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?

2 comments

2 Comments

the_tessa2d 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.

rileynelson1d 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.