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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?
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emmaj3323d 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.
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zara_kelly2723d 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.
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