Spectacle me a Steel and/or sharpener

[Scottland]

At the moment I have a cheap supermarket steel and an equally cheap KitchenDevil sharpener, however the latter wrecked the blade on my old knife (admittedly this was probably a testament to the poor quality knife...).

So, I would like to keep my new knife (Henckel 4* Santoku) in good order, and any other decent knifes I pick up the same.

Do I need both a steel and a sharpener? Ceramic vs steel? Pull through sharpener or whetstone?

Ta

 

[Jonny69]

I've got a Minosharp sharpener which does a really great job on the knives, but the stones are pathetically weak and break quite quickly. I got the first lot replaced under guarantee but it's out of the year now.

Edit: you use a steel to maintain the edge day-to-day, but it will eventually blunt to the point that you'll have to re-grind it with a sharpener. Then you go back to your steel again until you can't get a decent edge on it, use the sharpener again etc etc

 

[Scottland]

Cheers, I wasn't sure if the pull through sharpeners were
a) Decent/recommended
b) Able to replace a steel with 1 pass

That minosharp one looks reasonably priced. Would you recommend one despite the weak stones?

Also, is it worth spending a lot on a steel, or should I just stick to a decent brand?

 

[SizEzE]

Minosharp here 5 years on. Would buy another if it failed.

 

[TheDean]

Just buy a steel and learn how to sharpen properly. There was a good video on Videojug at one stage

 

[Jonny69]

That minosharp one looks reasonably priced. Would you recommend one despite the weak stones?

Don't know, but that's because I haven't tried any of the others to compare.

Also, is it worth spending a lot on a steel, or should I just stick to a decent brand?

The important thing is the steel is as good or better that the knife, otherwise the knife will shave it smooth. Probably about £30 is a good guide. Plus it's worth getting someone to show you how to use it. Some John Lewis's'ses have someone well trained in knifecraft (or whatever it's called ) who should be able to show you the basics.

 

[Scottland]

Thanks all

 

[alexakasloth]

I can vouch for the minosharp aswell - it's a good sharpener, if you're going to buy another steel get a diamond steel - absolute wonders.

 

[Scottland]

I can vouch for the minosharp aswell - it's a good sharpener, if you're going to buy another steel get a diamond steel - absolute wonders.

Which would be better, diamond or ceramic (Kyocera)?

 

[WillyNelson]

Yep, Minosharp.

 

[Jimbeam3678]

Trust me I worked in a butchery factory cutting 300 femer bones out of pigs for 4 years. I learnt 2 things first off it was a soul destroying job

The second best way to keep a knife sharp is to use a stone to create the edge not a grinder!, then just use a regular steel to maintain the edge. Smooth and consistent strokes are the order of the day here. No jumping the knife off the steel otherwise your just knocking that fine edge off the knife.

 

[alexakasloth]

Which would be better, diamond or ceramic (Kyocera)?

I haven't used that particular one, but out of the the minosharp (which looks to be similar) and a diamond steel I prefer a diamond steel as I would get a better result - plus my head chef used to tut when I mentioned I had one!