I was cooking one day, and I went to slice a tomato when I noticed that my knife was rather dull... the tomato fought back! I looked online and found the best knife sharpener I could get. It turns out, the Chef's Choice 1520 was being hailed as one of the best money(consumer-grade) knife sharpening systems out there.
I placed an order and waited for its arrival. While waiting, I kept on looking online about ways to sharpen knives. I came across a forum where knife enthusiasts spoke about the Chef's Choice sharpening system. It turns out, many were dissatisfied with it and said that it damaged their knives. It did not improve sharpness all that much, overate the blade, and the awful scratches it left behind.
Curious, I kept on reading.
It was mentioned that the best way to sharpen knives is through the use of whetstone. A whetstone? What the heck is a wet stone? I kept reading and started to look into whetstones. NO THANKS. Whetstones are pretty expensive, and I think I would do just fine with the Chef Choice.
It arrived, and I used the Chef Choice Electric Knife Sharpener with one of my cooking knives. I could smell metal being shaved off. I made sure I used only stages two and three to hone and polish, not the first stage that does a restoration.
Curious about what I read in the knife forums, I place the blade under my daughter's microscope to take a look...
My knife is damaged! DAMAGED! I couldn't tell by only looking at it, but when taking a closer look, it clearly showed the damage this supposed best in class knife sharpener did! I was glad I only ran one of my knives through this thing and did not damage any others. Not that I have the most expensive knives, but I do use Victorinox knives (a great set for amateur cooks).
I revisit the idea of whetstones, and after a day or two of looking into this, speaking with others in forums, I order some off Amazon. The total cost was about the same as the electric knife sharpener. So, during my two days wait, I go on YouTube and start looking at sharpening techniques and tutorials using whetstones.
I specifically enjoyed this video.
And so, the stones arrive, and I begin the process of repairing my knife.
After following the YouTube video for a bit, the knife started to look a little better, so I took it under Blu's microscope again.
The first thing I noticed was the lack of scratches at the edge of the blade. It seems significantly more smooth. What a difference! I continue doing this process until the gap is the blade is gone.
Excited after my first repair, I proceed and sharpen ALL my kitchen knives, and all of them cut as if they were just purchased!
The lesson of the story? Never use electric knife sharpeners, especially if you have good quality kitchen knives.