Anybody use one of these? I bought a 300 model with the two abrasives and have ruined the edge on knifes I thought were dull. It seems no matter how I work the blade through the sharpener it comes out not much better than a butter knife. Are there any tricks to making this thing work? Did I get the wrong one? Or do they just s*#k?
Chef's Choice Sharpener
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I just threw away their manual version. Drove me crazy, I could work for 30 minutes to put a good edge on a knife that takes 3 minutes with a decent stone.
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I bought one. Piece of JUNK! I was looking for a Henckel sharpener. But bed,bath and beyond only had this wanna be sharpener! Cant even slice a tomato after using it.
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Chef's Choice
If you get the right one you can't go wrong with it. It is great for large skinning knives that are sometimes a pain in the ***** to try and sharpen on a stone. I've had mine for about three years now and would go buy another tomorrow if it broke. Just my 2cents.
If you get the right one you can't go wrong with it. It is great for large skinning knives that are sometimes a pain in the ***** to try and sharpen on a stone. I've had mine for about three years now and would go buy another tomorrow if it broke. Just my 2cents.
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I guess maybe its because I used it for Chefs knifes. I cook alot and I need a very sharp edge. I am sure it would probably work fine for a fillet knife
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I've got one, and it works great. But only after I read the instructions and followed them. After you get the primary shape on stage 1, it never takes more than two passes on each side of the blade for stages 2 and 3. Moderate pressure on stage 2, light pressure on stage 3. The blade will easily shave hairs on your arm afterwards, chef, fillet, or pocket knife. BillS
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