Comments on: Chef’sChoice EdgeSelect 120 Knife Sharpener Review http://the-gadgeteer.com/2009/10/13/chefschoice-edgeselect-120-knife-sharpener-review/ Gadget reviews and news by Julie Strietelmeier and friends since 1997 Fri, 10 Feb 2012 19:52:51 +0000 hourly 1 http://wordpress.org/?v= By: Reelthing http://the-gadgeteer.com/2009/10/13/chefschoice-edgeselect-120-knife-sharpener-review/comment-page-1/#comment-108718 Reelthing Thu, 21 Jul 2011 17:42:24 +0000 http://the-gadgeteer.com/?p=23314#comment-108718 It flat works very well - now I do not use it on my globals but nor do I let vistors to the house touch my globals either they get to use the knives in the wooden block - that are very sharp in 2 minutes thanks to the CC 120. It flat works very well – now I do not use it on my globals but nor do I let vistors to the house touch my globals either they get to use the knives in the wooden block – that are very sharp in 2 minutes thanks to the CC 120.

]]> By: Glen http://the-gadgeteer.com/2009/10/13/chefschoice-edgeselect-120-knife-sharpener-review/comment-page-1/#comment-107609 Glen Mon, 11 Jul 2011 18:11:57 +0000 http://the-gadgeteer.com/?p=23314#comment-107609 The Chef's Choice, like most modern electric sharpeners, uses diamond sharpening discs. NO water is required. With the low grinding speeds generated by this unit, there is NO danger to the temper or heat treatment of the blade. Manual sharpening systems using diamond sharpeners also need no water ( or oil). Tests have shown that all lubricants do is cut friction and extend sharpening time, while clogging the pores of standard sharpening stones. Plus, the floating metal debris particles in the lubricant interfere with the process of obtaining a fine polished edge. In fact, the only time water (or any lubricant) is required for sharpening is when using japanese or synthetic waterstones. No electric sharpener can possibly equal a good manual diamond sharpening stone/system or belt sander when used by a skilled user. However, it's that 'skilled user' part that is troublesome. Many a knife has been ruined by botched attempts to manually sharpen a knife, even with systems that guarantee specific cutting angles (frequently the system is misadjusted by the user, who chooses the wrong angle for the back bevel and final edge) The CC Model 120 is a fine choice to give to non-knife people who don't have, and will never obtain, the time or patience to learn proper knife sharpening skills - i.e. the majority of the population in the USA. The Chef’s Choice, like most modern electric sharpeners, uses diamond sharpening discs. NO water is required. With the low grinding speeds generated by this unit, there is NO danger to the temper or heat treatment of the blade. Manual sharpening systems using diamond sharpeners also need no water ( or oil).

Tests have shown that all lubricants do is cut friction and extend sharpening time, while clogging the pores of standard sharpening stones. Plus, the floating metal debris particles in the lubricant interfere with the process of obtaining a fine polished edge.

In fact, the only time water (or any lubricant) is required for sharpening is when using japanese or synthetic waterstones.

No electric sharpener can possibly equal a good manual diamond sharpening stone/system or belt sander when used by a skilled user. However, it’s that ‘skilled user’ part that is troublesome. Many a knife has been ruined by botched attempts to manually sharpen a knife, even with systems that guarantee specific cutting angles (frequently the system is misadjusted by the user, who chooses the wrong angle for the back bevel and final edge)

The CC Model 120 is a fine choice to give to non-knife people who don’t have, and will never obtain, the time or patience to learn proper knife sharpening skills – i.e. the majority of the population in the USA.

]]> By: Dennis Jarrell http://the-gadgeteer.com/2009/10/13/chefschoice-edgeselect-120-knife-sharpener-review/comment-page-1/#comment-46426 Dennis Jarrell Fri, 16 Oct 2009 16:15:10 +0000 http://the-gadgeteer.com/?p=23314#comment-46426 We have a set of Cutco's that my wife bought from a starving college student. After I got over the initial cost, I find myself liking them. That being said the Chefs Choice electric knife sharpener does an excellent job in sharpening them...including the serrated edge knives. I have also used it on the set of Henkels (sp) we have at work. If you use your knives in the kitchen and sometimes find them being abused, the Chefs Choice will be a great addition to your arsenal for knife sharpening. I guess that if I had 10k invested in knives, I would look to a different sharpening method, but, to me, knives are a tool. If you take care of them (keep them sharp) and handle them accordingly, they mearly become an extension of your hands. fwiw We have a set of Cutco’s that my wife bought from a starving college student. After I got over the initial cost, I find myself liking them. That being said the Chefs Choice electric knife sharpener does an excellent job in sharpening them…including the serrated edge knives. I have also used it on the set of Henkels (sp) we have at work.
If you use your knives in the kitchen and sometimes find them being abused, the Chefs Choice will be a great addition to your arsenal for knife sharpening.
I guess that if I had 10k invested in knives, I would look to a different sharpening method, but, to me, knives are a tool. If you take care of them (keep them sharp) and handle them accordingly, they mearly become an extension of your hands.
fwiw

