This is my second post! I recently asked advice on which knife to get. I ended up getting a MAC professional 9.5 inch French Chefs Knife.
I also purchased a MAC black ceramic honing rod.
Both have arrived and I love them! Now its time to learn to sharpen.
I do plan on learning to use bench stones ONEDAY.. and would love some basic info on this? As I will need to practice. However in the meantime I want to keep my new knife sharp.
I have read about the rollsharp, minosharp and chefs choice machines.
So Whats the advantages and disadvantages to each?
I read the minosharp and rollsharp both create the MAC original 15 degree angel, and that overall the minosharp is better? It has a 'staging' system.
That being said... so do chefs choice? Why are these known as better than minosharp, which would be a good choice?
And finally will a chefs choice maintain the 15 degree angle? I read for example of one with a setting for asian knifes at 15, one for european at 20. But this means its not even staged? Seeing you can only use one of the slots?
Thanks in advance guys