The Best Tools for Keeping Your Knives in Tip-Top Shape featuring Nick DiGiovanni | Gear Heads

[@barbara-holley]

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.

[@lisamcmanus6656]

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!

[@barbara-holley]

@@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!

[@budpool4835]

Just plain stealing. Well done!!!!

[@LaurieG011]

Your story. So moving. I welled up. Made my nose burn.

[@barbara-holley]

@@LaurieG011 I know everytime I look at my knife sharpener I immediately burst into tears of joy lol

[@dchall8]

At 72 years old I've tried all the sharpeners including the Chef's Choice electric. What I never tried was a sharpening stone. My father taught me a lot of DIY stuff but never how to sharpen with a stone, which he had used for years. So this year I bought a Sharpal 350/1200 diamond steel "stone". I love it! It takes about a minute to bring a knife back from the dead. I also bought a leather strop with 3000 grit diamond paste. I do realize the stone is not for everyone especially since I avoided stones for 60 years, but the Sharpal stone and strop cost less than the electric sharpener for those who wonder if they can really DIY sharpness.

[@taloweryus]

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.

[@luanaturner-jefferson2692]

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

[@PeterPerez21]

Can you tell us how they turned out?

[@shaheedkhan8391]

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.

[@kinjunranger140]

I always look at ATK before buying anything for the kitchen.

[@majoroldladyakamom6948]

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.

[@zukacs]

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

[@lordgarion514]

@@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.

[@kirkleadbetter1093]

Ditto. The first place I go before buying anything.

[@hillfoxtc]

Same. I’ve spent so much money tho lol

[@dahak972]

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.

[@mikekenney8362]

First class presentation. Have had chef’s choice for a decade. This video has enhanced our technique

[@JamesSmith-yw3nn]

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.

[@melbacaniiii4870]

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. 😊

[@RandyRTorres]

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

[@brodenmacarthur3955]

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!

[@richardlove4287]

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!

[@lynnie57]

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!

[@kayleneschliesser7426]

In culinary school my chef instructor recommended the Chef’s Choice sharpener and that’s the one I bought! I LOVE IT! Don’t forget to hold your knife before you use it each time to keep that nice sharp edge!

[@johnboyd7158]

Yes, I've been using the Chef's Choice electric sharpener for 20 years and use it for all kitchen knives. Works great

[@eringoldsmith2677]

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 😅.

[@ninamoler1880]

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.

[@botch3936]

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.

[@theeddorian]

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.

[@jerrymiller2367]

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.

[@pattiturk6407]

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.

[@KarenSchuessler]

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!

[@dennischiapello3879]

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.

[@dennischiapello3879]

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.

[@dennischiapello3879]

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.

[@dennischiapello3879]

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.

[@robohippy]

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.

[@FunAtDisney]

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!

[@flybyairplane3528]

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 🇺🇸🇺🇸🇺🇸🇺🇸

[@dawsonmckeown4242]

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!

[@kathiechrist9489]

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

[@goldwinger5434]

I've used a whetstone for over forty years. However, I do use crocsticks for touchups.

[@matteovillella1482]

Nick + ATK. BEST DAY EVER.

[@crimsonfancy]

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.

[@linda93552]

Definitely interested

[@alextomlinson]

1 year later still no links lol

[@baggerbob4374]

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!

[@cmquinn2000]

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?

[@aryndar]

Use manufacturer instructions

[@johncollinge619]

@@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.

[@PastorJack1957]

Alright, yes, I actually had to look away! That hurt! Lol.

[@marshab4983]

Excellent instruction and product reviews. Thank you!

[@pattybecker8026]

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.

[@Nizzey215]

Don't forget to clean them after sharpening or the fine metal particles will be in the food you cut.

[@marcomlott9099]

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.

[@barbaragiudice4641]

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.

[@patwarmack678]

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.

[@johnchildress6133]

I have the Chef's Choice, and it is great! Keeps my knives sharp.

[@davidwilliams3643]

Lisa is sooo cool! Just the cutest!

[@ljwhitmire200]

I just found a Fibrox Victorinox 8" knife for $2! Love those knives.

[@babagandu]

Great value and quality

[@WhatWeDoChannel]

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

[@BadDadio]

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?

[@tomallen9179]

Y’all rock! More please!

[@matthirn7858]

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.

[@StephenWorth]

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.

