Need to understand knife sharpeners
 

I have been using a manual sharpener but am looking at electrics for convenience. I don't need Samaria sharp but just a good edge for the wife to use and abuse around the kitchen. Please don't try to sell me on using a stone. I tried and can't get a decent edge.

Some of sharpeners have a choice of 15 or 20 degree edge. I am assuming that this is an either/or scenario rather than a multi-bevel edge. Yes?

Looking at Chefs Choice in the $50-75 range. Any thoughts?

20 degrees for general use
15 for kitchen use
Get a ken onion worksharp. Really good but twice your budget...

https://www.worksharptools.com/ken-onion-edition-knife-tool-sharpener.html

Easy on high end expensive knives, electric sharpeners can remove steel very fast!

Oh yeah, everybody can get an edge on a stone.

OK so I chose which edge I want or does the knife dictate what angle?

Your comment about going easy is the one thing that worries me.

I get the knives to about 15 degrees using a course stone, then switch to fine.

You need to be prepared to alter what you have, of just use a fine stone to dress it.

Chef's Choice is a great option. I had one and it worked very well. They are also recommended by America's Test Kitchen.
I believe the usual rule is that 20* is for Western style knives and 15* is for Japanese style knives. You can, of course, make the angle whatever you want, but I believe part of the determining factor is the metal and construction of the blade. You want a stiffer, harder steel for a more acute angle. I believe a softer steel at a more acute angle will dull more quickly.

Our filet and pairing knives are 15* but the regular butchers knives are 20*. Any of them will shave paper, as in draw down the edge and peel 1/32" off the edge.

Here is a good rundown on the angles and geometry.

https://www.sharpeningsupplies.com/Detailed-Discussion-on-Knife-Sharpening-Angles-W28.aspx

You can, but I think the steel of the knife also to a great degree determines the angle. Also, yeah, go easy. Don't press down hard, basically just let the weight of the blade do the work. It's like a lot of things, better to do 5-10 really light cuts vs one or two giant cuts.
Yes, I think most of the Chef's Choice stuff has a coarse and a fine slot. The instructions say that you shouldn't have to even use the coarse stone often if you keep up with the fine stone. The one that I had also had a slot for a steel that you could use for maintenance.

I think that since he already has the knives, choice of steel is not relevant.
For the same steel a 15 degree bevel will be sharper than a 20 degree bevel but it will dull sooner with heavy use.
For kitchen knives 15 degrees will do nicely.
I might be wrong but I think porsha911 is not a knife buff like we are. :)

Oh, a strop is awesome.

To keep sharp knives in tip top condition.
A good strop does make a big difference.

I have this belt sharpener and really like it! I've used it on everything from kitchen knives, to pocket knives, and even the lawn mower blade with a coarse belt.

America's Test Kitchen and Cook's Illustrated rated this one as the best manual sharpener. It only costs ~ $35. Works very well for us. Although my wife complains that our knives are too sharp.
https://www.amazon.com/gp/product/B002JIMVS0/

If you want to keep the cutting edge in good shape don't put them in the dishwasher either. At least if it doesn't have a dedicated slot for them.

This, always handwash and then dry them.

+1 on the Ken Onion. Very versatile.
Once you sharpen them keep a steel around to keep the edge in shape. It saves a lot of sharpening. Taking care of the knives is as important as sharpening.
I’ve spent years reminding MrsWD to take care of the damn knives. Don’t mix them with any of the dirty dishes, do not put them in the dishwasher, AWAYS use a cutting board, never cut against anything metal, stone, or ceramic.

I bought the Ken Onion sharpener and it works very well although time consuming.
My wife cuts herself after each time.

I've used a Arkansas oil stone for many decades, also use a steel on the kitchen knives. However, that Ken Onion sharpener looks great...you have me thinking of getting one. Probably faster than my stone.

I'm super lazy when it comes to sharpening kitchen knifes. Anyone here ever try one of these:
https://www.amazon.com/ChefsChoice-EdgeSelect-Professional-Sharpener-Sharpening/dp/B0018RSEMU/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1541015041&sr=1-4&keywords=chef%27s+choice+knife+sharpeners&dpID=4 1XggA7VgfL&preST=_SX300_QL70_&dpSrc=srch

That is the chefs choice we are talking about thou they have a couple different models.

I have that exact model and it works great, run all my kitchen knifes through it about once a month and they stay super sharp.

Edit to add: I bought mine a long time ago, it looks just like that but it didn't cost that much at the time.

