What is Reddit's opinion of
KitchenIQ 50009 Edge Grip 2-Stage Knife Sharpener, Black?
From 3.5 billion Reddit comments
53 reviews of this product found across Reddit:
You also need to have them sharpened/sharpen them. Nicer knives will hold the edge longer, but it really just sounds like her knife is dull. You can still upgrade her, but maybe look into a homemade sharpening device as well? I basically have something like this below, but I’m not sure if a true knife connoisseur has something better that’s also easy (whetting stones are the super legit way to sharpen your knives) https://www.amazon.com/KitchenIQ-50009-Stage-Knife-Sharpener/dp/B001CQTLJM/ref=mp_s_a_1_7_sspa?dchild=1&gclid=EAIaIQobChMI8MLWxKmw8AIVHQutBh34rQ1TEAAYASAAEgLupvD_BwE&hvadid=459545639020&hvdev=m&hvlocphy=9032544&hvnetw=g&hvq...
I do most of the cooking in my house, so I try to cook supper every day. Takeout has been very alluring lately though for some reason. I hit the blades with a honing rod every meal or two, and run them through a cheap 2-stage sharpener every couple months. I'd love to get into proper whetstone sharpening eventually, but I'm no professional chef, and the cheap sharpener does a good job.
I use this type. Works really wellI use this type. Works really well
I can't seem to find it on amazon, but here's something real close to what I have: Here is the link to something inexpensive and user friendly! What's nice is that you don't need a $40 blade sharpener (unless you want to, of course) to get some nice, clean edges! I got mine a while back and by keeping it clean, it has lasted me quite some time! Hope this helps! Cheers!
Personally I don't care too much about the sharpness thing. I'm one of those heathens that just use one of these badboys until the knife is so shitty I recycle it and buy a new 60$ chef's knife. I've only replaced my chefs knife once in 8 years of home cooking.
I do heavily advise against using the dishwasher for a knife because of a few factors:
1) Unless you're the one that loads and unloads the dishwasher every single time, a random surprise knife in the utensil slot could be dangerous
2) Even if you placed it in there, how often do you just grab a whole handful of clean utensils at once to put them away? What if you forgot you left a steak knife in there?
3) Lets say you date a new girl. She stays over. helps unload your dishwasher. Reaches down to the forks. Then boom her finger falls off because you left your knife in there and she couldn't see through the steam.
4) Pretty sure knives are one of the easiest things to clean
I personally wouldn't recommend a whetstone unless you are actually going to learn how to use it properly and use it regularly. Yes, using a whetstone is the best way to sharpen a knife which is why professional chefs use whetstones to sharpen their knives, but if you are a regular home cook with a life outside of your kitchen then it might not be the best option. A two stage pull through sharpener may not get your knife as sharp as using a whetstone, but it's also quicker, more convenient, and foolproof to use, and thus much more likely that a home cook is going to sharpen their dull knife now using that method instead of continuing to use a dull knife while saying that they bust out the whetstone and sharpen it "some day"
I bought one of THESE and it works great an was cheap.
That's a sharpening kit. Those are solid and are effectively a series of whet stones with a mounting guide. I recommend that for sure.
When I hear "a sharpener" this kind of garbage is what most would expect: https://www.amazon.ca/dp/B001CQTLJM/ref=cm_sw_r_apan_glt_i_5CA83X6RMY6FG19DEDBE
Buy a simple knife sharpener they are cheap and easy. If you really want to do it old school buy a triple stone, but they are expensive and take a bit of skill.
This is the one I use.
The sharpening system mentioned is a great idea, but if you're looking for something cheap and quick (but still gets the job done) you might be interested in something like this.
Thank you. I have one of these. Is that ok? Also, would you mind sharing the recipe? I think I add the Su and just toss it around and wait for it to cool. Not wait for Su and rice to cool and then cut/flip (I'm also about to look up what "cutting" sushi rice is...).
Since you know so much about knife sharpening, can I ask what you think of a two stage manual knife sharpener (such as this one). I use such a sharpener to sharpen a Santoku knife which I have.
Believe this is the one he was talking about - and now looks like it’s only $6!
Honestly, man? I went through all of this with my knives, then I rage quit and bought this. It’s definitely dumbing down the process, and I totally understand wanting to do it the proper way. But, I’ll say my knives are sharp AF and slice through grapes and tomatoes with such ease, it made me give up on the proper technique.
Yes, I've found it more effective than my other sharpener. I guess I could invest in a sharpening stone, but it seems a bit like fixing something that isn't broken.
Also I'm cheap...
Will this do the same thing as those stones? And if so how the fuck do I use this? Just kinda cut at it furiously? https://www.amazon.com/KitchenIQ-50009-Stage-Knife-Sharpener/dp/B001CQTLJM/ref=sr_1_3?ie=UTF8&qid=1480538205&sr=8-3&keywords=knife+sharpener
Get yourself a knife sharpener (like this one - it's close to what I have and works great). Use it regularly. Keep that edge on your knives.
