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Knife shareners.

Has anybody used or own a Nirey knife sharpener? Thanks' for all your help. I have several Japanese knives and the web site(and video) says that this one will sharpen on a 15% angle. I use a hardened steel every time I use them,but would like to be able to maintain the 15 to 16% angle.

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  1. My mistake. It's a Nirey sharpener. Thanks' for your help. David

    1. Do you mean their electric sharpeners? Like in this video?
      http://www.youtube.com/watch?v=yXfGYd...

      That sharpener is set at a fine angle for Japanese knives. It uses a fairly fine abrasive at a very high speed - 2500 rpms. Even their domestic model runs at 1300 rpms.

      Basically, that can get a knife sharp. It can also quickly put a nasty regrind into your blades. Or ruin their temper. Especially hard blades might also chip, though I wouldn't expect it. I wouldn't recommend it for especially nice Japanese blades. It would work as an especially quick way to sharpen cheaper knives. Even then, make sure you have a knife you don't mind ruining to practice on.

      What knives do you have specifically that you were hoping to use the Nirey on?

      1 Reply
      1. re: cowboyardee

        Yes that's the one cowboy.I'm a knife freak I guess you could say. I have a set of Shun Pro,Shun Elite several classics and a Bob Kramer. I also have Globals,but don't like them much. Like you said I would have to try it on one of my cheaper knives. I would think it does work pretty well though. Thanks' for the feedback.

      2. David,

        You know what? That look just like the Master Chef sharpener. Jump to ~1:20 min and you will see exactly the same footage:

        http://www.youtube.com/watch?v=YUfkGo...

        I agree with cowboy. I don't think that is a good tool for your needs. Average knives, sure. Nice Japanese knives, no. It won't work well for a few reasons. First, the speed is too high and it can overheat your steel and really mess the tempered steel up. Second, it can chip a high steel knife. Third, it does not really have a fine grit, so the knife can never attain a good finished edge.

        15 Replies
        1. re: Chemicalkinetics

          Thanks' I did just order a couple of veg. knives from the Wokshop. I can't wait to get them inthe mail. I suppose that would be a great knife to try it on. I'm not very good with a water stone so have to rely on electric for now. I have have my Shuns for 2 years and havn't had to sharpen them because I do use their steel every time I use these knives.

          1. re: Nugentrocks

            You don't want to use the Shun honing steel.... there are several lengthy discussions. You can search on CHOW here.

            I have never owned the Edge Pro, but most agee that it is probably the best knife sharpening gagdet:

            http://www.chefknivestogo.com/edgepro...

            1. re: Chemicalkinetics

              I thought about that or the belt sander,but would that not eat away the steel too quick? IDK

              1. re: Nugentrocks

                I have never used a belt sander. I heard it is not that useful for most people at home. It is really for major works. For every day sharpening, you only to remove very small amount of metal, so I think a belt sander is a bit of an overkill. The Edge Pro should not eat away too much steel because it is a very manual tool. I am very sure it will eat less metal than most electric sharpeners.

                I don't own a Takeda knife, but I do know Takeda makes highly respected carbon steel knives. Cowboy will know a lot more than I do.

                1. re: Nugentrocks

                  I've used a belt sander at times. I wouldn't suggest using it for some Japanese knives, though Shuns can take it. Even more so, I wouldn't suggest it to someone who couldn't already sharpen well on stones. It's easier to mess up a knife (or send one flying across the room at high velocity) with a belt sander.

                  It's really best for large reprofiling jobs or for sharpening many knives quickly.

                  The edgepro on the other hand is just a foolproof (but expensive) way to sharpen knives on stones.

                  1. re: cowboyardee

                    Cowboy, that's what I think too about the belt sander. The one thing I like about the EdgePro is it does let you keep a precise angle every time(which I can't do hand holding) I think that is the single most important aspect of blade sharpening. Thanks'

                2. re: Chemicalkinetics

                  I'm thinking about buying a Takeda chef knife. Are you familar with that knife?

