So this is somewhat embarrassing. When ChefSteps first released their knife sharpening course, I went on a buying spree and got several water stones. The knives I've used them on have mostly been low-to-mid range Japanese knives (Global). Sadly, I have been unable to accomplish anything more than a mildly sharp edge that only kinda-sorta reasonably passes the "newspaper cutting test." I should note that I also have a ceramic hone (from MAC) that I'm quite competent at aligning edges with. Honing isn't a challenge. But I'm totally worthless at getting razor sharp edges with stones. I realize this is a personal failing, and if it can be overcome with technology (or untutored discipline) then I welcome such improvements.
At first I suspected that my incompetence was a result of inability to maintain a consistent angle when sharpening. That's most certainly true. But I invested in some sharpening guide rails from Minosharp (Global) that help you maintain a consistent angle when using stones. This improved things, but not terribly much. The edge is sharper, but not nearly as sharp as I'd like.
At this point, I've invested about $200 in stones, a stone holder, a Nagura stone, and the guide rails. And my knives are still sad. Or at least not happy. And I'm at least not happy too.
I just bought a giant new Global 27cm chef's knife, and that sucker is razor sharp. Just like it should be. Beautiful. But it makes me sad about my older, duller knives that I have failed to maintain (despite my best efforts).
I'm facing two alternatives at this point. Three if you count getting them professionally sharpened whenever the need arises. That option aside, the first option is to invest another $200+ in an Edge Pro system. I've heard nothing but good things about them and it seems like an easy (and expensive) way to solve all my problems. But I'm so fed up with waterstones at this point that I don't exactly relish the thought of spending another $250 just to get good results. Alternatively, I can invest in something like the Chef'sChoice Trizor XV electric sharpener, which won top marks from Cook's Illustrated/ATK. It's cheaper than the Edge Pro and seems much, much less fussy. It's idiot-proof and designed to work on Japanese steel (with a 15 degree grind angle). Though my knife-sharpening superego would likely inflict some guilt on me for using an electric sharpener rather than mastering the zenlike art of waterstones, I think I'd get over it pretty quickly if the results were good.
So what should I do? Consign my stones to the flames and go electric? Blow a ton of cash on the Edge Pro? Suck it up and hire a pro every few months?
