The Best Tools for Keeping Your Knives in Tip-Top Shape featuring Nick DiGiovanni | Gear Heads
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- čas přidán 26. 08. 2024
- We have a very special guest, Nick DiGiovanni, on Gear Heads, to chat with Lisa and Hannah about how to keep a chef's best friend (aka a good knife) sharp and in great shape.
Check out Nick's CZcams channel: / @nickdigiovanni
Check out Nick's TikTok: / nick.digiovanni
Get the recipe for Pan-Seared Sesame Crusted Tuna Steaks: cooks.io/3dn6qX6
Buy our winning chef's knife: cooks.io/3yMVuir
Buy our winning electric knife sharpener: cooks.io/4aPmfjN
Buy our winning manual knife sharpener: cooks.io/3Rc5wjy
Buy our winning honing rod: cooks.io/4bB4ohz
Follow Lisa on Instagram: / lisam_atk
Follow Hannah on Instagram: / hannah_crowley8
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The best thing that has ever happened to me was finding the Chef's Choice Trizor 15 Knife Sharpener new in box in a pile at an Estate Sale for 5 bucks. I almost cried.
TOTALLY JEALOUS. Estate sales are great, so is going to secondhand stores. You can get some amazing kitchen bargains, if you've done your homework and know what to look for. I got a cast iron skillet for $5!
@@lisamcmanus6656 YES!! I found my baby, a beautiful 1950's Lodge 10 inch, buried in the depths of a cabinet at an Estate Sale. Btw, I am a super fan. There is nothing more exciting to me than a new equipment review. Literally all my stuff in my kitchen is bought based on your guys' suggestions!
Just plain stealing. Well done!!!!
Your story. So moving. I welled up. Made my nose burn.
@@LaurieG011 I know everytime I look at my knife sharpener I immediately burst into tears of joy lol
I purchased the Chef's Choice Sharpening Station 130 several years ago. I always thought I was doing it wrong so I don't use it often. After this demonstration I feel comfortable enough to sharpen all of the knives in my drawer. Thank You ATK
Can you tell us how they turned out?
The chef’s choice electric is good for me as I only have one arm. The other two look good and for a two handed person are probably great but having one arm amputated the chef’s choice is definitely the one for me.
I use your top rated electric knife sharpener and love it. The first time I used it I accidentally cut myself on the newly sharpened knife because I had gotten used to it being dull and had gotten careless.
I always look at ATK before buying anything for the kitchen.
Isn't ATK a great resource??
Love them! ⚘👏⚘
I also compare and contrast ATK and several other websites, as well (pen and paper in hand) to get an over-all broader perspective.
Sometimes a product will come up more than once.
Then I make the final decision to buy.
in watching this very high and was wondering if chefsteps has secret pact with atk :D but yea my full kitchen is just recommended products from here
@@zukacs
ATK being on the PBS network is one of the big reasons I trust them.
Federal law is that all sponsors of shows broadcast on PBS have to be reported. I love that.
Ditto. The first place I go before buying anything.
Same. I’ve spent so much money tho lol
I am finally upgrading my kitchen tools and appliances after cooking for 55 years. I appreciate the research you do, and am enjoying the products you recommend!
I bought the winning electric sharpener and I couldn’t be happier. For the first time in my life, I can get my knives sharpened ultra sharp without sending them away.
I have been using the electric Chef's Choice model 120 for about 6 years now. I would not change it for any other. It works great in keeping my knives sharp.
First class presentation. Have had chef’s choice for a decade. This video has enhanced our technique
I bought the Chef's choice 15 XV because of a review I saw from America's test kitchen several years ago. It is one amazing little machine. Quick efficient, easy and turns out razor sharp blades.
For some reason I thought the wicked edge pro 3 could do a better job and so I bought that the other day for like a $1000...
