I'm thinking about buying an electric knife sharpener - have recently been
looking at the Waring Pro Knife Sharpener - KS80C - with sells for $109.00
dollars Canadian. This is for home use, a fairly busy home kitchen, but not
by any means commercial level. Any thoughts on these, or any others?
William

Oh pshaw, on Tue 11 Dec 2007 10:14:19p, William Mastop meant to say...

> I'm thinking about buying an electric knife sharpener - have recently
> been looking at the Waring Pro Knife Sharpener - KS80C - with sells
> for $109.00 dollars Canadian. This is for home use, a fairly busy home
> kitchen, but not by any means commercial level. Any thoughts on these,
> or any others? William
>
>
>

I don't know anything about the Rival. I've had a Chef's Choice Model 120
for about 7 years, and have absolutely no complaints. It currently sells
for around $130-140.

--
Wayne Boatwright

Date: Tuesday, December(XII) 11th(XI),2007(MMVII)

*******************************************
Countdown 'til Christmas
1wks 4dys 13hrs 20mins 56secs
*******************************************
If you don't get everything you want,
think of the things you *don't* get
that you don't want.

Wayne Boatwright wrote:
> Oh pshaw, on Tue 11 Dec 2007 10:14:19p, William Mastop meant to say...
>
>> I'm thinking about buying an electric knife sharpener - have recently
>> been looking at the Waring Pro Knife Sharpener - KS80C - with sells
>> for $109.00 dollars Canadian. This is for home use, a fairly busy
>> home kitchen, but not by any means commercial level. Any thoughts
>> on these, or any others? William
>>
>
> I don't know anything about the Rival. I've had a Chef's Choice
> Model 120 for about 7 years, and have absolutely no complaints. It
> currently sells for around $130-140.

I have had that same model Chefs Choice for two or three years and am
well satisfied with it.

On Wed, 12 Dec 2007 10:08:06 -0500, "Dora Crawford"
> wrote:

>Wayne Boatwright wrote:
>> Oh pshaw, on Tue 11 Dec 2007 10:14:19p, William Mastop meant to say...
>>
>>> I'm thinking about buying an electric knife sharpener - have recently
>>> been looking at the Waring Pro Knife Sharpener - KS80C - with sells
>>> for $109.00 dollars Canadian. This is for home use, a fairly busy
>>> home kitchen, but not by any means commercial level. Any thoughts
>>> on these, or any others? William
>>>
>>
>> I don't know anything about the Rival. I've had a Chef's Choice
>> Model 120 for about 7 years, and have absolutely no complaints. It
>> currently sells for around $130-140.
>
>I have had that same model Chefs Choice for two or three years and am
>well satisfied with it.

I'll third the recommendation.

Lou

"William Mastop" > wrote in message
news:L6K7j.1737$ox1.1405@pd7urf3no...
> I'm thinking about buying an electric knife sharpener - have recently been
> looking at the Waring Pro Knife Sharpener - KS80C - with sells for
> $109.00 dollars Canadian. This is for home use, a fairly busy home
> kitchen, but not by any means commercial level. Any thoughts on these, or
> any others?
> William
>
>

Consider this http://www.ozitech.com/ I bought a Furi knife and now have
this. Works well, easy to use, portable, takes no counter space as it fits
in a drawer or pocket.

"William Mastop" > wrote in
news:L6K7j.1737$ox1.1405@pd7urf3no:

> I'm thinking about buying an electric knife sharpener - have recently
> been looking at the Waring Pro Knife Sharpener - KS80C - with sells
> for $109.00 dollars Canadian. This is for home use, a fairly busy
> home kitchen, but not by any means commercial level. Any thoughts on
> these, or any others? William

Cooks Illustrated recommended the Chefs Choice 130. I bought it and made
a knife from the 99cent store cut like a razor. That 99cent knife cuts as
well as an expensive knife.



--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

Charles Quinn > wrote:
:"William Mastop" > wrote in
:news:L6K7j.1737$ox1.1405@pd7urf3no:

:> I'm thinking about buying an electric knife sharpener - have recently
:> been looking at the Waring Pro Knife Sharpener - KS80C - with sells
:> for $109.00 dollars Canadian. This is for home use, a fairly busy
:> home kitchen, but not by any means commercial level. Any thoughts on
:> these, or any others? William

:Cooks Illustrated recommended the Chefs Choice 130. I bought it and made
:a knife from the 99cent store cut like a razor. That 99cent knife cuts as
:well as an expensive knife.


A three buck whetstone will do as good as job as your expensive
electric grinder.

On Wed, 12 Dec 2007 05:20:13 GMT, Wayne Boatwright
> wrote:

>Oh pshaw, on Tue 11 Dec 2007 10:14:19p, William Mastop meant to say...
>
>> I'm thinking about buying an electric knife sharpener - have recently
>> been looking at the Waring Pro Knife Sharpener - KS80C - with sells
>> for $109.00 dollars Canadian. This is for home use, a fairly busy home
>> kitchen, but not by any means commercial level. Any thoughts on these,
>> or any others? William
>>
>
>I don't know anything about the Rival. I've had a Chef's Choice Model 120
>for about 7 years, and have absolutely no complaints. It currently sells
>for around $130-140.

I have a 2x4 slots Chef's Choice.... which is so old it doesn't have a
model number, but it's still satisfies my needs.

