Electric Knife Sharpener has changed the style in sharpening knives the world over. They can be used everywhere, from kitchen to fishing boats and all the way to the butchers’ table. This new tool has made a huge impact in the area of sharpening knives. It is true that knife sharpening has never been easier with the coming of the electric knife sharpener. The task of knife sharpening in the new millennium has become such a joy. These wonderful tools come in all sizes and can handle just about any kind of sharpening job one can imagine. They are pocket friendly, easy to manage as well as portable.

All the Electric Knife Sharpeners in the market are power driven, meaning it does not require a lot of effort or even breaking a sweat in order to use them. They are made for use in the home kitchen as well as for professional chefs in the cooking industry. Most of them have diamond impregnated cutting surfaces that allow them to grind steel and knife-edges very fast and smoothly, without leaving the splints or metal dust around. They are durable and keep their look in the kitchen as most of them are made of a bone-type material, making them appear colorful and attractive.

People who have been using the manual or non-electric methods of sharpening can tell the difference immediately once they get the taste of these beauties -they are so good to handle and easy to use. More and more people are recommending them to their friends and they act as a great presents too. The electric knife sharpener has all your required sharpening features presented to you in one compact and easy to use appliance. If you thought the knife couldn’t get sharper as when it first came out from the factory, you’re wrong. With the Pro-sharpening station, it is now possible to get an even sharper edge on your knife with no effort at all.

Electric Knife Sharpener machines sharpen your knife in no time at all. Some even have three stages for customized sharpness for your knives. The first stage is 100% diamond abrasives made for sharpening the edges of your knife. The second stage is a highly hardened miniature steel that gives a shaving sharp edge to your knife, scissors or whatever else you need sharpening. It has ultra-sharp microscopic teeth, which can best grip the edge of the knife during sharpening. If you are raising your eyebrows in disbelief, wait until you get to know what stage three can do. This is a revolutionary way of handling sharpening; its flexible stropping disk can polish the edge of your knife to hair-splitting sharpness.

Most are designed to meet the needs of professional kitchens where top professional chefs know what is valuable for their work. They simply pick the best and they have found their match in electric knife sharpeners. The cool-operating diamond surface protects the cutting edge of professional knives. The sharpening module in most of these machines is detachable for easy washing under the sink as well as for machine washing.

Wsthof Asian Edge Knife Sharpener, Red

What people say about Wsthof Asian Edge Knife Sharpener, Red (by Wusthof):

→ Click to See Price

Didn’t like my Global Santoku. I received this as a stocking stuffer, but after a few uses, my Global santoku suffered various nicks along the sharpened edge (these nicks are absent along the places where I don’t sharpen very frequently, i. Keep your Santoku factory sharp. Santoku knives are very sharp, mainly due to the angle of the edge. Great Sharpener. I purchased this santoku sharpener at Amazon and have been very satisfied with it’s performance. Works as advertised. This product works as described/advertised. Perfect sharpener, just what I was looking for. This sharpener sharpens at 17 degrees, which is perfect for my Wusthof Classic Santoku and Wusthof Ikon knives. I really like this – was pretty skeptical. This is the first knife sharpener that has actually worked for me. Sharp. This sharpener works well, but only on special cooking knives. Excellent Sarpener – only for santoku. As the other reviewers have commented this is one of the fastest and easiest santoku knife sharpeners available. Terrible. RUINED TWO NEW SHUN KNIVES WITH THIS SHARPENER. Seems to work well.

Didn’t work for me. Maybe it was because my knives were fairly sharp to begin with and had a narrow angle, some smaller than the 17° of this sharpener. Destroyed 2 santoku knife edges with this. This was received as a gift from my wife. It works… perfectly. Designed for one specific purpose, to sharpen santoku and a few other Asian knives, it works very well. Wustof Asian Edge knife Sharpener. Easy to use knife sharpener for Asian edged knife blades. Highly recommended – easy sharpening. I highly recommend this sharpener – it does a better job on my Global, Wushoff and Calphalon knives than any other sharpener. Great Knife Sharpener. I had a slight nick in my Santaku knife and it took it right out with no problem!

Detailed Product Reviews

Features:

• 2-stage santoku sharpener with 2 slots labeled for easy use
• Coarse carbide heads set an edge on a dull knife
• Fine ceramic rods hone a sharp edge
• Large, easy-grip handle and non-slip rubber bottom
• Measures 8 by 3 by 1-1/4 inches

Detailed Product Description

Related Items:

• J.A. Henckels Four Star 9-Piece Block Set
• Wusthof Ikon Knife and Scissor Sharpener
• Wüsthof Gourmet 7-Inch Hollow Cut Santoku Knife
• Wüsthof 2-Stage Pocket Knife Sharpener
• Wüsthof Gourmet 2-Piece Asian Knife Set

View All Similar Items →

This entry was posted by admin on April 22, 2010 at 11:46 am under Products

Why Would You Want A Rechargeable Electric Knife?

