Knives The best way to sharpen

[campari]

Nearly all my knives are blunt. When he was alive my Dad used to sharpen them using a special type of stone, he had knack to get them really sharp. I can't get the hang of it and I bought manual type of sharpner from Ikea, but it doesn't get them sharp. Can anyone recommend a sharpener, I am considering buying an electric one and would appreciate some advice. Not sure if this is the best place to put this question so I will also put it in Home and Garden as well Thanks

[luxury]

Hi Campari,

I use this one for my Henckel knives and it certainly does the trick!

http://www.richmondcookshop.co.uk/product_info .php?cPath=23_158_347&products_id=1244

I remember when the knife sharpening man used to come down the road in his van!!! long gone are those days.... :(

[jack daniels]

I had one that luxury has posted but never seemed to get on.
I bought one of the sharpening stones from a chinese cash & carry/warehouse open to the public & I've got brilliantly sharpened knives now

[luxury]

:D

I'm glad I got on with it JD 'cos they're an expensive mistake otherwise lol

Lots to choose from here Campari

http://www.cooks-knives.co.uk/acatalog/Knife_S harpeners.html

Read up on them btw because they do specify 2 sided blades/ 1 sided blades.

[thugulike]

I remember my Dad, who was a butcher by trade, sitting on the back step sharpening my Mum's knives on a whetstone. He used a steel at work though. You need to work fast and with confidence. I use a small steel as I have very small hands, the secret is to do it regularly. I take all my knives out once a week and sharpen them. I think of my Dad each time I do it. I use a set of Victorinox knives which were bought for me when I was 17. I'm not going to say how long I've had them but I've always been very pleased with their performance.

[Clanad]

As already stated, for a truely sharp knife, a good whetstone is unbeatable. The one you'd look for is about 3 inches wide and 10 inches long. It's about an inch and a half thick with two different sides. One is more coarse and is used for re-shaping the blade, while the other is finer and used for final finishing. The stone should be placed on a firm surface with a non-skid mat uned it. The blade can them be held at the proper angle (about 20 degrees) while moveing the blade only in a cutting motion (that is, against the blade) applying pressure with the fingertips along the length of the blade. The stone should be bathed in water often during the sharpening process to keep the stone clean. In fact, scrubbing it with a stiff brush every so often is good for the longevity of the stone. Some people use oil, which is OK, but it leaves a dark stain on any surface it comes into contact with.
I've a stone that has to be over 100 years old given to me by a Grandfather who was a blacksmith and made many of his own knives...
Good luck!