The best thing that has ever happened to me was finding the Chef's Choice Trizor 15 Knife Sharpener new in box in a pile at an Estate Sale for 5 bucks. I almost cried.
TOTALLY JEALOUS. Estate sales are great, so is going to secondhand stores. You can get some amazing kitchen bargains, if you've done your homework and know what to look for. I got a cast iron skillet for $5!
@@lisamcmanus6656 YES!! I found my baby, a beautiful 1950's Lodge 10 inch, buried in the depths of a cabinet at an Estate Sale. Btw, I am a super fan. There is nothing more exciting to me than a new equipment review. Literally all my stuff in my kitchen is bought based on your guys' suggestions!
I purchased the Chef's Choice Sharpening Station 130 several years ago. I always thought I was doing it wrong so I don't use it often. After this demonstration I feel comfortable enough to sharpen all of the knives in my drawer. Thank You ATK
In culinary school my chef instructor recommended the Chef’s Choice sharpener and that’s the one I bought! I LOVE IT! Don’t forget to hold your knife before you use it each time to keep that nice sharp edge!
I use your top rated electric knife sharpener and love it. The first time I used it I accidentally cut myself on the newly sharpened knife because I had gotten used to it being dull and had gotten careless.
I have been using the electric Chef's Choice model 120 for about 6 years now. I would not change it for any other. It works great in keeping my knives sharp.
The chef’s choice electric is good for me as I only have one arm. The other two look good and for a two handed person are probably great but having one arm amputated the chef’s choice is definitely the one for me.
I bought the winning electric sharpener and I couldn’t be happier. For the first time in my life, I can get my knives sharpened ultra sharp without sending them away.
I have my chef’s choice for about 7-8 years now. I never looked back. A little expensive to start with but in the long run, it’s well worth it. On weekend once a moth, I sharpen all my knives. It’s therapeutic too. 😊
I am finally upgrading my kitchen tools and appliances after cooking for 55 years. I appreciate the research you do, and am enjoying the products you recommend!
I bought the Chef's choice 15 XV because of a review I saw from America's test kitchen several years ago. It is one amazing little machine. Quick efficient, easy and turns out razor sharp blades. For some reason I thought the wicked edge pro 3 could do a better job and so I bought that the other day for like a $1000... It seemed easy enough and I followed the instructions. I didn't get near a sharp of a blade. Maybe I did something wrong but honestly who cares. For $1,000 the wicked edge pro3 should have sharpened the damn knife for me. This chef's choice XV15 is the best out there as far as I'm concerned
Thank you- I made my choice based on your comment. I was making a Mediterranean Greek salad from scratch and my knife after sharpening it with those cheap manual sharpeners. The blade slipped off the tomato and I avoided a severe cut. Then it slipped off pepper and I got severely cut. It’s too dangerous to use knives that are so dull. I’m done - thought I might have to go to hospital- still might- but a good one is worth it compared to a trip to ER for stitches!
Isn't ATK a great resource?? Love them! ⚘👏⚘ I also compare and contrast ATK and several other websites, as well (pen and paper in hand) to get an over-all broader perspective. Sometimes a product will come up more than once. Then I make the final decision to buy.
@@zukacs ATK being on the PBS network is one of the big reasons I trust them. Federal law is that all sponsors of shows broadcast on PBS have to be reported. I love that.
I’m a tradesman carpenter and have used oil and wet stones for most of my life. I wouldn’t sharpen my tools any other way, although I can see the need for a fool proof easy sharpening system to keep the home knifes sharp. Once you get your knives sharp using the electric gizmo I urge people to try and use the stones to sharpen their knives….then once you can get a good sharp edge with the wet stone you can step up to a leather strop which will allow you to actually shave with your knife p it’ll be that sharp. Good luck everyone!
Thank you! I bought this electric sharpener a few years ago based on ATK recommendation. However, I was never sure how to best use it (user manual was not great). This demo is very helpful. Off I go to properly sharpen my knives 😅.
I use the Chef’s Choice and it is great! It says in the manual for average use you may only have to do a full sharpening every 9-12 months with maybe a quick fine tuning ( using the 3rd set of slots) a couple times in between. I have the small manual one as well, and an AccuSharp. My oldest knife is an 8” Henckel that I got in 1977 and is still sharp!
Thank you for this video. I bought this electric sharpener a little over a year ago (I have Wusthof and Victorinox knives), but the instructions that came with the sharpener can be quite confusing to understand and I wasn't very successful with my sharpening, so I put it up on a shelf and just left it. This video cleared up the confusion, so I have pulled it down from the shelf and tomorrow is Knife sharpening day.
Agreed. The instructions are not clear. I have read them many times in detail to do it right and have never been totally sure I'm doing it right, and so my knives are iffy instead of wonderfully sharp. I'm taking your video into the kitchen with me right now to help me make tomato chutney!
I got mine yesterday, and the instructions read rather poorly, which is why I’m here. Shocking that a big company wouldn’t have quality editing for their manuals.
I got mine yesterday, and the instructions read rather poorly, which is why I’m here. Shocking that a big company wouldn’t have quality editing for their manuals.
I got mine yesterday, and the instructions read rather poorly, which is why I’m here. Shocking that a big company wouldn’t have quality editing for their manuals.
I got mine yesterday, and the instructions read rather poorly, which is why I’m here. Shocking that a big company wouldn’t have quality editing for their manuals.
I have the electric knife sharpener (and the Victorinox chef's knife) that they show here. It really works -- it's fast and effective. I like to draw the knife through the sharpener at about one second per inch of knife (i.e. an 8-inch knife would take 8 seconds); Lisa says to do it at about twice that speed. It's a pleasure to slice paper into confetti, and to cut vegetables with no resistance. You really can cut onions so they don't make you cry. It's a pleasure to prep food with a super-sharp knife. You can tell by the sound when slicing that they're super-sharp. The only complaint I have about that sharpener is the vibrating, rattling noise it makes. I've seen other videos of it in use and it's noisy in those too. This ATK video minimalizes that vibrating sound but it's still there. It's apparently not a defect in the machine but at first I thought there was something wrong with it. And the third slot is actually more of a stropping function than a sharpening one. I sharpen my knives after about 15-30 minutes of actual cutting time (which can take a few weeks) and now usually only use the middle sharpening slots and the stropping slots, and not the coarser first sharpening slots, because I keep a good edge on them. It's also good to use a honing steel before each use of the knife (if you can remember to do so)---that seems to make a difference too. Really sharp knives make you feel like a pro.
