Does anyone use the Chef's Choice diamond hone sharpener???
Looking for feed back , good or bad.
I have had the Chef's Choice 120 for a couple of years and really like it. I've never had the need to use the first stage, but the second and third stages put a great edge on my knives.
Best of luck to you!
Yes you got a great deal, just be gentle about how much you use it... It's mainly used for extremely dull knives...for a knife that is some what sharp a steel will make quick work of it better than the sharpener.....and will not remove very much metal...but it's still a good deal in my eyes my friend....ShoneyBoy
100% agreed. I have the 130, and was, with a little practice, able to get a shaving sharp edge. However, it scratched the heck out of every blade I used it on and removed WAY TOO much steel.
It's fiddly to use, the guides are awkward, the angle changes as you get to the tip and it's under powered. that said, if it's an emergency, and you desperately need a sharp knife RIGHT NOW and it's all you have at your disposal, it would work. Call the $4 lost and toss it on the trash.
I have one. It works fine. I don't use it on my "go to" knives, only secondary knives that I don't care much about and that get used for things I won't use my good knives on. Also, they aren't much good on really short knives. On my "go to" knives I religiously use a steel and they rarely need a sharpening. Even then a few swipes over a stone puts them back into shape.
Good luck and good smoking.
I've got one, it does a decent job but finicky to get the angles right. I'm used to a professional belt sharpener that will dress your knife in about 2 seconds and seen others chew up a knife into a chicken-boner in 2 minutes or less, lol. Bought a new diamond coated sharpening steel that does a great job and a few licks with that will restore an edge quickly:
Dexter-Russel's Sani-Safe® line is built to be both tough and sanitary. This 12" Sharpening Diamond Steel is perfect for any kitchen or chef! A textured, slip-resistant, easy-to-clean polypropylene handle withstands both high and low temperatures. An impervious blade-to-handle seal provides the utmost in sanitary qualification. The sharpener diamond steel excels in commercial use. The diamond steel can be used with any knife, it hones as well as sharpens!
|Unit of Measure||Each|
|Dimensions||12" l. blade|
|Materials||Polypropylene Handle, Steel Blade|
|Country of Origin||Made in USA|
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Thanks again Pops!
Link saved. That is a good deal on a diamond sharpener.
My steel is still working fine. Even a good steel doesn't last forever! But at this point it might outlive me?
Good luck and good smoking.
I have a lanzky a few stones, a ceramic tube and a really nice case XXX steel. I like the chefs choice for my old carbon steel blades a couple of passes and finish on my steel. My henkles and wustovs get the lansky ,the steel and then the ceramic tube.
I have this one and love it http://ecx.images-amazon.com/images/I/81sIMrDhKOL._AA1500_.jpg
I have the Chef's Choice 130 & it even works well with that fancy new slicing knife I won in the throwdown. I very seldom use the first station. The second & third stations keep our knives razor sharp.
Pretty high tech stuff!I have 2 Japanese composite water stones & a steel. Did a 2 hour course at a Japanese knife store. I use a mix of Jap & French knives,I can get up to scratch in maybe 5 minutes .Kind of therapeutic in it s own way but cost me a lot more than $4.