Not one single one of the electric sharpeners can put an edge on a knife as well as a whetstone properly wielded.

DH sharpens all my knives for me. I have a Chef's choice knife sharpener with the three wheels and it can't come close to dh. If your hubby knows how to do it and can get a good edge, I'd beg him to stick by it. If you use a steel before using your knives, you should only be sharpening once a year or less depending on how much use your knives get.

We sold the Chef's Choice in the gourmet store where I worked for ten years. We also sold Wusthof and Henckel knives among the several brands that we carried. The owners stood behind both this sharpener and the knives we sold.

Most people feel very inept when trying to put a sharp edge on a knife with a whetstone. That is why there are knife sharpeners on the market. In my experienced opinion, the two-step process using the Chef's Choice is easy to do and puts a good edge on a knife. You should always keep in mind that you don't want to remove metal each time you need to sharpen your knives. We were told that process was done only maybe once a year.

Please read up on the models available at present and make your decision from an educated point of view. I don't think you will be unhappy with any Chef's Choice sharpener, but I can not recommend any others. Me? I have Wusthof, Henckel, and Chicago Cutlery that I have collected over the years, and I use a steel to put a new edge on my knives when they need it.

Hope this helps,
Teresa

You may wish to check out the web site at the link. The guy covers everything from slot-gadgets to professional sharpening gear. His book, Sharpening Made Easy, is a nifty little monograph, although the web site covers a lot of the same info.

I'm pretty good with a whetstone, but I gave that up when I bought a paper wheel system from him a while back. Love it--I can do a far better job than with a whetstone, in maybe one-twentieth of the time.

Advantages of the paper wheel system: very brief learning curve, it's hard to overheat the blade, and you can put a razor edge on a blade in just a few minutes, even stainless blades. Disadvantages: you need a dedicated bench grinder (doesn't have to be a fancy one--a cheapo import for $40 is more than adequate) and space in your garage/workshop to leave it hooked up.

One other disadvantage is that if you set it up in the kitchen, little bits of grit and crud fly off the wheel and stick to the wall, causing spousal distress (ask me how I know..:)

But if you have space for a grinder in your garage, consider a paper wheel: this system is fast & nearly foolproof. I'll never go back to any other system.

And ditto on the use of a steel. Alton Brown recommends the F. Dick Multicut.

Here is a link that might be useful: sharpening site

I agree with Love2.
Sorry to dissagree but I'll go with her first sentence.

I've made many Carving tools and Knives and always used a Stone and Buffing Wheel.

Unless you are not proficient. Then you should go with an
electric Sharpening Tool.

If like they say ,it only has to be done once a year.
What is the difference if it takes 5 or 15 minutes.

I sharpen my knives a few times a year and use a steel to touch up.
They have been using them for 200 years.
These are only my humble Opinions.
Lou
PS: Who is Alton Brown.

Teresa, steels don't sharpen the blade they just realign any burs. You should use the steel often, every time if you remember, but to sharpen the knife you need to remove metal and because of that, it's done very infrequently. If you take proper care of your knives by using a steel, then true sharpening shouldn't be required more than once a year.

And on a lighter note - everyone knows in my house - don't touch Mom's knife. We have my knife then we have a whole block of knives for everyone else.

And NEVER put your knives in the dishwasher. Not only is that an invitation for nicking the blade it can also cause the handle to seperate from the tang.

loves2 is right about knives in the dishwasher. The heat can also de-temper your knives. De-tempered knives will take an edge really well, they just won't stay sharp long.

For my in-laws, knife abusers from way back, I chose the Chef's Choice model 120, because it has a unique stropping stage. Stropping is the secret to long lasting sharp knives.

Here is a link that might be useful: model 120 &130

Lanskey sharpening system and a good butcher's steel to hone the blade between sharpenings.

I won't let my knives in the same room with one of those electric can opener grinders.

Friend of mine, who is otherwise a sensible person, decided to buy an electric stone sharpener.

It took me HOURS to undo the damage he did to his 8" chef's knife. The scary thing is, he was following the machines directions.

As for good knives in the dishwasher, there's also the concern that some dish washer detergents actually have silica in them that is used to help "blast" food off of dishes. That silica can blast the edge right off your knife.

I use a steel every single time I put my knives back up on the metal holder I use.
I bought this Chantry model a few years back and like it very much. It sharpens serrated knives and scissors also.

Yesterday while cutting up home made bread for croutons, my heavy Kershaw bread knife fell from the countertop onto the top of my foot...I'm having surgery this afternoon to repair the severed tendon!! Good grief. Of all the things :)
The worst of it is I'll have to wear that danged heavy hot boot for 6-8 weeks...during the beginning of hot times here in Palm Springs LOL!

Here is a link that might be useful: chantry knife sharpener

I'm quite happy with my Chef's Choice 120. It puts on a nice sharp edge that seems to last well. But you have to learn how to use it - the first couple times I took way too much metal off.

Even now I'm concerned about the amount it takes off each time (not that it's particularly often.)

kframe - I know nothing about Lanskey but will look into it. Do you have any opinions on the EdgePro sharpening system? I was looking at buying that one.

deborah - ouch! That happened to my friend's wife. The chef's knife fell, she didn't want to ruin the blade so instinctively she put her foot out to stop the fall. She needed surgury too, but if it's any consolation I believe she's just fine!

Hi everyone:
Here is a little Strop I made for my Dremel. It is variable speed.
This is a Rubber Cork from a Wine Bottle. I drilled a hole thru the center and put in a Shaft. Then, cut 3 slots across the length and
inserted soft leather in the slots. This handy for Stroping small knives and tool Projects.
Lou

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Hi all,

Thanks so much for the responses! I have more questions now, and I need to read a bit, but I am swamped at work so won't get back to this for a day or two. But I wanted you all to know that I did see and read and appreciate your answers and I will be asking more questions soon!

Thanks,
Ann

I use the handheld (manual) Accusharp. It's inexpensive and it works simply and easily.

It was the top pick product from America's Test Kitchen. You can get them from Amazon, as well as many cooking catalogs, even the hardware store.

Grace