chef's Choice 120 or 130

[Twindog]

I can't get the search function to work for me, even googling with Bladeforums in the search. But on a couple of the sharpening-tips links, experts say that the electric Chef's Choice works extremely well, profiling, steeling and stroping -- leaving a razor sharp edge without scraping off too much metal. I see lots of good reviews on the web, but nothing negative and informed.

It looks like the 120 has profiling/sharping and stoping, while the 130 has sharpening, steeling and stroping. The cost runs about $140 for the 130. That's a lot, but I've already spent much more than that on sharpening systems and stones.

So does this really work?

 

[Bernoulli]

I don't have the late model; I had the early model. When I bought it, I took a knife I sharpened (don't remember, probably the original edgemaker) and a dull knife and did my own demo and comparison in the store. I used a loupe to examine the edges and the Chef's choice came out the winner on smoothness = less metal removed. I no longer live in the U.S., so the Chefs' Choice is not available to me, but I really liked it. I only used it once or twice a year because I use a steel constantly.

 

[Twindog]

Thanks, Bernoulli. It seems odd that this electric sharpener can in 30 seconds sharpen a knife as well or better than most of us with stones and angle-guides. The only downside is that the sharpening wheels can wear out, but that just means sending it to a factory every five years to so for new diamonds, cleaning and a lube.