It seemed easy enough and I followed the instructions. I didn't get near a sharp of a blade. Maybe I did something wrong but honestly who cares. For $1,000 the wicked edge pro3 should have sharpened the damn knife for me. This chef's choice XV15 is the best out there as far as I'm concerned
Thank you- I made my choice based on your comment. I was making a Mediterranean Greek salad from scratch and my knife after sharpening it with those cheap manual sharpeners. The blade slipped off the tomato and I avoided a severe cut. Then it slipped off pepper and I got severely cut. It’s too dangerous to use knives that are so dull. I’m done - thought I might have to go to hospital- still might- but a good one is worth it compared to a trip to ER for stitches!
Thank you! I bought this electric sharpener a few years ago based on ATK recommendation. However, I was never sure how to best use it (user manual was not great). This demo is very helpful. Off I go to properly sharpen my knives 😅.
I have my chef’s choice for about 7-8 years now. I never looked back. A little expensive to start with but in the long run, it’s well worth it. On weekend once a moth, I sharpen all my knives. It’s therapeutic too. 😊
Used the electric model for years. Highly recommended. Love having sharp knives. Much safer to use.
I am first a wood worker, and a cook second. Sharpening 101 for the wood shop, the burr has to be removed. This is done by stropping. There is still a burr from an 16000 grit sharpening stone. The stropping involves a compound on leather, which is most common, or on a softer wood like poplar. By bending the burr back and forth, it breaks off. You do not address stropping at all. As for the steel, it will not remove the burr. What it does, is any cutting edge is a razor saw. The teeth of the saw get bent out of line from use. The steel lines up the teeth again. It will really make a big difference in final sharpness, which can be measured on that cutting force set up, if the edge is stropped.
I use the Chef’s Choice and it is great! It says in the manual for average use you may only have to do a full sharpening every 9-12 months with maybe a quick fine tuning ( using the 3rd set of slots) a couple times in between. I have the small manual one as well, and an AccuSharp.
My oldest knife is an 8” Henckel that I got in 1977 and is still sharp!
I’m a tradesman carpenter and have used oil and wet stones for most of my life. I wouldn’t sharpen my tools any other way, although I can see the need for a fool proof easy sharpening system to keep the home knifes sharp. Once you get your knives sharp using the electric gizmo I urge people to try and use the stones to sharpen their knives….then once you can get a good sharp edge with the wet stone you can step up to a leather strop which will allow you to actually shave with your knife p it’ll be that sharp. Good luck everyone!
Thank you for this video. I bought this electric sharpener a little over a year ago (I have Wusthof and Victorinox knives), but the instructions that came with the sharpener can be quite confusing to understand and I wasn't very successful with my sharpening, so I put it up on a shelf and just left it. This video cleared up the confusion, so I have pulled it down from the shelf and tomorrow is Knife sharpening day.
Agreed. The instructions are not clear. I have read them many times in detail to do it right and have never been totally sure I'm doing it right, and so my knives are iffy instead of wonderfully sharp. I'm taking your video into the kitchen with me right now to help me make tomato chutney!
I got mine yesterday, and the instructions read rather poorly, which is why I’m here. Shocking that a big company wouldn’t have quality editing for their manuals.
I got mine yesterday, and the instructions read rather poorly, which is why I’m here. Shocking that a big company wouldn’t have quality editing for their manuals.
I got mine yesterday, and the instructions read rather poorly, which is why I’m here. Shocking that a big company wouldn’t have quality editing for their manuals.
I got mine yesterday, and the instructions read rather poorly, which is why I’m here. Shocking that a big company wouldn’t have quality editing for their manuals.
Lisa - We’ve been using that exact Chef’s Choice sharpener that y’all reviewed years ago. Glad it’s still ATK’s top choice. Love your reviews!
Yes, I've been using the Chef's Choice electric sharpener for 20 years and use it for all kitchen knives. Works great
Alright, yes, I actually had to look away! That hurt! Lol.
