We've all been led to think that simple pull-through manual knife sharpeners (like these) are the go-to solution for DIY knife sharpening. Boy, were we taught wrong. While convenient and affordable, these manual sharpeners often do more harm than good. While the sound of rough grinding can suggest that it's properly sharpening a dull knife right before your eyes, there are many reasons we're against them and encourage consumers to try a better solution.

First of all, we know it's really inconvenient to have to take your knives to a professional knife sharpener, but if you're not sharpening them correctly yourself, you're only doing your knives a disservice. Here's why:

• The fixed-angle guides can cause damage. Handheld kitchen knife sharpeners use fixed angles and abrasive materials that aren't adjustable. This rigid approach can seriously damage knives with blade angles that don't match the angle of the sharpening slot. And, understandably, this leads to improper sharpening, jagged edges, and a decline in cutting efficiency. When your blade's shape suffers over time, it gets harder and harder to regain a sharp knife edge.
• It's an aggressive way to remove metal. Simply put, these manual models are often too aggressive. They scrape away more metal than necessary, and part of that is because users think that more scrapes means a sharper knife. Instead, the knife's lifespan shortens, and its blade thins out, becoming more prone to chips and breaks. The rough edge it creates might seem sharp at first but quickly loses its edge, demanding constant re-sharpening (this happens even to your most expensive knives).
• They're often misused. I can't explain this learning curve, but some of you do a back-and-forth "sawing" motion at the sharpening block, and that's not how it works. *chills*
• They encourage bad habits. Their ease of use renders a sloppy technique. Users often apply uneven pressure with their dull blades or misuse the device. This causes uneven sharpening of the cutting edge and blade damage. Your knife's precision and safety suffer when you lack control over the sharpening process.
• They offer limited adaptability. They might be seen as a do-all dependable tool, but they're not versatile enough for various knives. Serrated blades (like bread knives) can't be properly sharpened using a handheld sharpener, and high-end knives or specialty knives (like Japanese-style knives, hunting knives, and pocket knives) can get damaged by their blunt, one-size-fits-all design.

Instead, we'd like to encourage homeowners to explore professional sharpening tools like whetstones, or even guided sharpening systems. These products are great for the occasional cook who expects a razor edge. They provide greater control, customization for angles, and precision for your knife blade edge. While they require more skill and time, proper knife sharpening can continue to be a DIY effort (and you'll feel like a pro as you master sharpening all types of knives).

Is it hard to use a whetstone?

Using a sharpening stone might seem intimidating, but it's easier than you think. With a bit of practice, you'll soon master it. Here's how to get started:

1. Soak the stone: If you’re using a water stone, soak it in water for about 10 minutes until it stops releasing bubbles. This helps ensure that the stone is properly lubricated. If you have an oil stone, apply a light layer of mineral oil instead.
2. Angle the blade: Hold the dull knife at a 20-degree angle against the stone, or a slightly different angle that matches the correct edge angle. (Not sure of the angle? It's usually listed on the knife packaging... if you held onto it).
3. Draw the knife along the stone: Place the heel of the blade on the stone and slide it across the stone, moving towards the tip. Use a sweeping motion, applying gentle, even pressure. Maintain the proper angle throughout the stroke, whether you're sharpening a paring knife of a larger, 8-inch knife.
4. Repeat: Perform 5-10 strokes on one side at the angle, then switch to the other side of the blade and repeat the process. Ensure both sides are evenly sharpened at a consistent angle to maintain a balanced edge.
5. Finish up: Rinse the knife and rough stone to remove any metal particles and residue. Dry both thoroughly to prevent rust.
    

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What's the difference between honing and sharpening knives?

Honing and sharpening knives are different actions. Honing straightens the knife’s edge, keeping it aligned and smooth, which you can do regularly with a traditional steel honing rod (a.k.a honing steel). Honing rods are actually great for serrated knives Sharpening, on the other hand, involves grinding away metal to create a new edge, usually done with a sharpening stone or electric sharpener. You sharpen less often, typically when the knife becomes noticeably dull. Think of honing as tidying up your room every day, while sharpening is a deep clean when things get really messy.