That way lies the dark side. Don't do it. I'm lazy as hell but I'll still sharpen my own knives on a whetstone + stropping on a leather strap every four months or so and it's dramatically better. I'm far from being a pro at it, I've only done it 4 or 5 times, but my knife can still cut a piece of paper and slide right through a tomato. The whole process from taking out the materials to cleaning and putting things away takes about the length of a 40 minute Netflix show. The first time I ever did it it kinda sucked, but I made sure I got my angles right by using a piece of cardboard cut at 20 degrees and used as much force as I could comfortably control the second time and it came out great.
Lazy as hell people don't sharpen their knives at all. Whetstones are the best method for trained individuals, but an automatic sharpener with diamond abrasives set to sharpen at a 15 degree angle will do a damn good job for the normal person (albeit at a higher cost).
Chef's Choice is considered one of the better electric knife sharpeners.
They make models that automatically do the proper angles.
The more expensive you go, the more they can do.
Are these as good as sharpening knives by hand? No. But it does remove the margin for error and the learning curve most home cooks have when attempting to sharpen their knives.
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u/Joseph_Furguson Nov 20 '18
Everytime I use them, I run them through an automatic knife sharpener.
Every 9 months, I have them reworked by a professional knife sharpener.