One of the most important things we cookers have are our knives. We have some folks here on the forum who are really experts in this area and have demonstrated their knowledge at a couple of the Gatherings.
Yesterday, I received the most recent issue of Cook's Illustrated, July & August 2015, and it has a great article on knife sharpening and knife sharpeners. As many of you know, there are basically two degree angles of sharpening kitchen knives: the Western is 20* and the Asian is 15*. The latter is thinner and sharper. The majority of knives we buy have the 20* angle; however, some European manufacturers including Wusthof, Henckels, Messermeister and Mercer have launched their own 15-degree knives and sharpeners. In fact, Wusthof and Henckels have discontinued their 20-degree knives.
From everything I read there is a tremendous difference in the sharpness of the two angles.
With this knowledge many people, including myself, want to convert our 20-degree knives to 15-degrees. Cook's Illustrated tested nine models of knife sharpeners to evaluate. After indepth testing, to include using MIT's high-powered laboratory microscope to see the edges in great detail, they rated various knife sharpeners.
The top manual and the top electric were both Chef's Choice: The manual was Chef Choice's Pronto Manual Diamond Hone Asian Knife Sharpener ($49.95) and the electric was Chef's Choice Trizor XV Knife Sharpener ($149.95). From what I read the electric is the way I want to go. There seems to be numerous advantages to the electric model if you have to take a nick out of your knife and also converts easier from 20-degrees to 15-degrees.
I recommend going to your nearest news stand and getting this July-August issue of Cook's Illustrated if you are interested in making sure your knives are in the best shape possible.
I'm far from an expert, more of an intermediate novice, in this area. We have some folks here who are true experts. So, take my comments from my level of knowledge and check things out for yourself.
Dee
