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Electric Knife sharpener performance?

Discussion in 'Maintenance, Tinkering & Embellishment' started by fliptwister, Apr 16, 2018.

  1. fliptwister


    Apr 4, 2018
    I imagine this is sacrilege to bring up here with the apparent lack of posts :) It looks like there are many people here who are quite adept at sharpening by hand.

    Are any of these worth considering? My wife wants to get one for our kitchen knifes. The one she is looking at is the Chef’sChoice 15 XV Trizor Professional Electric Knife Sharpener. Apparently this one gets good reviews. It can convert and sharpen to 15%. If we get this is there any negatives for using this with my pocket knives?
    bucketstove likes this.
  2. PirateSeulb

    PirateSeulb Gold Member Gold Member

    Jun 6, 2017
    I can't speak to that one but most here will tell you to get a guided sharpener or learn to hand sharpen. Depending on what type of grind you want and what type the knife has can impact what sharpeners would be usable and what would be best. I personally have resigned myself to sending out for sharpening as I think the only solution that will work for me is a grinder.
  3. waynejitsu


    Oct 1, 2002
    I bought a Chef's Choice top of the line model to use with my kitchen knives I had recently purchased.
    I returned the sharpener.
    It would depend on the type of knives you have and the quality of knives you have.
    For quality knives, I would say to never use a motorized stone sharpener.
    If the knives are low to mid quality kitchen knives (remember, high price does not equal high quality or high end steel),
    and you are looking for a quick edge in the kitchen, for filleting, grill area, etc., the Chef's Choice 1520 may better serve your needs as it is also adjustable for 15 and 20 degree edges.
    As for me, I will stay away from motorized stones for high end and/or Japanese kitchen knives.
  4. scottc3


    Oct 11, 2014
    Did a bag of knives for one of our fellow churches and used our Presto 08810 to good effect (35 bucks). Knives need a wide sharpening choil to reach the stone, and be made of cheap steel. I measured the built-in guide set to fine, on the finest, white stone, and one side was about 14°, the other side was ~16°. That's the only stone I used on the selected knives and it took them from rock dull to sharp enough to be useful. I used a KME on the knives with apparent quality, and of course they went back sharp as well. None of my own kitchen knives are of any noted quality other than cheap or free, so they get the Presto when needed.
    bucketstove likes this.
  5. bucketstove


    Sep 23, 2014
    The thing with lots of motorized sharpeners,
    they dry grind,
    the choil/bolster area wont get sharp,
    and you'll develop re-curve there eventually
    esp if you overuse the coarse abrasive ,
    like a lot of people do because the instructions are confusing

    Take a look at the instruction manual

    I dont understand what they mean by "Professional" when manual says "For household use only."

    Nobody seems to know how long the abrasive will last (how many knives),
    or what grits are "coarse" and "fine"
    Closest to the info ... pointed out scraches
    ??25.4 micron (~P600) /and 314.96 micron (~P50/P60) ?? [​IMG]

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