SIGforum.com Main Page The Lounge Chef’s Choice Model 1520 AngleSelect Professional Electric Knife Sharpener
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Truth Seeker |
So I have some good kitchen knives, but probably nothing over $200 per knife type knives. Most are J.A Henckles knives and one good Japanese Santoku knife which is probably the most expensive. I have tried sharpening them with the sharpening rod and that doesn’t seem to do a lot. At Christmas I was gifted with the Chef’s Choice Model 1520 AngleSelect Professional Electric Knife Sharpener. It can put the proper edge on East Asian and European/American knives. After reading all the instructions, I finally tried it today and I am blown away. All my knives are now like a razor blade. I took it to my mom’s house and sharpened all of her knives that were beyond dull. I know using this is probably an insult to those who really know what they are doing and use wet stones and the such, but for me this thing is freaking amazing! Best gift I have received in a long time and will get its use! Just thought I would share. NRA Benefactor Life Member | ||
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Happily Retired |
I have the same sharpener. Our knives are all Wusthof. I agree, this is the best sharpener I have ever used and I have gone through the whole gamut over the years. .....never marry a woman who is mean to your waitress. | |||
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Fighting the good fight |
That's because a honing rod isn't for sharpening... It's for honing. Honing will take a somewhat sharp knife edge back to being sharp. It won't do much for a knife that is already noticeably dull, which needs to be sharpened not honed. But now that your knives are back to being sharp, give them a few passes with the honing rod before you use them each time, and they'll stay properly sharp longer. | |||
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| Truth Seeker |
Yeah I have learned that now after reading the directions and knowing what the device does. NRA Benefactor Life Member | |||
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Member |
There are rods made out of very fine ceramic sharpening media, but they’re very much for touchups and keeping already-sharp knives sharp. Trying to sharpen a dull knife with one would be a nightmare. | |||
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| Get my pies outta the oven!  |
Be very careful with these type of electric sharpeners, they can easily remove a lot of material off a knife without you realizing it. I’m old school, I use a water stone and a butcher’s steel. | |||
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| Truth Seeker |
This one actually does a really good job at not removing too much material as long as you follow the directions. As soon as you feel a bur after honing, you then move to the stropping/polishing stage. I did some damage to one knife trying some other device and this brought the knife back to normal. Simple for me and does a good job, but I know there are better methods if you really know what you are doing. NRA Benefactor Life Member | |||
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| Little ray of sunshine  |
There is nothing like knowing what you are doing (which J. Allen used to like to say), but most people just grind away. They end with rounded points, and reverse bellies in their knives down near the handles where it is easy to really bear down. Those things can remove a lot of metal quick. The fish is mute, expressionless. The fish doesn't think because the fish knows everything. | |||
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| Member |
I have a set of Wusthoff classics I bought in 2012 which I use daily. I hone them before every single use and have never had to sharpen them and they are quite sharp. | |||
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| Fighting the good fight |
Yeah, that's also been my experience with quality forged knives like Wusthof Classics. They easily go many years without needing actual resharpening, provided you hone them regularly, hand-wash and dry them, and don't abuse them. | |||
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| A teetotaling beer aficionado  |
That sharpener is a good choice for those that don't want to spend the time and energy to learn the craft of sharpening but still appreciate a sharp knife. A skilled person, with good gear will almost always best the edge of such sharpeners. Shave your arm. I use a WorkSharp. A little more involved then the featured produce, but a little practice gives you a arm shaving edge. On a good knife, A honing rod will keep it sharp for many months of hard use. The only thing I'd guard against is over use. Realistically, even with a daily use chef knife, twice or three times a year for a full on sharpening is all you need. A ceramic rod is all you need between sharpening. Men fight for liberty and win it with hard knocks. Their children, brought up easy, let it slip away again, poor fools. And their grandchildren are once more slaves. -D.H. Lawrence | |||
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Fire begets Fire |
Worksharp (I like the Ken Onion version) is a terrific little tool. Mimics the larger belt grinder I used to actually make the knife in the first place. "Pacifism is a shifty doctrine under which a man accepts the benefits of the social group without being willing to pay - and claims a halo for his dishonesty." ~Robert A. Heinlein | |||
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Nullus Anxietas |
A few years ago I bought my wife a Chef’s Choice Model 1520 for Christmas. She'd had a different model on her wish list, but I did my research and determined the 1520 would be better. She was never able to make it work for her. For quite some time I'd been meaning to give it a go. Your post, StorminNormin, finally got me off the dime, yesterday  Her knives are really dull. "Like butter knives" would not be much a stretch. First one I sharpened was a meat knife. Didn't get it as sharp as I thought I should have been able to, so I started over at "stage 2." "It's sharp, now, honey," I told her. She thought she felt some burrs so she gave it a few passes with her steel. Then she re-checked the edge and promptly gave herself a bit of a paper cut  "I guess it's sharp," she said.Then I did the next smaller knife (I am not conversant with what knife is what) that she would need that evening. Later that night "That knife is great," she said. I'm not getting them nearly as sharp as I can my pocket knives, with my Spyderco Sharpmaker, but they are getting sharp. "America is at that awkward stage. It's too late to work within the system,,,, but too early to shoot the bastards." -- Claire Wolfe "If we let things terrify us, life will not be worth living." -- Seneca the Younger, Roman Stoic philosopher | |||
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| Truth Seeker |
If the knife is really dull then it can take up to 10 passes in slot 2 until you will feel the bur on one side of the blade and then it is on to slot 3. It is important to do the final 3 passes in slot 3 quick to give it a good sharpness. The prior passes in slot 3 are to remove the bur and polish. After that, any future sharpening is done in slot 3 only unless it becomes really dull again. NRA Benefactor Life Member | |||
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SIGforum.com Main Page The Lounge Chef’s Choice Model 1520 AngleSelect Professional Electric Knife Sharpener
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