GB
Chief Eating Officer
I use a Lansky Crock Stick sharpener (4 rod version). I just sharpened my Wustoff Santoku the other night. I did about 15-20 passes on the medium and then about the same on the fine. I tested it by slicing through some paper and it went through like butter. The next time I used the knife was on some tomatoes from my garden. It would not cut through the skin except at the very back (heel?) of the knife. Once the skin was pierces it cut great though. Any ideas why this is happening and what I can do (until I talk the wife into letting me buy the Edge Pro Apex system)?