The Best Tools for Keeping Your Knives in Tip-Top Shape featuring Nick DiGiovanni | Gear Heads
ฝัง
- เผยแพร่เมื่อ 15 เม.ย. 2021
- We have a very special guest, Nick DiGiovanni, on Gear Heads, to chat with Lisa and Hannah about how to keep a chef's best friend (aka a good knife) sharp and in great shape.
Check out Nick's TH-cam channel: / @nickdigiovanni
Check out Nick's TikTok: / nick.digiovanni
Get the recipe for Pan-Seared Sesame Crusted Tuna Steaks: cooks.io/3dn6qX6
Buy our winning chef's knife: cooks.io/2YAbxeC
Buy our winning electric knife sharpener: amzn.to/3ec8roe
Buy our winning manual knife sharpener: cooks.io/3wSRpE5
Buy our winning honing rod: cooks.io/3tpd2cK
Follow Lisa on Instagram: / lisam_atk
Follow Hannah on Instagram: / hannah_crowley8
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
americastestkitchen.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen
![MOBYE - มีใจทำไมไม่จีบ (ASAP) [Official MV]](http://i.ytimg.com/vi/dCOdz92FU18/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
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 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 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 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 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?
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 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.
Excellent instruction and product reviews. Thank you!
First class presentation. Have had chef’s choice for a decade. This video has enhanced our technique
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!
Alright, yes, I actually had to look away! That hurt! Lol.
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 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 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!
Yes, I've been using the Chef's Choice electric sharpener for 20 years and use it for all kitchen knives. Works great
Y’all rock! More please!
Used the electric model for years. Highly recommended. Love having sharp knives. Much safer to use.
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!
Great video - thank you thank you!
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.
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.
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'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 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’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 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.
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 🇺🇸🇺🇸🇺🇸🇺🇸
I have the Chef's Choice, and it is great! Keeps my knives sharp.
Nick + ATK. BEST DAY EVER.
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 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 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.
Love our Chef's Choice knife sharpener!
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.
Lisa is sooo cool! Just the cutest!
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.
The knife straight on the grind stone really hurt.
Great video and great info. Thank you.
I have the worksharpe and love it
Don't forget to clean them after sharpening or the fine metal particles will be in the food you cut.
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
I do use an electric sharpener, the same Chef's Choice you demonstrated.
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?
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.
What a great site...!
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.
"I've cut my hand doing that several times in the past" Unsurprisingly
Thank you ladies and Nick! I already have a honing rod but I'll def be getting a manual sharpener soon
I felt a chill when she ran the knife across the whetstone.
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 be been using the sharpener I bought for my garden tools. It works, not pricy.
Check out worksharp machine. It uses sandpaper belts and a leather belt for stropping. Produces shaving sharp edge.
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.
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
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.
“From the base to the tip, even strokes” 😅 noted!
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'm really pleased with this! It works like a charm th-cam.com/users/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 love my Chef’s Choice sharpeners
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 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 use the metal stick nick uses it works sometimes it doesn't but it's all i have
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.
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?
Nick: talks about caring for knives
Ends segment by treating it like a dart
The Chef's Choice 463 is for Asian Knives. I'm sending it back.
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.
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.
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 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.
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.
Hope the 2 step xv is as good as this as it is lacking the really coarse one. I think it fits better into my needs anyhow as I only want to keep the sharpness not do a major blade correction
Love ATK ❤️
I want a review of best juicer...
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've enjoyed great results from Chef's Choice Edge Select 120 for years. I just went to their website. There are so many models - how can anyone tell the differences/value???
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 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?
I have that same 15 chef’s choice electric sharpener. I also have a set of Shun premier knives, which are at 16 degrees. For the life of me I can’t hone those knives, after trying I see no improvement. Can I use my electric sharpener on the last step only just to hone them. I don’t use them very often because I don’t know how to hone them and I send them in to shun every here for inspection. I’d love to have an easier way to hone them.
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.
Regarding the electric sharpener, how are you creating a burr? The edge should even out if you're alternating strokes, no?
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.
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.
I use dmt diamond stones and leather for honing
Can anyone help? I tried looking up where to get these sharpener's locally to me. I live in Newfoundland, Canada just outside the capital city of St. John's.
From what I saw there are a multitude of sharpeners online depending on the type of knife you are trying to sharpen (at least on the manual side of things). Santoku knives are at 15 degrees, others are 20, and others are straight!
Is there a general, all purpose, knife sharpener that works for most of the knives?
What was the brand of cookware that Chef used to cook the tuna?
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.
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?
We’ve had a Chefs Choice electric sharpener for years, used it a lot initially and then relegated it to the basement. Tried it again recently and I’m wondering if the stone or other parts can/should be replaced after so many years? It didn’t sharpen any of our chef’s knives as well as I remember years ago.
Someone commented they used to send it back for an overhaul. But it seems they sold the company and they can't get ahold of anyone local.
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!!!
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.
I noted on Amazon, the video states you can use the last slot (first one on the right), to sharpen serrated knives. Did you guys test this or can you confirm it? Thank you.
They did a video on it in 2020 th-cam.com/video/4YV9OtyWmwA/w-d-xo.html
@@lillypatience Thank you. I need to buy a new knife sharpener :)
So if we sharpen daily with the electric, do we just pull through stage 3? Or do all 3 stages regularly?
Stages 2, and 3 usually, unless your knife is pretty bad.
The first stage is really for the 1st time to get the angle right for the next 2 stages....as it removes a lot of steel.
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.
I use a much older model of the electric sharpener and I’ve used it for years reliably. I’ve been rough on it, toting it to nearly every personal chef gig I’ve had.
Do you think there have been enough improvements over the years to warrant an upgrade to a newer model?
I'd say if you have something that has been working for you, consistently, over a long period of time, don't switch it up. Come back to this video if it ever breaks or starts producing dull knives, but don't fix what isn't broken.
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.
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!!
Love ATK watch it all the time . Trust them on a lot of things they make and there testing is at its best. Have all Victorinox knifes. Thought maybe this video would put up the Work sharp Ken onion addition against there old sharpener. To see if they would change there mind. I just bought the Ken onion edition work sharp knife sharpener. Have probably sharpened over 100 knives with it it works great. Would like to see if ATK would change there mind on there next test.
I did test the Ken Onion Worksharp model in a new review of electric sharpeners that published a few months ago: www.americastestkitchen.com/equipment_reviews/2246-electric-knife-sharpeners