I learned to sharpen knives on a double-sided India oil stone. I still sharpen my kitchen knives that same way. I use a steel to maintain the edge longer because a "dull" kitchen knife often has simply developed a wire edge (burr) from contacting the food and cutting board. I learned two different ways to use a steel though. At home my dad used the "taking a thin slice" method, essentially the same method shown in the video. But later a chef at a steakhouse where I worked in the kitchen showed me that a strop motion works as well and probably conserves a bit of metal. To do that, you hold the knife against the steel in the same position, but you pull the edge across the steel in a trailing position with the back of the blade leading the motion. The chef never bothered with paper. Thinly sliced tomatoes and tearless onions were the test.
I bought my Chef’s Choice sharpener based on America’s Test Kitchen recommendation. I paid $100 for it nearly 3 years ago and am happy I made the investment. Sharp knives make prep work easier. I really need to pick up that honing steel.
Arkansawyer here. I learned how to use Arkansas whetstones years ago and it's a real pleasure to achieve that beautiful edge with one. They are used all over the world to sharpen surgical instruments. I always hone before and after each use and rarely get the chance to use the stones! That said--it's very tempting to switch to one of these sharpeners. Love your videos.
Why do you hone before, AND AFTER, each use? You're basically honing it twice in between uses. Not that it hurts anything, but it wastes time.
I have the electric knife sharpener (and the Victorinox chef's knife) that they show here. It really works -- it's fast and effective. I like to draw the knife through the sharpener at about one second per inch of knife (i.e. an 8-inch knife would take 8 seconds); Lisa says to do it at about twice that speed. It's a pleasure to slice paper into confetti, and to cut vegetables with no resistance. You really can cut onions so they don't make you cry. It's a pleasure to prep food with a super-sharp knife. You can tell by the sound when slicing that they're super-sharp.
The only complaint I have about that sharpener is the vibrating, rattling noise it makes. I've seen other videos of it in use and it's noisy in those too. This ATK video minimalizes that vibrating sound but it's still there. It's apparently not a defect in the machine but at first I thought there was something wrong with it. And the third slot is actually more of a stropping function than a sharpening one.
I sharpen my knives after about 15-30 minutes of actual cutting time (which can take a few weeks) and now usually only use the middle sharpening slots and the stropping slots, and not the coarser first sharpening slots, because I keep a good edge on them. It's also good to use a honing steel before each use of the knife (if you can remember to do so)---that seems to make a difference too. Really sharp knives make you feel like a pro.
"I've cut my hand doing that several times in the past" Unsurprisingly
I've used the previous Chef's Choice sharpeners with rather mixed results. This latest version seems to be a bit better. It looks like you were able to sharpen to 244 BESS in your test. That's good. Although it is a bit pricey, in future tests it would be nice to see something like a KME manual sharpening system.
I bought the Trizor XV based on your recommendation and I couldn't be happier. It saves a LOT of time and effort! Thank you for your great testing and recommendations!
I've used a whetstone for over forty years. However, I do use crocsticks for touchups.
Don't forget to clean them after sharpening or the fine metal particles will be in the food you cut.
We just bought the Chef's Choice electric and could not be happier. Thank you, ATK, for all your help. Love the videos. We learn something new every time we watch one.
I have a Chef's Choice sharpener and have used it in commercial environments for seven years.
What I'm considering now though is a belt sander from Harbor Freight with the fine belts and leather strap sold from another source. Still necessary to manage the angle but there's also an angle guide available from the same seller that offers the leather honing strap. I'll expound with links if anyone is interested.
Definitely interested
1 year later still no links lol
Chef's Choice in the manual for the manual sharpener recommends a sawing motion (back and forth). Were the method presented here and the manufacturer's recommended method compared? Which does a better job?
Use manufacturer instructions
@@aryndar This method is smarter and safer, both for you and your knife! It gives you proper control and timing. It's possible the manufacturer didn't explain well. I looked at and thought, this seems odd.
I just found a Fibrox Victorinox 8" knife for $2! Love those knives.
Great value and quality
I have that same Chef’s Choice electric sharpener, I love it and my wife loves having sharp knives! I hardly use the coursest level as that thing removes some material!
