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So I suck at sharpening my kitchen knives.
I'm gonna keep practicing and learning till I get the art down (I really want to get good), and I have a lower-quality knife I mainly use for this purpose.
In the meantime, what's a good 'easy' sharpening solution? Electric or self-adjusting or whatever, just something that is more idiot-proof than stones and steel/ceramic sharpening rods. Don't want to fuck up the edge on my decent knives until I can at least reliably not make my $20 stamped stainless knives duller than when I started.
Tips on hand sharpening are great too, but I need a short-term solution till I figure out what exactly I'm fucking up.
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>a blunt knife is more dangerous in the kitchen than a sharp one
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tormek t7
also cheap stainless knives are a bitch to learn to sharpen. you might find it easier to get some cheap carbon knives first.
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>>7419172
http://www.amazon.com/Sharp-036C-Pull-Through-Knife-Sharpener/dp/B00LX2KJ9G/ref=sr_1_3?ie=UTF8&qid=1456587135&sr=8-3&keywords=B00004VWKQ|B0001WOVFC|B000IXC6GA|B003MQMTNU|B00LX2KJ9G|B00MJHHQMM
This will be fine for most kitchen knives. I would say unless you seriously fuck your knife up with a knick or something there is no reason to use the coarse side.
Use the fine and don't press down very hard. Also, you really only need to drag it through once a week or so and only three times.
That will get your through.
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Any pullthrough is a piece of garbage that will start chipping your blade when you inevitably fail to clean them properly.
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