I learned to sharpen knives on a double-sided India oil stone. I still sharpen my kitchen knives that same way. I use a steel to maintain the edge longer because a "dull" kitchen knife often has simply developed a wire edge (burr) from contacting the food and cutting board. I learned two different ways to use a steel though. At home my dad used the "taking a thin slice" method, essentially the same method shown in the video. But later a chef at a steakhouse where I worked in the kitchen showed me that a strop motion works as well and probably conserves a bit of metal. To do that, you hold the knife against the steel in the same position, but you pull the edge across the steel in a trailing position with the back of the blade leading the motion. The chef never bothered with paper. Thinly sliced tomatoes and tearless onions were the test.
I am first a wood worker, and a cook second. Sharpening 101 for the wood shop, the burr has to be removed. This is done by stropping. There is still a burr from an 16000 grit sharpening stone. The stropping involves a compound on leather, which is most common, or on a softer wood like poplar. By bending the burr back and forth, it breaks off. You do not address stropping at all. As for the steel, it will not remove the burr. What it does, is any cutting edge is a razor saw. The teeth of the saw get bent out of line from use. The steel lines up the teeth again. It will really make a big difference in final sharpness, which can be measured on that cutting force set up, if the edge is stropped.
Arkansawyer here. I learned how to use Arkansas whetstones years ago and it's a real pleasure to achieve that beautiful edge with one. They are used all over the world to sharpen surgical instruments. I always hone before and after each use and rarely get the chance to use the stones! That said--it's very tempting to switch to one of these sharpeners. Love your videos.
I bought my Chef’s Choice sharpener based on America’s Test Kitchen recommendation. I paid $100 for it nearly 3 years ago and am happy I made the investment. Sharp knives make prep work easier. I really need to pick up that honing steel.
I have the older Chefs Choice 130 electric and the manual one in this video. Both fantastic. Now I'm the official knife sharpener for my mom and sisters houses...and friends and basically anyone that comes over and uses my knives LOL
I bought the Trizor XV based on your recommendation and I couldn't be happier. It saves a LOT of time and effort! Thank you for your great testing and recommendations!
We just bought the Chef's Choice electric and could not be happier. Thank you, ATK, for all your help. Love the videos. We learn something new every time we watch one.
When using Nick's method it can be helpful to put a slightly damp folded kitchen towel down on your cutting board. Also, if you find your cutting board slipping around on the counter you can do the same, just lay the towel flat instead of folding it once or twice.
ATK, LISA, I bought the CHEFS SHARPENER just before FORTUNOFFS CLOSED MANY years ago, but I also have the little one someone used on the show, then there is my sharpening steel ,the JAPANESE knives I own, will get the whet stone when ready, cheers 🇺🇸🇺🇸🇺🇸🇺🇸
My grandpa was a butcher, he use to say, "a dull knife will cut you worse than a sharp one." He was right and here is why; you have to use more force on a dull knife which means less control. Also a dull knife leaves a deeper, more jagged cut, that takes longer to heal and leaves an uglier scar. A little personal experience I give to you, in hopes you won't repeat my mistakes yourself.
Yep. Found this out the hard way on more than one occasion. First on a chisel that followed the woodgrain due to its bluntness & cut my index finger pretty bad. Then on a kitchen knife when I was cutting a lime in half. I held the lime on either side with my thumb on one side & my fingers on the other, with the knife in the gap in the middle. This was a big mistake. The lime skin was tough and my knife was blunt so under the force of the blade the lime rolled slightly as i pushed down hard on the knife trapping the tip of my little finger under the heel of the knife in the process. That one hurt like hell and bled a lot
I've used the previous Chef's Choice sharpeners with rather mixed results. This latest version seems to be a bit better. It looks like you were able to sharpen to 244 BESS in your test. That's good. Although it is a bit pricey, in future tests it would be nice to see something like a KME manual sharpening system.
I just purchased an electric knife sharpener. My knives are dull and using them made cooking a chore. Thanks for demonstrating how to use an electric knife sharpener.
I have a Chef's Choice sharpener and have used it in commercial environments for seven years. What I'm considering now though is a belt sander from Harbor Freight with the fine belts and leather strap sold from another source. Still necessary to manage the angle but there's also an angle guide available from the same seller that offers the leather honing strap. I'll expound with links if anyone is interested.
Ken Onion Knife and Tool Sharpener is the best. I gather together all my dull knives every six months or so and set up and knock em all out. Absolutely perfect. Like dropping them off to a pro for sharpening. I can even do Japanese knives perfectly with it. The angle is adjustable. The options you mention are the wrong angle for Japanese knives.
I have that same Chef’s Choice electric sharpener, I love it and my wife loves having sharp knives! I hardly use the coursest level as that thing removes some material! Klaus
I have the Chef"s Choice 300, my husband bought it many years ago. It still works but I think I need to upgrade. It has only two slots. My husband always used it but he is no longer here so I am trying to learn how to use it. This video has helped me greatly, but I still think I want to upgrade to a newer one.
Chef's Choice in the manual for the manual sharpener recommends a sawing motion (back and forth). Were the method presented here and the manufacturer's recommended method compared? Which does a better job?
@@aryndar This method is smarter and safer, both for you and your knife! It gives you proper control and timing. It's possible the manufacturer didn't explain well. I looked at and thought, this seems odd.
I'm really pleased with this! It works like a charm ruclips.net/user/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.
Love this segment and the ladies especially Lisa. Plus the hand operated sharpeners that Hannah showed were good too. As a chef for over 30 years I have owned all of them. But that guy Nick is showing he is irresponsible throwing his knife at the board. He would kicked out of any kitchens I have worked in. People I have worked with take care of their knives. They won't even share them. Grow up Nick.
You know, he might actually enjoy knife throwing as a hobby right? He's not sticking those throws without practice you know. The safety of that hobby is irrelevant to him being a chef. It's still a valid hobby many people enjoy. And not nearly as dangerous as driving a car. So perspective.
