It's cheaper than an electric sharpener and doesn't carry the risk of taking off too much material from a blade due to overenthusiastic use.
I am 100% certain that there are multiple people on this thread that could tell me I'm getting less optimal results than their tools and/or method. I don't care. I'm getting results that work when I cook. I don't trust myself to get the angle right with a diamond stone.
Pull through sharpening creates an edge that does not last. This channel has great explanations about this and what to do instead: https://youtu.be/pagPuiuA9cY
That is an amazing video. I can confirm that the methods are correct, he mentions exactly what I've been doing for years, explains and demonstrates very clearly.
It's cheaper than an electric sharpener and doesn't carry the risk of taking off too much material from a blade due to overenthusiastic use.
I am 100% certain that there are multiple people on this thread that could tell me I'm getting less optimal results than their tools and/or method. I don't care. I'm getting results that work when I cook. I don't trust myself to get the angle right with a diamond stone.