To check it out, a Consumer Reports tester rounded up pairs of knives: one expensive, one inexpensive, and one serrated, and then he dulled one of each pair. Then the tester used the Edge of Glory to re-sharpen the dulled knives. He then sliced and diced all kinds of food, including oranges, dried sausage, tomatoes, and carrots.
He also checked this clai-that Edge of Glory is so precise, it can turn a plastic credit card into a precision-cutting instrument. Though that wouldn't be recommended for the average chef, the tester was able to cut up a tomato with it.
But depending on how you slice it, Edge of Glory isn't so glorious. It left rough edges on the knives. And though it did sharpen the inexpensive and expensive knives, it did a better job on the inexpensive one.
The Edge of Glory actually sharpened the cheaper knives better than the more expensive ones, because cheaper knives are made of softer metal, which sharpens more easily. Bottom line: Skip the Edge of Glory unless you want to wow your guests by using a credit card to slice a tomato!
Consumer Reports says a little bit of TLC can keep your more expensive knives in good condition. Always hand wash and dry them right away. And store good knives in a wooden block-never loose in a drawer, where blades can get nicked. Also use a sharpening steel frequently. If the knives do become dull, then it's time to consider taking them to a professional.