Don't buy that cheap knife sharpener I saw on social media

I spent $45 on a 'professional' pull-through sharpener that was all over my feed last month. It completely wrecked the edge on my favorite chef's knife, leaving deep grooves and making it duller than before. I had to take it to a pro to get it fixed, which cost another $60. That's over a hundred dollars down the drain because I tried to save time. The metal guides inside were just cheap, rough ceramic. Has anyone found a good home sharpening method that actually works for high-carbon steel?

3 comments

3 Comments

the_tessa1mo ago

Ugh, those pull-through sharpeners are the worst. My cousin is a line cook and he swears by just using a simple whetstone at home. Takes some practice but it's way gentler on good steel.

rileynelson1mo ago

My uncle is a butcher and he told me a story about a guy who brought in a messed up knife from one of those sharpeners. He said the ceramic rods inside are basically like coarse files that just rip metal off. He showed me how to use a basic two-sided whetstone, the kind you can get for like twenty bucks. You keep the angle steady and use some water on the stone. It feels weird at first but after a few tries on an old knife I got a decent edge. It's way more control than those pull-through gadgets.

alice_palmer201mo ago

Okay but have you ever actually tried using a whetstone after a long day? Not everyone has the time or steady hands for that. Those pull through sharpeners get the job done in like two seconds, and most people just need their knife to cut a tomato, not perform surgery. Why make a simple task so hard?