Knife Sharpeners
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@Jolly said in Knife Sharpeners:
I've had the Rada for years.
Rada makes great stuff. I’ve used some of their knives for years. Their tomato knife is a favorite. For a sharpener I use an Henkels passthrough. Does great.
"You cannot subsidize irresponsibility and expect people to become more responsible." — Thomas Sowell
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Try the Rada sharpener. It's great for a quick workup on a kitchen knife.
“Cry havoc and let slip the DOGE of war!”
Those who cheered as J-6 American prisoners were locked in solitary for 18 months without trial, now suddenly fight tooth and nail for foreign terrorists’ "due process". — Buck Sexton
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@Jolly for about $15 I suppose I can't go wrong, but...
America's Test Kitchen gives recommendations for electric and manual sharpeners. The electric is the "Chef's ChoiceTrizor XV" for about $140. The manual they recommend is the "Chef's Choice Pronto Hone". It's only $40, I may go that way.
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I have an earlier version of the electric. It sits under the kitchen counter and has gathered dust for years.
If you're good with a hone, by all means try one. I'm not good with one. I use the Rada for a quick fix and for anything else I'll pull out my Arkansas whetrocks.
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I have an earlier version of the electric. It sits under the kitchen counter and has gathered dust for years.
If you're good with a hone, by all means try one. I'm not good with one. I use the Rada for a quick fix and for anything else I'll pull out my Arkansas whetrocks.
@Jolly said in Knife Sharpeners:
If you're good with a hone, by all means try one.
Meh. I'm not all that good with it - getting the angle right is a PITA.
I use the Rada for a quick fix and for anything else I'll pull out my Arkansas whetrocks.
I used Japanese water whetstones to sharpen my chisels, and they were VERY sharp. However, considering the variability of getting the angle right (without a jig), I don't see that as an option for kitchen cutlery. And using an oil stone is just out of the question.
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I bought one of these 30 odd years ago. Still use it. Puts a fine edge on knives and scissors.
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@Jolly said in Knife Sharpeners:
Try the Rada sharpener. It's great for a quick workup on a kitchen knife.
So is mine. Once it goes through with no resistance it’s sharp as hell. Used it for years. Might buy a Rada just out of respect for their products. I seem to have lost my tomato knife, but still have my Rada grapefruit.
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I just wonder if the home cook is going to be able to discern any difference between 100 and 230. My suspicion is I would notice very little difference.
Some of those sharpeners take considerable time and setup. With mine I can sharpen a knife in under 20 seconds.
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I'm on my second iteration of this one:
$10.88, 21K stars, 4.5 ratings. It works fine for me, but I don't know how fine "fine" is for foodie cooks.
No setup, no fuss. I stash it in the container of oft-used tools I keep close by; take it out, slip it onto my hand properly, and like Mik said, 20 seconds.
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@Jolly said in Knife Sharpeners:
I've had the Rada for years.
Rada makes great stuff. I’ve used some of their knives for years. Their tomato knife is a favorite. For a sharpener I use an Henkels passthrough. Does great.
@Mik said in Knife Sharpeners:
@Jolly said in Knife Sharpeners:
I've had the Rada for years.
Rada makes great stuff. I’ve used some of their knives for years. Their tomato knife is a favorite. For a sharpener I use an Henkels passthrough. Does great.
Do those work for both serrated and straight?
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@Mik said in Knife Sharpeners:
@Jolly said in Knife Sharpeners:
I've had the Rada for years.
Rada makes great stuff. I’ve used some of their knives for years. Their tomato knife is a favorite. For a sharpener I use an Henkels passthrough. Does great.
Do those work for both serrated and straight?
Never tried a serrated.
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Never tried a serrated.
