After posting about needing my knives sharp enough to slice beef thinly and reading all the excellent responses, I was reminded that I already had a Chef's Choice 110 sharpener which I hadn't used in years. Well, I dug it out, looked at a couple YouTube videos on how to use it, ran several knives through it, and it WORKED!! Nice, sharp (for me) knives! And they worked well slicing beef this evening! Hope using the 110 isn't considered cheating! I did try an oil stone, but had little luck; just didn't know how to use it.
Chef's sharpener 110 - did I cheat?
- Thread starter john parker
- Start date
Chef's Choice sharpeners are pretty well respected. B&B is about razors and we tend to be pretty obsessed, myself included. Your knives are probably sharper now than what you would find in 95% of home kitchens today. But stick around . . . we can get you into that crazy 99% . . . and you may well enjoy the trip.
I have one of those buried somewhere. Used it for years.
You are doing more than most people do. Drives me insane when I go to someones house and they have crazy dull knives and they want me to help cook. Good for you.
You don't bring your own knives and hones?
I got the "Pronto" manual version (made for Asian knife angles) after seeing it recommended on America's Test Kitchen. It works great and keep's my Shun Chef's knife quite sharp.
I tried learning how to sharpen with stones and the Spyderco sharpener. But I just couldn't get the hang of it. The Chef's choice is great -- I'm really amazed at the edge it can create.
I tried learning how to sharpen with stones and the Spyderco sharpener. But I just couldn't get the hang of it. The Chef's choice is great -- I'm really amazed at the edge it can create.
You would be amazed how many knives found in the hands of culinary professionals are sharpened on Chef's Choice equipment
I can vouch for that. Problem was, it got into the hands of those who didn't respect equipment and refused to use it properly. So it was back to a knife sharpening service.
The biggest problem with "Chef's Choice" sharpeners (IMHO), is they can scratch the finish on flat sides of the blade. This not a big deal on cheaper knives that are 'utility only', but if you have Wusthof, Pro-S, Miyabi, etc., it hurts the resale value if they are scratched up. I learned this the hard way. I bought a "True hone" sharpener and the only place the stones touch the blades is at the edge. They are kind of expensive, but my better knives are worth it and I have been able to sharpen knives for others. JMHO
Ronnie
Ronnie
Well all this talk of knife sharpeners is not going to make me cry . . . quite. I would really encourage you to pick up a 1000 grit water stone and start learning the skill of sharpening. Putting a great edge on a blade is a very satisfying accomplishment. Having someone cook in your kitchen and comment on how sharp your knives are just gives you a warm feeling.
Nope cause some folks can't get them sharp to save their lives or they just don't have time to do it.
I'll take that as a nope using the sharpener on the back of the can opener is ok.
