I’m looking for a better knife sharpener for my hard steel chef knife. I think whetstones are the way to go, but most of the sets I see are 4 double sided stones. Do I need that many stones?

Is there a totally different type of sharpener that you have had success with?

Edit: I should add that I like my knife very sharp, and I have a few tiny chips in the cutting edge from a cheap drag-through sharpener.

  • Donebrach@lemmy.world
    0·
    19 days ago

    I think most general use kitchen knives are fine being maintained with a honing steel, usually sharpening with a whetstone is for when the edge is genuinely damaged. If you own quality knives the manufacturer should have re-edging services. I’d just send them off to get fixed and learn proper honing steel techniques rather than going overboard with whetstones—more likely you’ll just further fuck up your blade.