Knife Sharpeners

[George K]

@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.

Link to video

[Jolly]

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.

[George K]

@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.

[Renauda]

I bought one of these 30 odd years ago. Still use it. Puts a fine edge on knives and scissors.

Link to video

[Mik]

@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.

[George K]

This is what I've been using, with marginal success. It gets 4 ½ stars in 71K (!) reviews.

I ordered the Rada - figuring for <$20 I can't really go wrong.

[Mik]

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.

[Catseye3]

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.

[mark]

I use the Global two stage sharpener. You fill the base with water.

[Jolly]

A lot of those are just fine, but...I still like my stones when trying for the best edge I can get.

[George K]

Well, I got my Rada sharpener this afternoon.

One word: WOW.

Almost no effort and the knives came out remarkably sharp after only about 4-5 passes.

Money well spent. The other one, that I posted a picture of?

Into the trash.

[LuFins Dad]

@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?

[Mik]

@LuFins-Dad

Never tried a serrated.

[jon-nyc]

I’ve used that style with serrated but only on the flat side.