|
|
Post by soupandstew on Jun 30, 2017 16:43:03 GMT -5
DH feels that our old hand-held sharpener isn't doing the job anymore and wants a new one. He really likes to put an edge on our knives frequently which I appreciate. Although I know a stone and steel approach is classic, we're just looking for a hand-held sharpener. I see them at WS and SLT for everything from $30 to $200. Anyone have a favorite to recommend? Thanks. And Happy 4th of July! We're home alone, collecting mail and taking care of animals for our traveling neighbors which is cool for us.
|
|
|
|
Post by wallycat on Jun 30, 2017 18:48:27 GMT -5
I think cook's illustrated said Chef's Choice (both manual and electric). I have a manual. I need to remember to use it **blush**
|
|
|
|
Post by karenw on Jun 30, 2017 18:55:09 GMT -5
I have a chef's choice. Not sure which model but it has 3 stages. I have no complaints. It has worked well for me.
Karen
|
|
|
|
Post by soupandstew on Jul 3, 2017 16:53:16 GMT -5
Thanks everyone! I saw the ones with 2 or 3 stages and it makes sense to me. I'll steer him (aka push firmly) in that direction. Chef's Choice seems to get pretty good reviews on theirs.
|
|
|
|
Post by PattiA on Jul 4, 2017 11:29:32 GMT -5
My DH uses this one to sharpen my knives. He bought it last year after seeing it demoed by the manufacturer at a customer visit. It was designed in SolidWorks (3D CAD software that he used to work on). He came home raving about it and bought it. He loves it and I love the edges that he puts on my knives. Work Sharp Ken Onion edition |
|
|
|
Post by soupandstew on Jul 4, 2017 16:37:07 GMT -5
PattiA, that's is one awesome machine. I'll show it to DH for sure.
|
|
sue
<50 posts
I have made 1 post
Right now I'm Offline
I joined September 2019
|
Post by sue on Sept 4, 2019 7:39:22 GMT -5
Every knife needs to be sharpened every now and then. Knives that won't get dull only exist in commercials! At the first cut your knife will start to get dull and to enjoy your knife to the max you should keep it sharp. Do not wait until you knife is dull before you sharpen it because that means that you have worked with a blunt knife.
To keep your knife sharp use a sharpening stone. For sharpening the knife 'on the job' you can best use a fine ceramic sharpening rod. Sharpening steels are not suitable for all knives. We still sell them but we recommend everyone to use a ceramic sharpening rod in stead.
|
|
