Chef’sChoice 120 Hone EdgeSelect Professional Electric Knife Sharpener Review
Chef’sChoice 120 Hone EdgeSelect Professional Electric Knife Sharpener Review
Product Overview
With resilient feet to hold it securely in place and a compact design (measuring 12"L x 6.2"W x 6.2"H), this sharpener is built for convenience. It also comes with a three-year household warranty, offering peace of mind to buyers.
What I Liked About the Chef’sChoice 120
Having tested several knife sharpeners in the past, I was particularly impressed with the efficiency and precision of the Chef’sChoice 120. Here are the standout features that I liked the most:
Three-Stage Sharpening System The three-stage sharpening process is incredibly effective. Stages 1 and 2 create a strong and durable double-beveled edge, while Stage 3 polishes the blade to an ultra-fine sharpness. I noticed a significant improvement in my knives after using this sharpener. Even dull knives were restored to a razor-sharp edge in seconds.
Diamond Abrasives for Durability Unlike traditional sharpeners that use ceramic or metal abrasives, this model features 100% diamond abrasives in the first two stages. Diamonds are the hardest material available, making them highly effective at sharpening knives without damaging them. This ensures that knives maintain their integrity and last longer.
Works on a Variety of Knives I appreciate that this sharpener is versatile enough to handle different types of knives. Whether I needed to sharpen my gourmet chef’s knives, butcher knives, pocket knives, or serrated knives, this unit performed flawlessly. Many sharpeners struggle with serrated knives, but Stage 3 of this model was able to hone them efficiently.
Ease of Use One of the best aspects of this product is its user-friendly design. I did not need any prior sharpening experience to use it effectively. The precision angle control made it easy to get a consistent edge every time, and the sharpening process took only a few seconds per knife.
Secure and Stable Operation The resilient feet at the bottom of the unit kept it firmly in place during use. There was no unnecessary movement, making the sharpening process safe and hassle-free.
Long-Lasting Edge Unlike some sharpeners that provide a temporary sharp edge, the Chef’sChoice 120 creates a long-lasting sharpness. I found that my knives retained their sharpness for much longer after using this device compared to manual sharpeners.
Why This Knife Sharpener Is Worth Buying
If you are looking for a high-quality, reliable, and easy-to-use electric knife sharpener, the Chef’sChoice 120 Hone EdgeSelect is an excellent investment. Here are a few reasons why I highly recommend it:
Professional-Grade Sharpening: The three-stage system provides professional-level results at home.
Time-Saving and Efficient: Sharpens knives quickly and effectively, reducing the time spent on manual sharpening.
Safe and Sturdy Design: The stable base prevents slipping during operation.
Suitable for Various Knives: Works on both straight-edge and serrated knives, making it a versatile kitchen tool.
Durable and Long-Lasting: The diamond abrasives ensure longevity and consistent sharpening performance.
Buying Guide: How to Choose the Right Knife Sharpener
When selecting an electric knife sharpener, consider the following factors:
Sharpening Stages
Look for a model with multiple sharpening stages for the best results. A three-stage sharpener like the Chef’sChoice 120 ensures a fine, polished edge.
Abrasive Material
Diamond abrasives are the most effective and long-lasting. Avoid sharpeners that use low-quality materials that can wear out quickly.
Knife Compatibility
Ensure the sharpener is compatible with the types of knives you own, including serrated, straight-edge, and specialty knives.
Ease of Use
A user-friendly design with precision angle control is essential for achieving a consistent and sharp edge.
Durability and Warranty
Choose a sharpener with a good warranty and durable construction for long-term use. The three-year household warranty on this model is a great bonus.
Final Verdict
After thoroughly testing the Chef’sChoice 120 Hone EdgeSelect Professional Electric Knife Sharpener, I can confidently say that it is a top-tier choice for both home cooks and professional chefs. The three-stage sharpening system, diamond abrasives, and user-friendly design make it one of the best electric knife sharpeners available today. My knives have never been sharper, and I no longer have to struggle with dull blades while cooking.
If you are in the market for a reliable and high-performance electric knife sharpener, I highly recommend the Chef’sChoice 120. It is a worthwhile investment that will keep your knives in perfect condition for years to come.
Top reviews from the United States
- Gregory IllesReviewed in the United States on March 9, 2012
The Gold Standard in sharpeners
Where's the 6th star?? This is an EXCEPTIONAL product, worth a PERFECT rating. I am a tough grader, but this thing is just wonderful:
1. It just works, very little skill or time required.
2. No water, no significant maintenance, no mess no fuss.
3. Compact, space efficient
4. FAST (maybe a minute or less per knife)
5. SAFE - - the abrasive wheels are spring-loaded, so you can't easily make a big "ding" in the edge of a blade.
My wife loves it, I love it, we're throwing out all of our other miserably ineffective sharpening tools. I have no idea about longevity of the abrasive wheels -- but I suspect, with the spring-loaded design, that they will not suffer premature wear-out (because you can't press the knife into them too hard). Time will tell.
