Thanks all - I've bought one of the manual Chef's Choice sharpeners from Amazon - couldn't justify the £200 option for the electric version which is suitable for 15 degree knives.... Will let you know how I get on compared to the butcher sharpened version & the new catering knife I bought.
Keith - yep - less worried about the look as long as they do the job & the Nisbet-purchased one is brilliant. I admit I was seduced by the 'Global' brand when I bought my knife set - didn't do my research. Now I just want them to work as I think they should! If I get them sharp with this new sharpener, then I'll be a happy bunny as I like the look & feel of them.
Horses for courses, I had a play with the Globals and didn't like the way the felt in my hand. Each to their own. Bon chance mon ami, a bit of patience and you'll be okay
Oh dear.............maybe it's time I came out on Knives Anonymous..........
I spent far too long searching for my perfect knife - bought it (Hattori Santoku), then bought a lot of I.O.Shen
knives and then realised I needed a decent sharpener - spent £130 on an electric sharpener............But still
keep buying them - last lot were some Aldi ceramic knives (as good as Kyocera), and still I want more........
BTW - I am rubbish at knife skills........... Anyone know a place in the West Midlands to teach you?
BTW 2 - if you live near by and want to use my sharpener - give me a shout - happy to let anyone have
a go.
Don't sweat it Gary bright, shiny, sharp new toys are a must (or even the Aldi Black Ceramic ) Whilst I haven't spent a fortune on any one knive I have quite a collection and yes I do use them all at one time or another..............honest
I've reprofiled 2 of my knives to 15 degrees, however having used a steel over the past 35 years or so to get a rough 20 degree angle I've stopped using my steel on these knives. It's far easier and more reliable to give it a couple of runs through the shrpener
To be honest I don't use them for prolonged periods these days and have never done a side by side comparison. I've always either steeled or sharpened my knives after use so they never get below a useable edge. I have noticed though that on the circuit most of the teams use some kind of manual sharpener to keep their knives up to par. I'm not sure I'd have the flexibility of wrist to be able to change from steeling at 15 to steeling at 20 or vice versa, hence I use the Chef's Choice for 15 deg.
Will let you know how I get on compared to the butcher sharpened version & the new catering knife I bought.
