Quite a few of my friends are really into knives. Helping them cook isn’t fun. “This Japanese blade shouldn’t be used on that cutting board.” “You can’t wash it like that.” “Oh, and don’t you dare cut that chicken with my usuba.” I’m not that way. My knives are basic, at best, I don’t have any ritual surrounding them and — worst of all — I even wash them in the dishwasher.

As one can imagine, my blades are dull. I usually have them sharpened by a professional twice per decade instead of the recommended twice per year. I could learn how to do it myself with a whetstone, but I don’t have the patience or the willingness to do so.

I do cook a lot, though, and I appreciate the value of a sharp knife. That’s why I was so interested in reviewing the Horl3 sharpener , a rotating device that’s

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