[@dustinmessner674]

Agree, ATK needs to add this to the lineup.

[@joannarnett4497]

Love our Chef's Choice knife sharpener!

[@ryancraig2795]

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.

[@JamesonWilde]

I wish I had time to spend with a stone on my knives

[@arjungandhi1242]

I felt a chill when she ran the knife across the whetstone.

[@LambentLark]

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.

[@alextomlinson]

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

[@0315n]

Great video - thank you thank you!

[@PhillipStewart-k7f]

I brought a knife for 2 dollar it will not go dull. I use it for every thing. Kitchen knife. ❤

[@skiphorni]

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.

[@NipplesOfDestiny]

Nick: talks about caring for knives Ends segment by treating it like a dart

[@knsbbq1951]

I use a spyderco sharpmaker on my knives. I never had any luck with pull thru sharpeners

[@aryndar]

I have this also, gets knives soooo sharp

[@adamwilson3477]

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?

[@gooddaysahead1]

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.

[@engineerncook6138]

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.

[@jnocella]

Regarding the electric sharpener, how are you creating a burr? The edge should even out if you're alternating strokes, no?

[@greenblaze9189]

"I've cut my hand doing that several times in the past" Unsurprisingly

[@williammeek4078]

The knife straight on the grind stone really hurt. Great video and great info. Thank you.

[@gilleschercuitte4255]

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.

[@tjnaevans]

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

[@georgesprovost7863]

I bought the electric winner it’s the very best.

[@zcaat241]

I use the metal stick nick uses it works sometimes it doesn't but it's all i have

[@Dtonk4609]

So do prefer the Manuel or electric?

[@chrisidzerda2963]

I love my Chef’s Choice sharpeners

[@EarthIncompatible]

I went to a thrift store and bought 8 random knives to use to practice sharpening. Even with an electric sharpener, I'd recommend getting a cheap knife to practice with so you don't ruin a good blade.

[@adelemouakad3572]

I have a Chefs choice that is 30 years old. It works beautifully

[@maydaygarden]

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.

[@JamesGMunn]

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.

[@barjaquez]

I think you are right.

[@MrNoipe]

it doesn't really remove that much metal, the knife isn't going to change shape.

[@toddwynia7491]

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.

[@ladylindakaye1]

How do you sharpen serrated knives?

[@roberts459]

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.

[@harterbob]

I do use an electric sharpener, the same Chef's Choice you demonstrated.

[@Pocketsnuggies]

Does the Chefs choice work on Japanese knives’ angles?

[@aryndar]

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

[@billjenks8575]

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?

[@linnaewilliams7849]

So if we sharpen daily with the electric, do we just pull through stage 3? Or do all 3 stages regularly?

[@john-smith.]

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.

[@Gdwmartin]

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?

[@bg147]

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.

[@melaneymattson3733]

Always make sure you wipe or wash your knife after sharpening or honing because there are little pieces of ground metal left on the knife!!

[@roberttempest1208]

What a great site...!

[@spaldingpyron5566]

The Chef's Choice 463 is for Asian Knives. I'm sending it back.

[@reenahtabounnaah8820]

Question: the electric and manual sharpeners are for knives at 15 degrees and what about knives designed to be other angles?

[@roberts459]

Chef's choice has model for 20 degrees as well, which is the more "american" angle. I reshaped my to 15 and they just cut better.

[@reenahtabounnaah8820]

Can any knife made for 20 degrees just be sharpened to 15 and work properly? Or is the whole design of the knife oriented to the 20° and sharpening it at 15° put it off balance somehow?

[@desertratedc9596]

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.

[@rdvqc]

I have had a Chef’sChoice 1520 for years. While it does not have the coarse wheel, it does have both 15 and 20 degree wheels. Same technique. I only sharpen once or twice a year but touch up with a steel regularly using Nick's technique. I am obsessive about sharp knives.

[@lisamcmanus6656]

We like the 1520, too! Glad you're having good success with it!

[@rdvqc]

@@lisamcmanus6656 You really need the 15 for your Victorinox chef, boning and carving knives. Would not want to grind them back to 20.

[@debbyavery5693]

Can Kyocera ceramic knives, straight edge & serrated edge, be sharpened on this sharpener? Please and thank you.

[@kirkleadbetter1093]

What about Japanese knives? Can you use these sharpeners or should you stick with a whetstone?

