Edward_Scissorhands wrote: ↑
Sun Dec 15, 2019 6:35 pm
Thanks, guys! It sounds like the easiest thing to do is just stick with 40 degrees. Isn't that how most of the Spydies come from the factory?
Also, good to know about the pull-through sharpener. It sounds like that was a waste of money, although it was pretty cheap. I guess maybe I can just keep it for cheap kitchen knives. Why are those kinds of sharpeners so bad? Do they damage the blade?
Most come a little under 20 degrees per side. This means using the 20 degree setting you'll be working the very apex of the edge, which gives you super fast sharpening times.
Pull through sharpeners, if nothing else, get clogged up super fast since you're abrading the entire edge along a tiny piece of abrasive, as opposed to running a knife along the full length of a sharp maker rod. Abrasives need to be clean to cut well.
Your sharp maker rods will need cleaned with a mild abrasive like Bar Keepers Friend or Comet every so often. If you see visible steel build up on them they aren't going to work as well.