#2,261 in Kitchen & dining accessories
Reddit mentions of Smith's 50264 Adjustable Manual Knife Sharpener
Sentiment score: 2
Reddit mentions: 4
We found 4 Reddit mentions of Smith's 50264 Adjustable Manual Knife Sharpener. Here are the top ones.
or
- Sharpens a wide variety of knives; Will quickly sharpen very dull or damaged blades
- Two stage sharpening for standard knives (coarse and fine); Serrated blade sharpener (fixed angle)
- Can be used to maintain the edge on knives that are already sharp
- Easy adjust knob allows sharpening at a wide range of angles (14 degree/side to 24 degree/side)
- Replaceable abrasive components; Soft grip handle; Non-slip rubber feet
Features:
Specs:
| Color | Grey/Yellow |
| Height | 1.19 Inches |
| Length | 10.75 Inches |
| Number of items | 1 |
| Release date | January 2022 |
| Size | As the picture shown |
| Weight | 0.220462262 Pounds |
| Width | 2.5 Inches |
So, it's not hard for a knife to be BIFL. In fact, I have some $10 knives that probably are. What you pay for with a knife is edge quality, geometry, balance, and handle. In a lot of ways, having something to sharpen said knives with is the most important thing, as otherwise your knives will inevitably end up just as dull as your grandmother's.
How much time and effort are you interested in putting into your knives? There are a variety of options. Purists tend to prefer a sharpening stone, as it offers the greatest control. If you want to nerd about your knives, this allows you to control the edge angle and exactly how much material you remove from the knife. It's also the hardest though, and the one you're most likely to slack off from. The Lansky System offers nearly as much control and greater ease of use, and many people like this option.
If you know that both of those options are realistically not going to happen, get a pull through. It'll take a bit more metal from the edge when you sharpen it, but it's worth it if it's what you'll use. I got my parents one, actually. If you get a Western knife, you can pretty much get any pull through. If you get at least one Asian knife, get this pull through so that you can control the angle, as Asian knives are generally sharpened to a more acute angle.
As for knives? You can get really nice ones like Tojiro and Shun, you can get well reviewed ones like Victorinox, and as long as you don't get the super cheapo micro serrated knives, you'll probably be fine. I've got some Tramontina knives from Costco that are quite reasonable, and some Kom Kom knives which I adore and which are stupid cheap. Don't stick wood handled knives in the dishwasher (in general, the dishwasher dulls knives, but it also really is not kind to wood handles), and full tang knives are much better when you're talking wood handles, because they add extra stability.
Don't bother spending a ton of money on bread knives: they're incredibly difficult to sharpen, so it's really not worth it.
It depends what you want to make. Definitely get some knives (I like Komkom brand knives for something cheap and good) and pick up a sharpener. I'd recommend this one. There's better, but this is cheap and, arguably more importantly, easy to use, while still giving you some control over your edge. It's mostly just important to have something that you'll actually use.
Also get at least one cutting board. I prefer wood, although it need not be a fancy one, but if you want to be able to put it in the dishwasher, get plastic.
Most other things depend upon exactly what you want to make, and what your style is. You can also add things as you need them.
I'd recommend stainless steel bowls, a whisk, wood or bamboo spoons, a baking sheet, a 9x13 pan, a colander, a microplane grater. But really, a good metric is what you find yourself wanting to make. A kitchen scale is an essential for me while a cast iron skillet is not. Many people are the opposite.
If you have don't have the time to fuck around with whet stones for forever get one of these:
https://www.amazon.com/Smiths-50264-Adjustable-Manual-Sharpener/dp/B007Y15LD4
Also, sharpening a shit knife like that is a complete was of time. The second he uses it for anything other than demoing his skills it will be dull. Esp with the ridiculous thin edge he put on that. One cut into something that resists at all and it will roll right over.
I'll probably get downvoted for this, but I just bought this Smith's variable angle sharpener last week on Amazon and love it:
http://www.amazon.com/Smiths-50264-Adjustable-Manual-Sharpener/dp/B007Y15LD4/
I used to be REALLY good at sharpening when I was younger and used my knife almost every day, but now that I don't wear out the edge very often I've lost my touch. The sharpener I linked to above works great. I know it adds more wear to the blade, but I don't need to re-sharpen enough for this to be an issue.
I just started using my new Smith's to sharpen all my wife's kitchen knives and she said she can really tell that they are a lot sharper than before when I just used the round sharpening steel that came with our Henckels knife block.
I highly recommend this one.