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lindag

Knife sharpening

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44 minutes ago, paulraphael said:

Those Chef's choice machines aren't terrible. The important thing is to only use the coarsest slot when absolutely necessary, like when repairing edge damage. It removes a lot of metal and will greatly shorten the lives of your knives. The machine sets bevels at a pretty stout angle compared to what a Japanese cook would choose. Which is to say, it's about durability, not sharpness. It will do pretty sharp but not very sharp—probably a little better than the factory edge on German knives. 

 

Not all Chef's Choice machines are the same.  I have a couple.  The 1520 mentioned above does not have a coarse slot.  It has a 15 degree slot, a 20 degree slot, and a polishing slot.

 

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I have a Chefs Choice 1520 and I love it. I have absolutely zero interest in learning the fine art of knife sharpening. I am good at keeping my pots and pans in good shape; I know how to season a cast iron skillet; I can wing a recipe for almost anything from scratch. But knife sharpening is something I can't be bothered learning. The 1520 keeps my knives in good enough shape for most of my needs. I have used one of those sharpeners for well over 40 years (this is my second one) and many of my knives were wedding presents (1977). They're still absolutely fine. The machine has not destroyed them so far.

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