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Chef's Choice 320 Diamond Hone Knife Sharpener, White
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- Unique patented stropping and polishing stage
- Two-stage sharpening for durable, longer-lasting edges
- 100% diamond honing; guaranteed to never detemper
- Precision elastomeric spring guides hold blade at the proper angle
- Totally safe for quality knives
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This item Chef's Choice 320 Diamond Hone Knife Sharpener, White
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Create an incredibly like-new sharp edge with this electric multi-stage knife sharpener. Safe for use with high-quality knives, the unit can restore a 15-degree edge for Asian-style knives and a 20-degree edge for European- and American-style knives. It can also sharpen fine-edge or serrated blades, sports knives, pocketknives, and Santuko and traditional Japanese-style single-bevel edges, including the thicker Deba-style blades, as well as double-bevel blades. Its three-stage system produces a perfect edge. Precise knife guides automatically position the knife for foolproof operation, while 100-percent diamond abrasives and patented flexible stropping and polishing discs sharpen, hone, and deliver a microscopically polished edge. Other highlights include a simple on/off switch, stabilizing feet, and durable construction. Assembled in the USA, the knife sharpener measures 12 by 6-1/5 by 6-2/5 inches and carries a three-year limited warranty.
When your favorite knives start squishing ripe tomatoes instead of slicing them, it's time to sharpen your blades. This knife sharpener is remarkably easy to use on both straight-edge and serrated knives. Simply plug it in, turn it on, and feed knife blades through the stages. The first sharpening stage uses 100 percent diamond abrasive disks to hone the knife's edge while the second stage incorporates polymer disks to polish and strop the edge to hairsplitting sharpness. Straight-edge knives should go through both stages, while serrated blades should only be used in the polishing stage.
The internal elastomeric spring guides hold knife blades at just the right angle to the sharpening surfaces, making sharpening easy. The instructions are easy to follow, and maintenance is limited to removing the metal dust shavings from the clean-out tray once a year or so; no lubrication is necessary for the motor, bearings, or sharpening surfaces. Guaranteed not to detemper, the sharpener has a two-year warranty for home use. --Ariel Meadow StallingsSee all Product description
Top Customer Reviews
of making "new" knife blades out of old. It took a bit to get my
extremely dull knives sharpened, but now they are fantastic!
I sharpened tiny paring knives up to my chinese cleaver and was
pleased with the super sharp results.
Make sure you allow the blades to align with the magnetic edge,
do the passes according to instructions and you won't be sorry.
Sorry Amazon doesn't have a better price, I actually found cheaper by $40.00 in Manhattan, still the price is good compared to some of the models I priced out at that big box store on 6th Avenue. My husband can't believe this sharpener delivers the goods without the addition of oil and water during sharpening.
There wasn't much of a learning curve. Basically there are two sides, use the left side first, and the right side to finish. The directions are very clear. I turned it on and off when I wasn't using it so it wouldn't overheat. At one point the plastic cover came off on the right side. It was easy to replace, so no problem.
Most of the cheapo knives were able to sharpen up nicely. Some of the dullest, oddest knives didn't seem to sharpen no matter how many times I put them through the sharpener. None were nicked, so that wasn't an issue.
The next week the organization had a large food fair. Their knives were able to bone chicken, slice tomatoes and onions, and other foods very nicely. Nothing is more dangerous than a dull knife, and this sharpener made our knives useful.
After this, I sharpened all my own good knives. It did the job quickly, as my knives were in good shape.
Many people don't realize that the most dangerous utensil you have in the kitchen is a dull knife. A dull knife requires more force to do the same work. Dull knives are more susceptible to slipping and combined with the force that moved them, can still produce chilling and even life threatening accidental cuts. A sharp knife requires much less force, can cut more precisely and is easier to control.
I bought this device for my son and daughter in law for Christmas 2008. They owned excellent quality knives, but they were sharp only for the first few months after they bought them. After that, I discovered they may as well have used a butter knife because that's the condition these knives reached pretty quick. The knives also suffered from the very bad habit of being stored loosely in a drawer. Consequently they had nicks in addition to just being dull. I was afraid that my daughter in law would end up with a nasty cut. The situation got so bad that instead of sharpening the dang things, my daughter in law would just buy a new knife each year!
I used this device for the first time just last week only because I remained as stubborn about my son learning how to use it as I did about my own traditionalist methods. He and a buddy tried using it...without looking at the instructions... and didn't get anywhere with it. I learned very quickly that had I been smart, I would have bought one of these machines for ourselves when we started our deli business in 1994 !!
It is important to read and follow the instructions to get the best service from this machine. Starting with the dullest 10" knife and using only the weight of the knife, I drew the knife blade in 10 alternating passes. This very quickly produced the burr sought in the instructions for stage 1 along the entire length of the blade. (Normally, a knife in better condition would need only a total of 2-4 alternating passes to produce the same result.) After reaching the burr stage, only 4 alternating passes (2 on each side) in stage 2 produced an edge on this knife that I could use to shave the hair off the back of my left index finger! I gave that knife one more stage 2 pass for each side and went on to the next knife. This time fewer passes...same results! My daughter in law gave it a shot with another dull knife that would only smush a tomato and produced an edge in only seconds that would cut tomatoes paper thin! She also got razor sharp results on a short bladed paring knife!
Once a knife is this sharp, the machine won't be needed for quite a while. Generally, only a pass or two with a high quality ridged sharpening steel such as those offered by Forschner or Mundial will be enough to maintain the edge for months of household kitchen use. This is because the edge of a razor sharp knife becomes so thin that it will "fold over" in the shape of a J during use. The steel straightens the edge and restores it's razor sharpness with just a few VERY LIGHT strokes. The vision you might have of the butcher flailing his knife 10-20 times with the steel to restore the edge is really overkill and mostly for show. The two light strokes should do it...and as quietly and lightly as possible. I have even used the bottom of a ceramic coffee cup or the back edge of another high quality knife in place of a sharpening steel, although the coffee cup will remove some material from the blade of the knife.
In just minutes with this machine, we had 8 razor sharp knives and accomplished what could have literally taken HOURS to achieve with traditional methods. If you are not getting the same results with your machine, my humble guess would be that you are not using it properly. the steel in your knife is very hard or they are in really bad shape. Only as a last resort would I fault this machine. We were even somewhat saddened when we were done!
Remember to store your knives in a way that keeps them banging against each other. We prefer wood blocks designed for storing knives. They can get pricey if you buy them retail. We managed to pick ours up at Goodwill for $2....a real bargain. They have them every time I go in there.
This sharpener worked so well on my daughter-in-law's knives that I took one of mine that I have been maintaining the traditional way on this trip to sharpen it on her sharpener. The knives I did for the above review needed only touch up sharpening and was done with them in a few seconds. My 10" kitchen knife, on the other hand, needed a lot of work. I was getting nowhere on the 1st stage and thought I might be using it wrong. In reality, the angle I had sharpened mine to manually was incorrect and the machine was putting the correct edge on them. I lost count of the # of 1st stage passes made to get the burr, but when I did, a few passes in the 2nd stage had the knife razor sharp. If you are not getting anywhere with this sharpener, you need to make sure you are following the directions and be persistent to get that "burr". Then you will be only seconds away from the sharpest edge you've ever had...