sometimes i get asked what i mean with "edge-following" movements for sharpening a knife blade bevel, as opposed to edge-trailing and edge-leading movements. i am gonna keep your example DDrop bear
in mind, a pull-through pocket sharpener does exactly that: edge-following movements. and it is the only feasible way of sharpening a long blade with a tiny stohn!
Of course, there are other types of pull-through sharpeners, like the ones with internal double mini grinding wheels, electro-powered; that's not edge-following then.
Instead of pocket pullthrough sharpeners i still use the RRS with edge-following movements as fast and cheap method to manually sharpen both serrated/non-serrated kitchn knifes [sic]
I am trying to find a fast and cheap way to manually (no-electrics) sharpen both serrated and non-serrated kitchen knifes. Does anyone have a good method or product I should buy?
+1 for Sharpmaker, because it and other cheaper comparable crock stick systems are stupidly easy to use. They are idiot proof.
The Sharpmaker is a standout because of the triangular shape of its sticks, which are handy for sharpening serrations and knives with less common blade shapes.
Diamond tapered rods are also an option for sharpening serations. Another method is to run the serrations over the edge of your whetstone, or run the edge of your pocket stone through the serrations.
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