I recently purchased one of these off Amazon. It’s a tungsten carbide sharpener that uses springs to make a V you drag your knife through. So far it has been great. It suctions to the counter & has work on kitchen & pocket knives.
Knife edges are beveled differently depending upon their intended use. A razor may only be 8 degrees while most kitchen knives are 17 to 22 degrees and pocket and hunting knives may be 22 to 30.
Those things are horrible for any knife that isn't at the angle the "V" is set at.
I can't hold the blade angle to save my skin, TEC. Using a stone, I can sharpen to a useful edge only. I use the Lansky system with diamonds get scary sharp; it is nearly idiot-proof. Those sharpeners that the OP mentioned are for last-resort only, IMO.
I recently purchased one of these off Amazon. It’s a tungsten carbide sharpener that uses springs to make a V you drag your knife through. So far it has been great. It suctions to the counter & has work on kitchen & pocket knives.
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