Asking for an Easy Good Value (Budget) Knife Sharpener around $30-50

• 

  sumyungguy on 14/09/2023 - 22:59

  You can get them sharpened professionally for $10 a blade, then keep using your steel to revive the edge. Whetstone is the accepted standard, all other devices remove too much material from your knives.

• 

  haroldmac on 14/09/2023 - 23:00

  I use this for my everyday knives

  https://www.bunnings.com.au/global-minosharp-ceramic-water-s…

  • 

    Musiclover on 14/09/2023 - 23:03

    This is the type I currently consider. Is it quick and easy and does it provide an OK result? I do not need razor sharpness or split a feather mid air, just decent sharpness to cut an apple or meat easily. All my knives are very dull currently.

  • 

    yewman on 14/09/2023 - 23:15

    I have a similar from ikea that seems to work the same way, but for half the price.
    For me it works great and I use it for all my kitchen and outdoor knives.
    https://www.ikea.com/au/en/p/skaerande-knife-sharpener-black…

    • 

      Musiclover on 14/09/2023 - 23:20

      Yes, I linked that Ikea option above.

• 

  rumblytangara on 14/09/2023 - 23:03

  I had that lansky kit, it was a huge pain in the arse to use.

  I've also got one of the last cluster that you linked, where you drag a blade through a series of notches. Very meh.

  Now I using a cheapo sharpening block from Bunnings, and getting far more satisfying use out of it. Faster and less fuss than the Lansky, far more effective than the v-notched things.

  • 

    Musiclover on 14/09/2023 - 23:20

    Why are the pull through options "meh"?
    I understand that whetstone (or anything, really) will feel a lot easier compared to Lansky, but I was looking for something even simpler…

    • 

      rumblytangara on 15/09/2023 - 00:11

      Didn't really seem to do much in the way of sharpening.

• 

  Daniel Plainview on 15/09/2023 - 10:21

  +1

  Firstly, if there's a subject thats done to bits online it's knife sharpening - so very surprised an option thats right with price, skill level and the knives to be sharpened isn't able to be found as all of these are critical.

  IMHO make sure you understand the difference between sharpening (removing metal) and simply honing (not removing any metal but just realigning the blade edge). As with proper use you should be doing the latter EVERY time you use your knife (as butchers do) but the former pretty rarely.

  Most people have a shitty textured butchers steel tucked away somewhere - they're terrible for your knives but if you can make it smooth (easy to google ways to do this, I placed in a drill and made smooth using files etc) - a smooth butchers steel is excellent for between use honing. Or you can buy a smooth one but they're expensive.

  Then if you need to redo your edge a tad but don't need to do a full on sharpening session (which I have a knockoff Apex Edge Pro for) - I recommend one of these: https://www.ikea.com/au/en/p/flaksa-ceramic-sharpener-black-… - you can get generics online as well. This will remove a small amount of metal, so you have to hone after.

  The draw through sharpeners are easy to use but might suit better but if you sharpen ONLY and don't hone, you'll likely be unhappy and kill your knives a lot faster. :-)

• 

  poohduck on 18/09/2023 - 16:12

  The problem with most new knives is that they have weird edge angles. It takes a long time to change an edge angle. For example, your knife is 17 degrees one side, 19 degrees on the other side. Do you choose 15 degrees or 20 when you go to use your lansky? Either way, it's going to take a lot of time to make those edges uniform.