Henry Rifle Forums

My wife loves to cook but constantly complains about dull knives. She lived in Japan for almost ten years. Her late husband was career Air Force.
Anyway, she acquired a lot of beautiful Japanese kitchen knives. She also has some nice Stainless Steel knives as opposed to carbon steel.
She wants a knife sharpener for XMAS preferably electric. I have Whet stones that her Dad left behind, but to be honest, I am not into doing them all by hand. Don't know how those who do maintain a 15 degree angle. Have researched some electric models, the best being pretty expensive. That's ok, however I want to be sure I am not wasting my money on a " Chefs' Choice " for &200.00.
I want electric for her weak wrists so she can do it if I'm not around. I have some folding and straight blade hunting knives I'd like to sharpen as well!
Soo, any advise from you knife pro's would be much appreciated! XMAS is not far away.☺

markiver54 wrote: ↑

Wed Dec 09, 2020 8:18 pm

I want to be sure I am not wasting my money on a " Chefs' Choice " for $200.00.

I have a Chef's Choice 110 diamond sharpener. It has sharpened and honed my knives for several decades. Love it.

CT_Shooter wrote: ↑

Wed Dec 09, 2020 8:47 pm

markiver54 wrote: ↑

Wed Dec 09, 2020 8:18 pm

I want to be sure I am not wasting my money on a " Chefs' Choice " for $200.00.

I have a Chef's Choice 110 diamond sharpener. It has sharpened and honed my knives for several decades. Love it.

Do you know if they still make that model? If so, although you say decades, can I ask what you paid?

markiver54 wrote: ↑

Wed Dec 09, 2020 8:53 pm

Do you know if they still make that model? If so, although you say decades, can I ask what you paid?

Yes, they do still make the 110, and it was a gift from my wife's parents, so I didn't buy it. It's available from Amazon for $115.
https://www.amazon.com/ChefsChoice-Prof ... 00004S1B9/

CT_Shooter wrote: ↑

Wed Dec 09, 2020 9:08 pm

markiver54 wrote: ↑

Wed Dec 09, 2020 8:53 pm

Do you know if they still make that model? If so, although you say decades, can I ask what you paid?

Yes, they do still make the 110, and it was a gift from my wife's parents, so I didn't buy it. It's available from Amazon for $115.
https://www.amazon.com/ChefsChoice-Prof ... 00004S1B9/

Thank you very much Stan! I might just go with that one.
Actually though, I just realized that one says for 20 degree blades. Through my research, I have read that the Asian knives and now most others have gone to 15 degree blades.
You stated that you love yours, so I'm not sure how significant the angle is.

Sorry, Mark. I don't know about the angle. Here is a manual that might help, though I don't see any reference to angles in it, either.

https://www.webstaurantstore.com/docume ... manual.pdf

Wow! Thank you again Stan! Will print that out and study it tomorrow.
I appreciate your time spent to help!

Worksharp has a culinary knife sharpener that splits the difference and sharpens to a 17 degree edge. Also has a upgrade kit that allows for 15 and 20 degrees and has an assortment of different grit belts. I have a older Worksharp for my outdoor and pocket knifes which I really like but am tempted to get one of these for my Japanese 15 degree blades.

https://www.worksharptools.com/shop/sha ... sharpener/

https://www.worksharptools.com/shop/abr ... grade-kit/

dave77 wrote: ↑

Thu Dec 10, 2020 4:29 pm

Worksharp has a culinary knife sharpener that splits the difference and sharpens to a 17 degree edge. Also has a upgrade kit that allows for 15 and 20 degrees and has an assortment of different grit belts. I have a older Worksharp for my outdoor and pocket knifes which I really like but am tempted to get one of these for my Japanese 15 degree blades.

https://www.worksharptools.com/shop/sha ... sharpener/

https://www.worksharptools.com/shop/abr ... grade-kit/

Thanks Dave!
Now Ya got me thinking twice about which way I was leaning.

