"Rick Rider" <[email hidden]> wrote in
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Quoted message 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.
Get yourself one or two Japanese water stones, like the ones here:
http://www.garrettwade.com/shopping/search/resultsmain.jsp?sSearch=water+stone&go.x=0&go.y=0
Unless you beat the [censored] out of your knives and don't sharpen them for weeks
or months on end, a fine-grit stone should be enough. You'll be amazed at
the edge you can put on a blade with these stones. Scary. By the way, I use
the Chef's Choice non-electric sharpener to bring a very worn knife back
into the real world again, and then the water stone to finish it off.
Between major sharpenings, a steel is all that's needed to keep the knives
sharp.