Bought a $200 commercial knife sharpener that ruined my Wusthofs

I dropped $200 on an electric sharpener from a restaurant supply shop last spring because I was tired of honing rods. It took off way too much metal and left scratch marks on my blades, totally killed the edge after three uses. Anyone else had bad luck with those pull-through sharpeners and switched back to stones?

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1 Comment

paulw631mo ago

$200 for a pull-through sharpener? And it left scratch marks? I've got a Wusthof chef knife and I would be sick if something did that to it. Those restaurant supply sharpening machines are basically angle grinders with a plastic housing, they don't care about your fine German steel. Stones are slower but they let you control exactly how much metal comes off.