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Jan 14, 2009 04:43 AM

Minosharp Knife sharpener

Anybody ever use one of these? I am thinking of getting one to keep my knives sharp, including a Global G2 and a Wusthof Chef's knife.

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  1. these kind of sharpeners are ok for cheap knives but for expensive profesional knives i would recomend finding a profesional to sharpen them for you. it would be like taking your $150,000 ferrari to joe's discount garage on the corner to have the engine overhauled.

    1. I don't really understand how people can afford to send their knives out to be sharpened, given that you're talking roughly $10 per knife and, if you actually use them, they would need to be sharpened at least every two weeks (so your two knives would run $500 per year to sharpen). I have a Chef's Choice M130 sharpener. cost is $130 or so. It does a fantastic job.

      23 Replies
      1. re: bnemes3343

        Surely you are not using that chefs Choice on your knives that frequently.?
        In heavy household use my knives see my Chef's once a year and a steel after each use.

        1. re: mr jig

          Once a year? No way. At least every two weeks. I should probably be more vigilant about using the steel (will try), but once a year? I take a sheet of paper and see if I can slice it in half by passing my knife through it. If not, it's not sharp enough. And it's not like I'm cutting on a hard surface; I have a wooden cutting board. Do me a favor and tell me if your chef's knife can pass the paper test after nearly a year. If so, I will become a steet fanatic.

          1. re: bnemes3343

            Seriously, you're running your knife through a Chef's Choice machine every two weeks?? Yikes.

            I take mine in have them done professionally on whetstones. My chef's knives go in typically once a year. My other knives average every 18-24 mos depending ont he knife and how often I use it.

            I do steel regularly and I have a diamond steel I'll use between sharpenings as well if the steel doesn't quite seem to get an edge back. And yes, my knives are sharp.

            I'm trying to get to where I can do them on the stones myself but am not quite there yet. A bit more practice.

            1. re: ziggylu

              Ok, I have been beaten into submission and realize I have not been doing my knives a favor. I am going to be in Atlanta this weekend and am having my knives professionally sharpened (by Eric Edge). He has indicated that they should be sharpened no more often than every 6 months to a year). Looking forward to having them done the proper way this weekend.

              1. re: bnemes3343

                good for you, please give us an update on the results and what you've learned

        2. re: bnemes3343

          I agree with mr. jig's thoughts here. Sharpening is not an every other week kind of event. Honing is an everyday/every use kind of thing but sharpening involves the removal of metal and the grinding of an edge. Those of us who have our knives sharpened professionally need to do so only once a year or every 2 years depending on the use of a particular knife. The use of a counter top sharpener every other week is, by far, overkill and it will severely shorten the life of your knives.

          Your comparison of professional sharpening and a counter top machine is not valid.

          1. re: HaagenDazs

            Totally agree that professional sharpening is better than a counter top device. But, I am having serious difficulty seeing how you can go a year or two between sharpenings. Your knives stay sharp? You could slice a sheet of paper in half after a year of use?

            1. re: bnemes3343

              I use a Lansky Crock Stick every now and then but other than that, I just use a steel. I cook a lot at home and I don't see any need for constant, every other week re-sharpening. I'd be willing to bet (and someone with experience in a mid to high end restaurant please chime in) but a respectable restaurant that uses good quality knives probably gets their knives sharpened only once every couple of months and they are using their tools constantly.

              If my knives fail the paper test, I'll use the crock stick sharpener, after a year or 2 of use, again it depends on the frequency of use on a particular knife, I'll get mine sharpened by the same guy that does Alton Brown's knives here in Atlanta.

              I'm wondering if the constant machine sharpening has worn your knives down so much that your really require the use of a counter top sharpener to get any real edge to them. You sharpened them so much that a regular steel doesn't do any good. (?)

              1. re: HaagenDazs

                Ok, I am going to sharpen my knives and then use a steel religously every time I use them. If they stay sharp (and pass the paper test), I will concede the point). I would also like to hear from a professional about how often they have to sharpen their knives. BTW, the Chef's Choice has an idiot proof steel to pass the knife through and ensure that you get the right angle.

                1. re: HaagenDazs

                  Who in Atlanta sharpens your/AB's knives? I am going to be in Atlanta this weekend and it would be great to bring my knives along and get them sharpened.

                  1. re: bnemes3343

                    Read through this:


                    For what it's worth, Alton Brown alludes to the fact that he has his knives sharpened once every 6 months. I can only assume that's with regular steel use and not with any extra sharpening like with a ceramic crock stick-type thing.

                    Most of it is common knowledge to a person who cooks/uses knives a lot, but it's got some info there. If you're really going to be here in Atlanta this would be a great opportunity to get your knives done by a guy who is a real pro. Most of us would be a little cautious handing our knives over to some guy with a grinding wheel, but this guy is good. His name is Geoff Edges (no joke) and his son works with him now too. I have in the past only dropped off my knives at locations where he comes by and sharpens but they now evidently have a physical location where you can go (though I haven't been there yet). I THINK this is their physical address:

                    3715 Northcrest Rd. Suite 35
                    Doraville, Ga 30340

                    Contact info is: The Bladesmith 770-458-3102

                    1. re: HaagenDazs

                      Thanks for the info. We are taking the train there, so bringing my knives along won't be an issue. Looks this address is just 15 miles from where we're staying (although I wasn't looking to rent a car). But I would really love to have them professionally sharpened. I have two nice chef's knives (8" and a 9"), a Santuko and a paring knife that I'd want sharpened along with my wife's wimpy excuse for a chef's knife (no, of course I don't really need this many knives, I just like to buy them once in a while)

                      1. re: bnemes3343

                        You can always mail them to him... that and there are some drop off locations. Email them and they can help. They will do special visits to you if you request it but I'd imagine that would cost a little bit extra. If you can' tell from the Good Eats link, he has a sharpener in his van. Sounds goofy, I know, but if the chefs at some of Atlanta's most respected restaurants can trust him then I sure can.

