349552 Fri Dec 08 21:38:32 -0800 2006 40 41 Cookware 0 2083020 Any suggestions for a dependable knife sharpener? thanks hounds Fri Dec 08 21:38:32 -0800 2006 58618 bigalspop 1 2083118 http://drsharpening.com/ LOL, I know you're looking for a tool.... But you can't beat Dave... I use water stones for my own knives, and when my good knives need a touch-up, I send them to Dave. There are some contraptions that do an excellent job holding your knife and helping you pass a stone over it, but I assume you're looking for the electric type??? Fri Dec 08 22:01:24 -0800 2006 2083020 45690 UnConundrum 1 2083512 The December issue of Cook's Illustrated has a piece on knife sharpeners. The only sharpener that they "highly recommend" (electric or manual) is the Chef's Choice Model 130 (electric). It sounded so amazing that I went out last week and bought one; haven't tried it out yet, though. http://www.chefschoice.com/page2a.html Sat Dec 09 00:14:59 -0800 2006 2083020 48352 FlavoursGal 1 2083634 I have had the Chef's Choice since it came out. The large one with a grinding wheel (rarely used) and two honing wheels used most often Sat Dec 09 01:01:11 -0800 2006 2083020 10285 Candy 1 2084627 There is a large selection of water stones, diamond stones and steels, jigs, ceramic antennae, leather strops,and even a gentle belt grinder at Lee Valley Tools. If you're not sure what is best for you, ask for a knife expert at the counter. There is sure to be someone there who knows what will work, so it is better to visit a store than to buy online. But online help is available from customerservice@leevalley.com Sat Dec 09 15:34:14 -0800 2006 2083020 56131 jayt90 1 2084665 I have an AccuSharp manual one and it works great and is about $10 at Ace Hardware. It was also featured in Cooks Illustrated. http://www.cooksillustrated.com/images/document/testing/ND06_ManualKnifeSharpeners.pdf Sat Dec 09 16:03:44 -0800 2006 2083020 53719 ChefD 1 2084737 My favorite electric sharpener is the Cook's Choice, but it hasn't been out of the cupboard in four or five years. I stopped using it after being scolded and schooled by a professional knife sharpener. Scolded because (so he says, anyway) the electric machine ruins the knife's edge. Schooled in the proper use of a honing steel. With a proper edge, even my 8" chef's knife, which sees substantial use every day, can go the better part of a year without sharpening. And it retains a razor edge because of religious honing. So IMHO the most dependable knife sharpener is a local guy who's got all the tools needed to put a good edge on your knife and the time and patience to teach you how to hone it properly. Sat Dec 09 16:35:42 -0800 2006 2083020 58743 alanbarnes 2 2104578 Your professional knife sharpener is right. It has to do with a knife's edge geometry (blade thickness, edge angle, and grind), which varies depending on a knife's purpose. (Look at it this way: you wouldn't use a meat cleaver (typically axe ground with a 30° edge) to peel a tomato, just as you wouldn't use a paring knife (typically hollow-ground with a 12-14• edge) to split a rack of ribs.) The problem with electric sharpeners (and all the non-electric knife-sharpening kitchen gadgets sold in places like Linens and Things) is very few allow you to adjustable the sharpening angle or grind geometry, so you end with knives that are all 20° flat ground or whatever the sharpener manufacturer thinks is the best all-purpose edge geometry. Sat Dec 16 03:23:44 -0800 2006 2084737 23835 mclaugh 1 2084771 I have a Chef's Choice and you can't beat it for the convenience, speed and ease of use. I have had it for at least 3 years and don't notice any damage to my knife's edges. Before I had ceramic rods and a steel,it worked fine but I never had the time to really get them razor sharp. It just took longer and was a bigger hassle. The biggest problem now is sometimes the knives are just too sharp for a clutz like me in the kitchen! Sat Dec 09 16:49:51 -0800 2006 2083020 58465 dgb 2 5119712 I live a LONG way from any professional knife sharpener. I ruined a (lesser quality Henckles) set of knives by taking them to the local guy who *claimed* he sharpened knives, when he man-handled them and destroyed all the blades. So, I just bought a Chef's Choice 130 to go along with all the lovely, new Wusthof Classic Ikon knives I've acquired recently. Given the choice between dull knives, ruined knives, or electrically-sharpened knives, I'm happy with my choice. My only warning is--if you're new to this, like I am--watch out for the blade edge closest to the bolster! I accidentally over-sharpened this to a razor-sharp POINT and when you're paring things (and naturally wanting to curve your thumb around the bolster for a good grip--you SLICE THE HELL out of yourself! I had to get my husband to sand down all those vicious tips I'd accidentally created, last night, after both my daughter and I cut ourselves