Spent $80 on a knife sharpener from a hardware store in Cleveland and my blades are way duller than before

I used this pull-through sharpener on my kitchen knives last Tuesday and now they can barely cut through a tomato, so is there a specific angle or technique I should have used instead, or did I just buy a total piece of junk?

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angelar576d ago

My buddy bought one of those pull-through sharpeners last year and his "sharp" knives ended up scratching his cutting board instead of slicing through veggies. He found out too late that those cheap carbide pull-throughs actually scrape off way too much metal at random angles rather than honing the edge properly. Your mileage may vary but in my experience those things are more trouble than they're worth, even if a hardware store sells them.