]]> By: Keith Anderson http://the-gadgeteer.com/2009/10/13/chefschoice-edgeselect-120-knife-sharpener-review/comment-page-1/#comment-46364 Keith Anderson Thu, 15 Oct 2009 02:36:53 +0000 http://the-gadgeteer.com/?p=23314#comment-46364 Personally, I love my Globals. I have the 8 in chefs and a smaller parer. They are the best knives I have ever owned bar none. They are lighter than most European blades, but keep the traditional blade shape, and the balance is fantastic. Personally, I love my Globals. I have the 8 in chefs and a smaller parer. They are the best knives I have ever owned bar none. They are lighter than most European blades, but keep the traditional blade shape, and the balance is fantastic.

]]> By: Keith Anderson http://the-gadgeteer.com/2009/10/13/chefschoice-edgeselect-120-knife-sharpener-review/comment-page-1/#comment-46346 Keith Anderson Wed, 14 Oct 2009 20:12:43 +0000 http://the-gadgeteer.com/?p=23314#comment-46346 GAAAHHH! These things have ruined far more knives than they have helped. I agree with theinformaticist. Learn how to sharpen your knives by hand properly, and do it as little as possible. Electric sharpeners take off a lot of metal and heat the blade. Most knives don't need to be sharpened, they just need the burr straightened with a few licks of a steel. Learn to use a steel properly and you won't have to sharpen your knives all the time. GAAAHHH! These things have ruined far more knives than they have helped. I agree with theinformaticist. Learn how to sharpen your knives by hand properly, and do it as little as possible. Electric sharpeners take off a lot of metal and heat the blade. Most knives don’t need to be sharpened, they just need the burr straightened with a few licks of a steel. Learn to use a steel properly and you won’t have to sharpen your knives all the time.

]]> By: Andrew http://the-gadgeteer.com/2009/10/13/chefschoice-edgeselect-120-knife-sharpener-review/comment-page-1/#comment-46344 Andrew Wed, 14 Oct 2009 19:23:15 +0000 http://the-gadgeteer.com/?p=23314#comment-46344 Aargh... The Chris Reeve URL is: http://www.chrisreeve.com/ :P Aargh… The Chris Reeve URL is: http://www.chrisreeve.com/ :P

]]> By: Andrew http://the-gadgeteer.com/2009/10/13/chefschoice-edgeselect-120-knife-sharpener-review/comment-page-1/#comment-46342 Andrew Wed, 14 Oct 2009 19:21:04 +0000 http://the-gadgeteer.com/?p=23314#comment-46342 @Julie I know, huh? Start off with a few Chris Reeve's (http://www.chrisreeveknives.com/), a few Shun's (http://www.kershawknives.com/searchresults.php?search_by=category&search_value=24&brand=shun), a few customs and after a while you realize you have a problem. @Julie
I know, huh? Start off with a few Chris Reeve’s (http://www.chrisreeveknives.com/), a few Shun’s (http://www.kershawknives.com/searchresults.php?search_by=category&search_value=24&brand=shun), a few customs and after a while you realize you have a problem.

]]> By: theinformaticist http://the-gadgeteer.com/2009/10/13/chefschoice-edgeselect-120-knife-sharpener-review/comment-page-1/#comment-46293 theinformaticist Tue, 13 Oct 2009 21:08:40 +0000 http://the-gadgeteer.com/?p=23314#comment-46293 Having ruined a few tools (axes, chisels, etc) by overheating the blades, I learned the hard way. The dope slap from my father (a ferrous metallurgist) after I told him what I had done, helped too. Andrew's point () about grinding angles is well taken. No all knives use the same grinding angles. I'm still using my middle-class everyday knives and my very good antique knives (family heirlooms), but I aspire to having both $10K worth of knives and, more importantly, the knowledge and skills to use them properly. :-) Having ruined a few tools (axes, chisels, etc) by overheating the blades, I learned the hard way. The dope slap from my father (a ferrous metallurgist) after I told him what I had done, helped too.

Andrew’s point () about grinding angles is well taken. No all knives use the same grinding angles.

