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knife sharpeners

I've got a very nice and expensive set of knives that's taken a few years to put together. I thought the knives that I first got were still quite sharp until tried the the newest acquisition, which was like a razor, reminding me that my older knives were once that sharp. So I want to sharpen my knives. I've sent cheaper knives to be sharpened in the past and they lost their edge rather quickly. I've also sharpened the cheap ones myself, freehand, using a whetstone and actually got great longer lasting results after a couple mistakes. I feel a bit hesitant doing the same with the expensive ones. I'm good at doing stuff like this but I want a little more assurance. Can anyone recommend a reasonably priced manual sharpener? I've done a lot of research and am overwhelmed at this point. At this point I'm leaning towards the Spyderco Tri-angle model. Is this as good, easy to use and foolproof as I've read? Thanks for the input, Happy New Year!

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  1. do yourself a favor. in most large metro areas there are companies that service restaurants sharpening knives. i
    found one in baltimore.have them done once a year and then just reset the edges with a steel as needed.

    2 Replies
    1. re: salad man

      I'm in Balto and am looking for a place I can trust with my knives. Who are you using?

      1. re: dag44

        i use frank monaldi.410 426 6720,4121 white ave,balto.shop is in back of his house. nice man.

    2. I agree. If at all possible, let the professionals deal with it.

      1. Professionals charge several bucks per inch of blade length, and you are without the knife for at least a few days, to say nothing of getting there and back.

        What have people's experiences been with the ChefsChoice 320 (I think) -- the Cook's Illustrated top choice electric three-step machine that goes for about $139?

        4 Replies
        1. re: nosh

          Nosh, It's the Chef's Choice model 130. This unit puts a servicable edge on your blades without severely grinding the knife. It won't, however, give you a razor edge. If you have "average" knives it's nice and convenient. (Most German knives sold today are stamped steel and not forged--especially the sets sold at Costco, etc. The sharpner won't do these units any harm.) The best knives today come from Japan and are hollow ground and honed on one side only. The Chef's Choice would destroy this Japanese craftsmanship in a single pass.

          1. re: Leper

            What you are describing is a single-bevel, traditional Japanese knife. Not new (or the 'best'), it's actually a very, very old and totally different style of knife edge than a 'western' (double-bevel) edge.

          2. re: nosh

            Nosh, I am lucky enough to live in a area where the knife sharpener comes to my home or the restaurant, and he sharpens the knives while I wait. He does my complete set in less than 1 hour, and usually charges about $20.00 for the bi-yearly service.

            I have a fine stone and a diamond and fine cut steel to keep them in shape between visits.

            1. re: nosh

              you got ripped.try another guy.

            2. Not necessarily. Here in Chicago, Northwestern Cutlery sharpens knives while you wait for $3.50 flat. It's a great place.

              1 Reply
              1. re: annimal

                Same price here in Toronto. Personally I've never been quoted several bucks per inch, that does sound expensive and I can understand nosh's reluctance to go that way. And, if you don't live in a metropolitan area you will probably be without your knife for a week or two.

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