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Gave up on my $200 electric sharpener and went back to a $12 stone, and I'm not going back
So I just hit 6 months of freehand sharpening on a King 1000/6000 combo stone I grabbed for $12 at a flea market in Nashville, and my knives are sharper than they ever were on the fancy electric one my wife got me for my birthday 2 years ago. The electric one always left a burr I couldn't feel but could taste on tomatoes, if that makes sense. The stone takes me maybe 10 minutes per knife now that I've got the angle figured out. My dad told me for 15 years I was wasting my time with stones and I finally proved him wrong last Thanksgiving when he used my chef knife and just went quiet. Anyway, has anyone else made the switch back? What stone grit do you finish on for everyday kitchen knives?
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