ISO advice/comments on HORL2/3 knife sharpener

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Yankee00

Cook
Joined
Dec 29, 2023
Messages
99
Location
Virginia USA
Hello all. My kitchen is equipped with a wide array of knives from different places. My wife brought with her a set of Rada knives and being the bachelor I was at the time brought in a knife block of Henchels knives. Since then, I spent the money to add a nice 8" Wusthof cook's knife.

Through the years, I have attempted to act like I knew what I was doing by using the Rada knife sharpener as well as a couple of other sharpeners that I picked up over time. While I am NOT a chef, nor am I a blade smith, I do prefer a sharp knife to help me in the kitchen.

I was hoping someone out there might have experience with the HORL knife sharpener system. I want something that an amateur can utilize and still obtain a sharp blade. Thank you all in advance.

https://www.horl.com/us/en/?gad_sou...GGcQVTX69kbzn01wPP5kBrLtXrO-vq3QaAg9gEALw_wcB
 
Well, to my eyes it looks quite expensive. But it should do the job.
Learning how to correctly sharpen and hone your knives is a skill that everyone who enjoys cooking should learn. It’s not really that hard.
A double sided stone is quite cheap (even more so if you buy one from the hardware store instead of a “kitchen specific” brand)
Plenty of people see chefs using a knife steel on TV and race out to buy one to sharpen their knives.
Sorry, but a steel is not for sharpening - it’s for honing.
Quick lesson: when you use your knife, it gets minute corrugated nicks. The steel is used to even out the blade to make it flatter.
You use a stone to make a sharp edge and then a steel to keep it.
Even now, in semi-retirement, I engage my “knife guy” twice yearly to get a very sharp, professional edge on my knives. The rest of the time, I use my stone and the steel to maintain them.
The main thing that product you asked about is doing, is ensuring that you get the right angle. It’s something you can easily learn.
The only other thing I would like to say is to stay away from those electric sharpeners.
It’s like brushing your teeth with a grinder.
 
I've seen that HORL sharpener on some cooking videos. They say it is easy to use, and the angle of sharpening is always perfect.

CD
 
Funny, I noticed that there was only a 15° angle shown. Was wondering if the other side of the block had a different angle, if so why didn't they show it?
 
From what I see, there are two sides a 15deg and 20deg angle. Based on what I read, most American/European knives are standard 20deg edge and Asian knives are the 15deg edge.
 
OK, so I went back and read some more and there are two angles. Are they on the same block. I don't know and as I'm not looking to buy yet another sharpener I didn't go further.
 
From what I see, there are two sides a 15deg and 20deg angle. Based on what I read, most American/European knives are standard 20deg edge and Asian knives are the 15deg edge.

I believe that the degree is supposed to be determined by the use, not where it was made.

I also recall the videos I saw for this sharpener indicating two different angles.

CD
 
Thank you ALL for your input. During my Google searches, I actually found a professional knife sharpening service just down the street from where I live. I have reached out, but his prices are like $6.00/knife and if he is a professional, I think I will save my $300 on a sharpener.
 
I have a Chef's Choice sharpener, and I like it. But, I'm tempted to buy one of those HORL sharpeners. I've been kicking the idea around for a while.

CD
 
This system appears to be limited to a 15º sharpening angle. I recommend you go online a read some reviews.
Looks like my original observation of the basic Horl was inaccurate. The Horl 3 Pro has 6 sharpening angles from 25º to 10º for $400.
 
I believe that the degree is supposed to be determined by the use, not where it was made.
You can, by the means of sharpening, actually change the degree if you wish.
It is only being said that Asian is usual one degree and American/European is another.
If you are converse with the use and have a preference due to experience, then you could change it should you want.

If I can cut a ripe tomato without squishing - I'm a happy camper. I don't care which angle did it. JIMHO
I understand there are many who do care and so be it. No arguments with them. :flowers:
 
Just saw these same/similar sharpeners on Amazon for prices from $40 to $60. :unsure: decision, decisions... several hundred $ or .....
 
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