Read and follow the manufacturer's instructions. I've been using the Chef's Choice Pronto Diamond Models 463 and ProntoPro Diamond 4643 for 10 years. They are the best knife sharpener I've found for the average home cook (who isn't a knife-nut) who wants sharp knives with no fuss. Easy to use, fast and economical. I've given half a dozen 4643's as gifts. The instructions clearly state you should move the knife back and forth in a sawing motion while applying 4-5 pounds downward pressure. The sawing and pressure sharpens even harder steels in some Japanese knives quickly. ATK didn't saw or mention the optimum pressure. Be carefully when shopping, Chef's Choice sells 20 manual models, many cost less than the Pronto models but don't work nearly as well.
I've been cooking for over 50 years and have destroyed my fair share of knives using cheap and not so cheap knife sharpeners. About ten years ago I got serious about my knives and started buying Japanese knives. Not wanting to destroy them I bought a high end Wicked Edge sharpener. It does a great job on knives down to 14 degrees but that is where the WE ends. I can't sharpen a knife with a finer than 14 degree bevel on my WE. So I had only one option, learn to use a wet stone. Today I can put an edge on any of my knives with a stone in less time than it takes to get the WE of of the pantry and set it up.
I come from a long line of knife grinders but my brother and I did not continue the business. My grandpa hated the electric sharpeners. He didn't see the most current technology and might think differently. He did tell me how to use a steel after I asked how to use it. He said to act like you are trying to cut the steel with the knife.
I guess if you have a lot of heavily used knives an electric sharpener might be worth while, but a simple whetstone and honing steel gets my knives sharp enough to shave with. Takes up very little room and can be used on any (non-serrated) knife, scissors, etc. Does take some practice and skill, though.
There is a third option to knife sharpening: take your knife to a professional knife sharpener. The knife sharpener at my local farmer's market sharpens my chef's knife for $7. While I have not done an ATK-level test, my personal subjective experience is that the edge the professional puts on lasts longer than what the Trizor can do. And, yes, I do have an old Trizor, which I used to use, but haven't in a very long time. All that being said, use a sharpening steel regularly and safely!
I recommend avoiding the most coarse slot of the Chef's Choice unless the knife is obviously severely damaged, or chipped, or if it is actually as dull as a butter knife. The most coarse slot is very aggressive and removes a lot of metal, not recommended for your nicer knives. I generally get by with using only the finest honing slot. I know that some of the stores that sell nice knives offer a sharpening service, but it may just be a commercial version of the Chef's Choice in the back room that the clerk runs it through rather than being sent to a professional knife sharpener.
If the Trizor XV is out of stock, I’d highly recommend the Trizor 151 which is the same as the XV but with a solid, metal enclosure instead of a plastic one. I figured this out after finding that many products recommended by ATC’s Gear Heads were out of stock during quarantine which is a testament to their expertise!
I own the Trizor 15. Nothing compares to a decent whetstone and strop. I guess Trizor is the quick and easy "best," but it's no match for a stone on higher-end knives. If you buy your knives at Target or a department store, it really doesn't matter.
I have been using your winner from many years ago....perhaps wrong. This teaching video will improve my results, except that I may have to get the new version to fix my knives now. Thank you all!!!
I bought one of these after a lot of reflection because of the cost. At the time it was $49.00CND. Now the same thing sells for $180.00CND. I still have and use the sharpener 30 years later.
I have been using it for one year and a half, I must say that I completely agree with you. I have sharpened dozens of knives, paring, chef, butcher's, boning knives, cleavers and also scissors. I absolutely love it. the grinding belts are long-lasting and after maybe 200 knives or more, it works just fine. Plus the five belts offer a wide range of grits from coarse to very fine and an amazing sharpening versatility. I am just thinking of purchasing the grinding attachment that seems to be great with angles from 10 to 35° versus 15 to 30 for the standard WS Ken Onion.
Chef's Choice Trizor 15 Knife Sharpener is the goods...... Used to send my high $$ cutlery out for sharpening but getting the same results from the CC Trizor..... Excellent investment for quality home chefs
I went to a thrift store and bought 8 random knives to use to practice sharpening. Even with an electric sharpener, I'd recommend getting a cheap knife to practice with so you don't ruin a good blade.
Same. I'm using the one my mom bought in the 80's. I checked to see if there were any filings collected in the bottom and it was empty so I know it has alot of life left.
Holy Chit! An actual old-skool iPod sighting in 2021 (I'm viewing in 2022, but nevermind). Who knew that consumer electronics would last that long - especially in the hands of Product Testers? Anyone else miss the click-wheel?
I have five observations to share: 1) I flinched when I saw a $100 Japanese whetstone (water stone) ruined to dull a knife. (a 25¢ clay brick will dull a knife just as well) 2) The manual pull-through "sharpeners" are useless and will eventually ruin the knife edge (Yes, I know even ZWILLING sells them) 3) The Chef's Choice Knife Sharpener really works, I have one. 4) Chef's Choice sharpener's diamond wheels will eventually lose their diamond grit and one has to buy a new sharpener. A new replacement wheel is not available, you have to buy a whole new machine. (I contacted the company). 5) Nothing beats (Japanese) Water Stones (I use 4000 and 8000 grit with a Nagura to create a slurry) Admittedly, I am a "knife nerd" (with a university education in engineering) and understand what it means when it is reported that a knife is made of X50CrMoV15 steel, heat treated to HRC 58. So perhaps that is why I consider this ATK video among their less stellar ones. :(
I've used Chef's Choice sharpener for over 20 years, (yep, the same old model) and it's a marvel. I won't use any other method for my knives. (I was a dismal failure with the sharpening steel).
Steels don't sharpen a blade, they just maintain the sharpness during use. Without steeling you may need to sharpen a knife much more often than with. Edit to add: although they are often called sharpening steels, that's a misnomer. They're honing steels or honing rods.
i personally use the lansky controlled angle sharpening system but i also started by sharpening pocket knives and fixed blade hunting knives. I actually seem to do well enough at it that friends will pay me 2 bucks a knife to resharpen their knives... sometimes reprofiling and repairing edges since some of them have no concept of how to treat a knife nicely. the system works but can take a fair amount of time to get a badly damaged or dulled blade to scary sharp again.
