pull through sharpener?

never use those, they pretty much destroy your edge. If you want a cheap sharpener get something like a spyderco sharpmaker, i dont reccomend the lansky sharpening system it sucks. If you want something a little more expensive get a wicked edge sharpener or an edge pro apex
 
knifenut1013 said:
Pull through type sharpeners are the enemy of all knives and if you believe them to be a usefully item then you edge-u-cation is in its primal stages. Regardless of the abrasive used in these type sharpeners you will always end up with a heavy burr formation to one side of the blade due to the orientation of the abrasive rods/plates/scrappers in the device.

The simple fact is they are awful for sharpening a edge and should be well known as such by knife enthusiasts that are part of a internet forum devoted to knives.
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Frankly I find this absolutely wrong. If you cannot figure out how to use a pull through carbide sharpener successfully, there's a good chance you haven't a clue as to what actually happens when a knife gets sharpened, even if you employ a successful formula for sharpening. You know how. You just don't know why. Carbide sharpeners are not voodoo. What they do is remove steel. The exact same thing that a natural, or ceramic, or diamond stone will do. However, they do so in a fashion more like a file. A file with a single, very hard edge, rather than a slew of small hard edges in series.


Again, pull through sharpeners do, in fact, work. Millions of folks use them successfully all the time. People like my Mom, who isn't a knife nut. Like most folks, she never gives any thought to polishing knife edges, never frets about angles or stones, and probably thinks the idea of observing an edge under a microscope to be absurd. All she knows is that she pulls the knife through the gadget a few times, and somehow, the knife is sharper than it was before. Which is why she and countless others have been and continue using them for years with no complaints.
 
I agree with Shecky. I've used a carbide only on hatchets and axes for a quick edge. I've used striated steel and ceramic sharpeners for quick tune ups. They are effective in the field as well as the kitchen for folks not into knife sharpening. They work well and don't ruin knives. They are not as good as other systems, but they are okay.

Me? I use paper wheels. Faster and better than any other system I've seen or used, but there's lots of ways to skin a cat.
 
I make my own ceramic sticks knife sharpner and I love it to death.I have been use them for around 15+ years right now I am out of the ceramic sticks so I have to stop makeing them. I have a kershaw leek. with this sharpner I can get it to shave my arm.
 
I do not retract any of my statement but will add that ignorance is bliss.
 
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