Back before I knew anything about cookware I bought a Chefs Choice 433 manual sharpener from Target:
For a while now I've been using it in addition to a steel on my santoku knife and I feel like it might be ruining the edge of my knife. It seems like it produces far too obtuse of an angle on the edge, I would say almost like a 60 degree angle.
I recently picked up a Forschner Chefs knife and it cuts so much better than my Santoku. I noticed that the edge is at a much finer angle, maybe like a 30-45 degree angle.
So basically what I want to know is - is my sharpener junk? I've heard the Accusharp sharpeners are one of the best manual sharpeners available? Should I try one of those? Should I just learn to use sharpening stones? Any suggestions would be much appreciated. Thanks.
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