Quote:
Originally Posted by cjb762
No mocking here! As you know, those carbide sharpeners basically scrape metal off of the blade, and while they may leave the edge sharp, it is jagged and introduces a bevel that good kitchen knives generally don't have. They definitely have their uses, but I personally wouldn't use them on a good knife - like the Shuns I mentioned above.
For what it's worth, I find it far easier to keep an edge sharp than to sharpen it after it becomes dull. I use a leather strop and sharpening compound every week or so, and the knives are always razor sharp. ( https://www.dlttrading.com/dlt-xl-do...sharpening-kit)
The blades will develop micro-chipping over time with normal use. Chips have to be removed through sharpening, for example with a water stone. Some knives (like Shun) offer free sharpening. Unless you are good at it, I think it's best to leave that kind of sharpening to a professional.
Some good videos...
Carbide sharpeners:
Stropping:
Convex sharpening:
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It's got carbide for when you knick the cutting blade, but you rarely ever use that. It has ceramic for daily use.