Chefs Choice 15/20 Sharpener

hapster

My little 2 stage Chefs Choice manual sharpener just wasn't getting the job done anymore. And if there's one thing that will drive me nuts, its knives not being as sharp as possible.

I debated the high end manual sharpener kits; but in the end decided to go the lazier way...

After reading reviews and figuring what the majority of my knife use actually is; I decided on the 3 stage Chefs Choice 15/20 unit.

Pretty impressed so far. The one knife that I use the most; turned out way sharper than when I'd do it wit the manual unit. Tomatoe shaving sharp...

Anyone else have this or a similar model?

Wolfpack

I have an old chef's choice 315- it is a 2 zone but does a good job. Congrats on the new toy.

hapster

Thanks! So far so good. I know doing it manually with stones us probably best; but I just don't have that kind of time right now... Maybe someday.

Wolfpack

3 small kids and a puppy- know the feeling. There will be time to sleep when we die ">

hapster

Wolfpack said:

3 small kids and a puppy- know the feeling. There will be time to sleep when we die ">

)

I tell people all the time... "I'll get all the sleep I need when I'm dead."

GrannyX4

I have the chef choice 120 and it does a fine job. Keeps the Wusthof's sharp enough. I'm not the most coordinated in the cutting department. Sometimes the digits have been known to get in the way of the knife. I don't know what I would do if they were any sharper. ;;)

r270ba

Can you cut paper with it after it is sharpened?  I sharpen my knives with stones and it really is nice to see them that sharp.  Don't know that I could go another way if it couldn't cut paper.

GrannyX4

Meat, vegetables, and fingers but not paper. ;;)

hapster

I tested most of them on tomatoes... The one little paring / utility knife that I figured had the worst edge cut paper with no issues

r270ba

Cool. How much did you pay for the sharpener. The manual stones take soooo long

hapster

This model was 169.99 at Kitchen Kapers...

r270ba

Ok so definitely not a cheap one. Nice I will take a look.

Lit

I use a 1000/6000 stone and then a 30,000 then 60,000 loaded strop then a bovine leather strop to polish and I can do my 6", 8", and 10" Gyutos in 10 minutes. I like to sharpen and hone my knives so its not as much of a chore.

hapster

Lit said:

I use a 1000/6000 stone and then a 30,000 then 60,000 loaded strop then a bovine leather strop to polish and I can do my 6", 8", and 10" Gyutos in 10 minutes. I like to sharpen and hone my knives so its not as much of a chore.

I agree that something done with care manually and the right tools and experience would likely be much better in the long run; I'm just balancing it out against everything else in my life at the current time. My pocket knives are all done on a Lansky kit, Benchmades that I don't trust to a mechanical unit