Looking To Replace My Knives

[Scott Smith]

For most of American history, the Arkansas stone was the gold standard of sharpening knives. Due to lack of supply nowadays, these stones have become rather expensive and rather niche items. Most people never learn how to hone knives anymore.

Here is a link to some suitable Arkansas bench stones for sharpening kitchen knives if you are interested.

https://danswhetstone.com/product/wide-bench-stones/

 

[Timothy F. Lewis]

Yep, Arkansas stones, are great dozens of sources for any number of sharpening stones.
Ben, just google Mercer knives, Warther knives, whatever, finding good knives isn’t that hard, Zwilling, Wusthof, Shun, there are hundreds of knife makers out there.

 

[DanHoo]

Most people never learn how to hone knives anymore.

I'm in the "most people" group.

 

[Brett-EDH]

The tools I own and like. I’d buy them again if that helps you as you solve your quest.

Zwilling J.A. Henckels Twin Stone Pro Sharpening Stone https://www.amazon.com/dp/B000OWD218/?tag=tvwb-20

Mercer Culinary Ultimate White, 6... https://www.amazon.com/dp/B016BRBXHY/?tag=tvwb-20

And I use my sharpening steel almost every time I’m about to use a specific knife. A straightened blade that’s sharp works perfectly every time. I find that I sharpen some knives one a year and steel every knife 99% of the time before using it. It all depends how you use/abuse your knifes and who made them.

I own an extensive Henckels collection that I’ve built up over 30 years.

The Mercer is my go to for trimming all meats. It’s got great balance and curvature. It’s just really good.

 

[Scott Smith]

Also worth pointing out that there are affordable and commonly available hand tools to effectively cut solid solid oak and maple. In a way, making a hand tool that can cut pork tenderloin, a loaf of bread, and some tomatoes is child's play for today's metallurgy.