I Finally Found My Perfect Knife Sharpener

[Panhead John]

I’ve mentioned this before, but I just don’t have the patience to spend a lot of time when it comes to sharpening knives. I’ve probably gone through 6 or 7 different sharpeners over the last 15 years or so…not because they wore out, but because they either didn’t do a good enough job, or I found them too time consuming [for me] to use properly. I’ve had everything from hand held pull through models to a pretty decent Work Shop model. Forget about me even trying to learn using a whetstone! Anyway, I finally broke down and bought the Chefs Choice model 15XV electric sharpener. I remember a while back that a few members here had one and really liked it. The knives I have finally started showing signs of dullness recently so I did a little research on it and decided to pull the trigger.

It was delivered a few days ago and I used it today for the first time. Besides the recommendations from JCBBQ and WI Bubba , this sharpener has made many Best Of lists, including America’s Test Kitchen and others. To practice on it a little bit, before using my good knives, I got an old knife I’ve had forever. It was a cheap, no name piece of crap that barely cut butter. After running it through all 3 stages a few times, it took me about 1 minute or so, I really wasn’t prepared for the results. Damn, this thing was now razor sharp and easily cut a section of my arm hair! I’d show you a picture of the bald spot on my arm, but some of you might be eating dinner about now. 🥸 It also easily cut through a tomato I was using tonight.

Since my good knives were only about 6 months old and not that dull, I just ran 3 of em through the 2nd and 3rd stage for a few pulls, took me about 30 seconds per knife. All 3 were now back to factory sharpness! One of my biggest concerns with sharpening knives has been trying to make sure I’m doing it at the right angle, especially when using a hone. With the Chefs Choice it makes it easy to keep the right angle, it has spring loaded guides in each slot, to hold it just right. Hell, even I found this to be a breeze to use. Once your knives are sharp, a regular touch up with the 3rd stage for honing should last you months before needing to be sharpened again. If for you’re in the market for a good knife sharpener, definitely give this one a look.


The spring loaded guides make it hard to screw up the angle


It put a razor sharp edge on my old no name piece of crap knife I’ve had forever


My good knives were now returned to factory sharpness…

https://a.co/d/013NZYUx

Theres another model of this with a plastic housing for little bit less money.

https://a.co/d/0gekusR3

[dpearce]

I learned to sharpen plane blades, wood scrapers, and chisel blades on true Arkansas stones. I have a high quality set and I sharpen all my cutting tools with them. Even kitchen scissors. All part of hand tool woodworking, general sharpening, etc... Knife blades are just a different angle, and like axe blades, shingle blades, draw knives, and splitting axes, they all have a particular purpose.

Knowing that there are several different layers of steel associated with a single knife (there's usually an edge meant to be sharpened, and a secondary steel for stiffness) there's only so much steel that can be "honed". Some Japanese knives and woodworking tools are the exception (think blue or white steel), being able to be honed fully across the whole body, but many knifes are a combination of steel, or steel durability and able to take an edge.

Bottom line is, if you're able to obtain a true cutting edge (to you satisfaction), then you have "sharpened" your tool. As far as "how many times you can do this" depends on the knife, it's composition, and ability to retain an edge (carbon steel takes an excellent edge, but dulls faster).

Cutting arm (or leg) hair reveals that the angle is very steep, and thin. It's higher than, say woodworking tools, so it's tighter, (higher, tighter edge meaning it's a thinner steel, and thus goes duller, faster). Think about shaving razors. Very high, steep angle, but prone to dulling very soon, due to the extremely sharp point. But I think you'll find that these blades high angle, highly hones edges "wander" through cuts, especially when it comes to meat fibers, until you reach certain "dullness". So employ chef's technics, keeping your thumbs and fingers bent over against the blade, and out of the way, while cutting. I have several knives I "don't trust" to cut down directly and tend to wander through the slice.

I have no experience with this sharpening system, so I can't really judge it's capabilities, But I have sharpened the heck out of woodworking tools (able to cut through 100 year old red oak, cherry, and walnut with precision), so I know what sharp is, with a dozen different methods and materials.