--
See return address to reply by email
remove the smiley face first

On Thu, 13 Dec 2007 05:00:12 GMT, Sqwertz >
wrote:

>On Thu, 13 Dec 2007 03:33:40 +0000 (UTC), David Scheidt wrote:
>
>> A three buck whetstone will do as good as job as your expensive
>> electric grinder.
>
>Somebody was bound to say it. Somebody always does.
>
Yeah, it's true... my $2 whetstone has served me well for many years,
but when I want the job done quickly (sharpening more than one knife)
- I choose my electric sharpener.


--
See return address to reply by email
remove the smiley face first

Sqwertz > wrote:
:On Thu, 13 Dec 2007 03:33:40 +0000 (UTC), David Scheidt wrote:

:> A three buck whetstone will do as good as job as your expensive
:> electric grinder.

:Somebody was bound to say it. Somebody always does.

Well, it's going to continue to be true. It does require some skill,
so I can see why you'd object to the method, though.

On Thu, 13 Dec 2007 13:14:10 +0000 (UTC), David Scheidt wrote:

> Sqwertz > wrote:
> :On Thu, 13 Dec 2007 03:33:40 +0000 (UTC), David Scheidt wrote:
>
>:> A three buck whetstone will do as good as job as your expensive
>:> electric grinder.
>
>:Somebody was bound to say it. Somebody always does.
>
> Well, it's going to continue to be true. It does require some skill,
> so I can see why you'd object to the method, though.

I don't like grinder sharpeners. I have a couple of various grit Kasumi
stones ( #3000,#8000, #1000,#240 ) that are made in Seki-Japan. They
remove very little metal and you can get a blade razor sharp with 'em.
They cost as much or more than a electric grinder style sharpener. Most
here don't have time for this..cause they are here. lol

http://www.amazon.com/Kasumi-Combina.../dp/B00063Q98I

jay

On Dec 13, 9:58 am, jay > wrote:
> [snips] .... I have a couple of various grit Kasumi
> stones [snip] .... Most
> here don't have time for this..cause they are here. lol [snip]

I like to have other things to do while watching television. For
decades that has included sharpening my knives, from my pocket knives
through the kitchen knives. I use stones on everything except the
cleavers. They are soft steel and respond very well to the little
EdgeCraft pull through gadget. -aem

jay > wrote:
:On Thu, 13 Dec 2007 13:14:10 +0000 (UTC), David Scheidt wrote:

:> Sqwertz > wrote:
:> :On Thu, 13 Dec 2007 03:33:40 +0000 (UTC), David Scheidt wrote:
:>
:>:> A three buck whetstone will do as good as job as your expensive
:>:> electric grinder.
:>
:>:Somebody was bound to say it. Somebody always does.
:>
:> Well, it's going to continue to be true. It does require some skill,
:> so I can see why you'd object to the method, though.

:I don't like grinder sharpeners. I have a couple of various grit Kasumi
:stones ( #3000,#8000, #1000,#240 ) that are made in Seki-Japan. They
:remove very little metal and you can get a blade razor sharp with 'em.
:They cost as much or more than a electric grinder style sharpener. Most
:here don't have time for this..cause they are here. lol

I don't like grinders for sharpening, except on a damaged blade that
needs to be reshaped. They remove much too much metal, don't let you
control the angles well enough.

An 8000 grit waterstone is way overkill for kitchen knives. A 240/1000
is good enough for most people's kitchen knives, and can take a knife
from dull to shaving sharp in two minutes. If you sharpen the knife
before it's really dull, it's a mater of a few strokes on the fine
side.

On Thu, 13 Dec 2007 05:00:12 GMT, Sqwertz >
fired up random neurons and synapses to opine:

>On Thu, 13 Dec 2007 03:33:40 +0000 (UTC), David Scheidt wrote:
>
>> A three buck whetstone will do as good as job as your expensive
>> electric grinder.
>
>Somebody was bound to say it. Somebody always does.

I don't see what's so difficult about using a steel, either. It
doesn't take much to learn how to use one, they don't take up much
room and, done properly, are kinder to your knives. In fact, I found a
website a while back that is about the best overview of care and
maintenance of kitchen knives I've ever seen. It also gives a great
discussion on knives in general and gives a good description and
lesson on steeling (and the fact that you're not *sharpening* your
knife, you're straightening the blade - good illustrations, too):

http://forums.egullet.org/index.php?showtopic=26036

Please have a look - it's worth the time. It also tells you that not
everything you hear/see on Food Network is gospel :-)

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines


To reply, replace "meatloaf" with "cox"

On Fri, 14 Dec 2007 05:14:35 GMT, Sqwertz >
fired up random neurons and synapses to opine:

>A good knife should last for a couple years without a need to use
>a whetstone for sharpening if you use a steel regularly.

Whetstoning is the DH's job - he was a Marine and looks at whetstoning
our knives as he does spit polishing his dress shoes: no one does it
better than he [thinks] he does :-)

>Also note that steels do wear out. I buy a new one every 2 years
>or so.

Amen. I am so anal (litigation paralegal, so I'm trained to be
obsessive) that I have my Outlook calendar programmed to alert me when
I need to replace my steel.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines


To reply, replace "meatloaf" with "cox"