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What's a no fuss way to sharpen kitchen knives? I've read so much about sharpening that I feel pretty discouraged lol.
I don't really fancy the idea of spending a long time sharpening the knife (using stones etc.) as I live a very busy life. I was considering the Chef's Choice 316 Knife Sharpening System?
If that's not good, could someone please recommend a similar way of sharpening a knife that will get good results?
PIC: My dog lol
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Stones take 7 minutes max. Just buy a quality steel and use it before each use and you only have to stone bi-annualy.
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>>7399258
Your dog is cute! CUTE!!!
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>>7399258
Just buy one of those cheap sharpeners you drag your knife through.
Otherwise get a steel sharpening rod and do it by hand.
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>>7399258
Tormek T7
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>>7399258
I have a lanksy, but haven't gotten around to learning how to use it yet.
I just use a manual pull through with two steel shears, then ceramic on the other side. I'm sure the bevel is not made for chef's knives, but it's convenient. Then do a lot of honing on the steel. Honestly, honing is a lot more important than sharpening for everyday use.
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>>7399258
Take a cheap knife. Try to cut your wrists. No blood? Run the knife on a whetstone a few times. Try cutting your wrists again. Repeat until there is enough blood coming out. Then you know you are ready to sacrifice your soul to the Dark Gods.
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