A pocket knife or a hunting knife will inevitably see abuse not seen by knives meant primarily for slicing or chopping softer materials. Best knife sharpener – knife sharpeners. However, the disadvantages are so many—expense, mess, learning curve, maintenance, and the sheer time involved—that we dismissed them out of hand. Again, The Sweethome is dedicated to finding the best things for most people, and most people rightly find stones and jigs to be a bit of overkill.\\\” This does not mean that talented folks using other methods can make knives extraordinary sharp, they do it every day, I believe that there is a place for these, not in my world, but there are circumstances where they can come in handy. The ones with carbide tipped pieces of steel promised to do the job, foolproof. Cheap models under $20 get a lot of complaints about sharpening performance, ergonomics, and durability. Whereas the hard oilstones rely on directly abrading the knife steel, the soft waterstones wear away rapidly as you sharpen, producing an abrasive slurry that cuts the new edge; they work more quickly, but you have to regularly reflatten them by rubbing them against a sheet of glass. The system makes the humans inability to precisely grind metal on both sides of the knife and form and edge that meets perfectly at the Apex of the blade go away. The magic of the Edge Pro is exactly this, while there is definitely a learning curve, the creation of muscle memory is a moot point, the system forces you to replicate chosen angles as you sharpen on both sides and in my experience, it made the knives I sharpened sharper than any knife I had ever seen. We must assume that the user of the Edge Pro has followed the directions provided by the maker and is moving at a good rate up the learning curve. Just today I had a knife that would have been quite difficult to sharpen freehand due to the blades profile. There are some people who are completely against using any type of Jig and I get that. Because most “complete” knife sets come with a honing steel, it’s easy to think that’s all you need. One of the biggest issues with gadgets and electric sharpeners is their inability to make adjustments to the secondary bevels of a knife, the area directly behind the primary edge, the shoulders of the edge so to speak. Yes, I now believe that we can make knives as sharp and in fact sharper by sharpening freehand than we can using only the Edge Pro. That’s not to say that you need one of these knife sharpeners—as we note below in the next section, you may prefer another type of sharpener, one that arguably produces an even better edge. With a total angle of 20 to 34 degrees, this is still a very fine edge. \\\”Under 10 Degree Angles The Edge Pro or freehand sharpening, both are effective. Naturally there will be imperfections, we are not machines but those little imperfections may in fact create edges that surpass our expectations. But over time, honing without sharpening will create a dull, rounded edge that not only works poorly but is also more dangerous to use, because it requires you to use more force. It provides a more enjoyable experience, the fact that the knives are sharp is as I have repeated many times, is a piece of the process only. Choosing an angle to sharpen your knife is essentially a compromise between the sharpness and the durability of an edge. I can honestly say that the sharpest knives that I have ever seen in my life were sharpened freehand. Here is the most important part. However, at what expense to the knife and also, do what degree of sharpness? I don’t think that the folks who use these devices believe that they are creating world class edges, they just need “sharp” and need it fast so why not.