|Diamond Knife Sharpener For Asian Knives||Unavailable||4 lbs|
|Product Category:||Knife Sharpeners|
|Recommended Use Options:||Serrated Blades, Straight Edge Blades|
|Sharpening Steel:||Diamond Abrasive Steel|
|Type:||Electric Knife Sharpener|
Questions & Answers
Chef's Choice Diamond Knife Sharpener For Asian Knives
Trinity from Newton, KS– Verified Buyer
Was not too pleased at first. I forget that most high end Japanese knives are made of super-hardened steel, so they didn't seem to get as sharp as I'd like with the recommended number of passes. Keep at it and this thing will get them to about 95 of factory sharpness. It won't quite do the superfine polished edge that you could get with a stone, and therefore might have to resharpen a bit more frequently, but functionally your Japanese knives will be every bit as sharp as you need them to be.
Monkey King from Mill Bay
So far, out of the box it is fine.... the test will be 1 year from now what it will be like. Very quiet. The shipping was over half of the cost of the unit.
Excellent Service ans Delivery
Thomas Stuifzand from Livermore, CA– Verified Buyer
All as promised. Happy Customer :)
Always enthralled by knife sharpening, Friel included in his list the invention of a truly effective electric knife sharpener that would work on a wide variety of knives, particularly, fine quality gourmet knives. He rescued a 20-year-old set of Gerber knives from a closet. They were a present from his wife June, and to his great frustration, he had never been able to put a satisfactory edge on them.
With fierce determination and a personal deadline of three years to show himself adequate progress on the project, Friel set to work in a basement laboratory and then sought the assistance of other professionals. "They were the nucleus of the EdgeCraft team," recalls Friel. He created thirteen prototypes before he came up with one that satisfied him. Soon after its introduction, the Chef's Choice Diamond Hone Sharpener earned the acclaim of food experts and chefs worldwide, including Pierre Franey, Jacques Pépin and the late Craig Claiborne.
Friel compares the day he left DuPont to follow his second career to the day he walked away from Johns Hopkins University after earning a bachelor's degree in chemical engineering."Unlike the day I left Johns Hopkins, when I left DuPont I could proceed with the knowledge and confidence gained from some 40 years of hands-on experience," Friel recalls. "I saw a need and I had the confidence that I could deliver."