Rick Rider said:In another thread discussing sharpening of Wusthof's, Henckels, and Sabatier it was
mentioned that the poster wasn't too fond of the Chef's Choice sharpener. I began to
wonder if a home sharpener was as good at sharpening knives as taking the knives to a
professional sharpener.I just recently purchased a new knife and, while I thought my old knives were sharp, was
amazed at the difference in sharpness. I began thinking about the last time I had them
professionally sharpened and could not recall the occasion.If you were to buy a new sharpener what kind would it be? I am leaning toward a bench
grinder (variable speed) mounted set of wheels myself. One wheel sharpens the other
finishes by removing burrs created on the first wheel. I could use the dressing wheel
many times before needing to re-sharpen the knife on the first wheel.Another option is the "drag the knife through the spinning stones" type of sharpener - if
there is a specific name, I don't know it. Are any of these very good in the long run? I
presume the technology has improved over the years.I tried to look in the FAQ but the link to the FAQ I had
http://vsack.bei.t-online.de/rfc_faq.html
only took my to a German language page.
I've used the Lansky sharpening system for about 5-years. You can get
your kitchen knives so sharp that you can shave hairs off your arm.
You can also use the system to sharpen chinese cleavers, meat
cleavers, tools, scissors, etc. This is a manual shartpening system. I
believe using an electric grinder risks heating up the knives or tools
and wrecking their temper.
For more info on sharpening knives, read rec.knives.
Here's a link to the Lansky website.
http://www.lansky.com/products/systems/diamond.html
http://www.lansky.com/Instructions.pdf
Rusty