What's the difference between high carbon steel and emery sharpening sticks?

You must learn to sharpen your knife by hand.

The kitchen knife was quenched at high temperature to improve its hardness. If the cutter is ground at high speed with a grinder without water and annealed at high temperature with a manual grinder without water, the cutter will be scrapped.

Tens of thousands of years later, whoever wants to buy a manual grindstone or an electric grindstone might as well buy a grinder. Suddenly seeing an electric whetstone in the shopping mall must be a retrogression of impulsive thinking. The grinding efficiency of the grinder is so high, why do hotels, canteens and slaughterhouses buy hand-made grindstones? Is there a canteen where chefs install sharpening machines? Sharpening a knife does not mistake a woodcutter. The real power is always to manually add water to sharpen a knife and not mistake a woodcutter.