Originally Posted by RevZiLLa
Sharpeners that scrape metal off your blade will ruin it. I used one on a chefs knife for years and ended up with something that no longer touched the cutting board when I rocked it back. It was so bad that I took the knife out to the grinder and cut some of it down to remedy the problem.
I now sharpen with a 3 stone diamond system and a diamond steel. My Solingen blades are very hard and keep an edge forever. I do find that a cheap blade is easy to get very sharp, even though the edge doesn't last.
I'm saying when the inexpensive knives get out of shape dispose of them and buy new ones.
I have German blades too and an excellent Edge Pro sharpening system so I know where you are coming from.
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle