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Wasted $80 on that fancy knife sharpener at the supply store
I bought that electric pull-through sharpener from the big kitchen supply place last month because I thought it would save me time. After 2 weeks my chef knife was actually duller than before and chipping on the edge. Anyone else had this happen or should I just stick to my whetstone?
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the_kai28d ago
Man those electric pull-through sharpeners are total garbage for real knives. They just rip off way too much metal and leave a rough edge that chips easy. You're honestly better off sticking with a whetstone and maybe picking up a cheap honing rod for touch ups between sharpenings. A little practice on the stone goes a long way, and your edge will stay sharp way longer than any of those electric gadgets.
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