Most people who buy an electric knife do so initially for the purpose of carving large joints of meat. No matter how sharp your manual carving knife may be it always seems to be impossible to carve up thin and evenly cut slices. We often up practically hacking at the meat in a desperate attempt to get everyone served before the meal goes completely cold.

The events which cause the most carving angst are of course Christmas and Thanksgiving. You spend hours in the kitchen producing a sumptuous feast for the family and friends and then you bring the magnificent turkey to the table. You pick up your carving knife and in minutes the expert carving has deteriorated into an unseemly wrestling match between you and the turkey.

Carving large joints of meat can be tricky and requires the right technique. An electric knife can make the job a great deal easier giving you far better results in less time. It is easier to control how thick or thin the slices are. Properly carved meat is more tender and therefore much more enjoyable.

An Electric Knife Has Other Uses

Not only will an electric knife be a great help with carving but it can tackle lots of other things too. It will perfectly slice most types of food such as -

• fruit

If you are serious about cooking, or even if you are a professional chef, then chances are you have used a sharpener, in the past or maybe even very regularly. These sharpeners can take the form of a sharpening stone, a steel rod, sometimes even diamond coated to make it more effective, or an electric sharpener, which can do several knives at once and give great results in a matter of seconds. However, there are also professional knife sharpening services, which a number of professional chefs favor. So how do they line up against sharpening yourself? Read on to find out.

Is it necessary?

Many sharpening services claim that sharpening by yourself is good, but you can only get the best quality sharpening by using a professional service. Many of these services use sharpening stones, but can sometimes detemper the knife and reduce the quality of the blade if not done absolutely correctly.

Positives and negatives

A knife sharpening service with a good reputation and a long history is practically guaranteed to return your knives in a much better condition, with a properly honed blade making your cutting easier. However, even the best service can take a week on average to do the job and return your knives, with postage fees on top of that.

Local sharpeners

Many chefs use local independent knife sharpeners, which is often a noble act to give business to someone who needs it. While many of these can be professional quality sharpeners, it is also likely that many will be amateurs and can damage the knife.

Comparisons

Household sharpeners, many of them electric or with diamond edges such as Accusharp knife sharpeners

Chef’s Choice 120 Diamond Hone 3-Stage Professional Knife Sharpener, White Cheap PriceI have a new model 120 and have had excellent results for kitchen cutlery. The device takes about a few practice knives to get used to, but once you become accustomed to how much pressure to exert on knives when sharpening, how far toward the hilt or back of blade to insert the knife, and the action of each stage, you will be able to produce razor-sharp kitchen blades, this includes serrated knives and Santoku blades.

I purchase a series of new Cuisinart kitchen knives that were dull; in fact, the blade steel had a burr on it, a sign of an unfinished sharpening process. The knives are made well and use good quality steel, but the company’s sharpening process was sorely lacking. No problem, thanks to the model 120. I sharpened several paring knives, two Santoku blades, Chef’s, long meat slicing, serrated bread, and a serrated fruit/veggie knives with exceptional results. The blades were able to slice through paper after the process, much like a quality sports knife. No need to spend more for an exceptional sharpener.

I even restored the edges on three knives that a previous sharpener, the CC Trizor XV, had ‘butchered.’ The Trizor XV puts a 15-degree edge on knife blades. I found the device took too much material of the blade and produced unacceptable edges, not all of which were evenly ground and sharp. The 120 is doing a far better job of sharpening. The CC120 did an excellent job of restoring those blades, making them, too, razor sharp and once again useful. This is a product that is worth the money. At about .00 to .00 to have each knife professionally sharpened, two more sharpening sessions and the CC120 will have paid for itself. For kitchen knives, this is a great product. And to hone the blades between sharpening sessions, stage three can be used to hone knives. Take the time to read the instructions and you’ll save time on new-product R&D and better understand the rationale for each of the three stages.

Not of Pocket Knives
The manufacturer’s instruction says that one can use this to sharpen pocket knives. Don’t! I tried sharpening a couple of pocket knives and they did come out as one might expect. They were sharp with razor-like edges; however, it’s easy to grind some of the guard on the hilt of the blade. One has to be very careful not to include the leading edge of the hilt. But, with pocket knives we try to sharpen the entire blade, from tip to the end of the cutting edge. This is best done by a manual sharpening system, such as a Lansky.