Is something like this worth it? I have some sort of stick on a pole sharpener that I don't know how to use.
We have this super basic sharpener in our kitchen. The knives get a run through whenever they're dull. That being said, I have cheap knives, so I don't worry about it damaging them.
Like others have said, basic tools are fine for the average person. If you want to get into it, the road will be fun. But it's not necessary, and basic tools will most likely give you everything you need without you having to learn a new skill or spend a considerable amount of money.
I have this one and it's good at sharpening my cheap walmart knives. Not gonna win any awards but it gets the job done if practical is what you're looking for.
Are they particularly good knives?
If not, there's nothing wrong in just getting a carbide knife sharpener. They're cheap & they'll cut down the life of your knives but they put a good enough edge on things for most home cooks.
...and by "reduce the life of your knife", I mean that you might only keep the knives for 5 years instead of 20.
That style of sharpener is acceptable. I was talking about these. And that device isn't far better than stones, it is really preference at that point from what I understand. Do you have any articles that can prove your statement?
Here is the knife sharpener I use. http://smile.amazon.com/KitchenIQ-50009-Stage-Knife-Sharpener/dp/B001CQTLJM?sa-no-redirect=1
>Why would any one ever do that.
No, I am not joking. How often are you supposed to use this? My knife gets dull after a couple of uses if I do not sharpen it frequently.
Can you help uncluster my cluster-fuck of cooking skills and knowledge?
No joke, this $6 sharpener on Amazon is amazing, and runs circles around more expensive sharpeners.
https://smile.amazon.com/gp/product/B001CQTLJM/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I’ve used a whetstone for... well, longer than I can remember.
However, I’ve found the KitchenIQ Edge Grip sharpener (https://www.amazon.com/dp/B001CQTLJM) works just fine for those not willing to use a whetstone.
I bought this small sharpener off Amazon and it’s really easy to use and only $6. I feel like it would make your life a lot easier.
https://www.amazon.com/dp/B001CQTLJM/ref=cm_sw_r_cp_api_xWOTAbDMSNGB4
Unless you want to buy a new knife every few times you clean fish, get a sharpener. Electric ones a very simple to use.
https://www.amazon.com/dp/B001CQTLJM/ref=cm_sw_r_awd_x.0cwbJAPWKM1
A knife sharpener is one of the least expensive and most useful tools in the kitchen. I have this one. The red one is only $5.99 at the moment.
A super easy knife sharpener. I use this one almost daily. https://www.amazon.com/gp/product/B001CQTLJM
Next on my list is a scissors sharpener.
As opposed to bringing my own knives, I just bring a cheap sharpener to fix any dull blades, figuring if they have the expected cheap blades, they won't mind them being temporarily improved.
The idea of tossing a cheap small plastic cutting board in the suitcase as well is one I'd not thought of before, but will now add. Thanks!
this is what those cheap "kitchen knife sharpeners" do to knives:
https://www.amazon.com/KitchenIQ-50009-Stage-Knife-Sharpener/dp/B001CQTLJM
People run them through continually with too much pressure and at the wrong angle.
I know very little about sharpening. I just use a cheap $10 pull through from Amazon, link below. It works tho. I'd also get a honing rod, ceramic if you can.
https://www.amazon.com/dp/B001CQTLJM/ref=cm_sw_r_apan_glt_fabc_RCXKPTH33WF28AFH4AG7
Simple is sometimes best. I use this in my kitchen. A few strokes in one direction on coarse, then on fine.
KitchenIQ 0009, Black 50009 Edge Grip 2 Stage Knife Sharpener, Manual https://www.amazon.com/dp/B001CQTLJM/
We got this one and are happy with it. It's easy to use: knife sharpener from Amazon
Ok so everyone else is telling you recipes to cook, but the thing that you should absolutely do is learn how to use a kitchen knife and learn some basic cutting techniques!
- Find a decent knife (no need to break the bank). (These are good entry level knives - they'll last awhile and sharpen up beautifully. These knives are found in professional kitchens - they hold up well but aren't going to break your heart if they break/if you drop it/hate it/whatever. There is no need to go wild and get a 14 knife set - you can get most things done with a chef's knife, a bread knife, and a paring knife to get you started; you could also throw in a serrated paring knife, but that's not necessary)
- Get a little sharpener. A dull knife is the most dangerous tool in the kitchen. (I've never used this one, and please find a similar product in a local store and don't support Amazon, but it's highly rated and it will probably get the job done well enough)
- Get some cutting boards (wood is ideal, but those thicker plastic ones are fine, too. Stay away from glass cutting boards, and those thin cutting mats).