I’m still using my middle-class everyday knives and my very good antique knives (family heirlooms), but I aspire to having both $10K worth of knives and, more importantly, the knowledge and skills to use them properly. :-)

]]> By: MartinN http://the-gadgeteer.com/2009/10/13/chefschoice-edgeselect-120-knife-sharpener-review/comment-page-1/#comment-46289 MartinN Tue, 13 Oct 2009 19:14:41 +0000 http://the-gadgeteer.com/?p=23314#comment-46289 Thanks to "theinformaticist" for that information. My forged Zwilling knives will have an appointment with a professional when that time comes ;-) Thanks to “theinformaticist” for that information. My forged Zwilling knives will have an appointment with a professional when that time comes ;-)

]]> By: Julie http://the-gadgeteer.com/2009/10/13/chefschoice-edgeselect-120-knife-sharpener-review/comment-page-1/#comment-46288 Julie Tue, 13 Oct 2009 19:08:13 +0000 http://the-gadgeteer.com/?p=23314#comment-46288 @Andrew 10k worth of knives? Wowza! @Andrew 10k worth of knives? Wowza!

]]> By: Andrew http://the-gadgeteer.com/2009/10/13/chefschoice-edgeselect-120-knife-sharpener-review/comment-page-1/#comment-46284 Andrew Tue, 13 Oct 2009 17:44:21 +0000 http://the-gadgeteer.com/?p=23314#comment-46284 I use the Edge Pro to sharpen my knives (http://www.edgeproinc.com/Professional-Model-Edge-Pro-System-c2/) but I have $10,000 worth of knives... If I was using beaters, I would not worry about using an electric system like this. Something important to remember is that many knives (notably the Shun knives) have grind angles particular to the construction of the steel and it is unwise to use systems like this. In those cases, call a professional or spend HOURS learning how to do it yourself as I did. Also remember that many manufacturers offer lifetime sharpening services for free. Just call em up! I use the Edge Pro to sharpen my knives (http://www.edgeproinc.com/Professional-Model-Edge-Pro-System-c2/) but I have $10,000 worth of knives… If I was using beaters, I would not worry about using an electric system like this.

Something important to remember is that many knives (notably the Shun knives) have grind angles particular to the construction of the steel and it is unwise to use systems like this. In those cases, call a professional or spend HOURS learning how to do it yourself as I did.

Also remember that many manufacturers offer lifetime sharpening services for free. Just call em up!

]]> By: theinformaticist http://the-gadgeteer.com/2009/10/13/chefschoice-edgeselect-120-knife-sharpener-review/comment-page-1/#comment-46271 theinformaticist Tue, 13 Oct 2009 14:53:03 +0000 http://the-gadgeteer.com/?p=23314#comment-46271 regarding MartinN's comment. Heating is an issue for certain types of blades. Most of us have inexpensive knives in our kitchens (you know the buy a set of 10 knives for less than $100). These are generally not heat treated and you shouldn't have to worry about stage 2 and stage 3 settings. If you have GOOD knives that are forged / heat treated steel, only let a professional sharpen them (or learn how to do it yourself from a professional). If you have old carbon steel knives (technically antiques), you really need to worry about the heating issue. Remember a sharp knife is a safe knife (if you're on the handle end). regarding MartinN’s comment. Heating is an issue for certain types of blades. Most of us have inexpensive knives in our kitchens (you know the buy a set of 10 knives for less than $100). These are generally not heat treated and you shouldn’t have to worry about stage 2 and stage 3 settings.

If you have GOOD knives that are forged / heat treated steel, only let a professional sharpen them (or learn how to do it yourself from a professional). If you have old carbon steel knives (technically antiques), you really need to worry about the heating issue.

Remember a sharp knife is a safe knife (if you’re on the handle end).

]]> By: Kevin Dorff http://the-gadgeteer.com/2009/10/13/chefschoice-edgeselect-120-knife-sharpener-review/comment-page-1/#comment-46270 Kevin Dorff Tue, 13 Oct 2009 14:40:37 +0000 http://the-gadgeteer.com/?p=23314#comment-46270 I have this same sharpener. We really like it. I have this same sharpener. We really like it.

]]> By: MartinN http://the-gadgeteer.com/2009/10/13/chefschoice-edgeselect-120-knife-sharpener-review/comment-page-1/#comment-46268 MartinN Tue, 13 Oct 2009 13:59:06 +0000 http://the-gadgeteer.com/?p=23314#comment-46268 I am a little surprised that it doesn't use water, actually. The reason why you want water while sharpening your knives is that the friction heats up the blade enough that it may damage the blade's hardening. It seems to me that this kind of device could actually ruin your knives! Or does somebody know something I don't? I am a little surprised that it doesn’t use water, actually. The reason why you want water while sharpening your knives is that the friction heats up the blade enough that it may damage the blade’s hardening. It seems to me that this kind of device could actually ruin your knives! Or does somebody know something I don’t?

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