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Chef's Choice 120 Diamond Hone 3-Stage Professional Knife Sharpener, White
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- Three-stage precision sharpening
- Works for gourmet chef's knives, butcher knives, sporting knives, serrated knives
- 100 percent diamond abrasive will never detemper
- Unique Trizor-Plus edge provides greater sharpness and durability
- Three-year household warranty
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This item Chef's Choice 120 Diamond Hone 3-Stage Professional Knife Sharpener, White
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Chef'sChoice Edgecraft 120 Electric 3 - stage Sharpener offers FAST, FOOLPROOF results! 100% diamond abrasives in stages 1 and 2, combined with the unique stropping and polishing in stage 3 means hairsplitting results and highly durable edges. The EdgeSelect gives you the choice of optimum edges for gourmet, butcher, sporting and even serrated knives. A cut above the rest! Order yours today! ChefsChoice Edgecraft 120 Electric 3-stage Sharpener
It may seem like a contradiction, but sharp knives are the safest. With a clean edge, a knife is more predictable and easier to control. If you've purchased a top-of-the-line knife, maintaining the quality of the blade ensures maximum value from your investment. This Chef's Choice knife sharpener performs professional-quality sharpening on any knife, from gourmet knives to hunting knives--even serrated knives can be sharpened with this machine. For top-quality edges, there are two sharpening and honing stages, which use 100 percent diamond abrasives, and a final polishing stage. Each stage uses precision angle guides to create a unique Trizor-Plus edge for maximum sharpness and durability, while a magnetic pad collects residue so the machine is easy to clean and maintain. While a sharp knife is indeed a safe knife, it's wise to use caution with your newly sharpened knives, as they'll be sharper than you expect.
From the Manufacturer
|For all fine-edge knives, and even serrated knives (as demonstrated in the image), the Chef's Choice 120 three-stage diamond hone professional sharpener lets you select the edge to match the need. It allows you to enjoy incredibly sharp edges that stay sharp longer for all knives. And the Chef's Choice 120 is easy to use and lightning fast.|
|For Gourmet Knives |
For Butcher-Type Knives
For Sporting/Hunting Knives
For Serrated Knives
The Three Stages
Use for excessively dull or damaged knives or for maximum edge "bite." Diamond abrasives create first facet.
Use for routine sharpening. Finer-grit diamonds create a second bevel.
Patented material creates third micro bevel, and polished micro-flute cutters along the super-sharp edge.
- For straight-edge and serrated blades
- Leaves incredibly sharp edges--better than razor sharp
- Leaves durable, longer-lasting edges
- Unbelievably fast
- EdgeSelect with Trizor-Plus system provides optimum edges for gourmet, butcher, sporting, and serrated knives
- 100 percent diamond abrasive--guaranteed to never detemper
- Totally safe for quality knives
- Three-stage sharpening procedure covers all knife needs
- Unique stropping and polishing stage
- Three-year household warranty
- Measures 9-3/4 inches by 4 inches by 4-1/4 inches
Top Customer Reviews
One thing to note: the instructions say you can sharpen a serrated knife by using the fine grinder. This sharpener will only sharpen the tips of the serrations, eventually grinding them down. I don't recommend doing this as there are better but more labor intensive ways to sharpen a serrated knife.
My Chef's Choice sharpener sits on the back of the counter next to the knives so it's easy to grab a knife, touch-up the edge and start using the knife.
Love this sharpener, wish I would have purchased one years ago. I highly recommend it to those looking to keep their knives very sharp.
That being said, you have to know what it does and use it appropriately. Some random thoughts in no particular order.
1. Ignore the instructions -- they are insufficient.
2. Know that the sharpener will replace your knife's geometry with its own geometry. This is OK if you're sharpening a mid-range kitchen knife (e.g. Chicago Cutlery, or some lower end Henkel, Wusthof, or Mondial). Any knife that cost you less than $100 or so is a mid level knife.
3. Because the sharpener replaces existing geometry, it may take a lot longer to sharpen a knife the first time than the instructions tell you. You need to put the knife through the "1" slot until the previous edge is completely replaced. You can judge this visually, or you can judge it based on the fact that there will be a burr along THE ENTIRE LENGTH OF THE BLADE. If you move to #2 before you've established the new edge base you're just wasting metal and spinning your wheels.
4. Don't put Japanese knives through this. Send them to somebody like Bob Tate at Seattle Knife Sharpening.
5. Don't put high end knives through this. I have a Lyle Brunckhorst custom knife and I would not dream of putting it through this sharpener. In fact, I have a Tormek sharpener and a Veritas jig, and I don't trust myself sharpening this knife with either.
6. As long as you replace the geometry by persevering enough, this sharpener is easy to use; idiot proof is the way I'd describe it. By comparison, I can get a much better edge on my Tormek with the right jig, but I've ruined perfectly good knives when I first started sharpening.
