I just got a Victorinox 12" Chef's knife. Would this be the best tool to sharpen and maintain/hone/polish the cutting edge, or is a whetstone better?
197968
I would advise you not to buy it after I used it. Better buy idahone or mac.
197969
This works amazingly well and takes just a few seconds to use. Very convenient and effective
197970
From what I've experienced I would use a wet stone first then keep the edge straight with the ceramic steel. After that I would use the ceramic steel before and after each use. Your knife should stay sharp longer with minimal effort.
197971
I don't know, what grit is the whetstone? I do know however that this tool keeps my knives sharper than any steel ever could. I use it every day and am very happy with it. Every knife I have, from kitchen to hunting (excepting serrated) has benefited from this tool.
197972
I have had the best results with the Messermeister for many years. In the past I had used a wetting stone and I found that it made the blades thinner in places and in the over all did not give me the edge I wanted. I hope this helps you.
501164
I've been cooking all my life (as the house-hold chef) and would NEVER put a cutting knife, that I valued in the dishwasher. I bought a set of Global Japanese knives 20 years ago and they are as sharp today as when I got them. I sharpen them on a water-stone and use a steel whenever I used them. I do the same for my new Victoronix. The heat, the banging of the sharp blade again other utensils and corrosive nature of dishwashing detergent is what will dull the blade. The polymer handle will survive, but the steel will dull...and I don't mean in a shiny way. Hand wash your knives and store them in a knife holder/wooden block, but never in a drawer. Have fun...stay sharp
1532671
In my experience, the serrated stone on this kit is almost useless. Serrations aren't usually triangular anyway. I would suggest using the hand sharpener carefully on the serrations.
886971
So much better! I have both and the Lansky sharpener is my go-to. The weight of the Lansky sharpener gives me a better grip, and the quality of their ceramic stone is much greater. I get a better edge with the Lansky sharpener.
203512
Definitely a honing steel although it makes the knife sharper. Is this a trick question? As I understand it, by honing an already sharp knife one is straightening out any warps on its cutting edge. Half a dozen wipes over the steel alternating sides makes an amazing improvement.
321861
YesBut recently I have been using ceramic knives,the ceramics do hold an edge much longer.The henkels are great but you do need to keep them sharp either with a ceramic,pr diamond steel or a sharpening service or device....I love my good knives,sharp....
932983
I too bought one. Pleased with the quality, but not with the shortness of the blade. Way too hard to sharpen and I have tried everything but an electric kitchen sharpener. I guess it is only good for a short stab and not so much for cutting.
1806754
I have a Chef's Choice 130 which is an excellent machine which includes three options: sharpening, honing and stropping. Unless you are a commercial user, you may not need to actually sharpen your "already dulled out" knife. You may only need to "Hone" the blade to realign the edge {remember, sharpening a blade does actually take a microscopic amount of the blade's steel off the knife}. A honing "steel" may resolve your dullness issue. Good Luck.
630698
That's really up to you Frank. It offers longer lasting sharpness and the finish won't wear off. A stone will take care of the edge of either steel.
2234540
The diamond sharpener is a more fine tuned sharpener, somewhat for a filet knife like a softer metal, etc. The Chef's Choice, is used mostly forputting a very sharp lasting edge on kitchen and pocket knives, with somewhat harder metals that hold an edge longer. Of course, this sharpenerwill hone and sharpen any types of metals on any knife, it is an all around sharpener. Hope this helps.......................
705883
As soon as it doesn't seem to cut as well. PLEASE, get yourself a sharpening steel......what the chefs use. Works GREAT with just a few swipes! And PLEASE DO NOT PUT A GOOD KNIFE INT HE DISHWASHER!!!!!
2159820
Using a proper angle you can get a nice edge. I find this is a good little finisher after I spend some time with a more coarse stone. And yes, you can use water. Just make sure to dry the knife and stone afterwards. THOUGH, it is best to use oil. I like mineral oil because i tend to cut food with my knives. I also keep this tool in my pocket for everyday use. It can be pretty handy:)
1376070
A flat file, belt sander, or grinder for heavy sharpening (full blade or repairing nicks). A whetstone is fine for a quick touch up in the field. The machetespecialists website has a good tutorial.
2159821
well, how sharp you can get your knife roughly depends on how good you are at using a sharpening stone but remember too, that this is a field sharpening stone - mainly used for touch-ups - getting burrs off your blade, etc. Initial sharpening should be done at home where you would probably have a larger stone or a series of stones to get that perfect edge. Honing Oil is your best bet but yes, I have seen ppl use water and even spit on the stone to get it moist. Hope this helps
1039641
I use the polishing wheels; the stones will not put an edge on any knife, not even Wurstof. Wurstof recommends using the polishing wheeles, the one one right end. The sharpener does a great job.
497390
I don't see why not, but I really wouldn't recommend it. Victorinox blades hold their edge really well, so unless it's something you plan to use in a professional capacity, you'll do fine just refreshing the edge with a knife steel. Those sharpeners change the shape of the blade to create a new edge. I wouldn't want to do that to a $50 knife.
1087286
Probably Japanese sharpening stones are best, but they cost almost as much as this knife. Mac Knife company(Japan) recommends the Fiskars sharpening roller which I also love. I think it is also called a "kitchen devil". They are only $12.00 and they are super quick. I know two chefs that use them on their very expensive Japanese knives. It's on the net. Jeff