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Loanarn posted:I have used both stone sharpeners and the ones on my wish list. I find the stone sharpeners much harder to use and they are much more expensive. I'm sure I have a steel but that only hones a blade. Anyone have any links to articles on reasons why I really need the more expensive and harder to use sharpening option? When you see knives at thrift stores where the blade is half an inch thinner than it should be, it's generally due to that type of quick sharpener. Sharpening both sides at once means that all the steel that is moved will get completely removed. When you sharpen one side at a time, you're definitely removing some steel, but you're also kinda pushing some towards the other side and rebuilding the edge. Since you've complained about the annoyingness of traditional stones, you would probably want something like an angled-rod ceramic sharpener. They give you a couple ceramic sharpening rods, and you just need to keep your knife vertical, doing something like 10 passes on each side, and you'll get great results without shortening your knife's lifespan nearly as much. I use one of these, but it looks like this would mostly serve the same purpose for a lot less. Loanarn posted:I need suggestions from goons on dishes to make now so I can start preparing. Lhet fucked around with this message at 04:03 on Jul 28, 2014 |
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Jul 28, 2014 03:54
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| # ¿ May 14, 2024 05:54 |
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