i finally found the best knife sharpener for my money

You all know i have posted at least 4 times asking about knife sharpeners. After using 3 different 30-50$ range slide throughs, a very expensive chefs choice(120), i fionally found one that works AWESOMENESS. It is the presto 8810. 42$ on amazon. It is a three stage professional sharpener. Stage one takes ALOT of material off and is ONLY to be used for heavy damaged knives. Which i happened to have. 3 passes threw each stage(3 on each side so a total of 6 passes per stage) i have a razor sharp edge. I was able to take a 5mm thin slice of tomato, hold it verticaly,not laying on its face, and slice a paper thin tomato slice from it with out smashing the tomato.

By far the best i have used. You can get the 2 stage 8800 but it is only stage one(the one that eats metal) and stage 2 which does put a nice edge on it, but for an extra 8$ get the third stage which finishes the edge nicely.

here are some pics. It has 3 adjustable grades. Thick knives,Medium and thin. It can sharpen santuku knives as well.











[ame="http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=presto+8810"]Amazon.com: presto 8810[/ame]

I hope this helps others as well. The knife that was heavily damaged, was one i got for 50 cents at a thrift store. it is a way nice knife. i originally sharpened it on a bench grinder. so it was chipped to he!! and back.. But now, look at what it can do with ease.

Thanks for lookin

landarc said:

You wear lacier clothes than I expected LT

Click to expand...

shhh, thats a secret. Wife doesnt know...

lol

caliking said:

Cool. Thanks for the info - I've been looking for a good knife sharpener as well.

Click to expand...

you are very welcome. i love it. I have tried tons of sharpeners and this one fits me. Now, im not bashing the wet stones and other systems such as wicked edge. I would LOVE one of those BUT being a full time engineering student who is married. This one is PERFECT for the price and im extremely happy with the razor sharp results. Chicken slices like butta. There is a review on amazon where the guy reviews his every year. Sop far he has had it 5 years. He works in a professional kitchen and this is what he uses.

HIGHLY recomend it.

jmoney7269 said:

I have $5-250 knives and each serves it's own purpose, I have a plethora of victorinox fibrox, cutco, wustof, Chicago cutlery, and even some cheapie NSF blades. I have the cuisinart 1520 and use a honing steel after every use. Any knife I use with this 1520 I can not only slice Paper with, I can shave my arm with. I know it's not in the same price range, but how would you compare the two? For readers Purposes?

Click to expand...

some of my knives are 100$ or so and this sharpener did a killer job on them. When i used my chefs choice 120,which i had for a year and took it back, the edge on my expensive knives couldnt cut a tomato without smashing it. I had to use alot more pressure than i wanted to to cut stuff. I gave the sharpener a year just to make sure it was not me. After sharpening them 8 times in a year, i had to take it back because it was not working for me. However, i did not have a honing steel at all. I have DMT diamond stones as well and used to use those all the time before the 120 was purchased. but this new electric presto i think is better than my DMT diamond stones.

I just had bad luck with my 120. I could slide the knife across my arm and nothing would happen. I was disappointed for 150$. Now this new one, it is very good at making my knives sharp. What i expected from my chefs choice 120 to do, is what i got from my presto. However, i have not tried the 1520 and i imagine it is superior to the 120 in many ways.

I wouldnt mind trying out a honing stone right after i sharpen it to see if it makes it more sharp by aligning the newly shaved edge. Which honing rod do you have? Do you use it RIGHT AFTER you sharpen or before?

tahnks

@ teleking. yeah the chefs choice was killing my knives. hence why i took it back. this new one i have is way better in my opinion than the 120. thats the only chefs choice i ever used. For 40$ i cant believe the edge i get. tomatos are nothing now, i can cut threw paper with no jagged edges, cuts hair pretty good. Im just impressed how well it works for 40$. does it sharpen like a 300$ wet stone, probably not. I could not afford the price of the stone and for some of my 100$ knives, this is perfect.

for the old school people, thats awesome. i wouldnt go electric at all. if i had the skill and money for a awesome wet stone and could hold an angle, then i so would have done that. But i couldnt hold an angle for the life of me on my dmt diamond stones haha.

thanks all.