Spent 6 months using a dull kitchen knife because I sharpened wrong

I kept running my knife through that pull-through sharpener every week and wondered why it still wouldn't slice a tomato clean. Last month a line cook at a diner in Nashville told me those sharpeners actually ruin the blade angle over time. He showed me a simple whetstone trick with just water and a 15 degree tilt. Now my knife cuts like new and it cost me $12 instead of buying a new set. Has anyone else had better luck with a stone vs those cheap sharpeners?

2 comments

2 Comments

robert2487d ago

My buddy Mike ruined a whole set of kitchen knives using one of those pull through things. He finally watched some YouTube video and spent an afternoon with a whetstone and now his chef knife actually slices through bell peppers without crushing them. He's been texting me pictures of his tomato slices for like two weeks now.

wren_jackson6d ago

Used to think sharpening was sharpening no matter how you did it... but your buddy Mike proved that's not true at all, @robert248. Those pull through sharpeners just tear up the edge instead of actually honing it. Makes me want to give a whetstone a real shot after reading this.