No matter how good are your knives, their blades will wear down and become dull after a period of regular usage. In such situation, a knife sharpener can be very useful. instead of spending your hard earned cash on a new knife set, you should opt for a good and reasonable priced sharpener to bring these knives back to their original sharpness.

Wusthof 2-stage Sharpener is an easy to use gadget that sharpens many types of kitchen knives such as chef’s knife, pocket knife, cleaver and etc. this gadget comes with 3 sharpeners, coarse, fine and scissor sharpeners. The carbide coarse sharpener is used to sharpen very dull knives. The fine sharpener is mainly for honing of already sharp knives. And the 3rd sharpener is bonus which is created solely for scissor.

To sharpen a dull knife, you would first run it through the coarse slot several times to sharpen its dull edges, and then run it through the fine slot several times to polish the sharp blade. Within a couple of minutes and few strokes, the knife will have extremely sharp blade that looks as though it is new.

Wusthof 2-Stage Knife Sharpener comes with the non-slip rubberized bottom and a non-slip handle. during the knife sharpening process, your one hand is needed to hold on the handle to stop the sharpener from shifting or moving. These stability and security features are crucial to ensure overall safety.

Overall, the size of this sharpener is nothing huge. it measures around 8 x 3 x 1

Best Buy Chef’s Choice 120 Diamond Hone 3-StageWhile a sharp knife is indeed a safe knife, it’s wise to use caution with your newly sharpened knives, as they’ll be sharper than you expect. For top-quality edges, there are two sharpening and honing stages, which use 100 percent diamond abrasives, and a final polishing stage. Works for gourmet chef’s knives, butcher knives, sporting knives, serrated knives. Unique Trizor-Plus edge provides greater sharpness and durability. 100 percent diamond abrasive will never detemper.

Three-year household warranty. It may seem like a contradiction, but sharp knives are the safest. Each stage uses precision angle guides to create a unique Trizor-Plus edge for maximum sharpness and durability, while a magnetic pad collects residue so the machine is easy to clean and maintain.

Tags: 120, Chef’s, Choice, Diamond, Hone

The Presto electric knife sharpener sharpens all sorts of knives:

• Kitchen knives
• Sporting knives
• Fillet knives
• Professional grade knives
• Cordless electric knife blades
• Cheap knives

Sooner or later all kitchen knives, expensive and inexpensive, high quality and low quality, will need sharpening.  The Presto Electric Knife Sharpener is very affordable, costing about $30.

Presto Electric Knife Sharpener – Razor Sharp

The Presto electric knife sharpener turns the dullest of knives into razor sharp edges.  How is this accomplished?  The knife sharpener uses Sapphirite grinding wheels, which are also used by professional knife shops to sharpen the best of knives.  The sharpening system uses two stages to sharpen knives.  The first stage grounds and sharpens knives.   The second stage hones the knife blade, making the knife blade razor sharp.  The Presto electric knife sharpener guides a knife blade into the ideal angle for sharpening.  You won’t have to worry about getting the angle right because the Presto sharpener does it for you.  The entire sharpening and honing of a single knife takes just a few seconds, less than a minute for a razor sharp, like new knife.

This knife sharpener is perfect for knife blades made of stainless steel, carbon, and alloy.  You can also sharpen (non electric) knives which are serrated on just one side with this Presto sharpener.

The Presto knife sharpener attaches to your kitchen counter top or tabletop with three suction cups, which securely hold the sharpener down.  The sharpener also has two receptacles, located under the sharpener, which will catch any metal fillings.

Presto Pro EverSharp Electric Knife Sharpener Dimensions:

8-1/4 by 5-3/4 by 4 inches and comes 1-year limited warranty

The sharpener has over 330 customer reviews on Amazon.com and has four and a half stars.

Presto Electric Knife Sharpening Reviews

Here’s what people who have purchased the Presto Pro EverSharp Electric Knife Sharpener have to say:

“Based on the 5 star reviews, I decided to give the Presto 08800 Pro EverSharp Electric Knife Sharpener a try. After carefully following the instructions, the knife was restored to it’s like-new scary sharpness on the first sharpening. It has stayed sharp for 2 weeks with much use.
We have since sharpened several other knives with similar high quality results. ”

“This knife sharpener really brought my old knives to life. I highly recommend it, and it is at a great price!”

“No need to spend any more on a knife sharpener than this one! This one did the trick in a jiff! I love to cook and have expensive knives, and have sharpened them with the knife sharpener that usually came with the set. Did my research and put my trust into this one, and proved me right!!!”

