Sell knives?

[Pat-inCO]

Is it just me or is the "latest improvement" in kitchen knife sets just a way
to sell more knives? I'll skip the manufacturer's name so none will think
I'm against the manufacturer but I really find it hard to believe that any of
the kitchen knives need sharpened . . every . . time you use them. But then
again . . . . . .

The one I refer to sharpens every knife in the block, each time it is put back
in the block, if it needs sharpening or not. At least with my kitchen knives
I need to sharpen them (best guess here) about once every ten to fifteen
uses, with a few that will go beyond that (I REALLY like sharp kitchen knives).

But then again, the last few years my mother was alive, she could dull a
knife in one day. For her, then, it would have been useful.

 

[GunnyGene]

Is it just me or is the "latest improvement" in kitchen knife sets just a way
to sell more knives? I'll skip the manufacturer's name so none will think
I'm against the manufacturer but I really find it hard to believe that any of
the kitchen knives need sharpened . . every . . time you use them. But then
again . . . . . .

The one I refer to sharpens every knife in the block, each time it is put back
in the block, if it needs sharpening or not. At least with my kitchen knives
I need to sharpen them (best guess here) about once every ten to fifteen
uses, with a few that will go beyond that (I REALLY like sharp kitchen knives).

But then again, the last few years my mother was alive, she could dull a
knife in one day. For her, then, it would have been useful.

Often the problem is not the knife, but the cutting board. Steel, glass, plastic, bamboo, etc. will dull any knife quickly. End grain hardwood boards, such as maple, are the only way to go.

A couple of the ones I've made:

And how to make your own:

https://www.youtube.com/watch?v=m08XLrcaXWk

 

[mohavesam]

Pass.
"built-in" sharpeners destroy knives usually due to crappy cheap materials and the manufacturers know the targeted consumer knows nothing about sharpening steel anyway.
Guessing some ten-year old girl in China is roped to a table making these things 14 hours a day. (I've seen it first-hand)
Pass.

 

[powder smoke]

No need for a self sharpening knife block. Linda hates knives
I do most of the cutting and chopping. As Gunny said end grain
cutting boards is the way to go. Wood fiber standing. ps

 

[rugerjunkie]

From what I know about kitchen knives is they don't get dull...the edge is just rolled over a bit making it seem dull. And a knife steel doesn't actually resharpen them but straightens the edge back out again. A decent steel would probably do wonders for most kitchen knives.