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Jan 27, 2011 04:26 AM

Does anyone use the Chefs Choice M130 knife sharpener?

America's Test Kitchen has recommended this knife sharpener. It's a bit pricey, so before I consider it I'd love to hear opinions or words of advice from anyone who has been using it. Thanks!

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  1. I haven't used the 130, I do however have the 110 an earlier model. It works satisfactorly. It's not going to put the same kind of edge on a knife as an 8000 grit waterstone (at least the 110 doesn't). I'm sure it's considered a sacralige by the many knife enthusiasts here, but it beats rubbing your knife on the sidewalk to get it sharp. Personally, I'm about to invest in waterstones and see what I can do with those. If I can't get the knife any sharper than I can with the Chefs Choice then I'll use the watersontes for something else.

    My opinion is this, you need a sharp knife, not everyone has the time or skill level to use a waterstone to get a razor sharp edge. Any way you sharpen is better than not sharpening at all. As far as having a knife sharpened, I'm a little hesitant to just hand them over to the guy with a grinding wheel at the farmer's market.

    1. What knives do you use or intend to use, Cindy? That has bearing on what sharpener is ideal for you.

      The Chefs Choice is quick, easy to use (relatively), and puts on a medium sharp edge. There are cheaper solutions, solutions that create sharper edges, solutions that are more versatile. You'd be hard pressed to find a quicker option or one with less of a learning curve (though the Accusharp competes on both fronts).

      2 Replies
      1. re: cowboyardee

        My knives -- I'm not sure how to describe them except with whatever info I can get off the knife itself. There's a J.A. Henckels International Forged Synergy German stainless steel; one is a Solingen Stain-free Ice-hardened knife; there's aWusthof Dreizack Classic; there's aWusthof Dreizack AvantGarde paring knife, and a couple of others, likely the same verall quality. They're by no means great knives, but I know that when they're properly sharpened, they get the job done. What I know about myself is that I'm not up for the learning curve that's necessary for using a waterstone.

        I was happy with my knives after the guy at the farmer's market sharpened them. But I need to keep them sharp. I've had my best luck to date with my MinoSharp ceramic water sharpener.

        1. re: CindyJ

          The chefs choice 130 will be fine for those knives. Eventually, you'll get a little step at the heel and the bolster will have to be ground down in order to get the edge to contact the board, but eventually that will happen whichever sharpener you choose.

          I don't know of any problems with chefs choice electric sharpeners breaking down or anything. The chefs choice should be a little more effective than the minosharp. As you probably know, the chefs choice is not a good option for some other types of knives, but it doesn't sound like you're interested in getting one. There is a learning curve, but its nothing challenging. Sounds like a reasonable choice for you.

      2. Never used it, but I just want to point out a few things. According to the ChefChoice website, this model is also rated "Best Overall" by Wall Street Journal in 2007.

        The description from the website seems confusing. On one hand, it states " It professionally sharpens, steels or strops all brands and types of knives; straight edge or serrated, kitchen, Asian style, sports and pocket knives in seconds."

        On the other hand, the comparison sheet states that it is not designed for Asian style knives (15-16 double bevel knives)... so that is kind of weird:

        Looking at its design, I do not think it can.

        I am more of a waterstone guy, so I personally am not a big fan of electric sharpeners, but they should work fine for most kitchen knvies, just don't put cowboy's new knife through it. :P

        4 Replies
        1. re: Chemicalkinetics

          Hi Chem.. I imagine they are referring to companies who are making the popular Santoku blades, but maintaining the 20 degree edge they use on all their other knives. So, Asian is probably just a blanket description of general style here, not the angle.

          1. re: grnidkjun

            That makes sense. Thank.

            So how do you sharpen your Shun knives? Send them back to Shun (KAI) factory?

            1. re: Chemicalkinetics

              I haven't had to yet. The Cooks Warehouse in Atlanta has a guy that comes in there with his own stones and strops. I may take them there when the time comes.

              Or.. I may get something like the chefs choice 15/20.. I haven't made up my mind yet.

          2. re: Chemicalkinetics

            "just don't put cowboy's new knife through it. :P"
            ::voice cracking, tears rolling:: Why would you even bring up such a horrid thought?!

          3. The 130 will work alot better than the 110. The 110 has the vibrating disks, where the 130 has discs that spin so it will achieve better results quicker. But stay away if you are using asian knives with a 15 degree angle. These units are set up for a 20 degree angle.

            1. To say what l always say, l do not have the skill to use a whetstone. l have been using Chef's choice sharpeners since the early 1980's. Currently have a 120, which is very similar to the 130 and as always am delighted. Still get my Japanese fish knives sharpened at Korin. To my eye have lost no steel on my carbon steel knives over the years, must have lost some but cannot see difference.