Quote:
Originally Posted by CroFlames
I have that electric sharpener in OP and now I feel stupid after reading the thread.
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It's fine if your knives aren't expensive high end knives. The electric sharpener just takes off way too much material so that the longevity of the knife is badly hampered. This is also an issue with any type of V sharpener or pull sharpener. Another issue is that the V sharpeners aren't fool proof. If you pull it through incorrectly, it won't be sharp but you've removed material. So you run it through again and remove even more material until you get it right. It's good enough, but good enough isn't adequate when you're dealing with high end.
This site explains the pros and cons of the different types of sharpeners.
https://agrussell.com/KnifeSharpenin...pening-devices
Anecdotal:
I've seen knives that were sharpened by a V sharpener for around a decade and probably 1-2 cm of material had been removed over that duration. I don't think you would remove more than 0.5 cm using stones. V sharpeners if used incorrectly also can cause the blade to no longer be straight (incorrect pressure and material removal) which can ruin knives.
Both my parents and in-laws used V sharpeners until I started sharpening their knives for them a few years ago. My in-laws had a bad older V sharpener and had to use the sharpener after every 2-4 uses to get a usable edge. However, more likely than not, it would actually dull the edges to the point of near unusable and for sure fail the paper test. They ran cleavers and Henkels knives through it and turned them essentially into butter knives. It also didn't help they were using bamboo chopping boards. My parents got a more modern one that was pretty decent. They would use it after around every 10-15 uses/twice a month or so and sharpness wise it would pass the paper test perhaps more than half the time.
The ones I honed and sharpened with the 1000/6000 grit stone they would request a sharpen every 3-4 months for their favourite knives more as a "just in case" kind of situation. I probably redo all their knives 2-3 times a year and 1-2 of those times are to bring it to something super sharp rather than pretty sharp. The knives would still pass the paper test more than half the time before sharpening, but they liked it sharper. I also made them replace their bamboo boards with wood boards which probably also helped.
