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I bought a Rada Quick Edge at a thrift store for $2.
Was always taught my my metal-smith grandfather how to properly care for and sharpen knives, but when I tried it out on a knife I cared little for, I found it was such a shocking difference in efficiency I couldn't help but notice.
It completely changed my relationship with knives and knife care, which was so helpful for me because I cook everything from scratch and whole ingredients. Everything, so having good knives is not kids-play for me.
It made me discover that for me, using a quick sharpening wheel and a hone gets my knives beard-shaving sharp in less than 30 seconds. I could never go back to the "right way" and I firmly joined the "dark side" of knife ownership.
Yes they destroy knives with some aggression, far more than traditional methods, but in the forensic audit it has saved me hundreds in a literal way, and hundreds of hours laboring over sharpening stones.
I no longer need to pamper knives, I buy cheap German steel chef knives on sale for $5-$20 and I throw them out in 3 or 4 years. I'll never go back. All the hysterics from knife "gurus" on YT be damned - in my personal cooking world where I have 10,000 Km on my knives and cutting board, I could give two shits what they think. Nobody better ever give me a $300 knife for a present because it's going back in the box.
Dual-wheel sharpener and 14" hone is all I'll ever use from now on.
What's the point of the hone?, I thought knife sharpeners like the Rada did the same thing as a hone?
The edge is just a little rough after the removal of material with the wheel, the hone grooms the metal so the grains align roughly in the same direction. It also "peels away" ragged and folded edge grains.
The hone takes it from a sharp but rough edge, to a razor sharp edge.
The hone is also the best tool for quickly refreshing the knife edge without having to sharpen it on the wheel. Just 10 seconds before any major cutting.
I see, maybe I'll get one as well then, got any recommendation
Victorinox 14 inch honing steel
I am begging you not to get 12 in or smaller - too small to use efficiently.
Honing doesn’t remove material. If you sharpen too often your knives wear down real fast
Honing does remove material. It shears off the ragged edge grains, and presses the other grains into alignment.
Anytime you use a hone, you can run your fingertips along the knife edge and gather the removed grains of material.
It's a very small detail but to say that a hone does not damage a knife or remove material isn't 100% right.
Oh I thought it just aligns the edge. I guess it does remove an amount of material. But I think it should be a lot less than sharpening
Great recommendation and knife user therapy in one post. Thanks!