Doctor of Teleocity
- Feb 21, 2008
- Left of the Left Coast
I have a couple of those kind of kitchen knives. They stay sharp enough for general use, and over the years, there is no appreciable loss of material, although they are not my #1 kitchen knives. I give them a quick wipe before using them, just on general principles.So I'm thinking about getting one of those self-sharpening sets that have ceramic wheels in the block slots, so every time you take it out or replace it, it sharpens the knife.
My concerns are metal filings and premature material loss. The latter should be no more than regular sharpening, though, I'd think.
Anyone have one of these? What's your experience?
Please note, I'm NOT looking for suggestions on how to sharpen knives.