Finally a video based on fact instead of a video based on someone who is a self proclaimed chef, that can probably barely prepare clean cut celery. Excellent video for the home cook in preserving a proper edge for safety in the kitchen. big thumbs up!!!
Please consider wiping the blade as you finish sharpening (unless I missed that step somehow) . There are tiny metal particles from the grinding and you really DO NOT want those in your food. Otherwise - nice and simple review.
I have had a Chef’sChoice 1520 for years. While it does not have the coarse wheel, it does have both 15 and 20 degree wheels. Same technique. I only sharpen once or twice a year but touch up with a steel regularly using Nick's technique. I am obsessive about sharp knives.
The Trizor is one of the best pieces of equipment in my kitchen. Hone my chef's knife once every 2 weeks or so and I don't cry chopping onions anymore.
Good video. I love my Chefs Choice sharpener. I wish you had talked about everyday care. Don’t toss knives in the sink! I’m struggling to train myself (and DH) to wash after every use & put away in its knife block. Knives stored resting on their blades should be kept upside down in the slots. I’m sure ATK can come up with more.
@@meghanfaulkner4154 Lisa only mentions that the sharpener she uses helps one keep a consistent angle, but it is never mentioned what that angle is. A lower angle will make the knife keener (better at cutting things), it is definitely an important consideration. Also, different knives are going to need different angles, depending on what they are being used for. That is a major problem with these types of sharpeners, no control over what angle you are sharpening at.
whetstones are my sharpening tools. they can maintain an edge, sharpen completely dull knives fix chipped or broken blades. they are the only real sharpening tool for complete knife maintenance. not to mention it is relaxing and fun once you've learned. It does take practice and time but it is a wonderful skill to have. I wouldn't buy anything else to sharpen my knives with.
@@A-Wa if the knife has no edge to start with I go with a 320 grit stone, then jump to 1000 grit, then I polish with a 5000 grit stone then I strop on leather. at this point I'm getting cutting edges that slide through paper without much if any resistance. as important as grit level is more technique, on the stone. you can sharpen a knife on the bottom of a coffee cup if you know what your doing. Practice is key, plus making sure your sharpening angle is correct and consistent.
Ceramic honing rods are, imo, superior to steel rods. They are harder and can hone better (they actually do a small bit of sharpening during honing). The steel your knife is made of matters too. Some steels are crap and are a pain to get sharp, others are a dream for edge retention and ease of sharpening. The Swiss Army knife featured here is probably the best deal around for a good workhorse chef knife made from reasonably good steel.
Great info, thanks! I'd love to get the Chef's Choice manual sharpener, but it's not available on Amazon right now. Do you know where else I can get one?
Great video, guys! My questions (unless you've already answered them before and I missed it): What is the least number of different grits I should pass my knife through for optimal sharpening?
2 questions: 1. What about stropping? And what is the difference between stropping and using a knife steel? And 2. Will both those sharpeners handle an 11 or 12 degree Japanese knife?
IIRC, both sharpeners here are fixed 15 degrees, so don't put a 11 degree knife in there. From personal experience : Stropping will definitely increase sharpness. It's up to you to figure out whether or not the time is worth it. As they say in the vid, the end goal here is food making, not knife sharpening.
@@ernestryles Great to know. My pockets are not that deep I wish. If I ever have the abulity to aford a nice set of Japinese knives I would learn how to wet stone sharpen.
![Hunxho - Ball Forever [Official Video]](http://i.ytimg.com/vi/nki9ZTF9Uls/mqdefault.jpg)
The best thing that has ever happened to me was finding the Chef's Choice Trizor 15 Knife Sharpener new in box in a pile at an Estate Sale for 5 bucks. I almost cried.
TOTALLY JEALOUS. Estate sales are great, so is going to secondhand stores. You can get some amazing kitchen bargains, if you've done your homework and know what to look for. I got a cast iron skillet for $5!
@@lisamcmanus6656 YES!! I found my baby, a beautiful 1950's Lodge 10 inch, buried in the depths of a cabinet at an Estate Sale. Btw, I am a super fan. There is nothing more exciting to me than a new equipment review. Literally all my stuff in my kitchen is bought based on your guys' suggestions!
Just plain stealing. Well done!!!!
Your story. So moving. I welled up. Made my nose burn.
@@LaurieG011 I know everytime I look at my knife sharpener I immediately burst into tears of joy lol
I purchased the Chef's Choice Sharpening Station 130 several years ago. I always thought I was doing it wrong so I don't use it often. After this demonstration I feel comfortable enough to sharpen all of the knives in my drawer. Thank You ATK
Can you tell us how they turned out?
In culinary school my chef instructor recommended the Chef’s Choice sharpener and that’s the one I bought! I LOVE IT! Don’t forget to hold your knife before you use it each time to keep that nice sharp edge!
I use your top rated electric knife sharpener and love it. The first time I used it I accidentally cut myself on the newly sharpened knife because I had gotten used to it being dull and had gotten careless.
I have been using the electric Chef's Choice model 120 for about 6 years now. I would not change it for any other. It works great in keeping my knives sharp.
The chef’s choice electric is good for me as I only have one arm. The other two look good and for a two handed person are probably great but having one arm amputated the chef’s choice is definitely the one for me.
I bought the winning electric sharpener and I couldn’t be happier. For the first time in my life, I can get my knives sharpened ultra sharp without sending them away.
First class presentation. Have had chef’s choice for a decade. This video has enhanced our technique
I have my chef’s choice for about 7-8 years now. I never looked back. A little expensive to start with but in the long run, it’s well worth it. On weekend once a moth, I sharpen all my knives. It’s therapeutic too. 😊
I am finally upgrading my kitchen tools and appliances after cooking for 55 years. I appreciate the research you do, and am enjoying the products you recommend!
I bought the Chef's choice 15 XV because of a review I saw from America's test kitchen several years ago. It is one amazing little machine. Quick efficient, easy and turns out razor sharp blades.
For some reason I thought the wicked edge pro 3 could do a better job and so I bought that the other day for like a $1000...
