Its main disadvantage is cost: At about $120, the flagship stainless steel Professional model sits in an uncomfortable middle ground between our main pick and our upgrade pick. That said, an otherwise identical Classic model made of black plastic is generally closer to the price of our main pick. A lesser point, but an important one, is that this design is not completely foolproof, as our other picks are. You have to pay attention and use a steady hand and pressure to get a straight edge. Not hard—but you may need a little practice to master the process.
This impressive Chef’s Choice sharpener is not the only Chef’s Choice sharpener on this list. That must tell you something about its quality. I must say that I was very impressed with this sharpener. It features three stages: rough, fine, and hone. The first two stages use sharpening discs with diamond flecks as abrasives. They gently file down your blade, bringing it to a smoother, sharper point. Stage three features patented honing and polishing discs designed to straighten your blade for the sharpest, cleanest cuts possible. Its rubber feet keep it firmly planted upon your countertop for an easy and safe sharpening process.
This coarse grit whetstone is great for prepping old and dull knives that need to be sharpened with a fine grit stone. One of my good knives edge looked like someone had tried to chop barbed wire. After ten minutes on each side of the stone, the edge was smooth and free of imperfections. After it hit the knife with the fine grit stone, I was cutting onions and apples like hot butter! I would soak this stone for 12-24 hours before using. It sucks water like a sponge. The surface needs to be damp when you sharpen.
Some experts recommend sharpening as if trying to slice a thin layer or decal off the stone. Don't consider doing this without significant experience: it is typically bad advice; most people don't hold the correct angle this way. You instinctively raise the blade until you feel and see the edge working. This creates larger edge angles and thicker bevels as time goes on and the results gradually deteriorate. The more you sharpen, the duller it gets. Sound familiar?
A great sharpener for all your kitchen knives the CS2 also makes a smart addition to the gear when you’re going away on a family camping trip. It will also do a bang-up job on your hunting, pocket, boning knife and more. As mentioned it does require just a bit of getting used to in order to achieve optimal results but nothing too involved. A simple, effective, no-frills sharpener.
It takes time to sharpen a knife correctly. I spent about 30 minutes on an already fairly sharp knife. I then spent two more sessions of about 10 to 15 minutes each. I took it a bit further with a 6000 grit stone and this puts a nice polish on it. Instead of cutting through an onion, it glides or slips through it. It was truly shocking to me to use a really sharp knife. It may take a bit of time to get it right the first time, since this was my first time with a water stone, but it was well worth the effort. I have been trying to figure out the best way to get a really sharp knife.
Removing the burr is fairly simple. You'll need a leather strop or block (this sort of thing), which is designed to catch the metal fibres from the knife. You could do it with a fibrous tea towel or some newspaper if you like, but I'd suggest going with leather to begin with. The motion is fairly similar to sharpening. Draw the knife over the leather, going away from the edge at roughly the same angle as when you sharpened.