Kitchen & Pocket Knife Sharpening, what do you use?

[goeduck]

Curious what everyone is using to sharpen their kitchen and pocket knives.

 

[kf4uda]

1-Second Knife & Scissors Sharpener - Smith's Products

 

[bunyip]

A diamond sharpener that has a couple of rollers to align the blade, drag through about 3 times, 2 pads, start coarse then fine, when they get a bit sad time for Mr Tormek to make an appearance (mine is a clone by Record), spend about an hour doing the lot probably twice a year.
Knives are mainly F Dick which are carbon steel but SWMBO has some SS, they are useless and won't hold an edge.

 

[rangerfredbob]

I'm proficient with all sorts of ways, my main go to depending on how dull the knife is is use the 4 way diamond stone from harbor freight to get it close using the finest it has then move to one of the little pocket sharpeners with the cross ceramic sticks for final. I have one with a wide opening with lots of length exposed on the sticks so I can get crazy getting the last burr off... Other times I get really lazy and just use the pocket ones with the carbide teeth on one side and ceramic on the other and just do those two steps... I've wasted way too many hours in my youth screwing around sharpening things so I've tried about everything

 

[4570Man]

I’ve not had much luck with the pull through gadgets. I’d love a Tormek but that’s a lot of coin. I have a few diamond stones that’s my preferred method.

 

[rangerfredbob]

I don't have great luck with the pull through's as is but they are better than nothing... I have a handful strewn about the house and it's safer than the wife using dull knives... I've used them while processing a deer to touch up the edge and get the goo off the edge so I can keep going... It would honestly be better if they had 3 rods instead of 2 so you could switch sides and put more stress on the burr to get it gone... there's tricks to get them working better sometimes...

 

[spitter]

Kitchen knifes I use Waring pro. Tune up with steel. Folding and fixed blades I use Spyderco crock sticks. Plus I have a variety of stones for odd shaped blades. Finish all blades with an old belt for stropping.:drink:

 

[California]

HF's 4-sided 'diamond hone block'. I keep one in the shop and one in the kitchen.

Often the 400 grit side (medium) will make a better edge for cutting meat in the kitchen, it leaves a slight 'tooth' that cuts faster.
600 (fine) for touching up the Xacto knife that I use occasionally to dig out rose and blackberry thorns that go straight in instead of parallel to the skin like a lumber splinter, and for woodworking etc tools.
200 and 300 (coarse) sides occasionally for re-shaping the bevel toward the cutting edge, after several sharpenings with the finer grits has made a more blunt edge.

Everybody should have one!

And like bunyp said, there are some SS kitchen knives that are impossible to sharpen and keep sharp but this diamond stone works better on those than anything else. I just sent four SS carving knives and paring knives like that to Goodwill and kept the only one that sharpens to a good edge.

 

[Gunny]

I keep this in the kitchen for bringing a knife edge almost back to good and sharp - Accusharp https://www.amazon.com/dp/B006PTLPC2/ref=dp_cerb_1

Then about once a year, all the knives get sharpened with a whetstone.

All of my kitchen knives are carbon steel - I hate stainless steel blades

 

[LD1]

A variety of whetstones is what I use.

But for a quick touch up that needs a good edge, I sometimes use the bottom of a coffee cup followed my unbuckling my belt and giving a few strops with the back side