But I know Panhead John has been at this for awhile, so I'd think that if he's getting good results, most people here would find that they get "good to excellent" results.

That last picture John put up says (to me), that's a blade you can sharpen down to a sliver, and it'll take an edge. Nice hand forged blade.

That blade in the middle? That's a sacrificial blade, exactly what John used it for.

[Panhead John]

This model is made for getting a 15* angle, which is what a lot of knives are at these days. They also have a model for 15* or 20* angles. I could never have the type of expertise that you do with sharpening, I’m impressed! But yeah, for the everyday cook who just wants a sharp knife without going through a big ordeal, I think this one is a winner! My good knives, one of which is pictured, are made of Damascus steel.

[dpearce]

Panhead John and that's the point! A big ordeal. Everyone wants a sharp knife that cuts! ( now, as to "how it cuts" that's a different matter!), without a huge amount of work. Believe me, I spent hours learning to hone, and if you handed me a shingle axe, I'd probably stare at it for a half an hour before attempting to sharpen it. So no one wants to have to become an expert with stones when all they want is to cut some food up!

[cruiseplanner1]

Perfectly described dpearce. I broke down a oouple of years ago and purchased the same tool that John is using. I have used stones for so many years being an old cutter grinder in my younger days but felt I was losing some of my touch and at a certain point you have to get the relief cleaned up on the edge which can be tough on good steel. I am happy with the results. I didn't trust the machines for so long.

[Steve B]

Great choice John. HouseHomey recommended the same one which I got a couple of months ago. So far I love it.

[Panhead John]

That’s good to hear Steve!

[Sweaty Paul]

Enjoy!

[JCBBQ]

Nice!! Yeah I love mine. Visitors are always shocked at how sharp my knives are. Congrats

[WI Bubba]

I always warn people before they pick up a knife.

[surfdog]

I always tell people that my knives are obscenely sharp and will cut with absolutely no regard to what comes in contact with that blade. Fingers beware.

[Smoke em if you got em]

Thanks for sharing this.

[cruiseplanner1]

Bought the same type item and am quite happy with it. And yes once you get an edge you shouldn't have to use the first setting for a long time if you have decent steel. I bring mine out once in a while and use the third/hone just to hold the angle for these 70 year old hands and eyes! The cheap paring knifes need more attention as that cheap steel is probably made from recycled cans and bumpers.

[WI Bubba]

It is great for kitchen knives. I know how to sharpen on a stone but I save that for chisels and plane irons. Although with the smaller chisels I cheat and touch them up on a Work Sharp disk sharpener. But I don't want to get out the stones when I'm in the kitchen and just need to do a quick touchup on a knife. The Chefs Choice has a very shallow learning curve, and get's it done easily without much effort.

In short, it's about time you listened!

You should bring it with you to the MeatUp. you can put on a demonstration with what I'm sure are the crappy knives from the rooms.

[Panhead John]

😂😂

[Mosca]

I bought a set of stones and spent an afternoon with them, working on all my knives. I could never feel confident that I was getting the angles right. I certainly watched enough videos.

If you google long enough you find the obsessives, who look down on automatic sharpeners and draw through sharpeners. My thought is, if the knife is sharp, then it cuts, and it doesn’t care how it got there.

[jayjordan]

Thanks Panhead John - I have 3 different hand held pull through sharpeners. None of them perform as advertised!

[Panhead John]

You’re welcome Jay! I was in the same boat. I’ve had at least 3 hand held models, including one from Chef’s Choice and a fairly expensive one from Wusthof. While they did a decent job, it was nothing like this one just did!

[fzxdoc]

There you go again, Panhead John , with yet another temptation to purchase something for my kitchen. It's sitting in my Amazon cart, waiting for my rationalizations to catch up with my MCS.

Thanks, I think.

Kathryn

[klflowers]

Panhead John you cut me bad with that Kathryn is the only sympathy thing. Get a new sharpener, cut me right out.

[HouseHomey]

Just do it. I wouldn’t steer you wrong.

