Top critical review
504 people found this helpful
Good but not great
on February 4, 2007
As a user of Chef's Choice model 110 and 120 for over ten years I had greatly anticipated the release of this new model.Unfortunately some poor design choices prevent me from fully recomending this product.The older M120 provided 3 stages and created a triple bevel edge.The new M130 can create at best two bevels and only one if you use the sharpening steel.The first stage creates a single edge that can then be steeled with the second stage.If the third polishing stage is used the steeled edge is ground away.That being said the number of bevels is secondary to sharpness of the blade.In comparing the sharpness of the two machines they are very similar with the new 130 seeming slightly sharper.The major issue with the machine is the need to have it out on the counter at all times.The whole point of a sharping steel is to hone your knives each time you use them in order to maintain an edge.This means you need to lug out the box every time you cook, or to have it out on the counter taking up space.If you are model 120 owner looking to the M130 as an upgrade you are much better off buying the Chef's Choice 470 SteelPro.That way you only need to have the larger machine out for major sharpening and can quickly grab the small steel for honing.You'll also notice the M470 has two steeling rods versus the M130's one rod.
I would like to add one note of warning to anyone new to the Chef's Choice line.If you have a collection of knives with heavy bolster heels, know that Chef's Choice models have problems with sharpening all the way to the base due to the heel not fitting into the sharpener.Most Japenese(Shun,Global,MAC, etc) knives aren't effected since the blade extends the full lenght of the knife.Many European(Wusthof,Henckels,Sabatier) knives have the heavy metal heel, and will over years of sharpening develop a gap as the metal from the blade is ground down and the bolster remains.meaning the base of the knife will no longer be flush with your cutting board from the heel extending below it.