It seemed easy enough and I followed the instructions. I didn't get near a sharp of a blade. Maybe I did something wrong but honestly who cares. For $1,000 the wicked edge pro3 should have sharpened the damn knife for me. This chef's choice XV15 is the best out there as far as I'm concerned
Thank you- I made my choice based on your comment. I was making a Mediterranean Greek salad from scratch and my knife after sharpening it with those cheap manual sharpeners. The blade slipped off the tomato and I avoided a severe cut. Then it slipped off pepper and I got severely cut. It’s too dangerous to use knives that are so dull. I’m done - thought I might have to go to hospital- still might- but a good one is worth it compared to a trip to ER for stitches!
I always look at ATK before buying anything for the kitchen.
Isn't ATK a great resource??
Love them! ⚘👏⚘
I also compare and contrast ATK and several other websites, as well (pen and paper in hand) to get an over-all broader perspective.
Sometimes a product will come up more than once.
Then I make the final decision to buy.
in watching this very high and was wondering if chefsteps has secret pact with atk :D but yea my full kitchen is just recommended products from here
@@zukacs
ATK being on the PBS network is one of the big reasons I trust them.
Federal law is that all sponsors of shows broadcast on PBS have to be reported. I love that.
Ditto. The first place I go before buying anything.
Same. I’ve spent so much money tho lol
I’m a tradesman carpenter and have used oil and wet stones for most of my life. I wouldn’t sharpen my tools any other way, although I can see the need for a fool proof easy sharpening system to keep the home knifes sharp. Once you get your knives sharp using the electric gizmo I urge people to try and use the stones to sharpen their knives….then once you can get a good sharp edge with the wet stone you can step up to a leather strop which will allow you to actually shave with your knife p it’ll be that sharp. Good luck everyone!
Yes, I've been using the Chef's Choice electric sharpener for 20 years and use it for all kitchen knives. Works great
Thank you! I bought this electric sharpener a few years ago based on ATK recommendation. However, I was never sure how to best use it (user manual was not great). This demo is very helpful. Off I go to properly sharpen my knives 😅.
I use the Chef’s Choice and it is great! It says in the manual for average use you may only have to do a full sharpening every 9-12 months with maybe a quick fine tuning ( using the 3rd set of slots) a couple times in between. I have the small manual one as well, and an AccuSharp.
My oldest knife is an 8” Henckel that I got in 1977 and is still sharp!
Thank you for this video. I bought this electric sharpener a little over a year ago (I have Wusthof and Victorinox knives), but the instructions that came with the sharpener can be quite confusing to understand and I wasn't very successful with my sharpening, so I put it up on a shelf and just left it. This video cleared up the confusion, so I have pulled it down from the shelf and tomorrow is Knife sharpening day.
Agreed. The instructions are not clear. I have read them many times in detail to do it right and have never been totally sure I'm doing it right, and so my knives are iffy instead of wonderfully sharp. I'm taking your video into the kitchen with me right now to help me make tomato chutney!
I got mine yesterday, and the instructions read rather poorly, which is why I’m here. Shocking that a big company wouldn’t have quality editing for their manuals.
I got mine yesterday, and the instructions read rather poorly, which is why I’m here. Shocking that a big company wouldn’t have quality editing for their manuals.
I got mine yesterday, and the instructions read rather poorly, which is why I’m here. Shocking that a big company wouldn’t have quality editing for their manuals.
I got mine yesterday, and the instructions read rather poorly, which is why I’m here. Shocking that a big company wouldn’t have quality editing for their manuals.
I have the electric knife sharpener (and the Victorinox chef's knife) that they show here. It really works -- it's fast and effective. I like to draw the knife through the sharpener at about one second per inch of knife (i.e. an 8-inch knife would take 8 seconds); Lisa says to do it at about twice that speed. It's a pleasure to slice paper into confetti, and to cut vegetables with no resistance. You really can cut onions so they don't make you cry. It's a pleasure to prep food with a super-sharp knife. You can tell by the sound when slicing that they're super-sharp.
The only complaint I have about that sharpener is the vibrating, rattling noise it makes. I've seen other videos of it in use and it's noisy in those too. This ATK video minimalizes that vibrating sound but it's still there. It's apparently not a defect in the machine but at first I thought there was something wrong with it. And the third slot is actually more of a stropping function than a sharpening one.
I sharpen my knives after about 15-30 minutes of actual cutting time (which can take a few weeks) and now usually only use the middle sharpening slots and the stropping slots, and not the coarser first sharpening slots, because I keep a good edge on them. It's also good to use a honing steel before each use of the knife (if you can remember to do so)---that seems to make a difference too. Really sharp knives make you feel like a pro.
I learned to sharpen knives on a double-sided India oil stone. I still sharpen my kitchen knives that same way. I use a steel to maintain the edge longer because a "dull" kitchen knife often has simply developed a wire edge (burr) from contacting the food and cutting board. I learned two different ways to use a steel though. At home my dad used the "taking a thin slice" method, essentially the same method shown in the video. But later a chef at a steakhouse where I worked in the kitchen showed me that a strop motion works as well and probably conserves a bit of metal. To do that, you hold the knife against the steel in the same position, but you pull the edge across the steel in a trailing position with the back of the blade leading the motion. The chef never bothered with paper. Thinly sliced tomatoes and tearless onions were the test.
I am first a wood worker, and a cook second. Sharpening 101 for the wood shop, the burr has to be removed. This is done by stropping. There is still a burr from an 16000 grit sharpening stone. The stropping involves a compound on leather, which is most common, or on a softer wood like poplar. By bending the burr back and forth, it breaks off. You do not address stropping at all. As for the steel, it will not remove the burr. What it does, is any cutting edge is a razor saw. The teeth of the saw get bent out of line from use. The steel lines up the teeth again. It will really make a big difference in final sharpness, which can be measured on that cutting force set up, if the edge is stropped.
Lisa - We’ve been using that exact Chef’s Choice sharpener that y’all reviewed years ago. Glad it’s still ATK’s top choice. Love your reviews!