Chef’s Choice 120 Diamond Hone 3-Stage Professional Knife Sharpener, White Feature

• Three-stage precision sharpening
• Works for gourmet chef’s knives, butcher knives, sporting knives, serrated knives
• 100 percent diamond abrasive will never detemper
• Unique Trizor-Plus edge provides greater sharpness and durability
• Three-year household warranty

Chef’s Choice 120 Diamond Hone 3-Stage Professional Knife Sharpener, White Overview

Chef’sChoice Edgecraft 120 Electric 3 – stage Sharpener offers FAST, FOOLPROOF results! 100% diamond abrasives in stages 1 and 2, combined with the unique stropping and polishing in stage 3 means hairsplitting results and highly durable edges. The EdgeSelect gives you the choice of optimum edges for gourmet, butcher, sporting and even serrated knives. A cut above the rest! Order yours today! ChefsChoice Edgecraft 120 Electric 3-stage Sharpener

Cheap Price at Amazon Check Price Now!
Compare Price at Amazon

*** Product Information and Prices Stored: Mar 30, 2010 00:20:06

Buy Cuisinart Stainless Steel Cookware Cheap

Electric knife sharpeners are fast and easy to use, but don’t offer the same amount of control as a manual sharpener. They have built-in guides to make the knife sharpening easier and effective, but the internal spinning wheels grind aggressively, removing more metal than a manual knife sharpener. The 130′s spring guides hold angles better than the cheaper chef’s choice 110′s magnetic guides. They are ideal for sharpening frequently used knives and are easy to use,comparing to manual knife sharpeners, electric knife sharpeners do not offer the same control level. Available for both small-scale and large-scale use.

Electric knife sharpeners machines can vary greatly from one to another, as will the cost and maintenance involved, but if you are involved in commercial sharpening bigger electric wheels are typically better. Some of the electric knife sharpeners have one straightforward slot for a one stage sharpening. Others may have 2 or 3 slots, each slot doing a specific task in the whole sharpening process, starting by general sharpening, more precise sharpening and polishing in the final step. The chefs choice from Edgecraft have 100% diamond abrasive sharpeners from commercial sharpeners for an all round complete job. They are designed to sharpen both straight-edged and serrated knives.

The 120 does not have the non-motorized steeling slot found on the model 130. The chef’s choice 130 has itself a good reputation. The chef’s choice 120 is also a top class. The chef’s choice 110 is also another one. Remember that to be careful because electric knife sharpeners because they are very powerful and very fast, they can damage the blade in case you are not careful enough. You need to be 100% focused on what you are doing in order to sharpen the blade properly. If you do not take care, you can press the knife too hard and you will have to buy a new knife. overall they are really fast and are safe to use. Since you have to use some effort with them, you will have to control your hand movement so you don’t cut yourself.

If you’re in Hawaii, you must know how to cut a pineapple for pineapple recipes or to make a decorative pineapple boat. Chef Todd Mohr is on the edge of a 300 foot cliff in Princeville, Hawaii to show you how to cut a pineapple.

Excellent knife skills is the key to cutting pineapple. The challenge is having enough horizontal knife control to cut as closely to the tough skin as possible without leaving the pineapple fruit behind. If you’re preparing a pineapple recipe, or just want to present a decorative pineapple boat, this quick video will show you a simple secret.

Basic knife skills are essential to any kitchen success. Even with cut pineapple. Items that are cut consistently will cook consistently and have better eye-appeal. The old adage is “you eat with your eyes first”. If I were to present you with a bowl of soup and one piece of carrot was large, one was small, one oblong, one square, your eyes would tell you that it was made without much regard to presentation. Upon tasting, the large carrot would be hard, the small one would be mushy.

A chef’s knife is the first knife you should have in your kitchen. It’s the work-horse of most kitchen tasks. In the time you can retrieve your electric chopper from the cabinet, plug it in, use it, wash it, return it to the cabinet, your chef’s knife would already have the job done. When use with correct grip and the safest technique, your skill with a chefs knife will result in amazing meals at home, or just a decorative pineapple boat made of cut pineapple from Hawaii.

Having a quiet coffee after ride this morning when I was approached by a woman who I had never met before, originally from Canterbury but recently returned from UK.

She had watched Parliament the other day and specifically mentioned how Bennett, Brownlee and Tolley had struggled and as she put it – “just aren’t intelligent enough to do the job.”

Then the line which I’m sure will become a classic – “they reminded me more of members of the Pitcairn Island Council than the New Zealand Parliament.”

I suppose we have become used to it and are too accepting.

This entry was posted on Saturday, March 27th, 2010 at 11:46 am and is filed under humour

With knives, like any other tool, it is always best to buythe best quality you can afford. Whatever the purpose youhave for the knife – from cooking to whittling – thepleasure to be obtained from using a well-made toolenhances the entire process.

