are santoku knives safe to sharpen?
157819
I just spoke to a Chef's Choice rep about trading in my old (30 years?) 110 for a 120. She specifically mentioned santoku knives, saying that they can be sharpened in this machine ONLY if you use stage 3 without the other two stages.
170569
The blade is approximately 10 - 15 degrees from the handle's axis. These knives should be able to be sharpened with any standard sharpener, although due to the quality of the steel it is exceedingly unlikely that they would require sharpening before 10 or so years of regular use.
559595
Yes. I have had this set for about a year and they haven't needed to be sharpened. However, I've had one of the pink chef's knives for several years and it takes sharpening well.
442314
America's Test Kitchen uses this Chef's Choice 463 Pronto Santoku/Asian Manual Knife Sharpener to sharpen this knife
792775
yes. I would suggest, however, spending more money on a better set of knives. knives will be with you for the rest of your life if you take care of them. Ginsu knives as advertised on Amazon are a low quality knifes. so don't make my mistake!!!
2044017
Yes, you can sharpen them with a commercial sharpener or hone the edges. I have read online that people have sent them in for sharpening and the CostCo website says that "all non-serrated knives are hand-sharpened on a whetstone, and finished on a Japanese leather wheel for the best quality cutting edge" so that would probably work too. Good luck!
1964809
Never ever sharpen ceramic knives yourself. They require a professional. If they are treated well and correctly, they won't need sharpening often and should last for many many years.
394522
You can't use this for Santoku knives. They have different blade angles. You must get a model designed for Asian knives.
1457123
Yes, you can but you might consider getting the Shun sharpening steel. The Shun knife blade is set up on a particular angle The Shun steel has a built in guide to set the knife at exactly the angle the knife has from the factory. I should also say that a few swipes on the Shun steel really makes a difference, aligning the edge and removing small imperfections without doing damage to the blade.
512683
Instructions (briefly) state that for Santoku or other 15˚ Double-faceted blades, you sharpen in Stage 1 and hone in Stage 3 and do not use Stage 2.For all Euro/American Knives with 20˚ edge you sharpen on Stage 2 and Hone on Stage 3. For serrated knives you use stage 3 only unless the blade is heavily damaged, in which case you can start on Stage 2. It's a good thing I got out my instructions, because I found I was doing it wrong!
1806760
The "Chef's Choice Pronto Santoku/Asian Manual Knife Sharpener by EdgeCraft" is recommended by Cook's Illustrated for Victorinox blades. Victorinox uses the same 15* blade angle found in Asian blades (instead of the standard 20*-22* angle of most Western blades). So this sharpener is designed for the Victorinox.
268432
I recently sharpened my Santoku knife (the one with the little dimples in the blade to allow air to ease slices off the knife blade easier.) I had no problem sharpening it with the Chef's Choice 300. Just remember when sharpening a knife for the first time, you need to break the factory edge. It will take about 5 minutes per knife the first time. After that you can re-sharpen it in a minute.
828839
Absolutely. I bought an electric sharpener when I bought this knife and have used it a couple of times since and it keeps it razor sharp.
1115066
I am not familiar with the Gyuto knife, however, according to the directions on the Chef's Choice Santoku knife sharpener it can be used on knives with both sides cutting edge but not on knives that are designed to be sharpened on only one side of the blade. If your knife can be sharpened on both sides, this is a great product.
1837514
I don't know. I gave them as a gift. I have another brand that I use daily and haven't had to sharpen them yet.
1029159
No. Do not sharpen. You will weaken the leading edge of the blade. The blades cut just fine right out of the box with slightly dull edges.
1866477
Manufacture claims "they never need sharpening" but they provide a sharpening rod. I would stand the rod on end with the tip on the counter. Then gently draw the knife blade down the rod at about a 20 degree angle for each side of the blade. See how that works for you. I am by no means an expert on this.