Yeah can’t be arsed with stones it’s too much faff just to cut stuff
not really an option at the moment, I’ll stick with the hand one, it gets them sharp enough but just leaves a bit of a ragged edge.
That’s a pretty low final grit rating. About 95% of the time I’m just using a 3500 grit Shapton Glass stone (maybe 1-2 times per week), then a 1000 grit stone for if somethings gotten fucked up. Anything finer than that 3500 stone starts to compromise the edge retention too much for the amount of cutting I’m doing.
All that shit with guys slicing through tomatoes without holding them, whilst impressive, would mean sharpening your knife every 10 minutes in the kitchen.
I’ve also found the Shapton ones far nicer to use in general than the BearMoo cheapies I started with.
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Yes! Finally! Thank-you for calling-out that fucking bullshit! 
Just looking at the chefs choice sharpeners and they seem to do 15 or 20 degrees but the wusthof blades are 14 degrees
Now wondering if this is why my edges are a bit ragged if the sharpener is 20 deg and my new knife is 14 deg.
Looks like they changed from 20 deg to 14 deg in 2010.
Fuck sake even simple sharpeners are full of faff and bullshit.
Guess it doesn’t matter if I just get a 15 deg electric and grind the wusthof to that?
I use one of these to sharpen our Victorinox knives. Seems to work quite well.
Knives end up sharp and cut stuff.
The issue with these is that it’s really just a honing rod for dummies and not a sharpener. This just helps retain an existing edge, it won’t create a new one.
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The Correct answer here is send knives to @BobC He managed to get an edge on an axe sufficiently sharp to shave with.
Meh.
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For what it’s worth, I use a cheap two sided stone that I bought at the local Chinese supermarket. If it’s good enough for a takeaway, it’s good enough for me.
It gets a decent edge that is easily honed to something very useful.
I think calling Mark a dummy is a bit uncalled for 
It is okay. I can be really quite dumb.
I do have decent value knives. I sharpen them on a cheap thing. I cut stuff with them.
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Quite gentle given the tagline the mods have given him 
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I’ve got a mix of Global and Robert Welsh knives and they cut things perfectly well and I don’t tend to drop them so they do fine for me, but then again I don’t put that great a value in foo kitchen gear unless it’s got a motor and I want it to last (turns to look at foo copper skandi soda stream 
).
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where do I get one?
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This system works well for all my knives. I sharpen them every 6-8 weeks or so.
It’s the satisfaction equivalent of record cleaning.
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Gahhh, I’m emotionally now sold
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Thoiught I’d pop in and give a review for the Horl2 kit that I got my birthday
Two words: fuck me!
I’m sure a stone pro can do just as good a job, but this is fool-proof razor sharpness (at a price)
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I’ve been looking at those - Any change of a close up for the edge?
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