Klaus
I just purchased an electric knife sharpener. My knives are dull and using them made cooking a chore. Thanks for demonstrating how to use an electric knife sharpener.
I have the Chef"s Choice 300, my husband bought it many years ago. It still works but I think I need to upgrade. It has only two slots. My husband always used it but he is no longer here so I am trying to learn how to use it. This video has helped me greatly, but I still think I want to upgrade to a newer one.
My grandpa was a butcher, he use to say, "a dull knife will cut you worse than a sharp one." He was right and here is why; you have to use more force on a dull knife which means less control. Also a dull knife leaves a deeper, more jagged cut, that takes longer to heal and leaves an uglier scar. A little personal experience I give to you, in hopes you won't repeat my mistakes yourself.
Yep. Found this out the hard way on more than one occasion. First on a chisel that followed the woodgrain due to its bluntness & cut my index finger pretty bad. Then on a kitchen knife when I was cutting a lime in half. I held the lime on either side with my thumb on one side & my fingers on the other, with the knife in the gap in the middle. This was a big mistake. The lime skin was tough and my knife was blunt so under the force of the blade the lime rolled slightly as i pushed down hard on the knife trapping the tip of my little finger under the heel of the knife in the process. That one hurt like hell and bled a lot
I have the older Chefs Choice 130 electric and the manual one in this video. Both fantastic. Now I'm the official knife sharpener for my mom and sisters houses...and friends and basically anyone that comes over and uses my knives LOL
ATK, LISA, I bought the CHEFS SHARPENER just before FORTUNOFFS CLOSED MANY years ago, but I also have the little one someone used on the show, then there is my sharpening steel ,the JAPANESE knives I own, will get the whet stone when ready, cheers 🇺🇸🇺🇸🇺🇸🇺🇸
How well do these sharpeners work on other knife shapes? More specifically, how well do they work on small paring, boning, or narrow blade knives?
Excellent instruction and product reviews. Thank you!
Nick + ATK. BEST DAY EVER.
LOL the irony of having this dude join when he is the epitome of bad knife safety and care with his knife throwing lmao
Which is why he belongs on the stoopidity that is TikTok.
@@inquisitor4635 ok boomer
@@inquisitor4635 He was a finalist on masterchef and graduated from Harvard
You're confusing playing with work.
@@heyyitstiff can't teach an old dog new tricks
Y’all rock! More please!
I'm really pleased with this! It works like a charm czcams.com/users/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.
I have the Chef's Choice, and it is great! Keeps my knives sharp.
I guess if you have a lot of heavily used knives an electric sharpener might be worth while, but a simple whetstone and honing steel gets my knives sharp enough to shave with. Takes up very little room and can be used on any (non-serrated) knife, scissors, etc. Does take some practice and skill, though.
I wish I had time to spend with a stone on my knives
Please consider wiping the blade as you finish sharpening (unless I missed that step somehow) . There are tiny metal particles from the grinding and you really DO NOT want those in your food. Otherwise - nice and simple review.
I was thinking the same thing. I thought it was weird they didn't wipe it.
The knife straight on the grind stone really hurt.
Great video and great info. Thank you.
Love our Chef's Choice knife sharpener!
I felt a chill when she ran the knife across the whetstone.
Ken Onion Knife and Tool Sharpener is the best. I gather together all my dull knives every six months or so and set up and knock em all out. Absolutely perfect. Like dropping them off to a pro for sharpening. I can even do Japanese knives perfectly with it. The angle is adjustable. The options you mention are the wrong angle for Japanese knives.
Agree, ATK needs to add this to the lineup.
Nick: talks about caring for knives
Ends segment by treating it like a dart
If you have any skills at all, the Work Sharp Ken Onion Edition is a superior sharpener.
KME or WE
Water stones or crock sticks if beginner.
