Kitchen appliances chat

Not rolling but I have the Lansky Knife Medic pull through sharpener. Yeah I get a better finish with a stone and this is probably too aggressive but if gets everything pretty close.

You could ask in the knife thread, if you dare.

I want to try one, looking at reviews, cheap ones do the job, but the grinding plates wear out quickly.

The Minosharp pull through are pretty good. Not great for German style knives with a bolster as it stops the sharpening near the choil.

Provided it's not a hobby for you, regularly using any sort of knife sharpener gives you sharp knives. Some of the cheaper gizmos can leave a slightly fine serated edge, but if you dgaf, it'll be fine for cooking.

Personally I find a steel the easiest.

✅ Big, so you can locate it in your overfilled drawers
✅ Big ergonomic handle, so you can easily hold it rather than working out what surface to rest it against
✅ Quick, so you can spend more time doing the things you love (TBF those little gizmos are quick too)

I got a pro cook one to replace my aging alix one. It's nice and not too pricey. But equally my previous dirt cheap one also did the job fine.

If it's not something you care about, don't over think it. Just buy the Lansky one umop3pisdn recommend.

They remove too much metal and in my experience are a decent way of messing up knives. I had a steel which I use most often just to keep a decent edge on the knives. Everyone tells me using whetstones is easy but always feels more faff than I want. So I also have a lansky knife sharpening system which is pretty fool proof. There is also the Horl system for sharpening which is more expensive but gets good reviews.
I have also taken to sending my knives off to get sharpened as it’s not that expensive if you get a few done and usually means I can keep the edge with the steel.

We have the Horl. It’s not quite impossible to mess up, but with a bit of care and attention produces amazing results.

If you want something super sharp, get their finer additional stones and the strop.

Occasional strop and use of fine stone is good for weekly maintenance. You can deal with chips maybe every 3-4 months using the coarser stones, albeit still much more quickly than using whetstones.

Fuck off to the knife thread you noob! This is for kitchen appliances.

Do you mean the Horl ones? If so they are excellent.

But the knock offs are not durable you have to get the real ones.