[@fishnewhere387]

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.

[@RCSTILE]

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.

[@deborahlanemcguire4315]

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).

[@seikibrian8641]

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.

[@xXKeightbestXx]

Are these sharpeners able to sharp japanese knifes with high carbon steel?

[@guriben-hashal6287]

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.

[@judith6761]

I was thinking the same thing. I thought it was weird they didn't wipe it.

[@jamesbubnick]

I have the worksharpe and love it

[@grampy88]

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.

[@babagandu]

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.

[@KitarraChaosWeaver]

2 questions: 1. What about stropping? And what is the difference between stropping and using a knife steel? And 2. Will both those sharpeners handle an 11 or 12 degree Japanese knife?

[@LostTheGame6]

IIRC, both sharpeners here are fixed 15 degrees, so don't put a 11 degree knife in there. From personal experience : Stropping will definitely increase sharpness. It's up to you to figure out whether or not the time is worth it. As they say in the vid, the end goal here is food making, not knife sharpening.

[@TitoTimTravels]

I never tried stropping a knife, but use one for my razor - it is a nice edge! 😎

[@GT1Vette]

I don't understand all you people with Japanese knives asking about electric sharpeners. I have wusthof knives and would never ever use an electric sharpener.

[@machecreeger1215]

What about Japanese knives that have smaller edge angles that are typically between 9 and 15 degrees? I am assuming that this sharpener is only good for Western knives that have edge angles between 20 and 22 degrees?

[@lillypatience]

I just got this electric sharpener and the manual says to start Japanese knives with Stage 2

[@GT1Vette]

If you have Japanese knives why would you ruin them with an electric sharpener? Actually, you should use an electric sharpener for all your knives. LOL

[@arthurreich9032]

What about Japanese knives with blade sharpened on one side? Thanks

[@IllD.]

You need to check its angle. If you really want a electric one, buy one that matches your knifes angle. If you can't find one, I suggest you learn how to sharpen using a whetstone and do it regularly.

[@GT1Vette]

Most single angle knives have an angle less than 15, do not use these electric sharpeners. You will destroy your knives. I have wusthof knives that all have a 14 degree angle, these machines would destroy them.

[@laurieherman1215]

I know what I want for Christmas/my birthday the chefs choice.

[@ernestryles]

Don’t do that if you have Japanese knives. It’ll ruin them.

[@laurieherman1215]

@@ernestryles Great to know. My pockets are not that deep I wish. If I ever have the abulity to aford a nice set of Japinese knives I would learn how to wet stone sharpen.

[@dougprentice1363]

Check out worksharp machine. It uses sandpaper belts and a leather belt for stropping. Produces shaving sharp edge.

[@jims5656]

On the Test kitchen recommended fancy Bob Kramer chef nice too????

[@starkillerpro4840]

I use dmt diamond stones and leather for honing

[@carolblankenbeckler545]

Couple questions: How often should I sharpen my knives? How do you repair chip in blade?

[@Motologist95]

If you chip a knife blade, you'd need to grind it down until the chip is removed, then resharpen blade the blade back up. Something neither of the gadgets in this video are meant to do. Contrary to the video, manual knife sharpening has a pretty short learning curve, but it's the only budget friendly way to remove a chip. You'd start with an extra coarse stone to get the knife consistently ground down and remove the chip, then progressively finer grits to sharpen it anew. The size of the chip determines how much metal needs to be removed.

[@rigocastillo2893]

I have that same 15 chef’s choice electric sharpener. I also have a set of Shun premier knives, which are at 16 degrees. For the life of me I can’t hone those knives, after trying I see no improvement. Can I use my electric sharpener on the last step only just to hone them. I don’t use them very often because I don’t know how to hone them and I send them in to shun every here for inspection. I’d love to have an easier way to hone them.

[@GT1Vette]

Send them to a professional. Honing is not sharpening.

[@GT1Vette]

Send them to a professional. Honing is not sharpening. My wusthof knives have 14 degree angles

[@TheCaribert]

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!

[@eddyeoq]

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.

[@ninamoler1880]

That paper cut test is fun and useful for finding out when you need to sharpen rather than hone, I think. Happy cooking!

[@whiterabbit6467]

Ramsay said that you should hone every time before and after using a knife, so thaz's what I do usually.

[@johncaputo5538]

@@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.