Question about sharpening stones vs. pull-through sharpeners for my knives

Used a cheap pull-through for months and my 8-inch chef's knife was just tearing food. Switched to a 1000/6000 grit whetstone last month and the difference in clean cuts is insane. Anyone got a good tip for keeping the angle consistent?

3 comments

3 Comments

viola_reed24d ago

Got a wine cork and some rubber bands. Made a jig that looked like a grade school art project. Actually works though.

tyler_mason2924d ago

You really needed a jig that bad?

jones.blake2d ago

Taping a couple coins to the spine of the knife helped me learn the angle. It gives a physical guide while you're getting the muscle memory down. After a while you can take them off and keep it steady.