Post happy hour clicking strikes again. To begin, I have several sharpening devices including a Ken Onion, a Razor sharp pull through, and a little work sharp. The Ken Onion is works but is a PITA with belt changing, and what seems like a less-than-accurate angle guide, left-handed.. I typically steel my knives before using. I only have 4 Good (Wusthof) knives
and a set of 20 year-old Chicago Cutlery I bought way back that seemed good at the time.
I've been gleaning the archives looking for a simple electric pull through for touching up without a hassle.
Th Chef's Choice fit the bill, but not the billfold at this time.
I kept searching and found the Sharpal 198H on Amazon for $50.
Got very good amazon reviews (for what that's worth). $50 is a Friday night happy hour tab, so clickety click I went. American company though manufactured in China.
It was on my doorstep in the morning thanks to prime. I was surprised how thorough (and English the instructions were.
Decided to give it a run on my Chicago knives and not risk good steel.
Gave every knife in the block about five pulls through the the number 2 slot which is the finishing slot.
did a couple paper tests and was happy.
Got home from domestic duties and the first thing Linda said was "Don't sharpen the knives any more."
I saw a cutting board of white mushrooms cut paper thin (literally). We know that's not good for spagetti sauce.
Any way, wrapping this up. I hereby enable you to check it out. Google Sharpal 198H (since my amazon links go wonky here)
and a set of 20 year-old Chicago Cutlery I bought way back that seemed good at the time.
I've been gleaning the archives looking for a simple electric pull through for touching up without a hassle.
Th Chef's Choice fit the bill, but not the billfold at this time.
I kept searching and found the Sharpal 198H on Amazon for $50.
Got very good amazon reviews (for what that's worth). $50 is a Friday night happy hour tab, so clickety click I went. American company though manufactured in China.
It was on my doorstep in the morning thanks to prime. I was surprised how thorough (and English the instructions were.
Decided to give it a run on my Chicago knives and not risk good steel.
Gave every knife in the block about five pulls through the the number 2 slot which is the finishing slot.
did a couple paper tests and was happy.
Got home from domestic duties and the first thing Linda said was "Don't sharpen the knives any more."
I saw a cutting board of white mushrooms cut paper thin (literally). We know that's not good for spagetti sauce.
Any way, wrapping this up. I hereby enable you to check it out. Google Sharpal 198H (since my amazon links go wonky here)
