Quote:
Originally Posted by scottmandue
I'm bumping this thread for George and I.
I have the triple stones and the ceramic rods and all the blah, blah, blah... but I can't get into the knife sharpening ritual.
I would much rather have a machine that would give me perfect edge in a few minutes.
And if a pro charges $10 an inch the $120 Chefs choice will pay for itself many times over.
Anyone else using one?
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I have the Chef's Choich. Mostly you use stage 3, for a quick job on the edge. Stage 1 is used when the knife is dull. Stage 2 is non motorized, and used to make a "special" edge very very good for cutting meat.
Unless the knife is DULL, I use only stage 3. It is a very light ceramic edging tool.