on the same day. I think I (stupidly) was curving the knife blade as I started the stroking process... Wed Oct 21 09:03:02 -0700 2009 2084771 70211 Beckyleach 3 5129753 Becky, I would give your husband a set of waterstones this Christmas. He will love them and you will get a semi-professional knife sharpener at home. Sun Oct 25 14:04:57 -0700 2009 5119712 1110551 Chemicalkinetics 3 5130388 Before getting stones realize that waterstones are messy, wear very fast and must be flattened fairly frequently. Then there is the issue of whether your husband or you would actually learn to use them. You must keep the knife at the proper angle. Most people do this freehand and there is a learning curve. It also takes time and patience to do a good job. I have waterstones, ceramic stones and a diamond sharpening system that holds the diamond hones at the proper angle. If you are going to do stones I would suggest a couple of Shapton ceramic stones: http://www.shaptonstones.com/. They will require less maintenance and last longer. They are quite a bit more money than waterstones. Sun Oct 25 18:18:39 -0700 2009 5119712 137946 Scargod 1 2084813 I've had a Chef's Choice 120 forever, (Cook's Illustrated's #2 choice) and I have a nice kitchen knife collection... No knife damage, although you can get thin hair-like scratches on the sides of the blade from sliding on the magnetic guide supports... A piece of maskng tape on the sides, exposing only the edge, eliminates this if you care about such things... If you aren't using a Chef's Choice 120 or 130, (or some other quick and efficient contraption) you're worrying too much and working too hard... They're either 'sharp enough' or 'too sharp' for a clutz like me too! :-) I appreciate the hands-on craftsmanship of those of you who take the time and use wetstones and stuff, but I only want my knives to be 'sharp enough' for efficient kitchen porpoises; I don't need an 8" German scalpel! But 'Stubby's Cafe' does have a nice ring to it! Sat Dec 09 17:08:16 -0800 2006 2083020 10783 Mild Bill 2 4473618 BILL WHEN I READ "I DON'T NEED AN 8" GERMAN SCALPEL" I HIT THE FLOOR LAUGHING!! YOUR RIGHT,CRAFTMANSHIP IS ONE THING,BUT NOT FOR THE KITCHEN. GERMAN SCALPEL HAHAHAHAHA Wed Mar 04 13:34:46 -0800 2009 2084813 271735 JSHU 1 2085074 My best, easiest, most reliable sharpener is the "Shinkansen" (so named because it kind of looks like the bullet trains of the same name) ceramic water sharpener I got when I purchased my first Global knives. It's low-tech, easy to use, and has worked well for my Henkels, too, though a school of thought says not to because of the Japanese v European bevel angles. After I sharpen I take a few swipes with a steel to straighten out the edge. Sat Dec 09 19:27:12 -0800 2006 2083020 54251 rcallner 1 2086155 Water Stones from Lee Valley. Not the easiest to use, but gives my knives a nice edge. Sun Dec 10 06:22:25 -0800 2006 2083020 11810 socal boy 1 2086194 Chefs Toys a store in Santa Ana will sharpen your knives, and if you've never had that done, please try them. You'll be amazed at what a good, sharp knife really can do. COOKS ILLUSTRATED just rated knife sharpeners, manual and electric. The Jiff V Sharp Knife & Scissor Sharpener for about $8, the cheapest, most basic sharpener, won first place in the non-electric category. It used to cost about $3. and now is in the $11. category. If you don't find one of these and try it at that price, I guess you just want to feel you've spent more. I thought I'd throw this opinion in because sometimes people like to feel they're really paying for an implement, when the cheaper and more basic version does just as well if not better. Sun Dec 10 07:08:01 -0800 2006 2083020 23583 EclecticEater 1 2086649 The Jiff V Sharp Knife & Scissor Sharpener.. Is that the same as the Accu Sharp Knife and Tool Sharpener? That is the one Cooks Illustrated has rated at top for the manual ones. Sun Dec 10 16:51:13 -0800 2006 2083020 53719 ChefD 1 2086925 "Best knife sharpener[?]" It depends. Like Mild Bill says above, it depends on how sharp is "sharp enough" for YOU. Personally, I take the adage that the "most dangerous knife is a dull knife" pretty seriously. So unlike Mild Bill, I indeed want a German or Japanese scalpel. It also matters what type of knife you have. One of the reasons some people like the cutting performance of Globals or MACs or Shuns is the very acute angle of the cutting edge. However, some mechanical sharpeners have pre-set angles that are designed for more typical edge geometry. Which is why there is a Shinkansen model designed for Globals and another model for edges with more obtuse angles, (e.g., Wustofs, Henckels). Same with the Chef's Choice. They make a version for Asian knives. If by 'best' you mean results close to hand-sharpening on waterstones and the flexibility of choosing any sharpening angle, you might want to look at the Edgepro. Sun Dec 10 19:18:07 -0800 