Chef's Choice Manual Diamond Hone Sharpener
Back before I knew anything about cookware I bought a Chefs Choice 433 manual sharpener from Target:
For a while now I've been using it in addition to a steel on my santoku knife and I feel like it might be ruining the edge of my knife. It seems like it produces far too obtuse of an angle on the edge, I would say almost like a 60 degree angle.
I recently picked up a Forschner Chefs knife and it cuts so much better than my Santoku. I noticed that the edge is at a much finer angle, maybe like a 30-45 degree angle.
So basically what I want to know is - is my sharpener junk? I've heard the Accusharp sharpeners are one of the best manual sharpeners available? Should I try one of those? Should I just learn to use sharpening stones? Any suggestions would be much appreciated. Thanks.
I have a spin-off brand of the AccuSharp (Smith's Jiff V Sharp Knife & Scissor Sharpener) and it does the daily knife dressing till I get something better.
What I can say is to read instructions carefully and follow the technique to the letter. Those tungsten carbide can load up so do keep them free of the metal shavings or expect poor results.
Unfortunately stones and steels require some more physical and consistant accuracy or poor results will happen.
Throw away the Chef's Choice and buy yourself a Shun Combination stone. http://www.amazon.com/Shun-DM0708-Com...
Put the stone in the sink, turn on the water so it hits the stone then sharpen your knife. No mess, no oil, nothing to set up or clean up. Yes, you will have to learn how to hold the knife at the correct angle, but that's not hard either.
I have several stones, and once a year or so I sit down for an afternoon of TV football and do all the knives.
But for regular dressing, I steel it, and when it feels a wee bit dull I use the very same Chef's choice that you pictured. Had it for 7 years.
Unless we have a fixed angle guide or a lot of experience, we're never getting it back to factory bevel. We can get them pretty sharp, but not factory bevel.
If you want to get lost in a whirlwind of debate, go to Knifeforums.com. Some serious knife people there.