work sharp knife sharpener
- Thread starter tubber
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Fish Assassin
Crew Member
Plugs in and is fairly quite.
Fish Assassin
Crew Member
Well I just just sharpened my Henkel's and Trident knifes. Some of my knifes are valued over $300 each. They came out great. Did you spend anytime researching the knife sharpeners when you ordered your Wusthof?
My knifes came out so well my father is ordering a unit...... It was so easy, quick, no guessing required, quite and an idiot could sharpen a knife with it. In fact one just did...... LOL
Anyone interested in my old water stone......
My knifes came out so well my father is ordering a unit...... It was so easy, quick, no guessing required, quite and an idiot could sharpen a knife with it. In fact one just did...... LOL
Anyone interested in my old water stone......
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tubber
Well-Known Member
Worksharp update: pretty much every knife in the house and the boat are ready to go. A steel or a pocket ceramic will be all that's needed for a while. I'm pleased with this gift. Looks like replacement belts are cheap on Amazon. Uh oh, my wife just cut her finger through a dish towel while drying one. Oops. I warned her.
soxy
Member
Yes I did.
http://www.consumersearch.com/knife-sharpeners/chefs-choice-diamond-hone-edgeselect-120
Nothing really bad but it takes off so much material. A $30 Wusthof rod is all I should really need to touch up a Sakai Takayuki.
Fish Assassin
Crew Member
Did you look at the model I said I got for Christmas..... You posted the 120, I got the 130.
http://www.consumersearch.com/knife-sharpeners/chefs-choice-professional-sharpening-station-130
Prior to asking Santa I took the time as I have lots of time on my hands to search many sites and went to a few meat and fish shops to see what they had at their sharpening stations. What did I find.... Chefs Choice sharpeners, diamond steels, diamond sharpening plates and a few steels
oh and a few other sharpener they said were garbage.Very happy with my present, I have already tested it and was very pleased. If you expect to own a knife and never scratch it maybe leave it at the store or in its block. My knifes are used, maintained and sharpened regularly. Now I can be even harder on them as I can sharpen them so easily.
soxy
Member
http://www.consumersearch.com/knife-...ng-station-130
" In theory, the Chef's Choice 130 can handle both standard and serrated knives, but some owners say that it sharpens only the tips of serrated blades and won't sharpen all the way down to the base on any knife with a heavy bolster.
Another type of blade it isn't ideal for is Asian-style knives, such as santokus, which have a narrower bevel than Western knives. In one professional test, this sharpener changes the edge on an Asian knife from 15 degrees to 20. Most testers didn't find the change terribly noticeable, but experienced cooks found that the wider edge wasn't quite as nimble for slicing through tomatoes. So although testers find this sharpener good enough to use on Asian knives "in a pinch," they say it won't do as good a job as a sharpener specially designed for this type of blade"
To each his own, what kind of Henkels?
" In theory, the Chef's Choice 130 can handle both standard and serrated knives, but some owners say that it sharpens only the tips of serrated blades and won't sharpen all the way down to the base on any knife with a heavy bolster.
Another type of blade it isn't ideal for is Asian-style knives, such as santokus, which have a narrower bevel than Western knives. In one professional test, this sharpener changes the edge on an Asian knife from 15 degrees to 20. Most testers didn't find the change terribly noticeable, but experienced cooks found that the wider edge wasn't quite as nimble for slicing through tomatoes. So although testers find this sharpener good enough to use on Asian knives "in a pinch," they say it won't do as good a job as a sharpener specially designed for this type of blade"
To each his own, what kind of Henkels?
trophywife
Crew Member
how to know which degree your knife has been sharpened at originally???,,,i have read japanese knives are 15 deg... and euro is 20 deg... or does it all depend on the actual manufacture?
soxy
Member
Before buying ask the manufacturer. I think I am being a little too critical of these sharpeners. It would be nice to learn how to use a rod sharpener though.
https://www.cooksillustrated.com/equipment_reviews/1205-asian-knife-sharpeners
http://www.edgecraft.com/docfiles/WhatstheAngleFlyer.pdf
I think I might pick up this sharpener as well...best of both worlds and only $50.
http://www.paulsfinest.com/Chef-s-C...ond-Hone-Manual-Knife-Sharpener-46301001.html
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Dogbreath
Well-Known Member
Yes Japanese knives have a sharper angle-also remember that some European manufacturers like Wusthof make Japanese style knives too-I have a Wusthof Santoku that is a joy to use.
I once cleaned 80+ Mangoes with it and while it was a messy job it was also a breeze and made jam making lotsa fun.
The sharper angle does dull faster but it also cuts faster and is easier to use.
In my home i have a lot of knife sharpeners. I also have the work sharp and it is the best i have used. I demoed this sharpener on youfish.tv. Easy to use, creates razor sharp blades and does not damage the steel. All my blades are high quality damascus steel. I love this sharpener.
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Sitkaspruce
Well-Known Member
Bought a Work Sharp this fall and , for me, it is the best one I have. Easy to use and puts a great edge on the blades, used it when we cut up the 5 deer this fall and the boys liked it do much 2 of them bought their own.
Not sure about the others, but as long as they put on a clean edge, who really care who uses what.
Cheers
SS
Not sure about the others, but as long as they put on a clean edge, who really care who uses what.
Cheers
SS
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