                  1. re: Nugentrocks

                    Takedas are nice - they are handmade Japanese knives made with an Aogami Super steel core (a carbon steel) and wrought iron cladding. A Takeda gyuto will tend to be very thin and have very acute edge angles fresh from the maker. They also tend to have distinctive profiles - the gyutos, for example, are cut like extra long santokus.

                    They got a reputation as a good buy for hand-made knives over at knife forums (and they are priced well, all things considered), but after they gained some notoriety, I also started hearing people complain of issues with being too flexible or inconsistent heat treatments of the steel. People who like Takeda seem to tend to buy several of em. If you get a good one, you can expect a nice piece of steel ground into a very thin, precise edge - very high performance for the money, along with the charm of a handmade knife.

              2. re: Chemicalkinetics

                I also fell in love with the Kiwi brand. Very sharp knives out of the box(for me anyway). I do love a sharp kitchen knife. Of course the one I let company use are the ones that I won't mind having dulled by them.

                1. re: Nugentrocks

                  Yes, I have sharpened a Kiwi knife. It is pretty good and very good when we considered the low price. It takes on a sharp edge, but I won't say it is as good as a Shun knife in term of sharpness.

                  1. re: Chemicalkinetics

                    I have to agree with you there Chem. They are next to nothing in cost (which I like) and real easy to hone.

                    1. re: Chemicalkinetics

                      What do you think about the Nenox? Is that the right name? Also who would know what knives Morimoto(spelling) uses on Iron Chef?

                      1. re: Nugentrocks

                        Try the Wustohf. Japanese is great but these have been rated the best in the world time and time again.

                        1. re: Nugentrocks

                          I am not familar with Nenohi Neonox. I only read bits and pieces and the last time I read is that people think it is not that great. It is good, but it is expensive and it is just not impressive especially when the price is factored in. Again, I have no personal experience. It is just what I read.

                          You can read it here:

                          http://zknives.com/knives/kitchen/ktk...

                          I think Morimoto probably is using Henckels Miyabi knives now. :) Because he is the spokeman for that line of knives now.

                          http://www.youtube.com/watch?v=keEk29...

                          1. re: Chemicalkinetics

                            I don't think that is the brand Chem. It looks like it has a lighter brown almost bone looking handle. I thought it may be the Nenox but I'm not sure. They are defintly single bevel knives.

                  2. Any type of gimmick sharpener will ruin your blade. You have Shuns and Globals so you should use the care they deserve. A steel that is sold with sets and in stores is not a sharpener, even if it says so. Its a honing steel meant to keep the blade aligned. Get yourself a diamond sharpener off the net. Usually 20 bucks. Same concept as a honing steel except it actually sharpens and its shape helps you with your angles. Also, if you have the cash and you want to keep your knives perfect invest in sharpening stones. They sell different grades. Medium and fine works well. Heavy is for the really beat up knife. Always use them wet after theyve soaked in water for an hour. As said...any gimmick sharpener with set angles and/or motors will destroy a beautiful piece of art. I use the diamond steel on my Wusthof Classic all the time. Its flawless.

                    4 Replies
                    1. re: etub3030

                      I think I might just invest in some stones thanks'. I had a set of Wusthof's but gave them to a friend when I started collecting the myrid Shun knives. I do like a Japenese knife all around. I think they have the shape and feel for me,also sharp as anything I could get myself.

                      1. re: Nugentrocks

                        Good call. Yeah I have two wet stones and use them about once a month. Its a slow process though so be patient when using them. Good luck.

                        1. re: etub3030

                          Thanks' etub. That's one thing though that I don't have much of LOL Usually the steel keeps them reitvely sharp for my needs. It is fun to play around with new toys though.

                          1. re: etub3030

                            Thanks' so much for all your worthy advice. I'm getting hungry ,so I think I'll go cut up some onions for my hamburger right quick. This IS a great site to learn from and just talk about my favorite kichen tools. Thanks' so much all of you. I'll be on here soon. Have a great night.