You do know that not all kitchen knives should have a bevel on both sides, right? Some knives should only have a bevel on one side and flat on the other depending on what it's used for and whether you're right or left handed.

markiver54 wrote: ↑

Thu Dec 10, 2020 4:41 pm

dave77 wrote: ↑

Thu Dec 10, 2020 4:29 pm

Worksharp has a culinary knife sharpener that splits the difference and sharpens to a 17 degree edge. Also has a upgrade kit that allows for 15 and 20 degrees and has an assortment of different grit belts. I have a older Worksharp for my outdoor and pocket knifes which I really like but am tempted to get one of these for my Japanese 15 degree blades.

https://www.worksharptools.com/shop/sha ... sharpener/

https://www.worksharptools.com/shop/abr ... grade-kit/

Thanks Dave!
Now Ya got me thinking twice about which way I was leaning.

Was reading some more reviews and Chef’s Choice Trizor XV has a lot of good reviews and is comparable in price to the Worksharp. It's a 15 degree sharpener and is capable of changing a 20 degree blade to a 15 degree. I'd have to do some more research before deciding what to get.

https://chefschoice.com/products/chefsc ... t-model-16

https://www.foodandwine.com/lifestyle/k ... sharpeners

CT_Shooter wrote: ↑

Wed Dec 09, 2020 8:47 pm

I have a Chef's Choice 110 diamond sharpener. It has sharpened and honed my knives for several decades. Love it.

when asked for a recommendation for a blade sharpener, I have to remind myself that the person who will be using it has to be given strong consideration .... my wife literally cannot use the stones and strap that I use .... she simply doesn't have any experience or inclination to do so .... one like CT shows above is one she and learn to use easily and quickly .... in addition she doesn't need and probably doesn't want a shaving edge to do most task in a kitchen

GunnyGene wrote: ↑

Thu Dec 10, 2020 5:30 pm

You do know that not all kitchen knives should have a bevel on both sides, right? Some knives should only have a bevel on one side and flat on the other depending on what it's used for and whether you're right or left handed.

Yes Gunny, we are very big fans of Sushi and occasionally make it ourselves. That is one case when the single bevel comes to play.

I have no experience with this sharpener. I use diamond stones, and arkansas stones along with a strop to sharpen. I did notice that this company has a model that is designed for asian knives and sharpens to 15 degrees.

https://pleasanthillgrain.com/chefschoi ... efs-choice

BTW it's out of stock right now.

Tormek makes several sharpeners, I have a T7, now replaced by the T8. If you go to www.advancedmachinery.com you can put together a package that meets your needs.

I do most of the cooking so I have to have sharp blades, I have a Lansky type kit, flat stones, "V" sharpeners and other types. I bought a Workshop Ken Onion edition sharpener, it will adjust from 15 to 30 degrees so you can sharpen any blade. I sharpen Japanese, German, American and Chinese steels on this machine. I have sharpened kitchen, hunting, pocket, filet knives, cleavers, axes even my lawnmower blade. With a little practice I'm able to get a razor edge on all my knives. I also bought leather stropping belts with compound. My set up really does a nice job.

Good info, however, ended up purchasing the Chefs Choice V-15. Most of the wife's knives are Japanese 15 degree.
Have sharpened three so far and they are now razor sharp. She loves it!

GeoBoy wrote: ↑

Mon Dec 21, 2020 9:25 pm

Tormek makes several sharpeners, I have a T7, now replaced by the T8. If you go to www.advancedmachinery.com you can put together a package that meets your needs.

I have the T8 as well. Can be expensive as I have knife jig, scissors, wood lathe, drill bits, chisels, axe....... all adds up. But it does a great job.

I have the T8 as well. Can be expensive as I have knife jig, scissors, wood lathe, drill bits, chisels, axe....... all adds up. But it does a great job.
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A little expensive yes, but it is sooo nice to have properly sharpened tools.