Electric vs. Handsharpening: Preferred knife sharpening method?
I am tired of dull knives and decided to book a spot in an upcoming knife skills class. Not only do they teach you some slicing and dicing skills, but also how to care for your knives. Right after I booked the class, I had a birthday and my husband bought me an electric knife sharpener. I don't have unbelievably expensive knives but they are what I'm used to. I was a bit weirded out by this gift, since I had just signed up for the class but to be fair I thought I would do some research...
He bought me the Chef's Choice 312 if that helps.
Yes, go to Knifewear, even if it is just to look and talk to the staff. It will change your thinking.
Also, you can get a great deal on a a VG-10 Damascus steel chef's knife at of all places, Ikea for $80. Get the diamond sharpening steel as well. It is Chinese and does not have the handle finish of a similar Japanese knife, but for $80, you can't go wrong.
You'll likely end up using the machine for Henckels and lesser knives and a sharpening steel for a quick edge, a diamond steel for putting a quick edge on your better knives,like VG-10 blades, and taking the VG-10's and better to a place like Knifewear after they begin to lose their edge and the steels won't do the trick.
Also, tell husband that for the next occasion, you want a gift cert for Knifewear. Buying a knife there is an occasion, they are pricey. And you will never go back to a cheap knife again.
Don't quote me on this but I think it depends on what kind of knife it is because the electric ones can't always handle the different angles on knives. With a cheap knife that I don't mind potentially losing, I would probably use the electric sharpener on cheap knives that I wouldn't cry over if I had to throw them away. With an expensive Japanese knife I would hand sharpen.
Are you in Calgary? Knifewear has a knife sharpening class too.