I bought 9 piece set of Wusthoff Trident knives and Bloomingdales in
1998. I also bought the Chef's choice electric sharpener and that has
three areas for new edge, sharpening and honing. The new edge part
you're supposed to use once per knife. My knives never stay sharp for
that long nd I use the steel almost all the time and they don't get as
sharp as Henkel knives. We have two old ones that seem much sharper
than the Wusthofs. They Wusthofs will probably last longer but never
have the same consistency and sharpness.

Maybe I am doing something wrong. We do use the knives a lot, from
cutting up scallions and tomatoes for breakfast omlettes, celery,
salad, etc for lunch and salads, vegetables to be grilled on the BBQ
for dinner. We probably have 4 to five meals out a week.

It may seem like a lot of use, but the volume is NOTHING like what
you'd see in a restaurant.

Should I use that knew blade edge section once a month? What is the
best way to keep these knives sharp?

xx

A Chef'sChoice purchased in 1998 would have the old orbital honing
system. It never did get knives as sharp as I like, so I always
followed up with a ceramic steel (not the old fashioned steel one) .
See my review at http://users.ameritech.net/knives/el...tm#chefschoice

See Steel Use at http://users.ameritech.net/knives/steel2.htm

Your Wusthof knives should be as good or better than Henckels.

Steve

Sharpening Made Easy: A Primer on Sharpening Knives and Other Edged
Tools by Steve Bottorff
Copyright January 2002 Knife World Publications
www.sharpeningmadeeasy.com


wrote:
> I bought 9 piece set of Wusthoff Trident knives and Bloomingdales in
> 1998. I also bought the Chef's choice electric sharpener and that has
> three areas for new edge, sharpening and honing. The new edge part
> you're supposed to use once per knife. My knives never stay sharp for
> that long nd I use the steel almost all the time and they don't get as
> sharp as Henkel knives. We have two old ones that seem much sharper
> than the Wusthofs. They Wusthofs will probably last longer but never
> have the same consistency and sharpness.
>
> Maybe I am doing something wrong. We do use the knives a lot, from
> cutting up scallions and tomatoes for breakfast omlettes, celery,
> salad, etc for lunch and salads, vegetables to be grilled on the BBQ
> for dinner. We probably have 4 to five meals out a week.
>
> It may seem like a lot of use, but the volume is NOTHING like what
> you'd see in a restaurant.
>
> Should I use that knew blade edge section once a month? What is the
> best way to keep these knives sharp?
>
> xx

"Steve B." > wrote in message
m...
>A Chef'sChoice purchased in 1998 would have the old orbital honing system.
>It never did get knives as sharp as I like, so I always followed up with a
>ceramic steel (not the old fashioned steel one) . See my review at
>http://users.ameritech.net/knives/el...tm#chefschoice
>
> See Steel Use at http://users.ameritech.net/knives/steel2.htm
>
> Your Wusthof knives should be as good or better than Henckels.
>

I agree that the ceramic "steels" are great. They do the traditional
steeling function of straightening the edge and also do a little sharpening
(metal removal).


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

I didn't know bout the Ceramic Steel. It seemed that the only way I
could straighten the edge or make the knife sharper with the
conventional steel was to put the knife on top of the steel and
rapidly move it toward me then away from me. The faster I went, the
sharper the knife became..up to a point. Then I needed to resharpen.

How often should one use that first section of the Chef's Choice?

On Mon, 06 Jun 2005 16:04:58 GMT, "Steve B."
> wrote:

>A Chef'sChoice purchased in 1998 would have the old orbital honing
>system. It never did get knives as sharp as I like, so I always
>followed up with a ceramic steel (not the old fashioned steel one) .
>See my review at http://users.ameritech.net/knives/el...tm#chefschoice
>
>See Steel Use at http://users.ameritech.net/knives/steel2.htm
>
>Your Wusthof knives should be as good or better than Henckels.
>
>Steve
>
>Sharpening Made Easy: A Primer on Sharpening Knives and Other Edged
>Tools by Steve Bottorff
>Copyright January 2002 Knife World Publications
>www.sharpeningmadeeasy.com
>
>
wrote:
>> I bought 9 piece set of Wusthoff Trident knives and Bloomingdales in
>> 1998. I also bought the Chef's choice electric sharpener and that has
>> three areas for new edge, sharpening and honing. The new edge part
>> you're supposed to use once per knife. My knives never stay sharp for
>> that long nd I use the steel almost all the time and they don't get as
>> sharp as Henkel knives. We have two old ones that seem much sharper
>> than the Wusthofs. They Wusthofs will probably last longer but never
>> have the same consistency and sharpness.
>>
>> Maybe I am doing something wrong. We do use the knives a lot, from
>> cutting up scallions and tomatoes for breakfast omlettes, celery,
>> salad, etc for lunch and salads, vegetables to be grilled on the BBQ
>> for dinner. We probably have 4 to five meals out a week.
>>
>> It may seem like a lot of use, but the volume is NOTHING like what
>> you'd see in a restaurant.
>>
>> Should I use that knew blade edge section once a month? What is the
>> best way to keep these knives sharp?
>>
>> xx

I, too have the Chef's Choice sharpener, and am not pleased with it,
after all the money spent. I use the first of the three wheels about
once a year or even longer, and the 2nd and 3rd wheels, by themselves,
two times in between. TYhat first stage, though, is like making a new
knife, and should not be that necessary.

Coincidence, whether related to the sharpener or just the brands, I
have trouble keep my Wusthof's sharp, while my Henckels stay just fine
for a longer period of time. However, because of the partiocular
kinds, I am using the Wusthofs more. <shrug>

Recently acquired one Sabatier. Love it!
Far superior in all aspects: balance, handle, blade, sharpness,
finish. Maybe if I mention their name a few more times they'll send me
some free samples.

wrote:
> I didn't know bout the Ceramic Steel. It seemed that the only way I
> could straighten the edge or make the knife sharper with the
> conventional steel was to put the knife on top of the steel and
> rapidly move it toward me then away from me. The faster I went, the
> sharper the knife became..up to a point. Then I needed to resharpen.

I have a set of Wustoff Tridents purchased in '89 that I have never had
a problem with - have always used a steel or ceramic steel, and it
never takes very many strokes to get them really sharp.

I suspect your electric sharpener damaged your knives.

-L.

On 6 Jun 2005 23:57:02 -0700, -L. wrote:>
> wrote:
> > I didn't know bout the Ceramic Steel. It seemed that the only way I
> > could straighten the edge or make the knife sharper with the
> > conventional steel was to put the knife on top of the steel and
> > rapidly move it toward me then away from me. The faster I went, the
> > sharper the knife became..up to a point. Then I needed to resharpen.
>
> I have a set of Wustoff Tridents purchased in '89 that I have never had
> a problem with - have always used a steel or ceramic steel, and it
> never takes very many strokes to get them really sharp.
>
> I suspect your electric sharpener damaged your knives.
>
I've have owned Wustoff and Henkles knives since the '70's, which I
had professionally sharpened in the beginning at the best place in my
city. I've used a bottom of the line Chef's sharpener on them twice a
year for the past 25 years or so and they are still in great shape.