sharpening knives ...

That rod thing (whatever) works fine on the Wusthof.

I have a fairly nice "Chef's Choice" sharpener to clean mine up every few years. Not meant to be used often. I use the sharpening steel before each use. A couple licks each side.

I have a fancy water cooled grinder that holds a very consistent angle and has a strop to finish blades to a razor sharp finish. It's a pain in the arse to set up and use though.
If this was available 10 years ago, I would have purchased this instead.

LINK

quote:

---

I send my Shuns back to them and they sharpen them for free. The others get hit with the hand held sharpening device that your not supposed to use. It puts an edge on them for a minute.

---

How often do u have to send them back? Do they charge?

quote:

---

That rod thing (whatever) works fine on the Wusthof.

---

As someone else said, that doesn't sharpen the knife it only hones it. It realigns the edge that is already there but doesn't create a new edge.

I use a few different wet stones and finish with leather for my nice Japanese Gyuto and Santoku. They stay between a 12 and 15 degree edge and are razor sharp. My filet knives and pocket knives are sharpened with a chef's choice electric sharpener that puts a 20 degree edge on them in a minute at most. In sum, wet stones give a better edge, but electric is fine and really quick.

Actually, he does say the rod should be used for maintenance. It's not harmful and, at the very least, extends the time that the knife would require professional sharpening. Just saying.

I use this...




If it wears the knives down in 15 years, I will buy new knives.

Used Edge Pro Apex system to sharpen all our knives yesterday. Can get blades scary sharp and fun to use.