- PRACTICE! Learn how to hold a knife properly. Watch some videos on proper knife technique - I promise: cooking is way more fun (and safer!) when you aren't struggling with dull tools and low knowledge/technique. Onions are great to practice with (they're cheap and easy to cut, and in many recipes); carrots, too; get some leafy greens/fresh herbs and learn how to organize them before you cut them, etc.
- Have fun! Cooking can be a blast - it's basically a creative science. And. I have literally never met anyone who doesn't think that someone who is comfortable in the kitchen isn't a total babe.
This thing is great for the money KitchenIQ 50009 Edge Grip 2-Stage Knife Sharpener, Black https://www.amazon.com/dp/B001CQTLJM/ref=cm_sw_r_cp_api_i_jGRKFbAXF0PR9?_encoding=UTF8&psc=1
Start with an 8" chef's knife, then figure out if you need any other knives later. If you buy a set, it's going to have several pieces that are useless.
Also, as others have stated, any knife will go dull sooner or later. So you should have a sharpener and use it occasionally. Even a simple sharpener is better than none. Here's an example: https://www.amazon.com/KitchenIQ-50009-Stage-Knife-Sharpener/dp/B001CQTLJM
If you just buy a knife and no sharpener, then you have a sharp knife for a year and then a dull knife for many years after that. It's not the knife's fault that the edge goes dull, it's just how it works.
I advise against electric sharpeners, they grind away too much of the blade very quickly.
I mean, there is?
Purist will cry foul. But for a regular cook at home with a $100 knife set from Bed Bath & Beyond, that'll keep it decently sharp.
A well rated $5.99 Sharpener on Amazon is cheaper than a trip to the emergency room.
I just cook at home and I have a chef's knife that I use 95% of the time.
However, when I watch Youtube videos of chef's cutting things like onions, the knife looks like it's almost gliding through the stuff, while mine has to be used like a saw sometimes.
I have this small knife sharpener that I bought off Amazon and it certainly helps from time to time but I can never get it sharp, for example in a video like this: https://youtu.be/ZJy1ajvMU1k?t=35
I can't really afford to spend a fortune on knives and sharpening stones/sanders etc. Has anyone got any tips?
Currently, I have this cheap knife: https://www.walmart.com/ip/Mainstays-Stainless-Steel-8-Chef-Knife-Handle/158250849
It gets the job done, but as I get more serious about cooking, an upgrade would be marvelous.
Thanks!
and the Fakespot review for good measure.
Only $6 and takes about as many seconds to use. A couple of swipes on the ceramic side after washing it before you stow it keeps the blade sharp enough for my purposes.
how about running a bob kramer through one of these badboys
This is what I've been using to sharpen my knives
https://www.amazon.com/gp/product/B001CQTLJM/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
https://www.amazon.com/gp/product/B019CEWA9S/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
I will either take them to a professional or pick up a decent stone. Or both. But I don't own a nice chef's knife anyway, so I am not looking to completely throw away all of my knives, just want to add something really nice to the collection.
These are what I've had around the house and what I've been using.
https://www.amazon.com/gp/product/B001CQTLJM/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
https://www.amazon.com/gp/product/B019CEWA9S/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
I am probably going to pick up this stone though.
Or you could spend $6 on this top rated item: http://www.amazon.com/KitchenIQ-50009-Stage-Knife-Sharpener/dp/B001CQTLJM/ref=lp_289867_1_1?s=kitchen&ie=UTF8&qid=1451102126&sr=1-1
Also, keep them sharp and honed. I sharpen mine with every use using one of these:
I bought the following for my parents: http://smile.amazon.com/gp/product/B001CQTLJM?keywords=knife%20sharpener&qid=1452753421&ref_=sr_1_3&sr=8-3
They have had it for like a year now and it works great. A few swipes in the coarse section and a few in the fine and the blade is super sharp.
If you dont feel like paying much and you have no idea what you’re doing then these are pretty easy to use: KitchenIQ 50009 Edge Grip 2 Stage Knife Sharpener, Black https://www.amazon.com/dp/B001CQTLJM/ref=cm_sw_r_cp_api_i_aT2eBbHR4K9ZR
They also have electric versions but i’ve never used them: LINKYO Electric Knife Sharpener, Kitchen Knives Sharpening System https://www.amazon.com/dp/B00VSDULFW/ref=cm_sw_r_cp_api_i_6T2eBb1NFNAXT
If you want it extremely nice then take it to a professional sharpener
Popular alternatives to KitchenIQ 50009 Edge Grip 2...
AccuSharp Knife & Tool Sharpener - Ergonomic Knife Sharpener for Kitchen Knives, Pocket Knives, Serrated Blades, Cleavers, Axes & Machetes - Diamond-Honed Tungsten Carbide Sharpens, Restores & Repairs