“We had several knife sharpeners in our home; however, nothing seemed to do the job very well. The Presto Pro EverSharp machine has very good sharpening wheels, and does the job fast. My wife is very pleased with the results. “

Often knife sharpeners for sharpening knives and knife honing for maintaining knives are misunderstood. Honing a knife will not be the same as sharpening a knife if you find yourself using an electric knife sharpeners

Amazon.com Widgets

• Full tang extends the length of the knife, adding balance and strength
• Triple-riveted, ergonomic handle ensures comfort and control
• Satin-finish, stainless steel blade provides precise cutting, peeling and slicing
• Metal end cap displays the JA Henckels International logo

Product Description
J.A. Henckels International Premio collection offers a superior forged product at a tremendous value. This 13-piece block set includes a 3-inch Parer, 5-inch Serrated Utility, 7-inch Hollow Edge Santoku, 8-inch Chef, 9″ honing steel, 6 Stamped Steak Knives, Kitchen Shears, and a Hardwood Block. The forged construction of the Premio collection results in a highly durable and balanced blade. Knives feature an elegant finish and stainless steel construction. Full tang … More >>

J.A. Henckels 16931-000 International Forged Premio 13-Piece Block Set

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2-Stage Wusthof Santoku Hand Held / holds the right angle for your santoku/ Non – Slip Rubber Feet / E – Z Grip Handle / Easy to Use / Coarse and Fine Ceramic The Wusthof 2-stage Hand-Held Santoku Knife Sharpener features a Coarse Ceramic Stage that sets the edge and a Fine Ceramic Stage that finishes the edge. This knife sharpener has non-slip rubber feet along with an E-Z grip handle. It is so easy to use just place the sharpener on a flat work surface. Hold the sharpener with one hand and the knife handle with the other. Insert the knife blade fully into the slot at a 90-degree angle to the sharpener. Apply moderate downward pressure on the blade while pulling the knife toward you through the appropriate notch. Repeat this action, always pulling the blade from heel to tip (never back and forth) through either ceramic notch. A reasonably sharp blade may only require light honing in the fine ceramic notch. The first stage ceramic is intended for dull edges that require more maintenance. A must have in all kitchens. Hand held 2 stage Coarse Ceramic Stage that sets the edge and a Fine Ceramic Stage that finishes the edge Non-slip rubber feet E-Z Grip Handle Size: 8 x 3 x 1-1/4-inches

For the cook who wants just the basics at a good price, Chicago Cutlery offers the Metropolitan three-piece Prep Knife Set. If you don’t mind a few minutes refining some pretty good workmanship with a whetstone and sharpening steel, you could get a good set of prep knives for a deal that fits a shoestring budget.

Stamped high carbon stainless steel blades and polymer triple-riveted handle slabs put frontier simplicity together with practical modern materials. The result isn’t lovely, and does look like the knives you’d expect to work with in the average restaurant kitchen. Full tang handles without forged or ground bolsters give users an ergonomic grip without adding any extra weight. There’s plenty of handle to hang on to, with enough bulk for twisting leverage as well.

Another point in their favor is that the knives aren’t simply flat ground with a short wide bevel — these knives are taper ground, which makes them slide through a cut a little better than the average workhorse kitchen knife. Edges do require regular maintenance, and the state of the edge on arrival is a little unpredictable. Anyone with a whetstone should be able to remedy these small problems. Maintaining the edge by honing with a sharpening steel before use ought to keep the blades sharp enough to satisfy.

The 7-1/2-inch chef’s knife, 5-1/2-inch utility knife and 3-1/2-inch paring knife won’t quite cover all the work of a kitchen and you’ll still need both heavier knives and more refined knives if you want a really efficient set. This is still enough for a good start — if you step up a level, you may even feel a little guilty — because these knives will do the job. There’s just not much flash in this bare-bones set.

Find this Chicago Cutlery Prep Knife Set:

• Click here to find this product at Amazon.com

Find this knife set on eBay:

Once a gouge has been correctly sharpened, it doesn’t take much afterwards to bring the edge back to absolute sharpness. This refers to the natural wearing away of the edge from use and not as a result of it being damaged. When all it needs is some honing, a bringing back to razor-sharpness, and not a true sharpening, there’s something very handy that you can do about that.

One way to bring your edge back to pristine condition is to make a gouge honing board. Instead of using a fine grade sharpening stone all of the time, you could use your very handy honing board to bring back an edge. These are the things you’ll need:

Solid rectangular block of softwood, 3″ x 2″ x 1″ (l x w x h)

Rouging compound, fine abrasive powder or paste

Bench knife, fixed blade of less than 5″ long

Tool with a non-sharpened edge/an old knife

The block of wood doesn’t have to be of the specified dimensions, just close enough. If you want better control, it could easily be longer or wider. The honing section that you’ll create can be placed anywhere on the block that suits you best. After all, that’s what making this honing board is all about: your comfort and ease in honing gouges.

