Loading…
28
Question about sharpening stones versus those electric pull-through sharpeners
Honestly, I used a cheap electric sharpener for my boning knives for about a year because it was fast. Ngl, it worked okay but the edge never lasted more than a week of heavy use. Last month, I finally bought a 1000/6000 grit whetstone for $45 and spent a Saturday learning the angle. The difference is crazy. My main knife stayed sharp for a full three weeks of breaking down beef rounds. Has anyone else made the switch and noticed their knives just hold up better?
3 comments
Log in to join the discussion
Log In3 Comments
emmaj337mo ago
Yeah my buddy had the same thing happen. He was using one of those electric things and his knives were always dull. I sent him that comment from @zara_kelly27 about how they tear the metal, and he got a stone. Now he won't shut up about how much better it works.
4
zara_kelly277mo ago
That 1000/6000 stone is a great start, but calling it a whetstone is a bit off. Whetstones are actually the oil stones, like Arkansas stones. What you have is a water stone. It's a common mix up, but the water ones cut faster because they're softer. That's probably why you got such a good edge so quick. The electric ones just tear the metal off and leave a weak, jagged edge. A proper stone, even a basic one, sharpens by wearing away the steel in a smooth line.
2