I have been using it for one year and a half, I must say that I completely agree with you. I have sharpened dozens of knives, paring, chef, butcher's, boning knives, cleavers and also scissors. I absolutely love it. the grinding belts are long-lasting and after maybe 200 knives or more, it works just fine. Plus the five belts offer a wide range of grits from coarse to very fine and an amazing sharpening versatility. I am just thinking of purchasing the grinding attachment that seems to be great with angles from 10 to 35° versus 15 to 30 for the standard WS Ken Onion.
I brought a knife for 2 dollar it will not go dull. I use it for every thing. Kitchen knife. ❤
When using Nick's method it can be helpful to put a slightly damp folded kitchen towel down on your cutting board. Also, if you find your cutting board slipping around on the counter you can do the same, just lay the towel flat instead of folding it once or twice.
“From the base to the tip, even strokes” 😅 noted!
I recommend avoiding the most coarse slot of the Chef's Choice unless the knife is obviously severely damaged, or chipped, or if it is actually as dull as a butter knife. The most coarse slot is very aggressive and removes a lot of metal, not recommended for your nicer knives. I generally get by with using only the finest honing slot. I know that some of the stores that sell nice knives offer a sharpening service, but it may just be a commercial version of the Chef's Choice in the back room that the clerk runs it through rather than being sent to a professional knife sharpener.
I think you are right.
it doesn't really remove that much metal, the knife isn't going to change shape.
The Chef's Choice 463 is for Asian Knives. I'm sending it back.
I bought one of these after a lot of reflection because of the cost. At the time it was $49.00CND. Now the same thing sells for $180.00CND. I still have and use the sharpener 30 years later.
Love this segment and the ladies especially Lisa. Plus the hand operated sharpeners that Hannah showed were good too. As a chef for over 30 years I have owned all of them. But that guy Nick is showing he is irresponsible throwing his knife at the board. He would kicked out of any kitchens I have worked in. People I have worked with take care of their knives. They won't even share them. Grow up Nick.
You know, he might actually enjoy knife throwing as a hobby right?
He's not sticking those throws without practice you know.
The safety of that hobby is irrelevant to him being a chef. It's still a valid hobby many people enjoy.
And not nearly as dangerous as driving a car. So perspective.
It’s for views making internet videos is different then a professional kitchen.
Cant talk about sharpening a knife without talking about the angle of the grind which should not be ignored.
You didn't watch the video, did you?
I agree with you, but Lisa discusses this around the four-minute mark.
@@meghanfaulkner4154 Lisa only mentions that the sharpener she uses helps one keep a consistent angle, but it is never mentioned what that angle is. A lower angle will make the knife keener (better at cutting things), it is definitely an important consideration. Also, different knives are going to need different angles, depending on what they are being used for. That is a major problem with these types of sharpeners, no control over what angle you are sharpening at.
@@Umbro565 that was my question. I have knives with different angles. How can these electric sharpeners handle that?
@@RichFreeman that's why you skip the sharpening "machines" and go for some whetstones
If the Trizor XV is out of stock, I’d highly recommend the Trizor 151 which is the same as the XV but with a solid, metal enclosure instead of a plastic one.
I figured this out after finding that many products recommended by ATC’s Gear Heads were out of stock during quarantine which is a testament to their expertise!
I use a spyderco sharpmaker on my knives. I never had any luck with pull thru sharpeners
I have this also, gets knives soooo sharp
I have one of those but I've never been able to get good results with it - was there something that clicked for you that suddenly made it work?
Finally a video based on fact instead of a video based on someone who is a self proclaimed chef, that can probably barely prepare clean cut celery. Excellent video for the home cook in preserving a proper edge for safety in the kitchen. big thumbs up!!!
8:34 "You wanna make sure you get from the base to the tip in an even stroke."
-America's Horny Kitchen
I wish more folks would take this advice...
Hannah can sharpen my knife from base to tip anytime.
I have been using your winner from many years ago....perhaps wrong. This teaching video will improve my results, except that I may have to get the new version to fix my knives now. Thank you all!!!
I use the metal stick nick uses it works sometimes it doesn't but it's all i have
Great video - thank you thank you!
