I haven't tried a scissor sharpener yet, but I've used it with all my chef's knives with great success. I used to sharpen with a whetstone, which worked very well, but was messy and time-consuming. I was able to quickly go through all 4 of my knives to get a blade that was more than enough for cooking. With three knives I could only use the polishing section to get the blade back. One of my knives had a fairly chipped blade so I started with a rough finish and worked my way up to polishing. Return the blade. I'm sure there are methods that will make the blade sharper than it can provide, but for ease of use, speed, and sharpness, this is more than enough to keep kitchen knives very sharp. Update: I really can't say enough good things about this pencil sharpener. Knives kept extremely sharp and perfect for cooking.
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