it is double sided.

It's really the only way to truly sharpen knives. Gadgets they sell as "sharpeners" are really straighteners rather than sharpeners. You can get a single double sided stone like this (much smaller than a commercial power grinding wheel!): https://www.amazon.com/Sharp-Pebble-Sharpening-Waterstone-Whetstone/dp/B01FZZUL30/

BUT.....you must have a decent knife sharpener........it has to be a whetstone, anything else is a complete joke by comparison.....a good knife without a decent sharpener is like a super car without fuel!!! Here's a link to a ridiculously expensive one, just for the review....you can get them much cheaper in your local hardware store.....please, I beg you, get a good sharpener.......

https://www.amazon.com/Premium-Sharpening-Whetstone-Sharpener-Waterstone/dp/B01FZZUL30/ref=sr_1_6?ie=UTF8&qid=1505419239&sr=8-6&keywords=stone+knife+sharpener

Having just gone through a week long intensive, including a full day on sharpening / prepping planes and chisels using water stones, I'd recommend:

• A low grit stone (~1000) for roughing out and removing any chips should they occur. Something like this would be solid, and comes with a 6000 side to boot: https://www.amazon.com/Premium-Sharpening-Waterstone-Whetstone-Sharpener/dp/B01FZZUL30/ref=pd_lpo_vtph_469_bs_tr_t_1?_encoding=UTF8&psc=1&refRID=YK1ZKNSDPV7NDJ2CEEY5
  
• A medium / high grit (3000/8000) stone for sharpening and polishing. I used this one, which produced a fine edge: https://www.amazon.com/BearMoo-Whetstone-Sharpening-Waterstone-Sharpener/dp/B01KT9US30, and got
  
  Sounds like you already have plate glass for flattening the stones, so you should be all good there.

Premium Knife Sharpening Stone 2 Side Grit 1000/6000 Waterstone | Best Whetstone Sharpener | NonSlip Bamboo Base & Angle Guide https://www.amazon.com/dp/B01FZZUL30/ref=cm_sw_r_cp_api_tU7NBbQPSJ1E9

Or

Kota Japan 1000-grit Coarse Side and 6000-grit Polishing Side Knife Sharpening Whetstone with Bamboo Base and Blade Guide https://www.amazon.com/dp/B01EKU46WI/ref=cm_sw_r_cp_api_OV7NBbD1NC2N1

I have owned the second one for about 2 years and with regular flattening it’s awesome. So with your 360/600 and one of these 1000/6000 you can take a blade from super chunk to laser sharp.

https://www.amazon.com/Premium-Sharpening-Whetstone-Sharpener-Waterstone/dp/B01FZZUL30/ref=sr_1_5?ie=UTF8&qid=1485330161&sr=8-5&keywords=1000+grit++waterstone

Is that one any better/ worse? I like having the stand.

I'm using this here
https://www.amazon.com/gp/product/B01FZZUL30/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1

And as far as stopping, I usually just go over the blade a few times on each side.

Thanks for the subreddit suggestions!

I'm thinking of buying the sharp pebble sharpening stone and stone holder.

Hopefully, this will help restore the knives in our household.

I bought this one:

https://www.amazon.com/gp/aw/d/B01FZZUL30

I really like it. The knife angle guide is junk but I don't use it. Double sided, uses water. I can get a pretty darn good edge with it.

Got this 1000/6000 one

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https://www.amazon.com/gp/product/B01FZZUL30

