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topcat5 t1_j0x2zli wrote

I use a Chefpro. It does a great job. Also recommended by America's Test Kitchen.

It's simply not worth your time to sharpen a $30 knife with manual stones.


Electrical_Ingenuity t1_j0yerky wrote

Learning to use a whetstone is a worthwhile skill. I only need to use mine once a year.

I have 30 years of daily use on both my Zwilling 4 star chefs knife and santoku to show for it. They are truly BIFL.


topcat5 t1_j0yo1px wrote

One a year? A good chef knife subject to daily use needs to be sharpened much more frequently than that.