7. Once you've set the edge, maintaining it is veyr quick. It takes me 20 minutes just to set-up a knife in the jig at the right angle in my Tormek sharpener. I'll do it for good knives when I care a bout the difference in sharpness (need a particularly clean cut) but for every day knives for everyday tasks -- total overkill and waste of time.
If you follow these guidelines you'll have kitchen knives that will consistently slice paper think slices of very ripe tomatoes and easily chop items or carve turkeys and roasts. If that is your objective, this sharpener is perfect.
I've added pictures of knife blades to the product description. They are for comparison. As you look for them, you will see a blade sharpened with this sharpener. Note how the edge is good, but it shows classic roughness associated with this type of sharpener's mechanical wheel grinding. This is not a big deal for everyday kitchen use. The second picture shows a kitchen knife I sharpened on my Tormek. Note how much smoother the edge and the shine the leather strop creates. Finally, see the picture of the Global japanese blade sharpened by Bob Tate.
So, if you want a razor for a knife, get a Lyle Brunckhorst or Kramer custom knife and send it back to them for sharpening. I have a custom filet knife from one of these gentlemen. My buddies and I used it to clean and prepare 400 pounds of yellowfin tuna we caught, and the fish ended up perfect and the knife was just as sharp at the end as it was at the beginning.
If you want a superb blade for special tasks, get a high end forged blade (maybe one of the Kramer knives made by Zwilling) and learn to sharpen it on a Tormek with the right jig. Beware that it will take a bit of time each time to set-up the jig, sharpen the knife, strop it, and finish up. Also, beware that you don't practice on your good knife. I ruined a numer of knives on my Tormek before I got reliably good at sharpening. Alternatively, buy this same knife and send it out to Seattle Sharpening to be sharpened. I have a number of these and they are a pleasure to work with. There's nothing like watching think slices of turkey get sliced cleanly with one on Thanksgiving day.
If you want a mix of kitchen knives that you can maintain quickly and successfully at home, you can't lose with this sharpener. Get the Henkel knife set from Costco, when the edge is lost, reset the geometry with this sharpener and you'll be happy. It's just a different objective. You'll be slicing ripe tomatoes cleanly, dicing, slicing, and generally cooking with pleasure.
So, get it, use if for what it's for and you won't be disappointed.
I must point out that whenever one sharpens a knife, material is removed from the blade, and that knives with safety bolsters at the heel such as Henckels and Wustof, require a grinding of their bolsters after repeated edge sharpenings. This grinding cannot be done by a knife sharpener but is necessary to prevent gaps between the blade's edge and the cutting board when cutting food near the bolster. (Material cannot be removed from the bolster during the sharpening of the blade with a sharpener, thus the blade is being slightly reduced in height during sharpening but the bolster is not.) Additionally, I have found that on certain thin blade or flexible blade knives, over time, so much material can removed from the blade that the original 10mm height of the blade can be reduced to 5 or 6 mm, thus rendering the knife weak and unsafe, or even unsharpenable with the Chef's Choice sharpeners. Flexible boning knives are most subject to this situation and must be replaced eventually. Thick knives cannot be sharpened indefinitely because a proper blade angle may longer be achieved.
Over the years, I have found the Chef's Choice sharpeners to be a superior product, with a price that must result in a similar superior margin to the company. Generally, due to the wear of the diamond coated surfaces, we have needed to replace a sharpener after 10-12 years of use in conditions where a couple of home cooks demanding reasonably sharp knives on a continual basis reside. We have never had a motor failure or other malfunction. Our uses of knives and sharpeners causes an undesirable periodic expense to replace an old knife or sharpener, but we believe it the cost to be reasonable when considering depreciation of such.
The regular use of any form of knife sharpener provides additional safety to the cook in that reduced pressure on the blade of a sharp knife against a particular food is to be expected and force is rarely unnecessary. However, if one is used to using dull knives and accordingly used to applying more pressure to cut through an item, an unexpected switch to a sharp knife can be dangerous and result in cutting so rapidly through the material that a finger placed in the wrong spot my act as the stop in your cutting motion thus requiring a trip to the ER. Dull knives are more dangerous than sharp knives to the user, but an unexpected change in the sharpness of a knife can be more dangerous.
I am about to purchase my third Chef's Choice sharpener in roughly 25 years and expect it to last 10 years. While seemingly expensive, I am expecting to get my money's worth.
Sorry to go on and on about knife sharpening, but I thought there might be a few people who would benefit from my experience.
PS Lastly, If one is looking for the most economical way of maintaining sharp knives over the long-term without considering the value of one's own time, one should buy high quality, high carbon steel knives (not stainless), hone them frequently with a steel, and sharpen them regularly and carefully with a stone while being extremely diligent in maintaining the proper blade angle. Avoid sharpening to razor sharp edges as they dull more quickly. Above all, wash and completely dry high carbon steel knives immediately after each use to prevent rust. If you have the time to follow this advice, you must have the time to do something much more valuable for yourself or family than maintaining your knives.