[fzxdoc]

Thanks, HouseHomey . I miss seeing your around The Pit neighborhood. Hope you are doing well.

Kathryn

[OC Sandy]

Darn it Panhead John Now I have to spend the day talking myself out of buying one. The conversation in my head will absolutely include reminders that I have a couple of other, not inexpensive, sharpening systems and just because *I* don't get great results out of them doesn't mean there is anything wrong with them. This is today's dilemma.

[OC Sandy]

Panhead John La La La La La La I can't hear you....

[Panhead John]

LOL!

[fzxdoc]

Oh, man. $172 bucks of sharpener still sitting in the cart. I may hold off until we get back home to order it. Easier to hide from the husband, that way, Panhead John .

K.

[dpearce]

I agree with people here when it comes to hauling out the stones to sharpen a knife or two. Overkill. Usually when I'm doing a project, I have my bench cleaned off, stuff set up, the stones nearby, etc.. all handy. But the stones gets wiped down (they're oil stones), put away, as soon as I'm done with them, so they aren't really handy for kitchen work. They cost me a pretty penny, and no way do I want to drop one carrying them around! I'd cry for a week.

I have some other methods for tools that aren't my fine woodworking tools, like diamond plates, diamond files, a couple small water stones etc... If I had a Work Sharp like WI Bubba, I'd probably have a dedicated spot for it, like I do my bench grinder. Little good that does me now, all that stuff is literally piled under, so probably glad I don't have a Work Sharp I can't get to. I seriously need to clean up the bench and garage (oh, and my electronics bench area in the basement!!!).

So it'd be pretty nice to have something like a dedicated sharpener for the kitchen. My biggest problem with what Panhead John posted is, Mrs. DP is at the max of what I can have out on the kitchen counters. And our overflow storage is STUFFED FULL. I'm trying to negotiate another cabinet, and I came up with a clever idea for all the little spices, bottles of stuff, cans of things which I think would literally free up half our pantry space and even some other cabinet space!

So until I can get my idea approved by Central Planning and the funds released by Corporate Accounting, I'm pretty sure that thing would have to live somewhere in the third overflow spot (the basement shelf).

Plus we're watching our budget closely. Car maintenance, plate renewals, spring yard stuff, is all coming up sooner than later. And I still want a carbon steel pan!

You guys are killing me with all these great finds... Killing me!

[dpearce]

Panhead John I can't afford a divorce. I'm already in the dog house for buying more vac-seal bags without consultation... :-0

[WI Bubba]

I'd love to hear more about your idea for spice storage. When I redid my kitchen I got a cabinet that is dedicated to just spice storage, but.... You know how that goes.

[dpearce]

WI Bubba, not a problem! If (and if) it can happen. We shall see! I'll put plenty of before and after pics up.

[Panhead John]

If anyone is considering the Chefs Choice sharpener here’s my 2 cents. I was in the same boat as some of you, I’ve already got a sharpener or damn, I’ve spent so much money on sharpeners already! I wasn’t about to throw $150. at another disappointing purchase! I spent a few hours online researching this one, and a few others. I watched several online videos on how to use the Chefs Choice. OMG, you wouldn’t believe some of these clowns who thought they were actually using it correctly! 🙄 …..even I knew better than that. Anyway, if you’re considering this model and you only watch one video, make it THIS ONE! The lady knows her stuff, makes it easy to understand and is actually pleasant to watch. It’s about 9 1/2 minutes long but well worth your time.

Also, read the owners manual….even if you’re a man. My final thoughts are…..even though I’ve only used it for about 10 minutes so far, if it took a crap tomorrow I’d buy it again!

[WI Bubba]

I'm a big fan of hers. I have watched a ton of her videos.

[fzxdoc]

"Read the owner's manual, even if you're a man".

[Oak Smoke]

I’ve been using a Chef’s Choice manual sharpener for years and love it. Most of my knives are sharp enough now that just a couple of passes through the hone make them razor sharp.

[tstalafuse]

That is the one I have had for the last 7yrs, and it still puts an sharp edge on our knives.