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Joined: Apr 2003
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From: Toronto
Vehicle: 2007 Accent
Kitchen knife sharpener
I noticed last night my kitchen knives seem to be getting a little dull. I've never sharpened them before and they are about 6 years old. Is it better to get one of those electronic sharpeners that you slide the knife through, or will one of these hand held ones work just as good
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From: Thomaston, CT
Vehicle: 2012 Veloster DCT w/ Tech
That's a steel, not a sharpening stone. Those are meant to fine tune your edge after a good sharpening, but if you've gone 6 years without putting a fresh edge on your knives, you'll need more than that.
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From: Pflugerville, TX
Vehicle: 2000 Elantra
Not necessarily. If you can still cut soft produce you might be able to get away with just a steel. If there are nicks & chunks missing from the edge and your wife is cutting on the granite counters, you likely need a stone. 
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Joined: Sep 2001
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From: Pflugerville, TX
Vehicle: 2000 Elantra
That "good" sharpener is about the most drastic thing you can do to your knife, short of a grinding wheel. They work, and they work fast, by shaving the edge. That's almost a miniature mill. If the edge is ROUND use that. If the edge is anything like sharp and still has a prayer of being tempered, use a steel or a stone.
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Joined: Sep 2001
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From: Pflugerville, TX
Vehicle: 2000 Elantra
Great is a relative term. If by "great" you mean it makes them not-dull quickly, then yes. If by "great" you mean ONLY makes them razor sharp without removing steel from the blade, then no.
