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Cookware

Does it make sense that my knives are duller with Chef's Choice than my Honing Steel?

charlesherold | May 1, 201611:12 AM     24

I have a set of knives (Calphalon) that were getting rather dull. I had, based on a youtube video, simply been running them over the honing steel about five times on each side after use. I decided to do them 10 times on each side instead, which seemed to help, but I still thought it would be nice if they were sharper.

So I got a Chef's Choice 200-2. After sharpening a knife, I ran it through a slice of paper and it seemed pretty dull, so I did it a second time taking the advice for very dull blades and it got somewhat better, so I moved onto the next knife.

But first, I tested that knife on the paper, and it was much sharper than the knife I'd just sharpened! And that was true of all the knives in the knife set. And then I ran the honing steel about 20/20 on the knife I'd sharpened with Chef's Choice, and it became much sharper.

So as far as I can tell, my Chef's Choice actually dulls my knives. Is there a trick to this (I followed the directions)? Or could I have got a defective one? Or is this thing just not really a good way to sharpen knives?

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