Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cookware >
Sep 18, 2007 06:38 PM

Electric sharpener for Global Knives?

After dropping a cool 43 bucks at Ross cutlery to have all my Globals sharpened (Don't get me wrong, they're amazing, friendly, old school but downtown LA is a haul and 43 bucks is 43 bucks!) I was wishing there was something better than my underwhelming mino sharp (The plastic whetstone wheel sharpener for people who are inept with whetstones like myself) I opened the WS catalogue and saw that Chef's Choice makes a model called hte 316/Diamond for Asian knives. They claim it's the correct 15 degree angle, blah blah blah. I know it's bucks, but as you can see, after a couple, few trips to Ross it would pay for itself.

The Global co. website s very orthodox, manual only, but this may be a legal thing, a pride of craftsmanship thing...who knows? Anyone done the Chef's Choice thing? Any advice?

  1. Click to Upload a photo (10 MB limit)
  1. A wise man (Alton Brown) once told us that sharpening your own knives should NEVER be done. Its a job left only to the pros and I'll have to assume that due to the nature of your question, you're not a pro. You are correct to assume that the consumer models of knife sharpeners and only there to make money. Do they work? To an extent. Are they a waste of money in the long run? Abso-freakin-loutely. Spoken from experience, by the way - you'll never get your money's worth out of a knife sharpener purchased from any store anywhere. Seek out a local knife sharpener. Ask around at high end restaurants. Call the caterers in the area, etc.

    6 Replies
    1. re: HaagenDazs

      Vast majority of foodservice knives are "rented" from a knife service company. Very different that the substantial investment many home cooks make in cutlery.

      The Chef's Choice units work and "do no harm".

      If you want to really have a BETTER than factory edge put on your knives no one can beat:

      1. re: renov8r

        I have one, and I have found that if anything, it has hurt the edge on my knives more than it helps. Plus, the regular Chef's Choice sharpeners have the wrong angles for Globals (though I think they do have a model that's more appropriate for Japanese steel).

        I do hope to learn how to use a sharpening stone properly one of these days (my gf isn't too bad with it), but until then, I'll let her do it or send it to a pro.

        There are some guides (that are less gimmicky than a lot of the sharpening gizmos out there) that help you properly use a sharpening stone, though you do have to have a basic understanding of how knife sharpening works to use them.

      2. re: HaagenDazs

        Alton is absolutely wrong about this. Sharpening knives isn't difficult and less than 100 years ago just about every man and probably woman knew how to do it (think straight razor, for shaving). I don't know how many food professionals send out their knives for sharpening (the best reason I can think of why they wouldn't sharpen them themselves would be because of time constraints).

        Anyone with a steady hand and a little practice can sharpen their own knives.

        1. re: KTinNYC

          I continue to work in food service on occasion, and everyone who values their knives still send them out twice a year for a professional service. I do keep a diamond stone in my kit bag for emergency touch-up, but I still have my blade mans phone number memorized.

          BTW, A razor strap doesn't sharped a knife, but it does hone. Think of it as a brother to a honing steel that should be used daily.

          Electric sharpening machines destroy knives. Please don't buy this if you value good knives.

          1. re: Kelli2006

            "BTW, A razor strap doesn't sharped a knife, but it does hone."

            Who ever said a strap sharpened a razor?

            1. re: KTinNYC

              I had a very busy day yesterday, and I was probably attempting to do 3 things at once. If I offended you. I'm sorry.

      3. I have the Chefs Choice sharpener which I use for my Wusthof knives. I love it. Probably the best kitchen item that I have purchased in a long time. Absolutely idiot proof. It comes with explicit directions which are very easy to follow. Also the sharpener itself is clearly labeled. My cutting/chopping/slicing experience has been greatly improved without the hassle of having to take my knives out for a ride. I have an extensive and expensive collection of Wusthof knives and have had no problems. I ordered mine from Amazon and every so often they go on sale. It is money well spent!

        2 Replies
        1. re: baseballfan

          I would not use the Chef's Choice for Globals because the edge of German Knives are at something like a 15 degree angle and the Globals are much finer and would be ruined by the Chef's Choice.

          1. re: KTinNYC

            Chef's Choice is now making a machine designed for Asian knives. Different from the original ones designed for the German knives.

            Doensn't answer the issue of whether it's a good idea to use one or not(personally I prefer not to use them)...but just FYI that the one the OP is asking about is for use on the Asian knives.

        2. Surely you don't need to sharpen ALL your knives that frequently. When I went to Ross, they did a good job, and charged me something like 7 bucks for each 8" chef knife I brought in. Hardly a lot of money.

          1. I would recommend the EdgePro Apex sharpening system

            It maybe a bit pricey but you will quickly be turning out the sharpest knives you've ever used and for the price of about 3X what you just spent you will be able to keep your knives in tip top shape for years to come. Best $ I've spent in a while.