Chef’sChoice 4643 ProntoPro Manual Knife Sharpener Extremely Fast Sharpening of Euro-American Asian Style 15 and 20-degree Knives 100-percent Diamond Abrasives Hone-polish Stage, 3-Stage, Silver
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- Extremely fast, 3-stage manual sharpener is perfect for European/American/Asian Style knives; Perfect for Kitchen, Santoku, Sports, Pocket Knives
- Criss-Cross sharpening technology for an extremely sharp, burr free edge with lots of "bite"
- Provides an arch-shaped edge that is stronger and more durable. Precise bevel angle control for 15 and 20 degree edges
- Uses 100-percent diamond abrasives in stages 1, 2 and 3; Sharpens straight edge and serrated knives
- Soft touch handle for an easy and secure grip. Assembled in the USA
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Chef's Choice Pronto Pro Diamond Hone Knife Sharpener No.4643 is a perfect manual sharpener for those who own Asian and European/American style knives and want to quickly and easily apply a superior, shaving sharp edge. Sleek and highly-styled, it's our fastest manual sharpener yet for applying 15 degree edges for Asian style knives and 20 degree edges for European/American style knives. Using precise angle guides, 100-percent diamond abrasive wheels and our acclaimed Crisscross sharpening technology, it provides a super sharp, durable, arch shaped edge with lots of "bite." The secret is in the 100-percent diamond abrasive wheels which sharpen simultaneously "into" and "out-of" the edge for a superior burr-free edge that cuts effortlessly. Separate honing stage polishes the edge for flawless performance. The sharpens all quality knives including straight edge household and kitchen knives, Santoku, sports and pocket knives, as well as serrated knives. Engineered and assembled in the U.S.A.
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I have owned and used Chef's Choice motorized and manual sharpeners. For sheer convenience and speed, the 4643 is unparalleled. The big step up from cheaper manual sharpeners that use diamond embedded pads or carbide inserts are the diamond studded sharpening cones. These make short work of any steel I put on it. And super easy to use.
One big watch out though, is to be sure to read the instructions. Unlike other manual systems that require light to moderate pressure and only draw strokes, the 4643 has you using back and forth sawing motion strokes and a solid 3 pounds of pressure. If you do it right, sharpening and honing are lightning fast.
Overall, highly recommended.
I have tried the manual stones, CrockStick, Accusharp, Chantry, Fiskars Rollsharp and at least 3 earlier Chef's Choice manual and electric models spanning 25+ years and this one works as fast and more easily than all of them. Plus it is 1/3 the price of some of the electrics and it works on both Asian & European knives.
The latest Chef's Choice I have is Model 120 and is works well on my Euro knives but you have to be quick with the coarsest grinding stages otherwise you will grind in a divot near the bolster. And, the 120 only works on Euros. I recently fell in love with MAC knives from Japan which are so hard they stay sharp longer than my Henckels, but the Rollsharp recommended by MAC wasn't able to remove microchipping of the edge created after several years of use. Instead of buying a dedicated electric Asian or a Asian/Euro model from Chef's Choice I did some reasearch about this model and other brands and bought one as a gift for a relative setting up her kitchen. I tried it out at Christmas and loved it, she tried it and loved it, her Mom tried it and loved it. Since then I have given four more as gifts or as recommendations to friends and family whose knives I sharpen annually at Thanksgiving or Christmas on my electric Model 120. Only rave reviews so far.
I've now sharpened about 50 knives with my Model 4643, including several Shun's and carbon steel chinese cleavers and it still restores a hair popping edges on my heavily used MAC 8 1/2" chefs knife. I can now cut ripe tomatoes and crusty bread without a serrated knife because the blade is so sharp. So small, it stores in a drawer for handy access. Sharpens both sides of the blade on both forward and backward strokes.
It is easy to use, but please read and follow the instructions. Unlike some sharpeners, a moderate amount of pressure is recommended (3 tp 5 lbs, use you kitchen scale to get a feel for it). If your blade is curved, rotate the handle up or down to keep the portion of the edge in the sharpener parallel to the table, otherwise you may cut into the plastic body and undo your sharpening.
A reviewer of the Asian only Model 463 said they liked the Minosharp ceramic roller sharpener much better because the Chef's Choice because it uses flat diamond plates instead of double-sided rollling cones like the Minosharp. Older and less expenisve Chef's Choice manual sharpeners do use flat diamond coated plates but the Models 4643, 463 and 464 all use double sided-cones like the Minosharp and Rollsharp, but, the Chef's Choice cones are diamond coated metal instead of ceramic.
The only cons I find with this manual model is that it takes longer than an electric to sharpen a very dull knife, that said, it has eventually sharpened every knife I have tried, no matter how dull, wicked sharp. Just keep sharpening in the first stage until it shreds paper, then finish in the second stage. Not suitable for thick bladed Japanese knives sharpened only on one face.
Chef's Choice sells over a dozen manual sharpeners, the older ones cost less, but they don't work nearly as well as the Model 4643, 463 or 464.
My roommates and I have two peoples' worth of a variety of knives. I mostly use a Shun Classic 8" Chef's knife and a handful of Kuhn Rikons (5" santouku and paring knives). They had gotten so dull I couldn't slice tomatoes anymore without puncturing them first and chopping onions hard. My roommate has a 10" Henkels that had definitely seen better days, and the rest of our knives were a variety of partial sets from college, etc.
I needed a knife sharpener that would do both Asian and Western angle knives and chose to spend an extra $10 ish on this one for the diamond cones which make sharpening a little bit faster. I took what I gathered from reviews here and went to town. I was able to pretty much fully restore my Shun to it's original sharpness and it's a joy to use. The Kuhn Rikons now comfortably slice through tomatoes though they don't perform quite as well as the Shun (though arguably they never did to begin with). Onions are so much faster and easier than they were!
I used our bathroom scale to get an approximate feel for 4-5lbs pressure and pulled each blade through it's appropriate stage 30-60x in each direction (I did about 10 towards me and then 10 away from me alternatively) and then about as many times through the honing stage. It took a little bit of time to get used to the feel to lock the blade when pulling through so the cones turned against it rather than just sliding through but once I managed it it was pretty easy. I also took care not to press/stay too long at either end of the blade to avoid creating divots. I sharpened 10 of our knives over the course of a few hours while my bf and I were cooking a 5 course brunch (I did one chef's and the santouku first and then the others in between cooking steps). I'd say each one took probably 10-20 minutes, which is not a bad time investment 2x a year. Very happy with this purchase.