I know Chef's Choice makes many different models....can you say which one you have?

Can you tell how the machine is adjusted to allow both 15 and 20 degree grinds?

Can you say grit number of the final honing station?

I have had Chef's Choice EdgeSelect 120 model for a while. It uses 20-22 degrees....OK for my European knives, but not for Japanese. (Also claims to easily sharpen serrated knives which is a bald-faced lie.) I agree it does a fast and good job. Only objection (small) is that the third "honing" station doesn't use as fine a grit as I'd like for my edge-finish. Easy/quick touch-up with a 6000-grit stone at the very end and I'm happy. Nice to have the machine do all the courser work and, as far as I can see, does it better than I would do with my various stones.

Since I've begun switching over to Japanese knives which use harder steels and narrower edge angles, I'm paying more attention to tips on sharpening these days.

Lansky Deluxe Sharpening set.

Various angles (30 down to 17 degrees). This is a manual system that's not for the impatient or hurried. Good thing about manual is that you don't have to worry about a high-speed belt tempering your blade. This set puts a fine edge on all my Wusthof cutlery (not the serrated thou--you need additional pieces for those) and whatever else needs shapening. People who have Lansky sharpeners swear by them.

Also, when I first got this kit one of the hones had a manufacturing default (one end was rough). I called their service. No problem. Sent it to them and received another.

asolo - I don't think it's an out an out lie as much as it's a disingenuous marketing ploy. It will "easily" sharpen serrated knives - it just won't sharpen them properly and will wear the serrations down, which isn't really the point.

Hi Antss....regarding the serrated knife claim from the Chef's Choice 120 that I called a lie.

"Disingenuous" would be too polite, IMHO.

Regarding serrated knives, the outside of the box, including a photograph and drawing, says the machine will.....

1) "Reshape and realign distorted teeth" That's a lie. It grinds their edges down. Period. The "before" and "after" drawing, in particular, is a laughable misrepresentation.

2) "Sharpen and polish each serrated tooth." Partly true. It will sharpen via grinding. It does not polish.

3) "Better than factory performance" Who's factory would that be? This is, indeed, bald-faced nonsense.

The Chef's Choice 120 is a very useful machine. It works really well. I like it. I would recommend it. I just don't see any need for such bogus claims.

I've been attracted to the Lansky and other manual systems for a long time. May go all the way yet, one day.

Fascinating discussion. I'm considering this thing:

http://www.chefknivestogo.com/edgeproapex3.html

It's in the same price ballpark and would seem to offer greater control. It gets interesting writeups on the cheftalk board. Any thoughts?

This probably comes down to what knives you use and how geeky you want to get.

A quick search found the discussion linked below, from some years back.

Here is a link that might be useful: cookware thread on sharpening

The model # was 1520. Here's a link to the product page that includes this model:
http://www.chefschoice.com/page2a.html

It has different first stages for each angle. It uses a shared second stage. Not sure on the grit number for the final stage - all I know is that whatever it is, it's as good as or better than what I was getting from a local knife shop that provided a sharpening service.

I haven't tried a serrated but was skeptical that it would work well given the design of the device.

Found this on youtube. One pretty good video on the 120 by a sincere but very nervous presenter. Two nearly worthless videos on the 1520 by smiling ninnies who know little about knives and sharpening and less about teaching.

At least learned what the deal is on the two different angles on the 1520. Still don't get the finest-grit stage three apparently being used for either....unless that's a soft stropping wheel, which it doesn't appear to be.

Yo, i m Fletcher.....how does it work for you in actual use? I'm throwing out theoretical suspicions but have no experience with the unit.

Here is a link that might be useful: Chef's Choice Sharpener videos

I also got a Chef's Choice, on the basis of a recommendation in Cook Magazine. It's excellent. After I finished sharpening my knives I went around slicing up newspapers with them just to experience that sense of wonder that I had lost. Haha. The model I got is below.

Here is a link that might be useful: Chef's Choice 320 Diamond

"....I went around slicing up newspapers with them just to experience that sense of wonder that I had lost. Haha."

Thanks for that....brought a smile.

