I've read from a few others about this topic but wanted to get the opinion of some professional chefs (as well as non-pros who own this machine). I've used both a three stage whetstone and a Chef's Choice 120. Everyone says that the Chef's choice takes off way too much metal and to stick with the stone. It just seems that the Chef's Choice gets them razor sharp (a bit sharper than the stone). What do you think?
post #1 of 8
1/2/05 at 10:49am