There are many types of rouging compounds. What you want is a material that can coat a surface with an easy application, especially in troughs and tight corners. You definitely don’t want a rouging or polishing compound that comes in the form of a solid block. That would be nearly useless in this application.

A bench knife is preferred because of the small fixed blade. You don’t need much of a cutting edge to make the honing board. You just need something sturdy and sharp. Be sure this knife has been sharpened before you begin.

Here we go. Take the wood block and decide where you’d like to create the honing section. If you follow the given dimensions, just start about a half inch inwards from the width-wise side. Take the gouge to be honed and cut a concave or positive profile into the wood. Using the exact dimensions of the gouge as your guide, be careful not to widen the trough further than the gouge is wide.

Now you’ll cut the convex or negative profile into the wood. Take the same gouge used to make the positive profile. Move further inwards along the block of wood by about a quarter of an inch. That would be a quarter of an inch inwards from the positive profile. Take the gouge and turn it over so that the trough is upside down. In this position, cut the negative profile of the gouge into the wood. Take care not to widen the convex curve further than the gouge is wide.

You have just made a gouge honing board. Well done. Use the bench knife to square the edges between the carved profiles. It wouldn’t be difficult for you to create a special honing board with positive and negative profiles for each of your regularly used gouges.

Now you’ll prepare it for honing. Take the rouging compound and, using an old knife or a tool with a non-sharpened edge, evenly lay the compound all along the trough of the positive profile. When you’re done, apply the rouging compound evenly over the convex surface of the negative profile. Take the overturned gouge to softly pack compound into the tight corners of the negative profile. And now your gouge honing board is ready.

When it’s time to use it, just follow the bevel of the gouge. For the positive profile, lay your gouge in the trough, which should fit nice and tightly with the rouging compound added, and pull your gouge through the trough with the outside bevel flush on the honing board. For the negative profile, turn your gouge over and fit it over the convex surface and into the tight corners. With the inside bevel flush on the wood, pull it smoothly through the profile. Apply more rouging compound when necessary. Only use moderate pressure when pulling your gouges over the honing board.

There you go. You have successfully made yourself a gouge honing board. And you know how to use it correctly. Just remember, it isn’t actual sharpening but it will get an already sharpened, undamaged edge back to good working condition. It’s very simple, yet very effective. Just imagine what other types of quick-fixes could be made for carving tools.

Chris is right about me being right and vice versa.

All knives get dull. all dull knives are equal. it doesn’t matter how nice a knife was to begin with, or how sharp it was out of the box. when it gets dull, it’s crap. it seemed to Chris, and to me too, that the new “better” knife was mostly better than the the “block” knife because it was sharp out of the box, and the older knives from the block-set had already been dulled. the inevitablity of dulling means learning to sharpen your knives appropriately, using a service, throwing out a lot of knives to replace them with new “factory” edges, or using serrated knives because they stay “sharp,” longer.

For a good cook, sharpening or a sharpening service are the ways to go.

A “sharpening steel,” is a round rod. that means the area (contact patch) where the knife actually touches the steel at a given time is extremely narrow. this has some implications:

Used properly, a fine or smooth textured “honing rod” will smooth out bending, waving, or folding along the edge caused by impact with the board or food. That’s a good thing. it will keep a sharp knife going longer without returning to the sharpening stones for a touch up.

However, a steel isn’t a good choice for sharpening, which is really three things: Removing steel from the edge to make a fresh bevel; a shaped bevel; and smooth, narrow edge. A sharpening steel is rough enough and geometrically suited to remove a lot of metal quickly (wearing your knife down in the process), so it will give you fresh steel. As to shape, you can get any bevel you want as long as it’s flat, and as long as you have the skill to hold an angle. however, a sharpening steel won’t create a smooth, narrow edge. instead, the edge is jagged and rather wide. any steel rough enough to take sufficient metal to sharpen is too rough to make a good edge. it will wreck you knives in a hurry.

Some pretty good cooks, professionals among them, are happy with the edges they get from sharpening steels, particularly “diamond steels.” although, I can’t abide those edges I’m not implying any criticism of people who do. or not. Let’s just say it’s hard to believe they’ve had much contact with truly sharp knives.

If you’re serious about learning to cook well — especially professionally — you can make the whole thing more fun and productive by learning to sharpen. there are several ways for a home cook to put a working edge on a knive. For a professional there are basically three: Free hand sharpening on stones, using a service, or using a machine (pretty much limited to Chef’s Choice). Of these, a service is the worst choice. Free handing is much better than a Chef’s choice — once you’ve figured out how to do it.

Hope this helps,BDL