|Professional Sharpening Station - Platinum||Unavailable||4 lbs|
|Product Category:||Knife Sharpeners|
|Recommended Use Options:||Serrated Blades, Straight Edge Blades|
|Sharpening Steel:||Diamond Abrasive Steel|
|Type:||Electric Knife Sharpener|
Chef's Choice Professional Sharpening Station - Platinum
Very good sharpener
Daniel from Montreal, QC– Verified Buyer
I was a bit skeptical, after purchasing, but once,
...but too expensive for what it is
Jo blo from MontrÃ©al, QuÃ©bec– Verified Buyer
I bought this for home use, and it does the job . It is well built, very easy to use and not too big.
Fanstastic Knife Sharpener
Aich from New York, NY– Verified Buyer
We received this sharpener based on a recommendation from Cook's Illustrated. It has lived up to it's reputation. Fantastic sharpener. Pricey, but worth it.
Awesome - knives have never been sharper
California Girl from La Quinta, California– Verified Buyer
Easy to use, quick.
larry from tenn
very easy to use.
Great combination of steps
Jerry from CA– Verified Buyer
Stage one to get my bad knives up to shape, then stage three. For constantly used knives,then stage two is all that is needed. For bragging, do step two then three.
Anonymous from Florida
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."