I think everyone who's ever gotten into sharpening has gone through this delightful stage. For most of us, the time came when we knew our knives were so dull we had to do something. As I recall in my own turn, the thrill of slicing newspaper was exceeded by the pleasure of having my knives work at the cutting board again. That time was many years ago, but I shouldn't have waited as long as I did. Dull knives are really annoying.

I have often wished that I had one of those. I don't have the space or cash to increase my knife sharpener collection. I have used many of them and most are not user friendly because you must maintain the angle; the stone surface; the pressure; and the stroking pattern just so. I got a cheap version and it had stones that vibrated back and forth not round and round. Not sure if they all do that, but the angle was impossible to maintain on that sharpener, so I sent it back.

"...you must maintain the angle; the stone surface; the pressure; and the stroking pattern just so."

Yes...absolutely. Lansky and Edge Pro try to make that as easy as possible but it still requires "the touch" to do it right.

IMHO, the Chef's Choice folks are trying mightily to make it easy and brainless. I salute them for the quality of their efforts. I like them. I recommend them. They've made great progress in the "easy" department. However, you still have to UNDERSTAND what you're doing to avoid screwing it up.

Yo, i m Fletcher.....how does it work for you in actual use? I'm throwing out theoretical suspicions but have no experience with the unit.

I don't think it could be much simpler. It's possible you could screw it up, but it would take some effort. All that's required is to maintain a relatively constant pull rate as you bring the blade through each stage. The first stage is repeated until you can feel a burr along the length of the blade. The second stage removes the burr and puts the final bevel on the edge. If you were to hold the blade in one spot (I.e. Completely ignore the simple instructions) I expect you would either create a discontinuity in the edge or ruin the blade's temper, but that would be pretty tough to do. Bottom line (IMO) is that if you can work a knife you can work this sharpener.

I have some experience sharpening plane blade and chisels- which is part of my desire to avoid manually sharpening my own knives. However, I've never sharpened a kitchen knife. I've always dropped them off with a pro. Perhaps this helped me understand how to operate the sharpener, but I doubt it.

Bottom line is that I managed to sharpen 10 knives in 20 mins after opening the box. My 10 year old Henkel knives that I just sharpened are as sharp as the brand new Shun knife I only used twice (and didn't sharpen.). In my opinion, the quality of the results, price and convenience beat out myriad approach of bringing my knives to a pro for sharpening.

Might I suggest an alternative: if you have space in your garage or workshop for a bench grinder, consider a paper wheel system. With that I can put a razor edge on the most recalcitrant blade in a few minutes. You can get the hang of using it in just a few minutes, and I've taken an old stainless blade that's butter-knife dull and made it like a razor in about five or ten minutes.

The guy who has the website at the link reviews all sorts of sharpening systems(from simple gadgets to $$$ machines, giving the pros and cons of each), including the Chef Choice machines. (He likes them.) He also sells paper wheel systems as well.

The only criticism of the Chef Choice machines I've heard is that they can scratch the sides of the blade. That doesn't affect the performance, of course, but it might be a drawback for some. With a paper wheel system, all you're working with is the edge of the blade.

Here is a link that might be useful: sharpening site

Hey sharpening experts:
How does one (ie, me) know if the knives merit being drawn through the "Stage 1" sharpener on the Chef's Choice? The user manual all but says not to use it unless the knives are unusably dull.

segesta,

I have an OLD, OLD butcher knife (60+) that has been used as an ice ax, dig dirt and various other unknifely things. It is the only knife I've ever used stage 1 for:-)

BTW I absolutely loved your 'range use' post.

**How does one (ie, me) know if the knives merit being drawn through the "Stage 1" sharpener on the Chef's Choice? The user manual all but says not to use it unless the knives are unusably dull.**

Try to cut a tomato. Does it crush the tomato instead of cutting? Do you have to start the cut by poking the tomato with the tip of the knife, because otherwise the blade crushes or rips the tomato? If so, use stage 1. But before doing so, touch the blade so that you can get a feel for what a knife this dull feels like. That way you'll be able to figure out when to use stage 1 without first having to sacrifice a tomato. :-)

I've got a cutting board full of tomato mess. Looks like it's time to use Stage 1.

In terms of understanding how bad your knives are, hold them up in the light and look at the edge. Are there huge nicks in them? That is likely a better indication if you need a rough 'grind' as compared to a touch up.