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help me choose between 3 knife sharpeners

f
fhonmymind Oct 23, 2008 12:55 PM

Hi, my knives are getting dull and am in search for an easy to use knife sharpener. I own Chroma knives and Wusthof knives.

I did a little bit of research and narrowed it down to 3 knife sharpeners. I was wondering if anyone has experience with them and can offer their opinion..

Spyderco Triangle Sharpmaker
http://www.amazon.com/Spyderco-204MF-Triangle-Sharpmaker/dp/B000Q9C4AE/ref=pd_bbs_sr_1?ie=UTF8&s=miscellaneous&qid=1224790137&sr=8-1

Wusthof 2 Stage Knife Sharpener
http://www.amazon.com/Wusthof-2-Stage-Knife-Sharpener/dp/B0009NMVRI/ref=pd_bbs_sr_2?ie=UTF8&s=home-garden&qid=1224791072&sr=8-2

Accusharp Knife Sharpener
http://www.amazon.com/AccuSharp-1-001...

I'm looking for something that's quick, easy, effective and idiot-proof.

Thanks.

  1. Carole Oct 24, 2008 01:10 PM

    I have both the Chef's Choice (actually I've had two) and the Spyderco. Since I got the Spyderco, that's the only one I use. It's easy to set up to use, very safe, and most importantly gets knives incredibly sharp. It comes with a DVD which you watch once – it doesn't long to get the hang of it and then it takes almost no time to get a knife sharpened. The Spyderco does a much better than either of the Chef's Choices (one of which is the top-of-the-line).

    1. m
      mpalmer6c Oct 23, 2008 03:48 PM

      I have both the AccuSharp (which I got on the recommendation of Cook's Illustrated) and the Wusthof. Both work well. I just use the ceramic rods on the Wusthof in lieu a steel, though I imagine light use of the AccuSharp would have the same effect.,.

      1. almansa Oct 23, 2008 01:17 PM

        I will throw in a fourth: Chef's Choice model 2100. It's big bucks but it will be the last one you ever buy and it will work effectively every time. Failing that, just pick one up in the checkout aisle of Home Depot. Or go with the AccuSharp.

        1. jbyoga Oct 23, 2008 12:57 PM

          In my opinion, the only idiot - proof method is to use a good set of crock sticks, especially if you can find diamond ones. Also, you mention the knives are getting dull. It is important to know to keep your knives sharp always - once they get dull they may have to be re-ground. No biggy but keep 'em sharp from then on!

          1 Reply
          1. re: jbyoga
            scubadoo97 Oct 23, 2008 03:38 PM

            Crock sticks aka ceramic rods.

            http://www.amazon.com/LANSKY-DELUXE-T...

            the above Lansky system is not unlike the sharpmaker the OP listed above. Of the three systems the OP listed, the crock stick spyderco sharpmaker is the best option. Although diamond is more aggressive and faster, the ceramic will do a fine job with a greater margin of error.

            The other carbide steel pull thru systems will just remove gobs of metal from your knives, give you a highly toothy serrated edge and will leave you feeling empty. Just had to through some emotion in there. I get a thrill from a razor sharp edge that will fall through food. FWIW, none of the systems listed above will get your knife to fall through food.

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