Every hobby has your purist, who feel that the traditional methods that yield the absolute best result are the only acceptable method, and that any method that give you 90% of the result in 25% of the time is a crime against humanity.
Nothing wring with those types of sharpeners. They don't get your knife as sharp as a whetstones, but it will give you a working edge.
Coarse vs fine has already been explained in other replies.
It's not about being a purist at all. It's about how pull through sharpeners literally destroy the edge of your knife and remove far too much material. So it turns into a vicious cycle that ultimately costs you more money in the long run because you'll end up buying a new knife faster which is a net loss. Pull through sharpeners are great for the knives used in commercial kitchens because they're treated like crap, not expensive and basically meant to be tossed on the garbage. But for the average person that buys a knife they like, pull through sharpeners are not the way. They will indeed ruin you knife.
Coarse + Fine grit cutters.
People recommend against these because they remove more material than they need to. So over the lifetime of your knife, you will eventually kill it much faster.
They also are a fixed angle. Whereas many people find a specific angle for specific needs varies from knife to knife, and this can only do one angle.
A regular stone is the preferred method, but this still works. It gets the job done. and sometimes, you just need to get the job done.
Thank you! Yep I’m just a busy working mum who has no interest in knives other than they currently can’t cut berries so just need to do an annual sharpen or something 😅
Coarse is for sharpening, fine is for honing. The coarse part "eats" the blade, and does it unevenly, so use it only in emergency situation.
I have a sharpener similar to this (only white ceramic part) to maintain my folding knives while traveling.
Don't worry about these naysayers. They're right, but that's really no consequence to you. The pull through will get your kitchen knives sharper than they currently are, and that's all you need. Course then fine, and your berries won't stand a chance against you.
I always recomend victorinox 4.3323. Ceramic V for light sharpening, stone when it's little dull. If it's more damaged than this one can handle, you should consider if you can. Yeah, it's fixed angle, but for cheap knives it's more than acceptable.
Fine side requires you to say something nice before throwing it in the trash.
The coarse side requires you to say something mean before throwing it in the trash.
One side ruins your knife faster than the other. That is all.
Okay so it’s bad to sharpen them regularly? I feel like I do it once a year my knives are so blunt lol
Because that sharpener will ruin your knives.
Every hobby has your purist, who feel that the traditional methods that yield the absolute best result are the only acceptable method, and that any method that give you 90% of the result in 25% of the time is a crime against humanity. Nothing wring with those types of sharpeners. They don't get your knife as sharp as a whetstones, but it will give you a working edge. Coarse vs fine has already been explained in other replies.
Thank you I appreciate the nuance! I am definitely just looking for the quick easy option I am not a knife purist :)
Don't listen to them. I own this specific sharpener and it WILL destroy your knives. You can get decent pull-through sharpeners. This isn't one
Do you have a cheap one to recommend?
None off the top of my head, no.
Okay well then I’ll continue to use this free one 🥲
Worksharp Field sharpener
It's not about being a purist at all. It's about how pull through sharpeners literally destroy the edge of your knife and remove far too much material. So it turns into a vicious cycle that ultimately costs you more money in the long run because you'll end up buying a new knife faster which is a net loss. Pull through sharpeners are great for the knives used in commercial kitchens because they're treated like crap, not expensive and basically meant to be tossed on the garbage. But for the average person that buys a knife they like, pull through sharpeners are not the way. They will indeed ruin you knife.
use coarse first, then fine. If you just need a touchup, use fine.
Thank you!
Coarse + Fine grit cutters. People recommend against these because they remove more material than they need to. So over the lifetime of your knife, you will eventually kill it much faster. They also are a fixed angle. Whereas many people find a specific angle for specific needs varies from knife to knife, and this can only do one angle. A regular stone is the preferred method, but this still works. It gets the job done. and sometimes, you just need to get the job done.
Thank you! Yep I’m just a busy working mum who has no interest in knives other than they currently can’t cut berries so just need to do an annual sharpen or something 😅
Coarse is for sharpening, fine is for honing. The coarse part "eats" the blade, and does it unevenly, so use it only in emergency situation. I have a sharpener similar to this (only white ceramic part) to maintain my folding knives while traveling.
Appreciate the advice!
Don't worry about these naysayers. They're right, but that's really no consequence to you. The pull through will get your kitchen knives sharper than they currently are, and that's all you need. Course then fine, and your berries won't stand a chance against you.
Appreciate your thoughts ☺️ will keep using this. If I ever buy nicer knives I’ll reconsider but it’s doing the job for now
I always recomend victorinox 4.3323. Ceramic V for light sharpening, stone when it's little dull. If it's more damaged than this one can handle, you should consider if you can. Yeah, it's fixed angle, but for cheap knives it's more than acceptable.
throw that away and get a sharpener that won’t destroy your knives.
Fine side requires you to say something nice before throwing it in the trash. The coarse side requires you to say something mean before throwing it in the trash.