We have a collection of knives. From $2 yard sales to $300 Henkels to $300 Shuns to Wüsthof and made-to-order items with fancy wooden handles. Serrated knives for bread and steaks. After looking at the "kit" early on, we decided on an individual selection of knives. So the real mix. So far we have used two sharpeners - one Asian, one European for each type of knife. After hearing about these Chef's Choice sharpeners, we decided to make all knives 15 degrees. Steel is also very different. From surgical to regular stainless to high carbon etc. We re-sharpened them all with this product and now they all have great edges. Some stainless steel knives require more work, but all "real" knives perform very well. highlighted. I can get electricity later.
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