electric knife sharpeners: general info needed

citytransplant

citytransplant

Joined
Apr 12, 2008
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A friend wrote to me, asking: "We are thinking of buying a knife sharpener for our own Knifes, Electric is what I want. What is good or what should we not get?
My answer: "I wish I could help. I know nothing about sharpeners. My expertise is limited to knives. Specifically those produced in New York State by either the Camillus Cutlery Company or the Imperial Schrade Cutlery Company, both now defunct. I will direct your question to folks that frequent my favorite knife forum. I'm fairly certain they can provide information that will give you an edge"

Any suggestions or general information would be appreciated.
 
Chef's Choice Trizor XV M15 or 1520 Angle Select, if you simply must have an electric sharpener.
 
First, what type of knives?

I'm assuming "electric" sharpener = one of the pull thru type, like a Chef's Choice? I think most here will tell you to avoid them... unless the knives are not very expensive. They tend to be hard on knives, removing too much metal for the task, and not leaving the best of edges. Especially if the knives are higher end.... often not the best 'choice'. :)

But type of knives, brand, use, etc. might get you better info on what to get.
 
There is only ONE type of "home" electric Knife sharpener that worth anything!

Buy the,
Work Sharp, Ken Onion edition
 
Get ready to loose all of your knife points.


Sent via telegraph with the same fingers I use to sip whiskey.
 
So few people here use electric sharpeners, that buying advice may be hard to come by.

My advice for non-knife city people would be to do two things: first, find a good knife store that will sharpen your kitchen knives once a year for a reasonable price.

Second, get a ceramic rod, and do a few light, edge-leading passes every few times you use the knife to try and maintain the edge. You should be able to make it so that light doesn't reflect off the blade.

Haven't tried any electric sharpeners.
 
I'm a sharpening geek, so my experience isn't super duper relevant to a normal knife owner. I love my WorkSharp Ken Onion.

The thing about sharpening is, it hasn't been automated to the point that it's brainless. Every system I'm aware of requires operator skill. The WSKO requires operator skill. It's certainly way faster than stones or rods, or other human powered devices. But you can definitely really screw up a blade with the WSKO if you don't know what you're doing.

Sort of like an electric circular saw. You can do a lot of damage with one if you aren't skilled. Tools are tools. They aren't necessarily automated solutions to problems, even if they are electric powered.

Practicing on inexpensive knives to gain skill is probably the best approach to learning and sharpening system, especially a powered one.

Good luck to your friend.

Brian.
 
I really don't like the basic KO, it's to easy to scratch the blades. However, add the blade grinding attachment and you have a great sharpener.
 
Assuming he, like most non-knife folk, wants a zero skill sharpener. That really means chef's choice.

See: https://www.sharpeningsupplies.com/Compare-Chefs-Choice-Electric-Knife-Sharpeners-W60.aspx - this is Sharpening Supplies page(s). At least they are reputable, and have experience with stones as well, Wicked Edge, Edge Pro, and all the major names you can think of in stones and systems. They will be able to steer you in a good direction.
 
I've read several people's opinions, that the Chef's Choice requires operator skill. One non-knife person I know had/has one and considers it useless. He has his kitchen knives professionally sharpened every now and then.

Brian.
 
bgentry said:
I've read several people's opinions, that the Chef's Choice requires operator skill. One non-knife person I know had/has one and considers it useless. He has his kitchen knives professionally sharpened every now and then.

Brian.
Click to expand...

Perhaps I own a skills-free model; perhaps I am incorrectly thinking of skills in a different way than everyone else, which makes me an outlier. Perhaps there is a rift in the contnuum in my kitchen which accounts for my bungholish behavior.
 
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