Sarah C

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Answers ( 3 )

  1. Hervey Scudder 15 Community Answer

    There are two modes of knife sharpening- “steel” and stone. The steel is the long round one that looks a little like a file and that is the one you should use often. I don,t think you can overuse it because it does not grind the surface of the blade but merely straightens the edge. I,ll bet good chefs use the steel as much as once a day. Sharpening stones,however, actually grind the edge

    and should be used with care, and infrequently.

    UTC 2021-02-02 02:34 AM 0 Comments
  2. If you are really serious about knife sharpenning you should go online and carefully watch a tutorial. You can buy an ok stone from a hardware store that usually has a coarse and fine side. Unless your blade is in really bad shape you should stay away from the coarse side and only use the fine side of the stone. If you really want high quality you should get Japanese “water” stones.

    UTC 2021-02-02 02:40 AM 0 Comments
  3. The spouse got this one for us last year, to replace a more expensive electric sharpener that died.  He does most of our cooking and he thinks this sharpener works great.

    UTC 2021-02-10 04:22 PM 0 Comments

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