Chef's Choice knife sharpener opinions

[lordkenmore]

A few days ago, I stumbled across a Chef's Choice electric knife sharpener in a local thrift shop. It appears to work, and it followed me home.

Does anyone have experience with these? I'm concerned about simply trying--I have the vague fear that it might make the knife more dull, or even destroy it.

Below is a picture of sharpener I bought. I've seen similar models from this company someplace, but this is the first model I've seen that apparently has 3 sharpening slots. Most seem to have 2.

 

[mattl]

I've been using a version of this for years, works well.  The first time out you may need to run the knife through 15-25 times to redo the edge and then run it through the honing side a number of times.  the directions recommend 5 slow passes followed buy 5 quicker passes through the main sharpening side then a few quick passes through the honing side if I recall.  They suggest you NOT put your hand around the handle with your index finger on the top of the handle, it applies too much pressure, but just hold it firmly in your hand.   Odds are you can find the directions online.

 

 

I've been happy with mine, in fact I'm on my second.  Be aware it will create a VERY sharp edge, I've cut myself more than once when I'm not careful.

 

Here is a video I found...

http://edgecraft.com/video_vs.html

 

[frigilux]

Good experience with that Chef's Choice knife sharpener, here. I have 20-year old Wusthof knives and they are all sharpened regularly. (Sidebar: I recently purchased a Fibrox by Victorinox knife for $28---they're praised by Cook's Illustrated---and I really like it; but it doesn't have feel and balance I'm used to with the Wusthof. But if you want a really good, inexpensive chef's knife, the Victorinox is a great value. Ditto their slicing knife.

Anyway, if you're hesitant to use it, try it on a paring knife, or some inexpensive knife first. I second Matt's warning about the sharp edge your knife will have if it is sharpened properly.

 

[sudsmaster]

I have a similar version, in chrome, with three slots. I think the motor is on the left side, rather than in the middle.

It does a fantastic job of putting a very sharp edge on any knife that can take resharpening (I haven't tried to resharpen serrated knives though, as I don't use them).

When I was researching my purchase, I ran across some knife aficionado web sites, and it was mentioned that while the edge is great, it will leave a scuff along the side of the knife. So it's not to be used for show quality knives. For kitchen knives that are going to be used, no problem.

I paid about $120 for mine about ten years ago. I paid extra for the chrome ;-). There is also a commercial version that has little stainless steel wheels at the bottom of the slots, instead of just plastic grooves. The plastic grooves on my sharpener have gotten a bit deeper with use, but it's not affected the sharpening performance. But I suppose the wheels might help speed positioning of the knife, like in a busy commercial kitchen.

I have found that some knives come sold with a very dull edge. I'm thinking particularly of some 5" Santoku knives I got at Grocery Outlet. Nothing wrong with their metal, it just took a long time to put a good edge on them. They are nice for slicing up small veggies.

PS-You want to use the slot on the right for freshening up a dull edge on a previously properly sharpened knife. Use the middle slot to correct a very worn edge. One or two swipes will do. The left-most slot is for really damaged edges. It will take a lot of metal off fast, so use it sparingly if at all. Good knives rarely need the first slot. But those cheap 5" Santoku knives sure did!

 

[paulg]

Have one

Have one and it works great.
I'm rather certain that Chef's Choice brand just made runner-up in the Made-In-USA hall-of-famers.

 

[launderess]

Have Had One For Years

Nabbed NIB off eBay or from a thrift (cannot remember) for <$10.

While some people love them there are many who feel (Alton Brown is one) that one should follow the path of professionals and send knives out to be sharpened. Happily we have a wonderful older gentleman who drives around in a truck in these parts that offers "mobile" sharpening serivce for knives and what not. There is also Sur La Table and countless other shops who will offer the service locally as well.

 

[launderess]

Oh and..

Just peeped,mine is the heavy chrome and black model.

Yes, it will and does leave scuff marks along sides of blades, but as my everyday kitchen knives rest in a wood block holder aren't bothered.

 

[maytagbear]

Cooks Illustrated

thinks highly of them, and so do I.

I do not own one, but a good friend from church has one, and he does my knives twice a year, and has for many years. My Henckels, Wusthofs, and even Chicago Cutlery knives are all wonderful. It even brought back a ham slicer which was previously thought to be beyond salvage.

Lawrence/Maytagbear

 

[tolivac]

I have one and it works pretty well-i have found don't run the knife thru it too many times-or it may wear the edge rather than sharpening it.More times isn't always better.Try the knife as you sharpen it with this machine-if it as sharp as you need the knife to be--STOP.It is possible the sharpening wheels in a used machine might have to be replaced.If the used thrift store Chefs Choice doesn't sharpen or takes a very long time to do the job-the wheels may have to be replaced.

 

[countryguy]

After reading all the positive messages on here I went on Ebay last night and found a NIB model so I bought it.  I'm anxious to get it and try it out.  If there is one thing I hate is a dull knife.  BTW you have a better chance of cutting yourself with a dull knife than a sharp one because a dull one can slip if it can't cut through the food.

 

Gary

 

[westie2]

Have had one for years

Like the others have said it does a great job.  It does not only our knives buth those of my kids.  As the saying goes a sharp knife is less like to cut you than a dull knife. 

 

Also have a steele and use it weekly when going to use a knife. 

 

[lordkenmore]

Thanks for the opinions to date!

I'll have to see if I can find a cheap trial knife lurking in the kitchen. (During various "downsize" phases, I've cleared out a lot of "lesser quality" items. These days, I'm thinking of aiming for few items, but high quality.)

 

[thomasortega]

I still prefer the sharping stone, patience and elbow grease... I use Tramontina, Wusthof, WMF and Alessi knives.

 

[sudsmaster]

Generally all the is needed is a touch up with the finest wheel.

I've not found a steel to improve the edge.

If you read the manual, the three wheels impart a "tri-edge" or something like that. Harder to get by hand.