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Used to sharpen my kitchen knives with a pull-through sharpener for 10 years. My friend in Portland showed me whetstones last month. Night and day difference.
I finally had him over to cook dinner and he grabbed my chef's knife and said 'no offense but this is brutal'. He walked me through a 1000/6000 grit stone and I couldn't believe how dull I had been putting up with. Why do stores even sell those pull-through things? Has anyone else made the switch later in life and felt dumb for not doing it sooner?
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ryan9522mo ago
Last week I was reading about knife sharpening and a guy who runs a kitchen supply shop said pull-through sharpeners actually remove way more metal than whetstones because they can't control the angle. He said it's like using sandpaper on a car - you're taking off material you don't need to. I tried my first whetstone on a cheap Old Hickory and it sliced paper clean after maybe 10 minutes of work. The biggest shock was how a $30 stone made a $15 knife perform better than my old $100 Wusthof that I'd been destroying for years. Have you noticed your knives holding an edge longer now?
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aaronf402mo ago
The real problem is those pull-throughs are designed to hit a price point, not actually work well. Most people buy them because they're cheap and easy, but they basically just grind your blade into a jagged mess over time. Whetstones take a little practice but you'll never go back once you feel the difference on a tomato.
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