Read the instructions well and follow them closely, for the best initial results. But honestly even if you don't you'll get sharp knives. Just draw the blade fairly smoothly through the slot (no pauses). I did notice that the edges produced by this system do not have the razor-sharp "feel" on fingertips that I am accustomed to with hand-sharpening, but they ARE SHARP and they CUT VERY WELL. I attribute this to the dual-bevel structure of the way the 3-stage (really 2-stage) process works. Another thing I was concerned about was getting the blade sharp all the way down to the hilt. No worries, the design of the machine allows the wheels to contact the blade down to within about 1/8" of the hilt.
I have a 30x magnifier, which I used to examine the process and nature of the new cutting edge. This is a very useful method to understand what's happening with the sharpener and with your knife blades. I highly recommend a 10x or 20x magnifier (jeweler's loupe), they're cheap and you can really see what's going on with your fine knives.
I don't normally rave on and on about any products, but this puppy is a gem and I've never been happier with a purchase. - DaveReviewed in the United States on June 2, 2014
Scratches on our knives! What would the neighbors say? "This is why they don't have nice things."
I would think most people buy good knives for good performance, not for display. Yes, Chef's Choice sharpeners can occasionally place a cosmetic, but functionally inconsequent, minor scratch on a knife if the sharpeners are not kept free of grindings and the infrequent diamond dust particles that may come off the sharpener during use. But if you keep a knife for a long time, it will eventually get scratches and minor imperfections on the blade surface anyway. It used to bother me when a blemish for any reason would appear on one of our good knives, but rational thought allowed me to move on and to accept such inconsequential eventualities while enjoying the use of the knives as fine cutting instruments that, in general, do keep a very good appearance. We have about 25 matching Henckels Four Star knives that we have acquired, used and sharpened on Chef's Choice sharpeners for up to 25 years. The Chef's Choice sharpeners put an excellent hone on the edge of each type of knife in a very short amount of time. I do not have the time to devote to sharpening all of our knives manually with dual surfaced whetstones, but as a nonsensical practice, I do put a slightly sharper edge on one of my quality pocket knives with a stone. This takes much time and careful effort, but the razor edge I can obtain on my pocket knife does not last nearly as long as the shaped blade put on by the Chef's Choice sharpeners.
I must point out that whenever one sharpens a knife, material is removed from the blade, and that knives with safety bolsters at the heel such as Henckels and Wustof, require a grinding of their bolsters after repeated edge sharpenings. This grinding cannot be done by a knife sharpener but is necessary to prevent gaps between the blade's edge and the cutting board when cutting food near the bolster. (Material cannot be removed from the bolster during the sharpening of the blade with a sharpener, thus the blade is being slightly reduced in height during sharpening but the bolster is not.) Additionally, I have found that on certain thin blade or flexible blade knives, over time, so much material can removed from the blade that the original 10mm height of the blade can be reduced to 5 or 6 mm, thus rendering the knife weak and unsafe, or even unsharpenable with the Chef's Choice sharpeners. Flexible boning knives are most subject to this situation and must be replaced eventually. Thick knives cannot be sharpened indefinitely because a proper blade angle may longer be achieved.
Over the years, I have found the Chef's Choice sharpeners to be a superior product, with a price that must result in a similar superior margin to the company. Generally, due to the wear of the diamond coated surfaces, we have needed to replace a sharpener after 10-12 years of use in conditions where a couple of home cooks demanding reasonably sharp knives on a continual basis reside. We have never had a motor failure or other malfunction. Our uses of knives and sharpeners causes an undesirable periodic expense to replace an old knife or sharpener, but we believe it the cost to be reasonable when considering depreciation of such.
The regular use of any form of knife sharpener provides additional safety to the cook in that reduced pressure on the blade of a sharp knife against a particular food is to be expected and force is rarely unnecessary. However, if one is used to using dull knives and accordingly used to applying more pressure to cut through an item, an unexpected switch to a sharp knife can be dangerous and result in cutting so rapidly through the material that a finger placed in the wrong spot my act as the stop in your cutting motion thus requiring a trip to the ER. Dull knives are more dangerous than sharp knives to the user, but an unexpected change in the sharpness of a knife can be more dangerous.
I am about to purchase my third Chef's Choice sharpener in roughly 25 years and expect it to last 10 years. While seemingly expensive, I am expecting to get my money's worth.
Sorry to go on and on about knife sharpening, but I thought there might be a few people who would benefit from my experience.
PS Lastly, If one is looking for the most economical way of maintaining sharp knives over the long-term without considering the value of one's own time, one should buy high quality, high carbon steel knives (not stainless), hone them frequently with a steel, and sharpen them regularly and carefully with a stone while being extremely diligent in maintaining the proper blade angle. Avoid sharpening to razor sharp edges as they dull more quickly. Above all, wash and completely dry high carbon steel knives immediately after each use to prevent rust. If you have the time to follow this advice, you must have the time to do something much more valuable for yourself or family than maintaining your knives.
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