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Chef's Choice 130 Professional Knife-Sharpening Station, Platinum
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- Electric knife sharpener with 100-percent diamond abrasives
- Sharpens, steels, and strops most brands and types of knives
- Super-hardened miniature steel; flexible stropping disk
- Angle-guides for foolproof sharpening; on/off switch; stabilizing feet
- Measures 10 by 10 by 4 inches; 3-year limited warranty
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From the manufacturer
- EdgeCraft Corporation was established in 1985 with a very specific mission; to create the world’s best knife sharpener. Our first sharpener became an immediate success, acclaimed world -wide for performance and quality. Today we have a full array of sharpeners —electrics, manuals, hybrids and specialty—and a continuing determination to offer only the world’s best products.
Chef's Choice 130 Professional Knife-Sharpening Station
No Experience Necessary Or Skill Required! Sharpen, Steel and Strop your 20 degree class knives like a PRO with the Chef’s Choice Model 130 professional sharpening station:
- For professional sharpening, steeling or stropping; all types of 20 degree class knives
- Sharpens both straight edge and serrated knives
- Re-sharpens all types of knives—kitchen, household, Santoku, sports and pocket knives.
- 3-Stages: 100% diamonds in Stage 1, super-hardened sharpening steel in Stage 2 and flexible stropping disks in Stage 3
- Optimum edge for customized for every cutting task
Coddle your cutlery with, the Chefs Choice Professional Sharpening Station 130. It offers the serious cook, professional chef, or knife connoisseur 'edge versatility' with a 3-Stage sharpening system that features our renowned sharpening and stropping stages as well as the world’s most advanced steeling process.
Built-in precision angle guides in all three stages eliminate guesswork and produce consistently sharp edges every time. The Chefs Choice Professional Sharpening Station 130 eliminates the clutter of ineffective sharpening gadgets and provides in one compact appliance, the ultimate versatility of choosing the preferred edge for any cutting task.
With the Chef’s Choice Sharpening Station you can do it all, simply with the push of a single on/off button. And the astonishingly sharp, long-lasting edge is better than factory sharp, no matter which type of edge you choose.
The Different Stages:
Stage 1: Consists of rotating conical disks impregnated with 100% diamond abrasives that safely sharpen the entire edge of quality kitchen, household, Asian-style, sports, and pocketknives. It never de-tempers the knife blade and helps prolong the life of quality knives.
Stage 2: Features a super-hardened miniature steel that along with precision angle guides develop a shaving sharp edge with ultra-sharp microscopic serrations that provide a 'bite' superior to professionally steeled edges. Stage 2 can be used as often as desired to maintain a consistent razor sharp-steeled edge until Stage 1 sharpening is required again. The sharpening angle of Stage 1 and Stage 2 are precisely set to optimize the sharpening steeling sequence.
Stage 3: Uses a flexible abrasive disk system—a high-tech version of the barber strop—to create a microscopically smooth, ultra- sharp fine edge. It can be used as often as needed to keep edges polished and maintained until additional sharpening is required. Stage 3 is also used for sharpening serrated knives. The ultra-fine flexible stropping disk straightens and aligns the serrations and sharpens each prominent tooth so it becomes an ultra- sharp 'micro-blade'. It is excellent for serrated knives of any alloy, forged or non-forged, including so-called 'never-need-sharpening' knives, which are serrated, and do become dull!
How It Works:
The Fine Edge: Use Stage 1 to sharpen and Stage 3 to hone and polish for a razor sharp durable edge that is perfect for serving up decorative platters and precision slicing of more delicate foods.
Steeled Edge: Sharpen with Stage 1 and then steel with Stage 2 to obtain the controlled bite preferred by professionals for fibrous foods.
Steeled/Polished Edge: This is a superb edge of unprecedented sharpness, combining the characteristics of both a steeled and highly polished edge by sequentially going through Stage 1, 2, and 3. It’s ideal for precision slicing and elegant presentation of foods such as smoked salmon.
The 130 is ruggedly built, handsomely designed and molded from a sturdy, high-impact engineering polymer.
Designed for safety, the sharpener is U.L. approved. Rubber feet hold the unit securely to the work surface.
The sharpener requires no sharpening oils or liquids. The unit is compact enough (10 inches long by 4 3/10 inches high and 4 ¼ inches deep) to be permanently placed on the kitchen counter, so knives can be quickly re-sharpened.
Tip: This helps increase kitchen safety because sharp knives are much safer to use. Dull knives require the user to apply excessive force while cutting, increasing the risk of knife slippage and personal injury.
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This item Chef's Choice 130 Professional Knife-Sharpening Station, Platinum
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The newest breakthrough in sharpening technology, the 130, presents most of your sharpening options in one compact appliance. It professionally sharpens, steels or strops most brands and types of knives; straight edge or serrated, kitchen, sports and pocket knives in seconds. Three stages make it possible to obtain a "better than factory" edge quickly and effortlessly. Stage 1, using 100% diamond abrasives, sharpens the edge. Stage 2 is a super-hardened miniature steel that develops a shaving sharp edge with ultra-sharp microscopic teeth, providing a superior edge "bite". In stage 3, a revolutionary flexible stropping disk polishes the edge to hair-splitting sharpness. Using these stages in different combinations produces custom edges, suited to a particular cutting task. Built-in, high precision, user friendly elastomeric angle guides guarantee fool-proof sharpening. Assembled in the U.S.A. Limited 3 year warranty. UL approved
Top customer reviews
You sharpen your blades by using alternating swipes for each side of the sharpening station (two slots per station) for dual edged blades, or just use the single appropriate side for single edge blades. Most people will use the "coarse" station followed by the finishing station, or just the finishing station alone.
I've used this unit on chef's knives, pocket knives, hunting knives, paring knives, etc. All come out spectacularly sharp, very quickly, and with no real skill required. After sharpening my kitchen knives, a visiting friend (who was cooking dinner for us), remarked "my God, did you get these professionally sharpened? They are soo sharp!".
I love this unit. It is well worth the money. No need for all sorts of different sharpening systems.
I found that very small blades, like 3-4" straight or curved paring knives, are sort of hard to run through but longer boning, slicing, or even a heavy cleaver with a standard angle edge were easily worked. I don't have any Japanese blades, but I have read the Chef'sChoice has several different models specifically designed for the Asian or European edge.
This is a great tool and makes prep work in the kitchen much easier on the hands and wrists.
After a good amount of research I selected the Chef's Choice 130 Professional as my first powered knife sharpener, and I couldn't be more pleased.
This sharpener produces a clean sharp edge and with the different stages, I can customize the edge with far more precision than I ever could by hand.
Yes, it is a little expensive but you certainly get what you pay for, and the price on Amazon was easily the best deal I could find.