> Several months ago there was a thread here about knife sharpeners. I
> read all the relevant posts and digested all the suggestions.
>
> This week, I purchased a Chef's Choice 310 model that was on sale at
> Kohls. I had a discount card from them and a $25 gift card from my son
> for Mothers Day.
>
> I have been happily sharpening knives for days. My chef knife is a
> delight to wield!
>
> Thank you all.

>Janet Wilder wrote:

>> Several months ago there was a thread here about knife sharpeners. I
>> read all the relevant posts and digested all the suggestions.
>>
>> This week, I purchased a Chef's Choice 310 model that was on sale at
>> Kohls. I had a discount card from them and a $25 gift card from my son
>> for Mothers Day.
>>
>> I have been happily sharpening knives for days. My chef knife is a
>> delight to wield!
>>
>> Thank you all.

>
>So, can you tell the difference between spam and an honest and heartfelt
>recommendation?
>
>I knew you could.

> Several months ago there was a thread here about knife sharpeners. I read
> all the relevant posts and digested all the suggestions.
>
> This week, I purchased a Chef's Choice 310 model that was on sale at
> Kohls. I had a discount card from them and a $25 gift card from my son for
> Mothers Day.
>
> I have been happily sharpening knives for days. My chef knife is a delight
> to wield!

> "Janet Wilder" yahoo.com> wrote in message
> news:4851cccf$0$7252$c3e8da3@news.astraweb.com...

>> Several months ago there was a thread here about knife sharpeners. I read
>> all the relevant posts and digested all the suggestions.
>>
>> This week, I purchased a Chef's Choice 310 model that was on sale at
>> Kohls. I had a discount card from them and a $25 gift card from my son for
>> Mothers Day.
>>
>> I have been happily sharpening knives for days. My chef knife is a delight
>> to wield!

>
> Hi Janet,
> Whenever knife sharpeners are discussed in the food groups it usually brings
> out those that say the only effective way to sharpen knives is with a
> Japanese whetstone. Discussion about electric sharpeners always brings
> warnings that they will remove too much metal and you will soon be left with
> a metal skewer with a nice handle.
> ...

> "Janet Wilder" yahoo.com> wrote in message
> news:4851cccf$0$7252$c3e8da3@news.astraweb.com...

>> Several months ago there was a thread here about knife sharpeners. I read
>> all the relevant posts and digested all the suggestions.
>>
>> This week, I purchased a Chef's Choice 310 model that was on sale at
>> Kohls. I had a discount card from them and a $25 gift card from my son for
>> Mothers Day.
>>
>> I have been happily sharpening knives for days. My chef knife is a delight
>> to wield!

>
> Hi Janet,
> Whenever knife sharpeners are discussed in the food groups it usually brings
> out those that say the only effective way to sharpen knives is with a
> Japanese whetstone. Discussion about electric sharpeners always brings
> warnings that they will remove too much metal and you will soon be left with
> a metal skewer with a nice handle.
> ...

>
> "Janet Wilder" yahoo.com> wrote in message
> news:4851cccf$0$7252$c3e8da3@news.astraweb.com...

>> Several months ago there was a thread here about knife sharpeners. I read
>> all the relevant posts and digested all the suggestions.
>>
>> This week, I purchased a Chef's Choice 310 model that was on sale at
>> Kohls. I had a discount card from them and a $25 gift card from my son for
>> Mothers Day.
>>
>> I have been happily sharpening knives for days. My chef knife is a delight
>> to wield!

>
> Hi Janet,
> Whenever knife sharpeners are discussed in the food groups it usually brings
> out those that say the only effective way to sharpen knives is with a
> Japanese whetstone. Discussion about electric sharpeners always brings
> warnings that they will remove too much metal and you will soon be left with ...

>>
>> Hi Janet,
>> Whenever knife sharpeners are discussed in the food groups it usually
>> brings out those that say the only effective way to sharpen knives is
>> with a Japanese whetstone. Discussion about electric sharpeners always
>> brings warnings that they will remove too much metal and you will soon be
>> left with a metal skewer with a nice handle.
>>
>> Sometimes its hard to separate out those that are speaking from
>> experience from those that are just mimicking someone else's paranoia so
>> your input on this would be really appreciated.
>>
>> Thanks,
>> Jon

> I don't think the new sharpener will wear away all of my knife blades.
> The slots have a magnet in them so it's very easy to get the proper angle.
> Even with the "break in" routine that the manual says has to be done when
> sharpening a knife for the first time, I did not see any amounts of
> "filings" that would suggest that my knives are being ground away.
> ...

> I had a Chef's Choice for many years, and it did produce a good edge on
> my knives. Did it remove too much metal? I don't know and I don't care.
> To me, a knife is a tool and can be expected to wear out. If I have had
> good service for a knife for 20 years, and it wears out, that's OK with
> me. Much better than a crappy knife that lasts forever!
>
> After the Chef's Choice I moved to the EdgePro system. It was a major
> improvement, and I will never go back. I went from "good" to "great" in
> terms of sharpness on my many knives (I am a bit of a knife nut). Aside
> from regular honing, it takes me about 1/2 hour 3 times a year to keep 8
> knives sharp enough to cut a ripe tomato into 1/16 inch slices.

> Thanks for the reply Janet. I think I know what I want for my birthday now.
> :-)