I’m looking for a better knife sharpener for my hard steel chef knife. I think whetstones are the way to go, but most of the sets I see are 4 double sided stones. Do I need that many stones?
Is there a totally different type of sharpener that you have had success with?
Edit: I should add that I like my knife very sharp, and I have a few tiny chips in the cutting edge from a cheap drag-through sharpener.
It’s a shame the r/sharpening community moved to discord for the most part.
That being said, the average person, with the average knife, only needs one stone in the 1k range. Anything else is personal preference, or window dressing.
The general consensus is to use what’s called a “splash and go” stone. Shapton, particularly their “glass” stones, is one of the more popular brands. Water stones, as opposed to oil stones, tend to be a fairly gentle learning curve. You do eventually have to flatten them, which isn’t difficult, but by the time that happens, you’ll likely have picked up enough skill to have a better idea of what you’ll want, so don’t jump into that yet. No need to buy up all kinds of stuff to get started. Hell, it’s better to only get one stone and nothing else to get started.
But avoid the double sided, at least for now. They can be a pain in the ass over time. Just get one good stone and practice as you use your knives.
Now, if the chipping is bad, you might need to find someone local that does hand sharpening to grind those out, but minor chips and dings come out fine over time. But never, ever machine grind a good knife, and definitely never trust anyone that claims you should let them do so unless you know for a fact they use a water cooled device. Seriously, just don’t.
Grinding out heavy chips is a bit more difficult, so it takes more experience to do right on a good knife. You don’t want that to be your first project. A cheap knife, that’s fine, nobody really cares if they screw a cheap knife up while learning. But minor chips, say something under an 1/8 inch at the biggest, you just sharpen and let the chip get eaten away as you go. You waste more metal than necessary otherwise.
The exception to that is something that you’ll be using for professional cooking. And it would need to be pretty fancy restaurant cooking at that, where perfect presentation is mandatory. Little chips won’t show up in the results for a home cook. Being real, even fancy chefs usually can’t see the difference, but they’ll freak out despite that. Only time I’ve ever had a chip that small be a problem was doing food carving. And you ain’t doing that with a bigger knife, it’s kinda specialized.
One stone. Practice developing a burr on the blade, and removing that burr via the stone itself. That’s it, that’s the recipe to a very sharp knife. You don’t need high grits, you don’t need some kind of magic guide or whatever. Just your hands, one stone, and a knife.