Arkansawyer here. I learned how to use Arkansas whetstones years ago and it's a real pleasure to achieve that beautiful edge with one. They are used all over the world to sharpen surgical instruments. I always hone before and after each use and rarely get the chance to use the stones! That said--it's very tempting to switch to one of these sharpeners. Love your videos.
Why do you hone before, AND AFTER, each use? You're basically honing it twice in between uses. Not that it hurts anything, but it wastes time.
I bought my Chef’s Choice sharpener based on America’s Test Kitchen recommendation. I paid $100 for it nearly 3 years ago and am happy I made the investment. Sharp knives make prep work easier. I really need to pick up that honing steel.
I have the older Chefs Choice 130 electric and the manual one in this video. Both fantastic. Now I'm the official knife sharpener for my mom and sisters houses...and friends and basically anyone that comes over and uses my knives LOL
I bought the Trizor XV based on your recommendation and I couldn't be happier. It saves a LOT of time and effort! Thank you for your great testing and recommendations!
We just bought the Chef's Choice electric and could not be happier. Thank you, ATK, for all your help. Love the videos. We learn something new every time we watch one.
Alright, yes, I actually had to look away! That hurt! Lol.
When using Nick's method it can be helpful to put a slightly damp folded kitchen towel down on your cutting board. Also, if you find your cutting board slipping around on the counter you can do the same, just lay the towel flat instead of folding it once or twice.
ATK, LISA, I bought the CHEFS SHARPENER just before FORTUNOFFS CLOSED MANY years ago, but I also have the little one someone used on the show, then there is my sharpening steel ,the JAPANESE knives I own, will get the whet stone when ready, cheers 🇺🇸🇺🇸🇺🇸🇺🇸
My grandpa was a butcher, he use to say, "a dull knife will cut you worse than a sharp one." He was right and here is why; you have to use more force on a dull knife which means less control. Also a dull knife leaves a deeper, more jagged cut, that takes longer to heal and leaves an uglier scar. A little personal experience I give to you, in hopes you won't repeat my mistakes yourself.
Yep. Found this out the hard way on more than one occasion. First on a chisel that followed the woodgrain due to its bluntness & cut my index finger pretty bad. Then on a kitchen knife when I was cutting a lime in half. I held the lime on either side with my thumb on one side & my fingers on the other, with the knife in the gap in the middle. This was a big mistake. The lime skin was tough and my knife was blunt so under the force of the blade the lime rolled slightly as i pushed down hard on the knife trapping the tip of my little finger under the heel of the knife in the process. That one hurt like hell and bled a lot
Nick + ATK. BEST DAY EVER.
I've used a whetstone for over forty years. However, I do use crocsticks for touchups.
I've used the previous Chef's Choice sharpeners with rather mixed results. This latest version seems to be a bit better. It looks like you were able to sharpen to 244 BESS in your test. That's good. Although it is a bit pricey, in future tests it would be nice to see something like a KME manual sharpening system.
I just purchased an electric knife sharpener. My knives are dull and using them made cooking a chore. Thanks for demonstrating how to use an electric knife sharpener.
I have a Chef's Choice sharpener and have used it in commercial environments for seven years.
What I'm considering now though is a belt sander from Harbor Freight with the fine belts and leather strap sold from another source. Still necessary to manage the angle but there's also an angle guide available from the same seller that offers the leather honing strap. I'll expound with links if anyone is interested.
Definitely interested
1 year later still no links lol
Ken Onion Knife and Tool Sharpener is the best. I gather together all my dull knives every six months or so and set up and knock em all out. Absolutely perfect. Like dropping them off to a pro for sharpening. I can even do Japanese knives perfectly with it. The angle is adjustable. The options you mention are the wrong angle for Japanese knives.
Agree, ATK needs to add this to the lineup.
I have that same Chef’s Choice electric sharpener, I love it and my wife loves having sharp knives! I hardly use the coursest level as that thing removes some material!
Klaus
I just found a Fibrox Victorinox 8" knife for $2! Love those knives.
Great value and quality
I have the Chef"s Choice 300, my husband bought it many years ago. It still works but I think I need to upgrade. It has only two slots. My husband always used it but he is no longer here so I am trying to learn how to use it. This video has helped me greatly, but I still think I want to upgrade to a newer one.
I have the Chef's Choice, and it is great! Keeps my knives sharp.
I felt a chill when she ran the knife across the whetstone.
Chef's Choice in the manual for the manual sharpener recommends a sawing motion (back and forth). Were the method presented here and the manufacturer's recommended method compared? Which does a better job?
Use manufacturer instructions
@@aryndar This method is smarter and safer, both for you and your knife! It gives you proper control and timing. It's possible the manufacturer didn't explain well. I looked at and thought, this seems odd.
Excellent instruction and product reviews. Thank you!
"I've cut my hand doing that several times in the past" Unsurprisingly
I'm really pleased with this! It works like a charm ruclips.net/user/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.
I brought a knife for 2 dollar it will not go dull. I use it for every thing. Kitchen knife. ❤
Don't forget to clean them after sharpening or the fine metal particles will be in the food you cut.
Love this segment and the ladies especially Lisa. Plus the hand operated sharpeners that Hannah showed were good too. As a chef for over 30 years I have owned all of them. But that guy Nick is showing he is irresponsible throwing his knife at the board. He would kicked out of any kitchens I have worked in. People I have worked with take care of their knives. They won't even share them. Grow up Nick.
You know, he might actually enjoy knife throwing as a hobby right?
He's not sticking those throws without practice you know.
The safety of that hobby is irrelevant to him being a chef. It's still a valid hobby many people enjoy.
And not nearly as dangerous as driving a car. So perspective.
It’s for views making internet videos is different then a professional kitchen.
Read and follow the manufacturer's instructions. I've been using the Chef's Choice Pronto Diamond Models 463 and ProntoPro Diamond 4643 for 10 years. They are the best knife sharpener I've found for the average home cook (who isn't a knife-nut) who wants sharp knives with no fuss. Easy to use, fast and economical. I've given half a dozen 4643's as gifts. The instructions clearly state you should move the knife back and forth in a sawing motion while applying 4-5 pounds downward pressure. The sawing and pressure sharpens even harder steels in some Japanese knives quickly. ATK didn't saw or mention the optimum pressure. Be carefully when shopping, Chef's Choice sells 20 manual models, many cost less than the Pronto models but don't work nearly as well.
