Four tools in almost every American kitchen are making knives duller, not sharper. The honing steel by the stove. The pull-through in the drawer. The electric one on the counter. Even the whetstone. They all fail the same way: none of them hold the angle. The steel just bends the edge straight for an hour. The pull-through scrapes off metal and leaves a weak edge. The electric heats the steel and ruins it for good. And on a stone, your wrist drifts a few degrees every pass and rounds the edge off. A working sharpener breaks down all four, then shows the one he actually sends people home with. If your knives go dull within a week of sharpening, the problem was never the knife. 60% off + free shipping, limited time.
Not enough history yet to show a trend.