>>1333201Pull through is bad for mainly 2 reasons
>Set angle>VibrationThe angle cannot be changed on most so it's really got to be dragged many times through to eventually match the final cutting bevel of the blade, otherwise something like a fine chefs knife which might have 20-25deg is going to need to be dragged through it dozens of times before it matches the 30-35deg of the sharpener- as a result its removed masses of metal to get to the point its 'sharp'.
Vibration is the big killer though, as the blade is drawn across one, its bouncing up and down like a jack hammer and its not just taking out carbides, its taking out everything, leaving the edge like its been chewed on by an angry rodent.
Reason it makes 'knife edge is kill', is because the very high carbon, finely honed blades you will find in high end kitchen knives, japanese kitchen knives with chisel grinds, very high hardness (62HRC+) knives and the fancy pocket knives with ultramegaokmeme super steels- are basically blunter and have their geometry altered. Then the 'toothy' edge like a rodent is because of the vibration and pressure of beating on the cunt like it owes you money.
>Useful?On softer steels (55-58HRC) which are found on cheaper knives and so forth. They're already got not great edge holding, bad bevel geometry and generally all round shittyness anyway- so running them through the Memetech 9000 pull through might actually make them slightly less garbage than they where before. It doesn't make them inherently worth more, but just enough so your hausfrau can make dinner without trying to battle through mutilating soft foods with a lump of badly shaped metal.
>Bad?Oh yes, on expensive knives with vast amounts of carbides, people are gunna run it through 4-5 times and its still not sharp. So they figure more pressure, more times = "I'll get you sharp you fucking cunt if it damn near kills me! I didn't pay 30dollaryroos to make me feel bad you god damn bastard!"
Then it all ends up bad
