How do you keep your kitchen knife sharp?

[Limit_hex]

Spyderco Sharpmaker here too. Works great, but I would like to learn stones, for the art of it.

 

[kerneldrop]

The key is to hone often and sharpen rarely

And to stay away from these modern super steels that are harder to sharpen, requiring diamond stones. Once you get to 4%> Vanadium you need to use a Diamond stone.

And new sharpeners tend to want to go with higher grits. 500 is where the magic happens.

 

[The Hawk]

I bought myself a Worksharp knife and tool sharpener a few years ago. Every once in a while, I gather our kitchen knives up and go over all of them. I am pleased with the results. I am certainly not a professional chef, so for what I do that works fine. Your mileage may vary.

 

[turbodog]

Some I use a motorized diamond coarse/fine sharpener. A few very nice ones I use a leather belt sander w/ white compound.

Some of my common kitchen knives are carbon (rust) steel. Tend to be less of a problem keeping sharp.

 

[desert.snake]

I recently sharpened ceramic knives for a friend. Unlike conventional steel kitchen knives, where many people sharpen less than 20 degrees, here you need to sharpen about 35-40 degrees. Small diamonds or boron nitride 80-40-20-10-5 microns depending on the degree of blunting. The result is still worse than the factory sharpening, but better than a dull knife

About the wife, everything is right, so my sharp knife is in my drawer and only I use it. For the rest, serrated knives from victorinox and tramontina