-
Provided it's not a hobby for you, regularly using any sort of knife sharpener gives you sharp knives. Some of the cheaper gizmos can leave a slightly fine serated edge, but if you dgaf, it'll be fine for cooking.
Personally I find a steel the easiest.
:max_bytes(150000):strip_icc()/winners-graphic-resized-sea-honing-steels-test-messermeister-12-1200-grit-ceramic-sharpening-rod-ashlee-redger-40-a6423424ed454c639fe82d0a40f2bacd.jpg)
✅ Big, so you can locate it in your overfilled drawers
✅ Big ergonomic handle, so you can easily hold it rather than working out what surface to rest it against
✅ Quick, so you can spend more time doing the things you love (TBF those little gizmos are quick too)I got a pro cook one to replace my aging alix one. It's nice and not too pricey. But equally my previous dirt cheap one also did the job fine.
If it's not something you care about, don't over think it. Just buy the Lansky one umop3pisdn recommend.
You are reading a single comment by @hugo7 and its replies.
Click here to read the full conversation.
hugo7
Has anyone got positive or negative experiences of a rolling knife sharpener? Am fed up with blunt knives and want to get something both decent but easy and a sharpening steel feels too much like a faff to me.