Anyone got a recommendation for a knife sharpening method that's not a wet stone? Seems I'm terrible at the sharpening steel method. Will be mainly for global knives.
this post was submitted on 21 Jan 2025
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Oil stone. Sorry, not helpful. The steel doesn't exactly sharpen a knife, more tidy it up. If you aren't comfy using a stone, take them to a pro. Many kitchen supply stores have links to a service. It's not expensive, just make sure you transport the knives in a legal way.
Out of curiosity, how do you legally transport a knife for sharpening?
There’s a sharpening service I can get to but I’m leery of taking a knife on the train to get it there (might have to put it in a box and beg a lift)
how do you legally transport a knife for sharpening?
That's a good question and it's a bit unclear on that. There's a whole bunch in legislation about a 'reasonable excuse' but no mention of transport for sharpening.
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Wrap in a tea towel and tie it closed was the recommendation for those who don't own chef wraps last place I used. I also took a photo of contents and sharpen booking just incase.
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I have used the Lansky system for a number of years. They give you the same angle every time. I can’t be fucked with that anymore and just pay someone to do it.
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