Compared two different ways to sharpen my kitchen knives and one method won by a mile

I've been using a cheap pull-through sharpener for years, just the $15 one from the grocery store. Last week my neighbor let me borrow his whetstone setup, a King brand 1000/6000 grit. I spent maybe 20 minutes on my chef's knife after watching a YouTube video. The difference was night and day. That pull-through was basically just scraping metal off, making a rough edge. The whetstone gave me a shaving sharp blade that cut through a tomato like butter. Has anyone else made the switch and found it takes longer but actually works way better?

3 comments

3 Comments

charlienelson1mo ago

Did I just spend an hour staring at a rock feeling like a medieval peasant?

johnflores1mo ago

@charlienelson did you find any cool patterns or just zone out?

-2

bennett.patricia18h ago

My first time on a whetstone I ended up with a knife shaped like a banana because I couldn't keep the angle steady. At least my tomato can now be cut by a curved blade. Still better than that pull-through garbage though.