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Best Knife Sharpener Ever

chefbenwa's picture

Well except for sending them out to be ground that is.

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I've been using the Edgemaker Pro for about 25 years know. My first one finally succumbed to being drop a few too many time. So I purchased a new one. Well not actually one, I bought the set. You can get them at two different websites for sure,  and probably many others if you do a search.

Don't go to the endgmakerpro.com site. See I told you so! It is a little overwhelming and not in a good way. It's like they went to a web site that lists all the bad web designs ideas and they used everyone of them.

So I would suggest edgemaker.com. They do a much better job at website design and the have a great how-to video.

The orange handeled one is what you will use most often.

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The blue handled one is what you will use when you first receive the sharpeners and for older knives that you haven't used the sharpeners on yet.You can see these have a much more aggressive grind

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The yellow one is for fine honing and quick re-sharpen while the knife is in use. Like you would use a steel.

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I just love these sharpeners. I've tried many other and these seem to do the best job for me. I've tried the electric grinders, but with those you just grind away your expensive knives way too prematurely.

And those sharpeners with the crisscrossed pieces of metal never worked for me and the sound of the blade going over the metal just gives me the willies, just like fingernails on a chalkboard.

You can buy them indevidually or save $5.00 if you buy them as a set. Obviuosly I bought the set.

Like I said at the beginning of this post these are the best sharpeners I've  found. Unless you have that little old Italian guy who used to come to the reastuarnt once a week to grind our knives, but that's a whole other story.

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10 Comments

Gadget.Lady's picture
Hey thats a cool info... I too have got many a knife sharpeners which made me go on a hunt for somethin to sharpen the sharpeners ;) This one sounds cool.. let me give it a try..
chefbenwa's picture
They work great for me! Let me know how they work for you.
ifoodiee's picture
Thanks a lot for that info chef..i hope these ones are as good as you say it is..cos i am desperately in need of one..you know how tiresome blunt knives can be...:-/!
chefbenwa's picture
Not only tiresome but dangerous. I cut myself a lot more with a dull knife than a sharp one.
perceptiveeye's picture
Thanks for all the info you shared to us. I was thinking to order some sharpeners from endgmakerpro.com. But, thanks to you, now I already have a bad feedback about them, so I dropped the idea...
shantihhh's picture
Interesting, I use a stone and mineral oil-actual two different Japanese stones. I have Henkles Pro and Global knives as well as Kyocera and would be concerned about this Edgemaker Pro damaging my high quality knives. I sharpen my steel blade knives often to maintain a very sharp edge. You can do a good job of restoring a serrated knife's edge by sharpening it on a diamond or ceramic steel. This technique will only work on a knife made out of high quality steel. Cheap knives (Ginzu style) are often made with serration and inferior quality steel. These knives will not sharpen well. Shanti/Mary-Anne
chefbenwa's picture
Yes oil and stone are a great way to keep an edge on a knife. But it is a little time consuming to stop in the middle of cooking to get out your stones and oil then grind your knives, then clean the knives, then finally get back to work. I use these to sharpen my knives in between sharpening them on stones or dropping them off to be ground. Stones and oil are more like a ritual. It can't be rushed and needs a bit of practice and know how to do it properly. Also a couple of good stones aren't cheap.
Prezi's picture
Very true! Knife being of such a frequent use inside the kitchen, at times it can be so annoying and disgusting, if they aren't sharp enough for the pourpose. Well, the gadget you have mentioned seems to be an easire option than the traditional stone-sharpening method referred by Shantihh! :) Thanks for the blog Chef. Also, thanks Shantihh for other alternatives you have listed!
shantihhh's picture
Steve sharpens knives for me VBG that's a good thing, that way we always have sharp knives. Pour a glass of wine, give him the stones, mineral oil, knives, and he sits at the bar sharpening. Never during prep, but prior, sort of a ritual as you say. I often use my Kyocera knives for prepping and they just seem to be sharp for years with no help. http://www.ifood.tv/video/kyocera The sound of a knife running between those opposing blades curls my toes LOL like fingernails on a chalk board. A steel works great for quickie sharpening needs too. Shanti/Mary-Anne
SEO's picture
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