Cross-Carbide Sharpeners - A Dubious Convenience or Just a Scam?

shecky said:
What does this even mean? If you can't tell a difference, does it matter? Every knife edge is damaged if you look closely enough. The big difference is that knife nuts are accustomed to looking more closely.

Carbide sharpeners work the same way stones work: they remove steel. As far as I can tell, the biggest gripes are that they remove steel quickly and coarsely, leaving an edge with a burr. The only bad thing here is a burr. Which is not unique to carbide sharpeners. The quick and coarse part is of no significance to most folks who are not knife nuts. May even be preferable.
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No, every edge is not damaged. Carbide tungsten sharpeners rip up the blade and create an extremely uneven, chewed-up edge that is actually more work to correct than would be the dull blade in the first place. This is not the case with edges honed using proper tools and techniques. I am not interested in semantics.
 
Sharp Phil said:
No, every edge is not damaged. Carbide tungsten sharpeners rip up the blade and create an extremely uneven, chewed-up edge that is actually more work to correct than would be the dull blade in the first place. This is not the case with edges honed using proper tools and techniques. I am not interested in semantics.
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Every edge is extremely uneven and chewed-up if you look closely enough. This isn't a matter of semantics. It's a matter of setting the bar in a different place.

I find that they make an ugly looking edge, that works well enough for most folks. Furthermore, if you understand the hows and whys of sharpening, they can be used quite successfully. Then again that applies to any sharpening system. However, most folks who know the hows and whys of sharpening are willing to opt for something producing edges that look better.
 
shecky said:
Every edge is extremely uneven and chewed-up if you look closely enough. This isn't a matter of semantics. It's a matter of setting the bar in a different place.

I find that they make an ugly looking edge, that works well enough for most folks. Furthermore, if you understand the hows and whys of sharpening, they can be used quite successfully. Then again that applies to any sharpening system. However, most folks who know the hows and whys of sharpening are willing to opt for something producing edges that look better.
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Every edge?

Would it be possible for you to post some evidence of this?

Photos perhaps, of an edge that looks perfect and polished, and then zoomed in.
 
shecky said:
Every edge is extremely uneven and chewed-up if you look closely enough. This isn't a matter of semantics. It's a matter of setting the bar in a different place.

I find that they make an ugly looking edge, that works well enough for most folks. Furthermore, if you understand the hows and whys of sharpening, they can be used quite successfully. Then again that applies to any sharpening system. However, most folks who know the hows and whys of sharpening are willing to opt for something producing edges that look better.
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We're not talking about examining the blade with an electron microscope. That is an absurd assertion.

Sharpeners of this type do more damage to the blade than they do sharpening, and the damage they cause is more work to correct than would be simply sharpening the blade properly.
 
My mom used to cook a lot when she was younger. She also couldn't sharpen a knife worth a dang. These things were a godsend for her. The allowed a really dull knife to cut somewhat again.

I wouldn't use them though.
 
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