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Knife sharpener advice / recommendation

James MBJames MB Posts: 349
edited 1:08AM in EggHead Forum
Let me give you some background:
I'm lazy (perhaps that's why I like the egg and respect your views)
I have a few knives that I like - an old Lion (French - Thiers) and a couple of Henkels (German - Solingen I think).
A few years back I got a very nice knife sharpener - Apex I think it's called. It changed my prefered knife from the Henkels to the lighter Lion once I'd sharpened them both.
I used to avoid putting the knives in the dishwasher and washed them and dried them by hand but life moves on - I have kids now and frankly I'd put them in the dishwasher if..... (no, not really). Anyway suffice it to say I miss a sharp knife but can't be bothered with the work.
I worry about most electric sharpeners because it seems they grind a new adge and I'm worried they are just removing metal. Also I'm not good at steeling an edge.
In short I want a nice easy electric sharpener that sharpens as oppsed to just grinding.
The Chefs choice 120 caught my eye (I found a dealer www.richmondcookshop.co.uk her in the UK).

Does anyone have any good advice? pros and cons / model number differences, what to look ouy for (the "stropping" function sound good).
My goal is a continued lazy approach by just running the knife through a foolproof sharpener regulary.
Thanks
James

Comments

  • WillieWillie Posts: 132
    James
    I have model 420, and do not use it as it took too much steel off the blade,I now use a good stone and get a terrific edge with little work.
    Bon Appetit
    Willie
  • 4Runner4Runner Posts: 2,830
    google "edge pro" Good stuff.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • James,

    I currently have a Tormek that I use to sharpen my woodworking tools, and with their knife jig, I can literally shave with my kitchen knives. This is an expensive option, and not something you'd want in your kitchen, but if you have other things to sharpen, there are some knockoffs that use all the Tormek jigs that can be had pretty cheap. I know Grizzly and Jet both make one, and there is a German one that I can't remember the name of that is also pretty cheap. The knife jig itself costs about $30.

    Before I got the Tormek, my wife had a Furi Diamond Fingers Sharpener, which has been rebranded to Rachel Ray. This is kind of a cool little toy that fits on your kitchen counter or in a drawer easily. You just pull the knife through the diamond coated fingers, and it sharpens the blade to the same angle every time. It worked pretty well, though it scratched up the sides of the knives a bit. Here's a link to it on Amazon. They used to charge $70 for this, and now it's $20, which is a great deal if the quality is the same as the one we have.

    Let us know what you end up with, and how it works.

    -John
  • Hungry JoeHungry Joe Posts: 1,291
    I know its not electric but I bought one of these and it put new life into some old Chicago Cutlery I own.

    [url] http://www.amazon.com/Wusthof-2-Stage-Knife-Sharpener/dp/B0009NMVRI/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1244673045&sr=8-1[/url]
  • Morro Bay RichMorro Bay Rich Posts: 2,227
    Sometime back, Cooks Illustrated did a review of sharpeners. They found the Accusharp sharpener to rival the electric sharpeners and it costs a whopping $11. I use it and am extremely happy with the results. :)

    http://www.accusharp.com/
  • SlickSlick Posts: 382
    If you want a Chef's Choice, check out e-bay. I scored a new model 1530 which does both 15 degree and 20 degree edges. Once it sets the correct bevel, the metal it takes off is extremely minimal, and the stropping stage works like a steel to reset the edge without removing any metal. If I had extremely expensive knives, I would probably have them professionally sharpened.
  • CPBCPB Posts: 133
    Chef's choice 130 works well. I use the grinding wheel only if there are major problems, nicks etc which is almost never. Does a great job, not that expensive
  • I also would recommend the chef choice 130
  • AZRPAZRP Posts: 10,116
    Tormek has a new smaller unit aimed at the culinary trade. It is considerably less money. -RP

    http://www.tormek.com/en/machines/index.php
  • lowercasebilllowercasebill Posts: 5,218
    i am kind of a snob re: knives and sharpening.. electric sharpeners will leave a divot at the heel of your knife...
    before you buy please check out

    http://forums.egullet.org/index.php?showtopic=26036


    http://www.amazon.com/Edge-Kitchen-Ultimate-Guide-Knives/dp/0061188484
  • AZRP,

    I looked at the T-3 before buying my larger machine. I decided to go with the bigger one with the 10" wheel to minimize the depth of the hollow grind you get from any kind of round wheel. The bigger the wheel, the less concave the bevel. This is probably more of an issue for a chisel or gouge than for a knife, but just wanted to point it out.

    -John
  • emillucaemilluca Posts: 673
    Knife will wear out and need replaced. If you don't have the skill to hand sharpen wit a whetstone then an electric will have to do. My comfortable with the idea a knife needs replaced after a time.
    E
  • BoatmanBoatman Posts: 854
    I use this one also, probably based on your recommendation. It is fantastic and only takes a few minutes. B)
  • ILL--EGGERILL--EGGER Posts: 478
    Been researching and reading about knives lately in hopes of makeing a purchase and came across this for anyone interested:
    http://www.japaneseknifesharpening.com/sharpening.html
    Also has priceing for ANY knife you would want sharpened and not just japanese knives.

    The other interesting thing I read today was that the Shun brand knives are covered by the company and you can box them and send them back to the factory for free sharpening as part of the customer service. Not a bad deal for someone like myself who hasn't sharpened knives of that caliber and cost before. Just an FYI.
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