Buy Used and Save: Buy a Used "Chef'sChoice 120 Diamond Hone EdgeSelect Professio..." and save 41% off the $149.99 list price. Buy with confidence as the condition of this item and its timely delivery are guaranteed under the "Amazon A-to-z Guarantee". See all Used offers.
Other Sellers on Amazon
+ Free Shipping
+ Free Shipping
4 Year Asurion Kitchen Protection Planfrom Asurion, LLC
- Covers failures due to power surge and other mechanical and electrical breakdowns.
- No deductibles or hidden fees. Shipping included on all repairs. Fully transferable.
- Easy claims process online 24/7. If we can't fix it, we will send you an Amazon e-Card reimbursement for your product purchase price.
- Plan term and select coverage begins date of purchase and is inclusive of the manufacturer's warranty. All other coverage begins after the manufacturer's warranty expires. Plan is fully refunded if canceled within 30 days.
- Plan contract will be emailed from Asurion within 24 hours of purchase. This will not ship with your product.
Chef’sChoice 120 Diamond Hone EdgeSelect Professional Electric Knife Sharpener for 20-Degree Edges Diamond Abrasives Precision Guides for Straight and Serrated Knives Made in USA, 3-Stage, White
- Enter your model number to make sure this fits.
- 3-stage sharpener with precision angle control
- Stage 1 and Stage 2 form the first and second bevels of a durable, arch-shaped edge. Stage 3, a revolutionary flexible stropping disk creates an ultra sharp polished third bevel
- 100 percent diamond abrasives in stages 1 and 2
- Unique stropping and polishing Stage 3 for hairsplitting sharpness
- Works for gourmet chef's knives, butcher knives, sporting knives, serrated knives, and pocket knives
- Easy to use - Anyone can put astonishingly sharp, long-lasting edges on knives in seconds
- Resilient feet hold the unit securely to your work surface
- Backed by 3-year household warranty
There is a newer model of this item:
Special offers and product promotions
Have a question?
Find answers in product info, Q&As, reviews
Please make sure that you are posting in the form of a question.
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’sChoice Diamond Hone EdgeSelect Knife Sharpener Model 120
The Chef'sChoice Diamond Hone EdgeSelect Knife Sharpener Model 120 delivers fast, foolproof results and highly durable edges for straight edge and serrated 20° knives.
- 3-Stage sharpener with precision angle control
- 100% diamond abrasives in Stages 1 and 2
- Unique stropping and polishing Stage 3 for hairsplitting sharpness
- EdgeSelect features allows choice of optimum edges for gourmet, butcher, sporting and serrated knives
This lightning fast professional home sharpener creates, in seconds, the novel Trizor-Plus edge which can be customized to suit each cutting task! It sharpens straight-edge and serrated knives and is so easy to use, anyone can put astonishingly sharp, long-lasting edges on knives in seconds.
You can select extremely sharp hair-splitting edges that slide smoothly and effortlessly through delicate foods like smoked salmon and prosciutto or alternately, edges with varying amounts of 'bite' for more demanding jobs, like cutting tough fibrous foods and meats. 100% fine diamond-coated conical disks in Stage 1 and Stage 2 form the first and second bevels of a durable, arch-shaped edge.
In Stage 3, a revolutionary flexible stropping disk creates an ultrasharp polished third bevel and cutting tip while polishing the first two bevels to form sharp cutting flutes that enhance the cutting action on both sides of the edge. Built-in high-precision elastomeric angle guides eliminate guesswork and ensure hair-splitting sharpness time after time.
It’s ruggedly built and backed by a limited 3-year warranty. The unit is compact (approximately 10” long x 4” x 4”). Resilient elastomer feet hold the unit securely to the work surface. The Chef’sChoice Diamond Hone EdgeSelect Plus Model 120 requires no sharpening oils or liquids. Engineered and assembled in the U.S.A
It incorporates conical 100% diamond coated disks in Stages 1 and 2 and a revolutionary stropping/polishing disk in Stage 3. In just seconds, an edge of unprecedented sharpness and durability is obtained on fine edge (straight edge) and serrated knives. The flawless, highly polished fine edge can be customized to suit the cutting task. High precision elastomeric angle guides eliminate all guesswork.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
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.
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.
Okay, down to specifics:
The Good: This product can recondition a very dull or badly chipped knife quickly. Using the most aggressive sharpening wheel (number one), it cleans up the edge and establishes an initial grind within a handful of pulls per side. For instance, I had an ancient Sabatier cleaver that looked like it'd been used to sack Rome. The edge was tragic. I got it to razor sharpness in about five minutes while chatting with a friend.
In addition, if your knife is not so badly beaten, the second and third stations get it back to a really keen sharpness in no time flat. Yes, even if you have a weird blade shape, like my Kershaw Lifter pocket knife, which is a quasi tanto with a recurved primary edge. The noise, while clearly present, is not so bad as to bother anyone outside the room. I wouldn't use it while someone's trying to watch television right by you, but it's not a bench grinder.
This sharpener can succeed where others have failed. I had an old Puma folder that I'd tried to sharpen with just about every system known to man. It had typically been sharp, but not razor sharp, after these ministrations. I was hesitant to put a "nice" knife through the Chef's Choice, but I had to grit my teeth and try it. Results? It's sharper than I've managed to get it on any other system (flat diamond hones, ceramic sticks, the Lansky controlled angle system, etc.) Classic Pumas had excellent blade hardness, and so this thing is capable of working on harder steels.
The Not so Good: There are two primary drawbacks to this system. The first is that, if the knife goes down to "paring knife" or smaller size, the mechanics of the sharpener are not quite as ideal. For big knives, easy peasy, because they have more material to assure a good angle and a strong interface with the grinders. If the knife is very thin and narrow, you have to be a lot more careful not to put a swale in the edge. With softer steel, or very wide blades, like kitchen knives, you'll sometimes get some superficial scratches. On harder steels and finishes, I have not seen any such issues. Those are the only drawbacks I have found.
The Verdict: This is a great sharpener for someone who doesn't want to spend a long time, and wants to get predictable, good results. Can some other systems get the knives sharper, with greater safety for the finish? Sure. They also take a lot more skill and time. There is probably an upper limit to blade thickness (no hatchets or giant survival knives), but your average folding knife and all your kitchen knives will be fine. I would not necessarily recommend this to people who treat their knives like cult objects. For utilitarian or hard use blades, however, I think it is a great system, and the touch-up should be literally a matter of a minute if the edge hasn't been chipped or rolled. For your heirloom quality, turbonium coated knives of the honored ancestors, perhaps a slower, gentler approach might be better.