Would love to have the Ken Onion but can's see spending the money when this thing works fine.

That's basically what I had except mine was a 20* model.

I really like the scary sharp method. I use old chunks of granite counter top and varying grits of emery paper.

Cheap and probably sharper than a machine.

I touch up with a steel every now and then.

Guy who owns Chefs Choice is a Porsche guy. Lives nearby. I met him 30 years ago when I needed some parts for a 914. He was building a GT replica. I'm pretty sure he has a 911 now.

Bingo! I have a decent set of knives in the butcher block (some Wustof some lesser quality) but I just want to keep them sharp without going through a zen ritual. I have managed to have the mrs use cutting boards, keep them out of the dishwasher, hand wash and dry off immediately. I have tried using stones but just can't get that super sharp edge I would like. The are used for food prep but I'm thinking 20* since some may not be the best of the best steel. I have used a sharpening steel to finish the edge and the results are hit and miss.

Bought one of these after the last knife sharpener thread we had on here. Very happy with the unit.

https://www.amazon.com/Presto-Eversharp-Electric-Kitchen-Sharpener/dp/B01D8UD5P0

I have mostly a collection of run of the mill but decent kitchen knives. When they get ruined or have served their useful lives, I buy new ones. In between times I keep them sharp enough for decent kitchen use. Obviously I'm not as strict about them as lots of you are. I bought a set of 1x30 knife sharpening belts (Amazon) that came with a leather stropping belt. I keep one installed on my 1x30 belt sander in the garage. When my knives get to where they need dressed, I hit them lightly with a fine grit belt & maybe strop them occassionally.

I really prefer wetstones. If you hone the blade between use you don't have to sharpen them that much. Also, wood or Epicurean cutting boards only. Anything else kills an edge. Now if you want to do some catch up work, send them to a pro. I like these guys a whole lot, and they can do Global knives as well: https://www.seattleknifesharpening.com

I have a chefs choice and it is fine; you need to follow the directions.

Learn how to do a steel properly and often and you’re good to go.

i'm a purist.

but there is no denying that work sharp thing is pretty effective. if you go that route, there is a guy on Etsy, or Ebay that makes a leather belt for it. just rub on some rouge, and strop the blade with that. total scalpel.
i'm a actually buying the belt for my brother as a stocking stuffer this year. he is embarrasing me as a sibling with his knife sharpening skills. i dont even know how we are related. :)

The test, so I'm told, is to place knife on table with blade edge pointing up, drop a cherry* tomato on edge, the fruit should slice itself in half and fall dead on the table, instead of bouncing away and living to fall another day. If your knife can't accomplish this, you are but a grasshopper.

* cherry, not larger. Anyone can do this with some obese over-ripe heirloom.

i cut a tomato. put the cut side down on the board. then cut from the top..cut subsequent slices off the top with just the knife. no hands.

the student has become the master.

If you are not using any hands, what do you hold the knife with?:p

i can dig the zen of hand sharpening, my dad taught me how to use a wet stone.

But truth be told I'm way too lazy and the chef's choice get my knifes scary sharp, maybe nor Ronco drop a tomato on the blade sharp but cut though anything in the kitchen like butter sharp.

something like this

<iframe width="560" height="315" src="https://www.youtube.com/embed/LqiwNgl47fA" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

<iframe width="560" height="315" src="https://www.youtube.com/embed/GTHD2J2za6Y?start=42" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

thanks Masraum.

yup like that!

PRO-TIP: when you get a knife there; it will do you no-good to go and wake up your sleeping wife, get her to come into the kitchen to show her this. does no good whatsoever. unless you like eye rolling. :D and mumbling.

If that's all you get (mumbling and eye rolling) then you're doing pretty good.

I can go through the knife holder and sharpen them all and in a week or 2, depending on which have been used by my wife, not be able to cut your finger by sliding gently. We have filet knives, French cooking knives, paring knives and some others. She buys cheap serrated knives. I hide my favorites.

As a carpenter I have learned to sharpen plane irons to cut across end grain. That's the slice-the-tomato-free-hand equivalent.

We want the video of you slicing the tomato with the hand plane!

That's pretty damn funny right there !

Yep. Set the pointy end of the steel down on your cutting board and draw the knife down the length of it 2-3 times on each side at an angle that is a little steeper than the cutting angle (of 15 or 20 degrees). Do it every time or two that you use the knife. You are not trying to sharpen the knife, just push the "feathers" back into place.
Don't feel like you have two whip it around like the chefs do on TV. You just mess it up unless you are VERY good.