2006 2083020 17653 a priori 2 2089504 There is such a thing as too sharp, it depends on what you're using the knife for. If you're hacking into bones and such, a sharp edge won't last long, but a more obtuse edge will be able to take the punishment. Mon Dec 11 18:56:31 -0800 2006 2086925 29811 Buckethead 1 2087729 add me to the chef's choice with three wheels. I use about once a month on my knives. Fantastic Mon Dec 11 01:57:09 -0800 2006 2083020 11290 jfood 1 2087752 The best knife sharpener if one lives in Chicago is Northwest Cutlery. They have one of the few remaining large sharpening wheels left, and do an outstanding job on high quality knives--German or Japanese. For anyone in Chicago, they're an incredible resource. Mon Dec 11 02:06:00 -0800 2006 2083020 56341 Sam Harmon 1 2088831 I have used a lot of sharpeners, including water stones. They are great and make for a great edge. The Edge Pro system basically uses a water stone as the sharpening agent and provides you a reliably repeatable angle to insure that you get the sharpest edge possible. Not cheap, but if you have a number of knives it will pay for itself relatively quickly (against paying $3-5 per blade for sharpening services). http://www.edgeproinc.com/ Mon Dec 11 15:48:06 -0800 2006 2083020 24417 Food Tyrant 2 4473901 Spyderco Sharpmaker - http://spyderco.com/catalog/details.php?product=77 Well worth the money - can usually be had under $50 and its phenomenal. Wed Mar 04 14:54:34 -0800 2009 2088831 271767 housemaidsknee 1 4473916 Really can't be answered until you give us more info and clarify how much effort, money and time you are willing to put into it. Not a simple answer. How sharp is sharp? A file is about as dependable as you get and would do great if you want to slice bread or tomatoes. Wed Mar 04 15:00:06 -0800 2009 2083020 137946 Scargod 1 4476411 I have natural Arkansas oil stones, Japanese style wet stones and a Chef'sChoice 320, the one with the diamond hone and strop. For sharpening my kitchen knives I use the machine. The blade doesn't even get warm to the touch after the few passes needed to bring the edge back. Whats best for you? Thu Mar 05 10:38:25 -0800 2009 2083020 259011 Demented 1 4617763 does anyone know if the Chef’sChoice 1520 Electric Knife Sharpener is the new version of the Chef’sChoice 130? Wed Apr 22 07:45:33 -0700 2009 2083020 238870 julieapfel 2 4619669 I use a Chef's Choice 100 Trizor. I like to skip the third stage and instead use a bi-beveled edge instead of the tri-beveled edge touted as Trizor. I generally only use the first stage for reshaping blades....in other words, the 2nd stage is the most used stage. The 3rd stage puts a more obtuse angle on the 20 degree 2nd stage....actually duling the blade. By not using the 3rd stage on a 100 or 110, you get a sharper knife. From what I understand, the 130 and the 120 use a steeling 3rd stage, not a trizor 3rd stage...is this correct? Wed Apr 22 16:26:14 -0700 2009 4617763 255117 EscapeVelocity 3 4620324 I just happened to call Chefs choice today about the differences between the 120 and 130. The third stage in both is a stropping stage. The second stage on the 130 is a steeling stage with no motor. The second stage on the 120 is a diamond encrust wheel which is motor operated. Wed Apr 22 20:46:05 -0700 2009 4619669 251532 bgazindad 4 4620445 Seems like the 120 is more versatile. Giving you the option of 2 diamond hone bevel angles, probably 15/20, then a stropping stage. Youve got lots of options. A 15/20 double bevel edge, a 15 or a 20, stropping or no stropping. Wed Apr 22 21:41:41 -0700 2009 4620324 255117 EscapeVelocity 5 4620509 The bevel angles on a 120 are 20 degrees. If you want 15 or 20, look at the model M1520. it has both or one asian sharpeners they have. The asians sharpen at a 15 degree angle. CC site is below. http://www.chefschoice.com Wed Apr 22 22:34:11 -0700 2009 4620445 251532 bgazindad 6 4623380 So all the talk about trizor edges is BS? Thu Apr 23 16:48:36 -0700 2009 4620509 255117 EscapeVelocity 7 4623625 I am unable to address the trizor issue. I am unfamiliar with it. I am sorry. I have only enlighten you to the facts that I have come across in my research. I focused on the 130 and 120 because they were recommended by Cooks Illustrated in their test of sharpners. Thu Apr 23 18:13:34 -0700 2009 4623380 251532 bgazindad 2 4646820 I don't care if I get stoned or flamed for saying this, but I would never use ANY of these to sharpen my knives. They are too compromised, too inexact and take off too much metal to suit me. I sharpen by hand and use a diamond based sharpening tool (kit), which holds the tool at the exact angle I want, yet lets me manually manipulate it. I finish with an ultra-fine water stone if I'm in the mood. I would never use an electric sharpener on my knives unless it was an electric motor driving a large diameter, abrasive-coated wheel, which is what I plan on