Is there a difference in total sharpness between the 1 or 3 slot knife sharpeners after I know the extra slots are supposedly used depending on the dullness of the knife
Both are around the same price
https://www.homestoreandmore.ie/chopping-boards-kitchen-knives/stellar-diamond%2Fceramic-knife-sharpener/042715.html?variantId=042715
https://www.dunnesstores.com/p/neven-maguire-knife-sharpener/5415113
9 comments
Get a whetstone. Those things are useless unless you’re spending big money, in which case you’d likely still be better off getting a stone.
To reiterate, those things are an utter waste of money
As said already, go for a whetstone.
A diamond steel would be my shout though.
Whetstones are great but require a ton of practice and a very steady hard. An easier option would be the WORK SHARP Precision Adjust Knife Sharpener. You can get them on Amazon uk for about 70 euro
Based on [this guy’s testing](https://www.youtube.com/watch?v=uEDyYJJ6f9M), and the fact my kitchen knives are not worth a whole lot of money, I went with an [AccuSharp thing](https://smile.amazon.co.uk/gp/product/B00004VWKQ).
Op I got one like that and it was rubbish, then I spent a bit more got one for about 35 quid, by a company called chefs choice. Same design just good quality. Its brilliant. Razer sharp in a few strokes.
Yes whetstones are great but they are a pain and take forever. This takes 10 seconds.
I have one of the three stone roller types that I got in ikea – works grand, gets the knives sharp, dunno what else to say. I usually just use middle and finest wheels, ten or fifteen passes back and forth after wetting them. Would only use the coarsest stone if there was deep gouges in the blade.
I am mad into gadgets especially in the kitchen and have zero desire currently to get anything else for sharpening knives.
I did some woodworking and have oilstones for chisels but could never really get it done properly so wouldnt bother with a whetstone in the kitchen. I only have cheapo knives anyway.
IKEA do a 3 stone pull through sharper that works well.
Those yokes are absolute dirt.
Horrible tungsten carbide removes way too much metal for an edge that won’t last.
If your knife is good it’s a felony to use these.
Whetstone/diamond is better even freehand.
Get a ceramic honing rod/steel this will extend times between sharpening.
Would recommend this little one from Amazon. Very easy to use.
https://www.amazon.co.uk/dp/B001DXVL6K/ref=pe_27063361_487055811_TE_dp_1