Good video. I love my Chefs Choice sharpener. I wish you had talked about everyday care. Don’t toss knives in the sink! I’m struggling to train myself (and DH) to wash after every use & put away in its knife block. Knives stored resting on their blades should be kept upside down in the slots.
I’m sure ATK can come up with more.
Great video, guys! My questions (unless you've already answered them before and I missed it): What is the least number of different grits I should pass my knife through for optimal sharpening?
I do use an electric sharpener, the same Chef's Choice you demonstrated.
Chef's Choice Trizor 15 Knife Sharpener is the goods...... Used to send my high $$ cutlery out for sharpening but getting the same results from the CC Trizor..... Excellent investment for quality home chefs
I bought the electric winner it’s the very best.
Lisa is sooo cool! Just the cutest!
How do you sharpen serrated knives?
According to the instructions for my chef's choice you just use the third slot, they'll never truly be like new, but it does bring them close.
i personally use the lansky controlled angle sharpening system but i also started by sharpening pocket knives and fixed blade hunting knives. I actually seem to do well enough at it that friends will pay me 2 bucks a knife to resharpen their knives... sometimes reprofiling and repairing edges since some of them have no concept of how to treat a knife nicely. the system works but can take a fair amount of time to get a badly damaged or dulled blade to scary sharp again.
One question I never have answered completely. Hoew do you know when to use each method of sharpening/honing? I understand that if the edge is completely gone, you need to re-edge it, but when you cook every day, like I do, how do I tell when it is time to only hone, use a manual or electric sharpener? Thanks for the great information ATK, keep it up!
Honing maintains a sharp edge, sharpening fixes a dull edge. Basically if you feel the knife is still sharp but not quite as sharp as the last time you used it, hone the edge. If honing it doesn't bring it back to as sharp as it was before, then it's time to sharpen. Being rough with your knife, like putting it in the dishwasher or cutting into bone or frozen foods can increase the chances that honing will no longer bring the edge back to how it was and you will need to sharpen more often.
That paper cut test is fun and useful for finding out when you need to sharpen rather than hone, I think. Happy cooking!
Ramsay said that you should hone every time before and after using a knife, so thaz's what I do usually.
@@eddyeoq I never use prep knives on bone or frozen. I use serrated knives for that. It's more like woodworking, so I use a blade that's more like a saw. MHO.
I own the Trizor 15. Nothing compares to a decent whetstone and strop. I guess Trizor is the quick and easy "best," but it's no match for a stone on higher-end knives. If you buy your knives at Target or a department store, it really doesn't matter.
Holy Chit! An actual old-skool iPod sighting in 2021 (I'm viewing in 2022, but nevermind). Who knew that consumer electronics would last that long - especially in the hands of Product Testers?
Anyone else miss the click-wheel?
I've been cooking for over 50 years and have destroyed my fair share of knives using cheap and not so cheap knife sharpeners. About ten years ago I got serious about my knives and started buying Japanese knives. Not wanting to destroy them I bought a high end Wicked Edge sharpener. It does a great job on knives down to 14 degrees but that is where the WE ends. I can't sharpen a knife with a finer than 14 degree bevel on my WE. So I had only one option, learn to use a wet stone. Today I can put an edge on any of my knives with a stone in less time than it takes to get the WE of of the pantry and set it up.
Read and follow the manufacturer's instructions. I've been using the Chef's Choice Pronto Diamond Models 463 and ProntoPro Diamond 4643 for 10 years. They are the best knife sharpener I've found for the average home cook (who isn't a knife-nut) who wants sharp knives with no fuss. Easy to use, fast and economical. I've given half a dozen 4643's as gifts. The instructions clearly state you should move the knife back and forth in a sawing motion while applying 4-5 pounds downward pressure. The sawing and pressure sharpens even harder steels in some Japanese knives quickly. ATK didn't saw or mention the optimum pressure. Be carefully when shopping, Chef's Choice sells 20 manual models, many cost less than the Pronto models but don't work nearly as well.
