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Electric Knife Sharpener

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  • Electric Knife Sharpener

    Looking for an electric knife sharpener for my wife, I’ve never been a big believer in them since the first time I tried one back in the late 70s… BUT I’m sure that they have come a long way since then.

    Mike Hunter

  • #2
    Sharpener for an Electric Knife or electric for sharpening all knives??
    What I have found in the past is that they sharpen rather coarse rather than honing.
    I am an old believer in a steel, not many use them, at least on a regular basis, for kitchen knives mine get the Steel after every other use, or no more than 2 or 3 uses.
    Keeps them razor sharp!


    • #3
      I've been using one of these for a few years; M120 EdgeSelect® Professional Knife Sharpener

      It's kind of expensive but it works on the hardest of steels as well as ceramics. There are three slots. The first two stations shape the edge and the last one hones it. A new blade is shaped on all three wheels. To touch it up the last stage is usually the only used.

      It is actually quite easy to use and delivers an edge that thinly slices over-ripe tomatoes without smashing them.

      At the end of the project, there is a profound difference between spare parts and left over parts.

      Location: SF East Bay.


      • #4
        I have heard good things about the Chefs Choice sharpeners like Dan is mentioning. No idea though what the difference is between the models.



        • #5
          I've been thinking about a Wusthof electric knife sharpener as thats the brand of knives that my wife uses... any thoughts? any owners here?


          Mike Hunter


          • #6
            I think the electric sharpeners might be dangerous. Some of them can leave a wire edge on knives. The last thing you want to eat is a sharp stainless steel wire edge in your food.

            Another think I KNOW is dangerous is the type of ceramic knives with extremely thin ceramic clad over a stainless steel core. I bought 2 of these from Woodcraft Supply. Soon after we started using them,I saw that small flakes were coming off the edge of the knives. The ceramic didn't adhere well to the steel core. And,those ceramic chips were sharp enough to shave hairs. I think they should be banned.

            My wife and I are both craftsmen who know how to use knives. We use cutting boards only,not plates,and do not over stress ceramic blades. They are very brittle.

            We were at a friend's house for supper. She had a ceramic/steel core knife. The entire edge back to at least 1/8" from the cutting edge was entirely worn away. All that sharp ceramic went into their food,never to dissolve.


            • #7


              • #8
                The Work Sharpe knife sharener seems to work well.



                • #9
                  What ceramic knives are (or should be):






                  • #10
                    I use my 6x48" belt sander followed up with progressively finer grit sanding film on a flat surface then a leather strop. In between sharpening I use the steel. This is ONLY for my high carbon (non stainless) blades. For the henkels and other SS blades I use my chefs choice. The ceramic? I dont sharpen them. JR


                    • #11
                      This is what I would recommend for those who don't know, or don't want to know, how to sharpen a knife by hand:



                      • #12
                        My dad recently bought one of these and swears by it:



                        • #13
                          This won't make a dull knife sharp (or at least not fast) but it'll keep a sharp knife sharp forever:


                          With both 20° and 25° sharpening bevels, it's the best knife sharpening system I've tried (and I've tried several)!

                          Be sure to get a second set of ceramic sticks, so that you have both medium and fine grits, and you'll be good to go.


                          • #14
                            If they need a lot of work, I go to the 1" belt sander. For touch ups, and after the rough work on the belt sander, I also use ceramic sharpening sticks. I also threw away the original cedar base, and made my own hardwood block, with a multitude of angles. Ten minutes worth of work on the drill press. Axes want something different than pocket knives, which want something different from razor blades.



                            • #15
                              We've had the Chef's Choice in our kitchen for many years and it works great. Even dull knives can be revived with it.
                              If you use it regularly, it takes only about 30 seconds to put a razor sharp edge on.