Some models barely restored the knife’s edge and others actually damaged it, rendering it uneven or jagged so that the knife struggled when it came in contact with the food. Again, The Sweethome is dedicated to finding the best things for most people, and most people rightly find stones and jigs to be a bit of overkill. But since the electric models put the abrasive in contact with the blade at a much higher speed, they quickly repaired the damage, giving them a distinct advantage over manual models.
You’re going to put your Chef’s Choice knife sharpener right on a clean, steady, dry surface. But sharpening and honing a blade to a razor’s edge is a skill that takes a good amount of practice. Premium diamond sharpening surfaces are characterized by a unique interrupted surface that collects and hold the metal filings that ordinarily build-up on the sharpening surface and obscure the diamond abrasive.
Most of the electric products on the market do this to one degree or another. The Good Can sharpen at 15 or 20 degrees Works with a variety of knivesFast The Bad Can damage temper of blade. Again you are going to want to put this on a clean, dry, steady surface about waste high. You can also use the final honing stage to “strop” serrated knives—helping to keep the teeth polished and aligned—but the Trizor XV cannot resharpen them.