On the other hand, the frustration of using a poorly-made tool takes away from the pleasure in the job, and therefore the end result of your effort is often inferior to your intentions.

To select the best quality knife, it is helpful first toidentify the main uses to which the knife will be put. Akitchen knife that is used primarily for choppingvegetables will have a very different blade and heft than aknife that is used for gutting fish.

With respect to cooking, the most versatile is the chef’sknife; the workhorse of the kitchen. If you could only haveone knife, this would be the one to choose. If you areinvesting in a knife set, make sure the set includes atleast the chef’s knife, a paring knife, and a serrated knife.

To choose a good quality knife, it is helpful to know theparts of a knife and what to look for in making yourselection.

1. The Point is the part of the blade for piercing.

2. The Tip includes the point, and is the upper quarter ofthe blade. It is used for the cutting and separating ofsmaller items.

3. The Center is where most of the knife’s work happens,using long slicing motions. Since it receives the most use,it dulls the quickest.

4. The Edge is the entire sharp part of the blade.

5. The Spine is the opposite part of the blade, or the un-sharpened top.

6. The Heel is the lower part of the blade, and is used tocut through tough items that involve using weight or force.

7. The Bolster is a thicker strip of steel between theblade and the handle. The bolster has two functions:balance and protection. The band of steel helps prevent thehand from accidentally slipping forward and across theblade. Bolsters are found only on forged knives, and not onstamped knives. It is one of the elements to look atcarefully when selecting a knife.

8. The Handle or Scales can be made of wood, metal, orsynthetic material. Some synthetic materials are a betterchoice than wood or metal because they can withstand hightemperatures or can provide better friction for grip.Consider these factors as you make your decisions.

9. The Tang is the part of the blade that extends into thehandle. In cheap knives, this part of the knife is often acost short-cut because it isn’t always visible. But theTang is an important part of the knife, not only forbalance, but also for durability. In good knives, the Tangusually extends all the way to the butt of the handle.

A final suggestion. Keep your knives sharp. Not only is itmore elegant to use a properly maintained tool, but sharpknives are safer than dull knives (which are dangerous);with a dull knife, you must apply more pressure, and yourhand is more likely to slip.

With knives, like any other tool, it is always best to buythe best quality you can afford. Whatever the purpose youhave for the knife – from cooking to whittling – thepleasure to be obtained from using a well-made toolenhances the entire process.

On the other hand, the frustration of using a poorly-made tool takes away from the pleasure in the job, and therefore the end result of your effort is often inferior to your intentions.

To select the best quality knife, it is helpful first toidentify the main uses to which the knife will be put. Akitchen knife that is used primarily for choppingvegetables will have a very different blade and heft than aknife that is used for gutting fish.

With respect to cooking, the most versatile is the chef’sknife; the workhorse of the kitchen. If you could only haveone knife, this would be the one to choose. If you areinvesting in a knife set, make sure the set includes atleast the chef’s knife, a paring knife, and a serrated knife.

To choose a good quality knife, it is helpful to know theparts of a knife and what to look for in making yourselection.

1. The Point is the part of the blade for piercing.

2. The Tip includes the point, and is the upper quarter ofthe blade. It is used for the cutting and separating ofsmaller items.

3. The Center is where most of the knife’s work happens,using long slicing motions. Since it receives the most use,it dulls the quickest.

4. The Edge is the entire sharp part of the blade.

5. The Spine is the opposite part of the blade, or the un-sharpened top.

6. The Heel is the lower part of the blade, and is used tocut through tough items that involve using weight or force.

7. The Bolster is a thicker strip of steel between theblade and the handle. The bolster has two functions:balance and protection. The band of steel helps prevent thehand from accidentally slipping forward and across theblade. Bolsters are found only on forged knives, and not onstamped knives. It is one of the elements to look atcarefully when selecting a knife.

8. The Handle or Scales can be made of wood, metal, orsynthetic material. Some synthetic materials are a betterchoice than wood or metal because they can withstand hightemperatures or can provide better friction for grip.Consider these factors as you make your decisions.

9. The Tang is the part of the blade that extends into thehandle. In cheap knives, this part of the knife is often acost short-cut because it isn’t always visible. But theTang is an important part of the knife, not only forbalance, but also for durability. In good knives, the Tangusually extends all the way to the butt of the handle.

A final suggestion. Keep your knives sharp. Not only is itmore elegant to use a properly maintained tool, but sharpknives are safer than dull knives (which are dangerous);with a dull knife, you must apply more pressure, and yourhand is more likely to slip.