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Stainless Steel Knife Sharpening

Survery: Your knife sharpening method

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Cookware Stainless Steel Knife Sharpening

Survery: Your knife sharpening method

Chemicalkinetics | | Aug 1, 2011 09:19 AM

“What do you use to sharpen your knives?” I am trying to do a little poll here.

The choices are:

a) Sharpening by professional knife sharpeners

b) Flatstone (waterstone, oil stone, diamond stone…etc)

c) Sharpening rod (diamond, ceramic, …etc)

d) Electric sharpener (e.g. Chef’s Choice brand and Preston brand)

e) Pull through manual sharpener (including tungsten carbide, ceramic wheel, diamond abrasive. Noticeable brands: AccuSharp, Chef’s Choice, Wusthof, Edgeware…etc)

f) V-shape manual gagdet manual sharpener (Spyderco Sharpmaker..etc)

g) High-end precise gagdet manaul sharpener (EdgePro, WickedEdge..etc)

h) None (didn’t sharpen a knife for the last 3-4 years)

As many of you use more than one sharpening method, please highlight the one which you rely the most.

Thank you in advance.

P.S.: This is not a post about "right" and "wrong" or "what is the best?". This is just a post to see the percentage of people relying on different sharpening methods. It is like asking if your preference of milk chocolate or dark chocolate without discussing the health benefits.... come to think of it... that would be a nice survey post...

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