Chefs Choice 15/20 Sharpener

hapster · March 2013

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 · March 2013

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

hapster · March 2013

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 · March 2013

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

hapster · March 2013

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 · March 2013

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 · March 2013

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 · March 2013

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

hapster · March 2013

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 · March 2013

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

hapster · March 2013

This model was 169.99 at Kitchen Kapers...

r270ba · March 2013

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

Lit · March 2013

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 · March 2013

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

Chefs Choice 15/20 Sharpener

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