building and using next. I was recently in two people's homes where they had nice knives but were not taking care of them. One said they did not use their steel. This is the simplest way to get a good edge "back", unless it is hoplessly dull. First try your steel, then sharpen if you must. Fri May 01 15:59:12 -0700 2009 4617763 137946 Scargod 1 4647864 Before buying a knife sharpener, consider the following: If you want a manual or electric sharpener, be sure that it will be able to sharpen the knives you use and, if it is a manual one, that it will fit the hand you usually work with. If you want a sharpening stone, you have to be experienced enough to hold the knife at the correct angle, because otherwise you may spoil its cutting edge. No matter what kind of knife sharpeners you choose, always use a sharpening steel to keep the blades sharp in the period from one sharpening to another. Use a steel at least 10 inches long, so that you can hone your bigger knives as well. Here is a link that might be useful: http://www.helpful-kitchen-tips.com/kitchen-blog/2007/06/13/tips-about-choosing-quality-kitchen-knife-sharpeners/ Sat May 02 07:24:14 -0700 2009 2083020 277875 Ganka 1 5116573 Go for Chefs Choice Electric Knife sharpeners, the best brand I've used. I've tried a couple of other brands, but I'll stick to Chefs. Really fast to use and there a lot of models to chhose from. You wont be sorry. http://chefselectricknifesharpeners.com Tue Oct 20 05:23:09 -0700 2009 2083020 1117726 amandayang 2 5116684 Perhaps this $600 unit? http://www.amazon.com/Chefs-Choice-Diamond-Commercial-Sharpener/dp/B00196P3RO/ref=sr_1_4?ie=UTF8&s=kitchen&qid=1256044043&sr=1-4 Read the reviews for electric knife sharpeners. Very mixed. While Chef's Choice may be a better product than some others it still is inferior to hand sharpening and the hand "systems" that can sharpen the whole knife well. This, or something of this style is what I recommend: http://edgeproinc.com/products.html You don't have to be a pro to use these, but they will give you fantastic results. That and a steel should keep knives in good shape for quite a while unless you are really hard on knives. I hate the thought of constant grinding with one of these electric units when it is often unnecessary. You can't even sharpen a tip well. Paring knives? Not very well. Tue Oct 20 06:32:45 -0700 2009 5116573 137946 Scargod 1 5117062 I love it when people ask about knife sharpeners! Always. . . half the responses recommend a Chef's Choice electric, and the other half say "horrors!" -- you'll ruin your knives with a CC. Tue Oct 20 09:04:55 -0700 2009 2083020 221993 Channa 2 5117966 I didn't say they would ruin knives. Just do an inferior job and lead to edge unevenness and premature wear if used too often. I have found, over my many years of cooking, that many good cooks don't consider knives as wonderful tools to be cherished. They don't understand metallurgy or the years of designs evolving to get to where highly specialized knives are now, or the elaborate process of making a high quality knife. To some they are just a means to an end and only need to be so good. I've had a half-dozen electric knife sharpeners and used other's. They go from fair to horrible. They can destroy a knife edge. They still require skill and "touch" to optimize what they are capable of. Those grooves and guides have to have slop to accommodate a variety of blade widths. If a knife has a German style bolster, then that's another obstacle. If you don't follow the instructions and pass the knife through the sharpener at a steady and even rate you will have inferior results and then you (or someone), will have to go over it again to fix all the irregularities. That can wear a knife out prematurely if done too often. Though I have not tried a $600 unit, I daresay that you can never, ever equal the original edge with a pull-through electric knife sharpener. Tue Oct 20 13:41:24 -0700 2009 5117062 137946 Scargod 3 5118708 What? Cooks think tools are tools, and should be used as tools, and not holy relics? What a shock! Most electric knife sharpeners are not very good. But I'd rather use a knife sharpened by electric can opener than one that's not sharpened at all because it might get "ruined" by sharpening. The chef's choice stuff is a actually pretty good, better than most "professionals" that sharpen knives, and more than sharp enough. No good for a single bevel knife, of course, but a single bevel knife has no place in most people's kitchen. Tue Oct 20 19:07:39 -0700 2009 5117966 170353 dscheidt 1 5117949 Spyderco Sharpmaker. Electric knife sharpeners make me cringe. It takes finese and skill to sharpen a japanese kitchen knife properly, and Spyderco has the right tool to get it done. It even comes with a DVD showing you the techniques. It's all you ever need. Oh yeah, it's made in the USA! Tue Oct 20 13:34:45 -0700 2009 2083020 1117524 FlatlanderIA