                        This guy does all the mid/high end restaurants in Atlanta and surrounding area.

                        1. re: bnemes3343

                          Also, ask these guys the disadvantages of using these counter top knife sharpeners. You might be surprised at why they aren't the greatest of inventions.

                          1. re: HaagenDazs

                            Looks like they are available on Monday to sharpen my knives. I will certainly ask them about the pros and cons of the counter top sharpener. If I only had to have them sharpened once a year, I wouldn't use the counter top machine anymore.

                            1. re: bnemes3343


                              The biggest problem with these sharpeners is that they are set at angles that don't necessarily match what the knife was made for.

                              1. re: HaagenDazs

                                Well, I ended up taking 6 knives to Eric Edge on Monday. 8" and 9" chefs, slicing knife, santuko, boning and paring. Amazingly it was only $27 total for all the knives. Much less than I had expected. I just got home and unpacked them and had a go at an onion with my 8". Unbelievable! I may be the next J Pepin now... Never had knives this sharp.

                                His take on sharpening and honing was to hone when they are not cutting the way you want them to and sharpen when the honing doesn't bring them back. Maybe as often as twice a year, depending on use. Thanks for everyone's input on this. I won't be going to Atlanta every time I need them sharpened, but will definitely look for someone local.

                                1. re: bnemes3343

                                  Glad to hear it worked out for you! And again, they do accept and return knives via the mail, so in the event you don't find a guy that's good near you, you can always turn to UPS/FedEx.

                                  As Pepin said in one of his recent shows on PBS, "it is a real pleasure cooking with a sharp knife."

                                  1. re: HaagenDazs

                                    Might go that route. I asked him if there was anyone good in New York City and, surpisingly, he didn't think there were too many good ones. Hard to believe in a city with thousands of restaurants, but might be the case.

                                    1. re: bnemes3343

                                      Korin offers sharpening services in NYC. A good choice for your Global perhaps.

                    2. re: HaagenDazs

                      Restaurants I'm familiar with have their knives swapped (they're leased) every week or two. Cooks that use their own knives sharpen them as they need it, generally more often that that. For prep cooks, that's pretty much every day or so.

                      My experience with most people who say they can get by with sharpening once a year is that they've got dull knives. They may not be as dull as some people's, but they're rarely sharp.

                    3. re: bnemes3343

                      absolutely yes. If your knife is properly sharpened once or twice a year as mine are, and they are decent knives to begin with (shun, forschner, wusthoff, henckels, MAC, f. dick) and you hone them after every use with a ceramic rod they will maintain their edge for months. Sharpening them every couple weeks indicates a problem with either your knives or your honing technique.

                      1. re: chuckl

                        I have some pretty nice knives. Clearly I am not honing them often enough, as the overwhelming consensus seems to be that every two weeks is way too often.

                2. I have and use the Minosharp Plus and I think it works very well. I was gifted with a set of Globals several years ago and am very protective of them. I called the Global rep in NY to ask for sharpening help/info and he suggested I use the ceramic rod periodically and then sharpen as needed with the Minosharp. He suggested I take them to a professional every year or so as needed. I already had the ceramic rod so I purchased the minosharp (from Amazon I think) and it has done a very good job keeping my knives sharp and it is way easy to use. I don't feel comfortable sharpening them myself without an idiot proof device such as this one. I've yet to send them out for professional sharpening but probably will do so soon.

                  2 Replies
                  1. re: queenie

                    Sharpener and send them out once a year? I was hoping to do one or the other. I guess I'll have to make the trip to get them done professionally afterall. Thanks guys.

                    1. re: theel

                      Using an electric sharpener is deadly on good knives and every two weeks???
                      Two things...first you hone BEFORE you use the knife, not after. The little teeth you are trying to align sag as it's sitting around, so hone first.
                      Buy yourself a japanese waterstone about 1200 grit and the cheapest crap knife you can get at the local dollar store and practice for about an hour. It is not hard.

                  2. theel:

                    We've kind of gone off on tangents here, but my suggestion is do not buy one of these machines. Using them can potentially ruin your knives. For one thing, Global and Wusthof knives are not made the same and the angles of the cutting edge are not the same. By using a sharpening device like this you are re-forming the angles to whatever the Minosharp people manufacture it to be. You're better off finding a local, professional knife sharpener.

                    1 Reply
                    1. re: HaagenDazs

                      FWIW, the Minosharp is not an electric machine. It's a handheld device with two whetstone wheels. YOu need to use water with it. It's designed for use on Globals so using on a Wusthof would not be recommended. I believe Global actually used to market it under their name a few years back.

                      I sell the Minosharp in the shop I work at. I don't use it myself but I do think it's a better option than the electric machines. We typically recommend it as a maintenance device to be used in combination with professional sharpening.

                    2. Bad idea. The bevel of your Wusthof is set at one angle, the bevel of the Global at another. I don't know what the angle of the Minosharp is (I'm assuming it's pretty acute, since the website refers to Japanese blades), but it's guaranteed to be wrong for at least one of the two knives you mentioned.

                      If you want a good sharpener, I'm a big fan of these:


                      1 Reply
                      1. re: alanbarnes

                        I love seeing so many people passionate about their knives. Thanks for keeping up the thread.