I come from a long line of knife grinders but my brother and I did not continue the business. My grandpa hated the electric sharpeners. He didn't see the most current technology and might think differently. He did tell me how to use a steel after I asked how to use it. He said to act like you are trying to cut the steel with the knife.
There is a third option to knife sharpening: take your knife to a professional knife sharpener. The knife sharpener at my local farmer's market sharpens my chef's knife for $7. While I have not done an ATK-level test, my personal subjective experience is that the edge the professional puts on lasts longer than what the Trizor can do. And, yes, I do have an old Trizor, which I used to use, but haven't in a very long time.
All that being said, use a sharpening steel regularly and safely!
I"ve been using a Chef's Choice Model 120 for the past 15 years. It works pretty well, but is at the 20 degree angle. After looking at the XV model on Amazon it appears to be at a 15 degree angle, which is presumably sharper / thinner? Maybe time for an upgrade.
I have a Chefs choice that is 30 years old. It works beautifully
Same. I'm using the one my mom bought in the 80's. I checked to see if there were any filings collected in the bottom and it was empty so I know it has alot of life left.
Can anyone help? I tried looking up where to get these sharpener's locally to me. I live in Newfoundland, Canada just outside the capital city of St. John's.
From what I saw there are a multitude of sharpeners online depending on the type of knife you are trying to sharpen (at least on the manual side of things). Santoku knives are at 15 degrees, others are 20, and others are straight!
Is there a general, all purpose, knife sharpener that works for most of the knives?
I bought a Chef's Choice 2 stage sharpener in 2016. The grinding wheels have now worn down. The company will not repair it nor sell replacement wheels. So once you get past the warranty, it's disposable. That's disappointing.
I love my Chef’s Choice sharpeners
We’ve had a Chefs Choice electric sharpener for years, used it a lot initially and then relegated it to the basement. Tried it again recently and I’m wondering if the stone or other parts can/should be replaced after so many years? It didn’t sharpen any of our chef’s knives as well as I remember years ago.
Someone commented they used to send it back for an overhaul. But it seems they sold the company and they can't get ahold of anyone local.
This channel needs more Nick, way more Nick 😃
ATK shouldn't promote dilettantes that treat the tools of the trade like he does.
Love Nick being here!
Does the Chefs choice work on Japanese knives’ angles?
They come in 20 and 15 degree angles, 15 degree in Japanese.
If you use the 20 degree machine on your 15 degree knife, it will change the angle to 20 degree
So if we sharpen daily with the electric, do we just pull through stage 3? Or do all 3 stages regularly?
Stages 2, and 3 usually, unless your knife is pretty bad.
The first stage is really for the 1st time to get the angle right for the next 2 stages....as it removes a lot of steel.
What about Japanese knives? Can you use these sharpeners or should you stick with a whetstone?
As long as they are double edge, yes you can use these sharpeners. I personally wouldn't use anything but a whetstone, but out of this list would be the automatic. I have never seen chipping from an automatic but have seen pull through sharpeners destroy higher hardness steels commonly used in Japanese knives.
I've used Chef's Choice sharpener for over 20 years, (yep, the same old model) and it's a marvel. I won't use any other method for my knives. (I was a dismal failure with the sharpening steel).
Steels don't sharpen a blade, they just maintain the sharpness during use. Without steeling you may need to sharpen a knife much more often than with.
Edit to add: although they are often called sharpening steels, that's a misnomer. They're honing steels or honing rods.
Regarding the electric sharpener, how are you creating a burr? The edge should even out if you're alternating strokes, no?
Ya know ya watch too much ATK when you realize you own their winning chefs knife and sharpener.
The Trizor is one of the best pieces of equipment in my kitchen. Hone my chef's knife once every 2 weeks or so and I don't cry chopping onions anymore.
I've enjoyed great results from Chef's Choice Edge Select 120 for years. I just went to their website. There are so many models - how can anyone tell the differences/value???