Sous Chef
First off I want to throw in here that I went to school for a Culinary Arts degree. In school we practiced knife skills up the wazoo and in order to be successful at amazing knife skills you need knives that are as sharp as a razor. This sharpener is the EXACT ones we used in Culinary school to hone all the blades we wielded in the kitchen. Anyway, I left school and worked as a chef in different kitchens and never came across this type of sharpener again. And I missed it dearly.
Years later I decided to leave the restaurant industry behind and move on to more private chef types of jobs. And it was then that I wanted, no, needed to find this sharpener again. And here it was all along. The step-by-step sharpening option is excellent for bringing old knives back from the dead. But if you stay on top of your sharpening as I do, you will really only need to use the lightest colored ceramic bar to sharpen. That particular bar feels as smooth as ceramic can get. You...
Perfect for one-hand sharpening
This is perfect for persons who have only one useable hand. its weight keeps it in place while you're sharpening. This is very well made.
Needs Skill to Use Properly
For years, I've been successfully sharpening my knives with a two-stage Crock Stick; the rod angles are set in the holder, all one needs to do is draw the knife down the rods, keeping the blade fairly perpendicular to the holder. With the Crock Stick rods wearing down, I thought I'd try this sharpener as a replacement after reading the user ratings. Alas, it doesn't work well for me; constantly holding the knife blade at the proper angle to these rods seems all but impossible for me. I was able to use the course, blue stone to bring back a costly but really abused paring knife blade, but I could only sharpen it to "perfection" by finishing with the Crock Stick; thus, I will look for new rods for the Crock, now.
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