The Chef’s Choice Commercial Model 2000 Diamond Hone Knife Sharpener evens the playing field when it comes to knife sharpening. You meet all sorts of people in restaurant kitchens — people with skill and talent, and people who are just there for the pay check. Professional quality commercial kitchen equipment evens out those imbalances and gets everyone working on the same level. Power, reliability, and consistent results draw business people to commercial machines often too bulky or expensive for the home kitchen.
Only 15-3/8 by 7-3/4 by 8-1/4 inches, the Chef’s Choice 2000 does fit the space limits of smaller kitchens. Though it isn’t a grinder and won’t completely replace a full range of whetstones — necessary for refurbishing badly worn or damaged blades — the Chef’s Choice 2000 will keep blades sharp with only a few passes through the machine. Diamond impregnated honing discs in fine and extra fine stages bring edges back to razor condition quickly, and built-in guides compensate for lack of skill. Both plain edged and serrated blades respond to the treatment.
For best results, use a light touch and be especially careful towards the end of the draw. Too much pressure forces the edge of the blade against the housing, and only a tricky movement at the end of the stroke hones the final section of blade. The hone won’t reach all the cutting edge, and knives with heavy forged bolsters are less accessible than stamped steel. If the angle of the bevel doesn’t already match the angle of the diamond honing discs, the first sharpening could be time consuming, but blades adapted to the machine require less work than on the first run through it. Use the Chef’s Choice on European style knives, not harder Japanese blades like Yoshikin Global.
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