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Knives
I need a decent knife sharpener... suggestions?
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<blockquote data-quote="Brandi" data-source="post: 2537585" data-attributes="member: 24446"><p>If you lived in OKC, I'd let you try out my Chefs Choice 130 before you buy one but Bartlesville is a bit far to travel. I do like mine. I sharpened a couple of really terrible old kitchen knives first just to get the hang of it. I was so impressed with how they came out I went head first and did my good knives, they turned out great. You really can't mess it up unless you try to. I've now got knives that were so bad they were going to the trash but after going through the sharpener, they are like new and are my backup's.</p><p></p><p>I will say you aren't going to get hair splitting sharp from any sharpener but you can always go to a steel afterwards and finish the edge up to perfect. There's one setting on the 130 that allows you to very quickly fix even the worst edge or to put the edge angle back to a damaged blade. The next setting is what you use for second stage, I use it occasionally when an edge gets to the point my steel won't work, a few strokes through it and back to new. The third setting doesn't spin at all, it's a fine sharpener for finishing the edge, basically like using a steel. Once your knives are through the second stage you can just occasionally use the third stage non-spinning stage for touching up the edge.</p></blockquote><p></p>
[QUOTE="Brandi, post: 2537585, member: 24446"] If you lived in OKC, I'd let you try out my Chefs Choice 130 before you buy one but Bartlesville is a bit far to travel. I do like mine. I sharpened a couple of really terrible old kitchen knives first just to get the hang of it. I was so impressed with how they came out I went head first and did my good knives, they turned out great. You really can't mess it up unless you try to. I've now got knives that were so bad they were going to the trash but after going through the sharpener, they are like new and are my backup's. I will say you aren't going to get hair splitting sharp from any sharpener but you can always go to a steel afterwards and finish the edge up to perfect. There's one setting on the 130 that allows you to very quickly fix even the worst edge or to put the edge angle back to a damaged blade. The next setting is what you use for second stage, I use it occasionally when an edge gets to the point my steel won't work, a few strokes through it and back to new. The third setting doesn't spin at all, it's a fine sharpener for finishing the edge, basically like using a steel. Once your knives are through the second stage you can just occasionally use the third stage non-spinning stage for touching up the edge. [/QUOTE]
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