I have the assorted serrated knives for bread and frozen food.. I like using sharp fillet knives for cutting vegetables. . When they get dull I buy another.. Once I have a few I will have the old ones professionally sharpened. I think..
I like the suction cup. I have one by Wusthof and it has a handle to hold it down which is not so good. It's good for a quick sharpening but I ended up buying a set of wet stones for a surprisingly reasonable price. The stones take longer and require some practice but work very well.
I use that type, not that model, all the time. From the sound of it you are reprofiling the blades to a different cutting angle. You should also be using some water as a lubricant. When you make your knife passes, and no sound is generated, you have the angle. Do not use too much pressure or force or you will wear the cutter. There is a 2 USD item in a pocket sharpener with a diamond tang that looks like a swordfish tusk. That is the part that is used to sharpen bread knives. Bread knives are done one radius at a time much the way a chain saw is sharpened.
Those type of knife sharpeners aren't bad for the price. The best I found price for value is the Lansky Knife Sharpener. Although for kitchen knives alone the type you have are good. I only I bought the Lansky because I have a couple knives that need a different angle. It takes longer to use but the edge is crazy sharp and lasts quite long. Just my opinion.
@Councilof1: Almost forgot there are actually sharpeners for bread and other jagged edge knives. No clue how they work or their quality. Just thought you might want to know.
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I have the assorted serrated knives for bread and frozen food.. I like using sharp fillet knives for cutting vegetables. . When they get dull I buy another.. Once I have a few I will have the old ones professionally sharpened. I think..
I like the suction cup. I have one by Wusthof and it has a handle to hold it down which is not so good. It's good for a quick sharpening but I ended up buying a set of wet stones for a surprisingly reasonable price. The stones take longer and require some practice but work very well.
I use that type, not that model, all the time. From the sound of it you are reprofiling the blades to a different cutting angle. You should also be using some water as a lubricant. When you make your knife passes, and no sound is generated, you have the angle. Do not use too much pressure or force or you will wear the cutter. There is a 2 USD item in a pocket sharpener with a diamond tang that looks like a swordfish tusk. That is the part that is used to sharpen bread knives. Bread knives are done one radius at a time much the way a chain saw is sharpened.
Those type of knife sharpeners aren't bad for the price. The best I found price for value is the Lansky Knife Sharpener. Although for kitchen knives alone the type you have are good. I only I bought the Lansky because I have a couple knives that need a different angle. It takes longer to use but the edge is crazy sharp and lasts quite long. Just my opinion.