I've been cooking for over 50 years and have destroyed my fair share of knives using cheap and not so cheap knife sharpeners. About ten years ago I got serious about my knives and started buying Japanese knives. Not wanting to destroy them I bought a high end Wicked Edge sharpener. It does a great job on knives down to 14 degrees but that is where the WE ends. I can't sharpen a knife with a finer than 14 degree bevel on my WE. So I had only one option, learn to use a wet stone. Today I can put an edge on any of my knives with a stone in less time than it takes to get the WE of of the pantry and set it up.
Lisa is sooo cool! Just the cutest!
LOL the irony of having this dude join when he is the epitome of bad knife safety and care with his knife throwing lmao
Which is why he belongs on the stoopidity that is TikTok.
@@inquisitor4635 ok boomer
@@inquisitor4635 He was a finalist on masterchef and graduated from Harvard
You're confusing playing with work.
@@heyyitstiff can't teach an old dog new tricks
I come from a long line of knife grinders but my brother and I did not continue the business. My grandpa hated the electric sharpeners. He didn't see the most current technology and might think differently. He did tell me how to use a steel after I asked how to use it. He said to act like you are trying to cut the steel with the knife.
Love our Chef's Choice knife sharpener!
I guess if you have a lot of heavily used knives an electric sharpener might be worth while, but a simple whetstone and honing steel gets my knives sharp enough to shave with. Takes up very little room and can be used on any (non-serrated) knife, scissors, etc. Does take some practice and skill, though.
I wish I had time to spend with a stone on my knives
There is a third option to knife sharpening: take your knife to a professional knife sharpener. The knife sharpener at my local farmer's market sharpens my chef's knife for $7. While I have not done an ATK-level test, my personal subjective experience is that the edge the professional puts on lasts longer than what the Trizor can do. And, yes, I do have an old Trizor, which I used to use, but haven't in a very long time.
All that being said, use a sharpening steel regularly and safely!
I recommend avoiding the most coarse slot of the Chef's Choice unless the knife is obviously severely damaged, or chipped, or if it is actually as dull as a butter knife. The most coarse slot is very aggressive and removes a lot of metal, not recommended for your nicer knives. I generally get by with using only the finest honing slot. I know that some of the stores that sell nice knives offer a sharpening service, but it may just be a commercial version of the Chef's Choice in the back room that the clerk runs it through rather than being sent to a professional knife sharpener.
I think you are right.
it doesn't really remove that much metal, the knife isn't going to change shape.
Nick: talks about caring for knives
Ends segment by treating it like a dart
How well do these sharpeners work on other knife shapes? More specifically, how well do they work on small paring, boning, or narrow blade knives?
Y’all rock! More please!
The knife straight on the grind stone really hurt.
Great video and great info. Thank you.
If the Trizor XV is out of stock, I’d highly recommend the Trizor 151 which is the same as the XV but with a solid, metal enclosure instead of a plastic one.
I figured this out after finding that many products recommended by ATC’s Gear Heads were out of stock during quarantine which is a testament to their expertise!
I own the Trizor 15. Nothing compares to a decent whetstone and strop. I guess Trizor is the quick and easy "best," but it's no match for a stone on higher-end knives. If you buy your knives at Target or a department store, it really doesn't matter.
I have been using your winner from many years ago....perhaps wrong. This teaching video will improve my results, except that I may have to get the new version to fix my knives now. Thank you all!!!
I bought one of these after a lot of reflection because of the cost. At the time it was $49.00CND. Now the same thing sells for $180.00CND. I still have and use the sharpener 30 years later.
8:34 "You wanna make sure you get from the base to the tip in an even stroke."
-America's Horny Kitchen
I wish more folks would take this advice...
Hannah can sharpen my knife from base to tip anytime.
If you have any skills at all, the Work Sharp Ken Onion Edition is a superior sharpener.
KME or WE
Water stones or crock sticks if beginner.
I have been using it for one year and a half, I must say that I completely agree with you. I have sharpened dozens of knives, paring, chef, butcher's, boning knives, cleavers and also scissors. I absolutely love it. the grinding belts are long-lasting and after maybe 200 knives or more, it works just fine. Plus the five belts offer a wide range of grits from coarse to very fine and an amazing sharpening versatility. I am just thinking of purchasing the grinding attachment that seems to be great with angles from 10 to 35° versus 15 to 30 for the standard WS Ken Onion.
Chef's Choice Trizor 15 Knife Sharpener is the goods...... Used to send my high $$ cutlery out for sharpening but getting the same results from the CC Trizor..... Excellent investment for quality home chefs
I went to a thrift store and bought 8 random knives to use to practice sharpening. Even with an electric sharpener, I'd recommend getting a cheap knife to practice with so you don't ruin a good blade.
I have a Chefs choice that is 30 years old. It works beautifully
Same. I'm using the one my mom bought in the 80's. I checked to see if there were any filings collected in the bottom and it was empty so I know it has alot of life left.
Holy Chit! An actual old-skool iPod sighting in 2021 (I'm viewing in 2022, but nevermind). Who knew that consumer electronics would last that long - especially in the hands of Product Testers?
Anyone else miss the click-wheel?
I love my Chef’s Choice sharpeners
I have five observations to share:
1) I flinched when I saw a $100 Japanese whetstone (water stone) ruined to dull a knife.
(a 25¢ clay brick will dull a knife just as well)
2) The manual pull-through "sharpeners" are useless and will eventually ruin the knife edge (Yes, I know even ZWILLING sells them)
3) The Chef's Choice Knife Sharpener really works, I have one.
4) Chef's Choice sharpener's diamond wheels will eventually lose their diamond grit and one has to buy a new sharpener. A new replacement wheel is not available, you have to buy a whole new machine. (I contacted the company).
5) Nothing beats (Japanese) Water Stones (I use 4000 and 8000 grit with a Nagura to create a slurry)
Admittedly, I am a "knife nerd" (with a university education in engineering) and understand what it means when it is reported that a knife is made of X50CrMoV15 steel, heat treated to HRC 58.
