Originally Posted by cats
I have had a wonderful set of Henkels carbon steel knives for years and years. I really like using them, but they dull very quickly and I'm always having to bug my husband to sharpen them. As you all know it's quite difficult to use a dull knife. Anyhow, I've been thinking that perhaps an electric knife sharpener, to keep on the counter next to the knives, might be a handy tool, but am wondering if they are worth the price and do a good job. Has anyone here had experience with these sharpeners and, if so, any pro/con recommendations? Thanks everyone.
Just out of curiousity, how often do you hone your knives? I have had several Henckels knives for years which I hone regularly, and have never felt the need to get them sharpened. Ten strokes per side usually gets the job done, and renders my chef's knives quite sharp enough to easily and cleanly (and thinly) slice raw tomatoes, which for me is pretty much the true test of sharpness.
As you may know, honing mostly straightens the still-sharp edge, while sharpening actually removes a fair amount of material from the blade to make a new sharp edge, especially if you use an electric sharpener. I'm sure most of us have seen those older kitchen knives with a good quarter inch of so of the blade that has been removed by these things. This sort of thing renders a chef's knife next to useless, as the heel of the blade is usually still full size, and prevents the middle of the blade from coming into contact with the cutting board.
IMO, good knives should be honed frequently, (many people hone before each use) and only sharpened when a good honing no longer has the desired effect.
The poster prior to me mentioned the Füri OZITECH Diamond Fingers pro knife sharpener. I have never used one, but if you are uncomfortable using a steel, this seems like it might be a good option. (Even if Rachael Ray does