Kitchen wusthoff

    Published on November 24th, 2012 | by Greg


    Turkey Carving With Wusthof Chef’s Choice Electric Sharpener

    This year, we didn’t just have our collection of knives and cutlery to wield on Thanksgiving day.We chopped and sliced and diced with our chef’s knives, and put the paring knives to work too, trimming and clipping and shelling. And when the time came for the 20-pound beast of a turkey to get divided up, we went straight for our carving knife. But all of these blades had one thing in common: we had spent a bit of time the day before the feast sharpening them.

    We’ve tried other methods, but none are as convenient as an electric sharpener, one of the best kitchen maintenance tools (alongside mineral oil for your boards). Our previous favorite was an older model from Chef’s Choice, their exceptionally solid 1520, the top-of-the-line model that could handle just about anything. Granted, not a lot has changed in a few years, but the new Wusthof Chef’s Choice Electric Sharpener, currently an exclusive at Williams-Sonoma, was a step up in a couple of ways and has now taken the throne and crown as reigning sharpener. has now taken the throne and crown as reigning sharpener.

    For most people, if you have a sharpener at a local shop or farmer’s market, it’s probably worth a visit every so often. Precisely how often depends on your use, of course, but you’ll really sharpen only once a year or so- it slowly wears down the blade and makes it thinner. Honing, on the other hand, you can do on a much more regular basis. But if you would rather do it yourself, have a sizable collection, simply want the convenience of being able to handle it on your own, or if you have some specialty knives that you don’t want to let out of the house… well, a good sharpener is a great friend to have in your kitchen. This model is specially made to also handle the unique angle of Wusthof’s PETec knives.

    But it’s not quite as simple to use as you might expect- it’ll take reading some instructions and following the steps as you move from one stage to another. The first one, to be used infrequently, is the actual “sharpening” where a diamond wheel manhandles the steel. The middle stage is honing, where another finer diamond wheel helps grind a bit more, and you could do this (and should) regularly, even every use. The final step is stropping, which is basically polishing. We were able to use this on serrated blades as well, just giving them some love on the last step, and the process takes about a minute or so per knife if you’re taking a blade through all three parts. Test your blade before and after with a tomato, a nice juicy one- a great blade cuts cleanly and evenly, without mashing. The bottom line: this one works and mightily well, and runs about $190. It didn’t seem a vast improvement on the classic 1520, but was definitely a little cleaner and sleeker looking. Available now.


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    About the Author

    Greg dreamed up the idea for the Truly Network while living in Hawaii, which began with a single site called TrulyObscure. In 2010, when advertisers and readers were requesting coverage beyond the scope of that site, TrulyNet was launched, reaching a broader audience over a variety of niche sites. Formerly the head technology correspondent for the Des Moines Register at age 16, he has since lived and worked in five states and two countries, helping a list of organizations and companies that includes the United States Census Bureau, TripAdvisor, Events Photo Group, Berlitz, and Computer Geeks. He also served as the Content Strategy Manager for HearPlanet, a multi-platform app that has reached over a million users and has been featured in the New York Times, Hemispheres Magazine, National Geographic Adventure, Fox Business News, PC Magazine, and even Apple’s own iPhone ads. Greg has written as a restaurant critic and feature journalist for a number of national and international publications, including City Weekend Magazine, Red Egg Magazine, the Newton Daily News, Capital Change Magazine, and an arm of China Daily, Beijing Weekend. In addition, he has served as a consulting editor for the Foreign Language Press of Beijing, as well as a writer and editor for the George Washington University Hatchet, the school newspaper of his alma mater. Originally from Iowa, Greg is currently living in the West Village of Manhattan.

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