So perhaps that is why I consider this ATK video among their less stellar ones. :(
I've used Chef's Choice sharpener for over 20 years, (yep, the same old model) and it's a marvel. I won't use any other method for my knives. (I was a dismal failure with the sharpening steel).
Steels don't sharpen a blade, they just maintain the sharpness during use. Without steeling you may need to sharpen a knife much more often than with.
Edit to add: although they are often called sharpening steels, that's a misnomer. They're honing steels or honing rods.
i personally use the lansky controlled angle sharpening system but i also started by sharpening pocket knives and fixed blade hunting knives. I actually seem to do well enough at it that friends will pay me 2 bucks a knife to resharpen their knives... sometimes reprofiling and repairing edges since some of them have no concept of how to treat a knife nicely. the system works but can take a fair amount of time to get a badly damaged or dulled blade to scary sharp again.
Finally a video based on fact instead of a video based on someone who is a self proclaimed chef, that can probably barely prepare clean cut celery. Excellent video for the home cook in preserving a proper edge for safety in the kitchen. big thumbs up!!!
Please consider wiping the blade as you finish sharpening (unless I missed that step somehow) . There are tiny metal particles from the grinding and you really DO NOT want those in your food. Otherwise - nice and simple review.
I was thinking the same thing. I thought it was weird they didn't wipe it.
I have had a Chef’sChoice 1520 for years. While it does not have the coarse wheel, it does have both 15 and 20 degree wheels. Same technique. I only sharpen once or twice a year but touch up with a steel regularly using Nick's technique. I am obsessive about sharp knives.
We like the 1520, too! Glad you're having good success with it!
@@lisamcmanus6656 You really need the 15 for your Victorinox chef, boning and carving knives. Would not want to grind them back to 20.
The Chef's Choice 463 is for Asian Knives. I'm sending it back.
I bought the electric winner it’s the very best.
“From the base to the tip, even strokes” 😅 noted!
I do use an electric sharpener, the same Chef's Choice you demonstrated.
Great video - thank you thank you!
The Trizor is one of the best pieces of equipment in my kitchen. Hone my chef's knife once every 2 weeks or so and I don't cry chopping onions anymore.
Check out worksharp machine. It uses sandpaper belts and a leather belt for stropping. Produces shaving sharp edge.
Good video. I love my Chefs Choice sharpener. I wish you had talked about everyday care. Don’t toss knives in the sink! I’m struggling to train myself (and DH) to wash after every use & put away in its knife block. Knives stored resting on their blades should be kept upside down in the slots.
I’m sure ATK can come up with more.
I use a spyderco sharpmaker on my knives. I never had any luck with pull thru sharpeners
I have this also, gets knives soooo sharp
I have one of those but I've never been able to get good results with it - was there something that clicked for you that suddenly made it work?
Cant talk about sharpening a knife without talking about the angle of the grind which should not be ignored.
You didn't watch the video, did you?
I agree with you, but Lisa discusses this around the four-minute mark.
@@meghanfaulkner4154 Lisa only mentions that the sharpener she uses helps one keep a consistent angle, but it is never mentioned what that angle is. A lower angle will make the knife keener (better at cutting things), it is definitely an important consideration. Also, different knives are going to need different angles, depending on what they are being used for. That is a major problem with these types of sharpeners, no control over what angle you are sharpening at.
@@Umbro565 that was my question. I have knives with different angles. How can these electric sharpeners handle that?
@@RichFreeman that's why you skip the sharpening "machines" and go for some whetstones
I be been using the sharpener I bought for my garden tools. It works, not pricy.
Thank you ladies and Nick! I already have a honing rod but I'll def be getting a manual sharpener soon
Always make sure you wipe or wash your knife after sharpening or honing because there are little pieces of ground metal left on the knife!!
whetstones are my sharpening tools. they can maintain an edge, sharpen completely dull knives fix chipped or broken blades. they are the only real sharpening tool for complete knife maintenance. not to mention it is relaxing and fun once you've learned. It does take practice and time but it is a wonderful skill to have. I wouldn't buy anything else to sharpen my knives with.
what grid do you use? Im still learning and my knives are getting sharper but not as sharp as I would like them to be
@@A-Wa if the knife has no edge to start with I go with a 320 grit stone, then jump to 1000 grit, then I polish with a 5000 grit stone then I strop on leather. at this point I'm getting cutting edges that slide through paper without much if any resistance. as important as grit level is more technique, on the stone. you can sharpen a knife on the bottom of a coffee cup if you know what your doing. Practice is key, plus making sure your sharpening angle is correct and consistent.
I use the metal stick nick uses it works sometimes it doesn't but it's all i have
Ceramic honing rods are, imo, superior to steel rods. They are harder and can hone better (they actually do a small bit of sharpening during honing). The steel your knife is made of matters too. Some steels are crap and are a pain to get sharp, others are a dream for edge retention and ease of sharpening. The Swiss Army knife featured here is probably the best deal around for a good workhorse chef knife made from reasonably good steel.
Great info, thanks! I'd love to get the Chef's Choice manual sharpener, but it's not available on Amazon right now. Do you know where else I can get one?
Go for the Chef's Choice 4643. It has 15 and 20 degree slots and a honing slot.
This channel needs more Nick, way more Nick 😃
ATK shouldn't promote dilettantes that treat the tools of the trade like he does.
I have the worksharpe and love it
Great video, guys! My questions (unless you've already answered them before and I missed it): What is the least number of different grits I should pass my knife through for optimal sharpening?
2 questions: 1. What about stropping? And what is the difference between stropping and using a knife steel? And 2. Will both those sharpeners handle an 11 or 12 degree Japanese knife?
IIRC, both sharpeners here are fixed 15 degrees, so don't put a 11 degree knife in there.
From personal experience : Stropping will definitely increase sharpness. It's up to you to figure out whether or not the time is worth it. As they say in the vid, the end goal here is food making, not knife sharpening.
I never tried stropping a knife, but use one for my razor - it is a nice edge! 😎
I know what I want for Christmas/my birthday the chefs choice.
Don’t do that if you have Japanese knives. It’ll ruin them.
@@ernestryles Great to know. My pockets are not that deep I wish. If I ever have the abulity to aford a nice set of Japinese knives I would learn how to wet stone sharpen.