If you want to focus on wallets and bags I would sguest looking at buying Buttero Veg Tan leather as well as Cheve (Goat skin) both over very good to work with. The Buttero gives an amazing burnish and it great for wallets, such as Bi-Folds, Minimalist and Long wallets. As for bags I think you are going to do best with using goat skin, since it is flexible and much easier to work with when making bags. If you are looking at making tote bags you can go with veg tan leather, or chrome tan leather. I'm not sure where you are from but I think you can get veg tan pretty cheap on line. You should check out Rocky Mountain Leather supply, District Leather Supply and Acadia Leather.
I know you didn't ask about this but I will give this advise anyways. Regarding tools. Get a nice awl and a nice set of pricking irons. Sinabrooks is a new and good brand, Kevin Lee irons are very nice as well and are a good price. As for an awl, check out the selections on Rocky Mountain and District Leather, both have good selections. As for a good knife, I would strongly advise getting the L'Indispensable brass handle and the Chartermade blade for it. The blade is found on Rock Mountain Leather. I'd also advise on picking up this sharpening stone (https://www.amazon.com/gp/product/B01FZZUL30/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1), I have it an it works great for my needs. Also, if you can't swing buying a bell skive I would highly advise you look at getting this item, (https://www.amazon.com/gp/product/B00LM7ICP0/ref=ppx_yo_dt_b_asin_title_o09_s00?ie=UTF8&psc=1). I picked this up a few months ago before I broke down and bought my bell skiver. For making small items it will work great for skiving now areas. Also, District Leather Supply has really good water based glues that work amazing and will be great if you work in a small area and don't want to deal with solvent based glues that had crazy odors.

I hope this info helps. If you have any more questions post on here or hit me up directly. I've spent that last few years testing out a variety of tools for this trade and have a good idea as to what tools work and what don't.

You can always go the traditional whetstone route and learn to freehand sharpen. As long as you're patient and diligent the process is very relaxing and rewarding. I'll throw some links to some good stones in here for ya:
Whetstone Cutlery | Beginner Stone for Sharpening
Sharp Pebble | Beginner Stone for Finishing

I also recommend you check out Burrfection on youtube for a good overview of beginner knife sharpening using whetstones. You'll save money, albeit use more time learning a new skill with this path but it's my preferred method of sharpening on the cheap currently.

I did just pick up this guy right here but in terms of the knife heel, the damage has already been done so I wanted to find a way to get rid of that.

from a very quick google: i find that the dude from this video does a good job technique wise. just get a very simple two sided stone like this or if you want to get fancy this one, those are more than fine for bad to mediocre blades. or something similar grit wise. i have an old Zwilling double sided stone, 800/1000 i believe. 1000 grit will usually get you pretty sharp but a little sawtoothy (still very workable and good for a shit knife) and anything beyong is good for getting that fine edge. you can't really mess this up except spend too much money on a whet stone. if you're not knife pro and you just want to cut the damn potatoes without cursing, don't go over 20-30 bucks for that thing. it's a fuckn stone, for god's sake.

oh and an additional money saving LPT: you can use the backs of other knives or basically any sharp metallic ridge as your daily honing steel. just run that knife along the steel for 4 strokes befor you cook and you're riging high and tight.

You are right, there are items sold by Amazon.ca that are not their own branded products. This is news to me. My apologies for the confusion there.

But you are wrong in thinking that anything shipped by Amazon is sold by Amazon. Many products are shipped by Amazon but sold by a 3rd party, in other words fulfilled by Amazon. The credit wouldn't apply to these products. Example here.

I don't own a sashimi knife, but as far as an intro knife and keeping budget in mind, I would trust a brand like Tojiro for quality and pricepoint. For example, this one uses a well known stainless steel (VG10) and has a western handle - should be an easy transition to use it and easy to maintain. Another one with carbon steel and japanese handle could also work out well if he is diligent with cleaning the blade.

As for whetstone, the most important factor when it comes to sharpening is the user's technique. That being said, AFAIK sushi knives often benefit from a more polished higher grit. A combination stone would likely suffice for a while, like this sharp pebble stone. I've never used it myself, but this is a common stone for people to start out with. I can personally vouch for the naniwa (non-professional) 1000/3000 combination stone, which I started off with.

Hope that helps.

https://www.amazon.com/Sharp-Pebble-Sharpening-Waterstone-Whetstone/dp/B01FZZUL30/ref=sr_1_1_sspa?crid=1MY4EAZDQCJOI&keywords=whetstone+knife+sharpener&qid=1551375873&s=gateway&sprefix=whetstone%2Caps%2C194&sr=8-1-spons&psc=1

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What are your thoughts on this stone? Also, as someone that has never sharpened their own knives how do I know I'm doing it properly?

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