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Chef's Choice vs. whetstone

post #1 of 8
1/2/05 at 10:49am
Thread Starter 
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?
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post #2 of 8
1/2/05 at 12:46pm
learn to use the tri-stone. Chefs choice may be ok for some(heck i've got one somewhere), but they tend to remove too much and recontour the blade-taking off too much after the bolster and leaving dead space due to its design. The magnets attract grit and may scratch your knife-if thats imoprtant to you.

Or try the Edgo Pro-costs you no more than a good tri stone and i swear by the thing. Will put any edge you want on any blade with minimal effort pretty easily. No more sending out my hard German S.S. knives to the knife guy.

hth, danny
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post #3 of 8
1/2/05 at 2:20pm
With just a little practice, you can get a better edge with a whetstone without the blade damage.

Phil
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post #4 of 8
1/2/05 at 3:43pm
Thread Starter 
Thanks for the replies guys. I've been using the Tri-hone whetstone for about three months now and was pleased with the results. I used the Chef's Choice once and was pleased too, but had heard several people say they take off too much of your blade. I think I'll stay with the Tri-hone.
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post #5 of 8
3/28/05 at 6:57pm
I use a 1200 grit waterstone I got at a carpenter supply store. It puts the smoothest sharpest edge I have ever had on a knife. My cooks joke that I now use a razor blade with a handle :chef:
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post #6 of 8
3/28/05 at 11:47pm

extra fine edge

no doubt you have also seen 2000 and 6000 grit waterstones. blades finished
with these stones have an edge that is "mirror bright"!! it is so beautiful to
tip your knife back and forth under a bright light and the edge "flashes" at you!! understand though, that not all knives need this fine an edge. an edge cut with a coarser grit (as "rough" as 800 grit) can sometimes be better for slicing something like tomatoes since the rougher grit makes the edge more like a "mini-serrated" edge.
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post #7 of 8
3/29/05 at 1:35pm
That is what I would do. I keep the chef's choice sharpener for knives I allow my friends and relatives to use -- not my good knives.
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post #8 of 8
4/12/05 at 10:51pm
hehehe i use a 4000/8000 on my straight razors, and a 150/350 on my kitchen knives...the difference is amazing, but i dont want my knives as brittle as my razors...

Erik.
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