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I have to say, those electric sharpeners look like they'd do a great job but using a Chef's Choice manual sharpener every time you use the knife is not only quick and easy, but it keeps the knives in top cutting and chopping condition.
I mean, I like my carrots chopped but they don't have to be razor effing thin. I can take a knife from the drawer that someone used previously without sharpening, run it a few times through the manual sharpener and it improves it dramatically.
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"There is nothing to be learned from the second kick of a mule" - Mark Twain
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