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Is spending more on a knife sharpener worth it or just marketing?
I've been using a $15 pull-through sharpener for years on my kitchen knives. My neighbor who does competitions said those actually ruin the edge over time and showed me his diamond stone setup. Has anyone made the switch to a proper stone or is the cheap tool good enough for home cooks?
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danielmason21d ago
Oh man, I was in the exact same spot like two years ago. I got a cheap pull-through from Amazon and thought I was set, but then I noticed my knives just weren't holding an edge anymore. I finally caved and bought a Shapton 1000 grit stone, and honestly, the difference was night and day, my knives actually slice tomatoes without squishing them now.
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williamhill21d ago
@danielmason I read a chef's blog that said pull-throughs basically micro-chip the edge.
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Bought myself a ceramic rod once thinking I was fancy and then chipped three knives in one afternoon.
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