Manufacturer: Chefs Choice
Name: EdgeSelect 120 electric knife sharpener
Model: White
Retail: $227.49
Our Price: $193.36 
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Chef's Choice EdgeSelect 120: Another sharpening breakthrough, this revolutionary
professional, three stage Diamond Hone knife sharpener-plus incorporates conical 100% diamond
coated disks in Stage 1 and 2 and a revolutionary stropping/polishing Stage 3, to create,
in just seconds, an edge of unprecedented sharpness and durability on fine edge (straight
edge) and serrated knives. The flawless, highly polished fine edge can be customized to
suit the cutting task. High precision elastomeric angle guides eliminate all guesswork.
Never detempers. Limited three-year warranty. Made in the U.S.A.
Available in white, black and chrome.
As seen on "Good Morning America" Thanksgiving Segment 1999, 2000 with Ron Hazelton
Mentioned in:
May 2001 Blade, pg 65
Featured in:
Apr/May 2001 Cooking Pleasures pg 22
Mar/Apr 2001 La Cucina Italiana "Style-Plugged In" pgs 94-95
Nov. 29, 2000 "New York Post" Gift Guide
Mar. 2000 Field & Stream, pg 98
Jun. 1999 Food & Wine "Cooking", pg 63
Apr. 1999 Outdoor Life, pg 94
Featured on Jan. 27, 1999 in Chicago Tribune "Good Eating"
Understanding The Versatile Model 120 EdgeSelect Sharpener
The unique Chef´sChoice EdgeSelect Diamond Hone Sharpener is designed so that you may sharpen each knife according to your intended use, such as gourmet food preparation, butchering, dressing of game or filleting of fish. You can sharpen knives with either straight or serrated edges. This three (3) stage sharpener has two percision conical sharpening/honing stages with fine 100% dimaond abrasives and one polilshing/stropping stage using proprietary flexible abrasive disks. These stages can be used in different sequences to give you either an astonishingly sharp, smooth faceted edge for effortless cutting and presentations or one with a selected amount of residual "bite" along the facets. The edge is ultra sharp and non-serrated. This residual "bite" is created by precisely polished micro flutes that are formed on the facet surface by the ultra honing action of the stropping disks in Stage 3. You will find that these sharo flutes on each side of the ultra sharp and non-serrated cutting edge aid substantially in those difficult sutting chores expereinced with fibrous foods, meats, stalky vegetables, dressingn of game or household chores such as cutting cardboard, leather, carpet, etc.
The sharpening and honing/polishing actions are controlled by using precision angle guides for the blade and precisely matched conically shaped abrasive disks. The sharpening angles are several degrees larger in each successive stage.
Fine diamond-coated conical disks in Stage 1 create microgrooves along the facets on each side of the edge, establishing the first angeled bevel of the Trizor edge.
In Stage 2, finer microgrooves are created across the facets immediately adjacent to the edge by still finer diamonds as they establish a well defined second bevel on the facets that is a few degrees larger than the bevel developed in Stage 1.
In Stage 3, ultra fine abrasive disks are set at a third and slightly larger angle. They polish and strop the facets immediately adjacent to the edge creating a thrid micro bevel and establish a microscopically thin, straight and super polished edge of astonishing sharpness. The stropping action simultaneousely ploished and sharpens the boundaries of those microgrooves created by the diamond abrasives in Stages 1 and 2 adjacent to the edge until they become sharp micro flutes that will assist the cutting action of "difficult to cut" materials.
This unique three stages design gives you an edge of remarkable sharpness and, because of the triple angle bevel it creates on each facet, you will note knives stay sharp much longer.
The following sections describe the general procedures for optimal sharpening in each stage and then suggest how you can optimize the edge for your intended uses.
Unless you do a lot of heavy duty cutting, you will need to use Stage 1 only infrequently. One of the important advantages of using the EdgeSelect Model 120 is that you can strop and polish your knives to razor sharp edges as often as needed and yet experience little knife wear compared to older sharpening methods. Resharpening can usually be done in Stage 3. Use 2 less often for resharpening and use Stage 1 only for the heaviest duty applications.
The Chef´sChoice Model 120 EdgeSelect Sharpener is equipped with a manually activated diamond dressing pad that can be used if necessary to clean any accumulated food or sharpenning debris off the surface of the polishing/stropping disks. We strongly urge you to clean your knives before sharpening them. You will find you can go months or even a year or more before you need to dress these disks. Only if you sense a distinct decrease in polishing efficiency will there by any need to use this convenient feature described further in a subsequent section.
Each sharpening stage is equippped with elastomeric guide springs positioned over the sharpening disks to provide a spring action that holds the face of your knife securely against precision guide planes in the right and left slots of the stage during sharpening.
Unless you have special blades designed to be sharpening primarily on one side of the edge (such as Japanese Kataba blades) you will want to sharpen equally in the right and left slots of each stage you use. This will ensure that the facets on each side of the edge are of equal size and that the edge will cut straight at all times.
When sharpening in any stage the knife should, on sequential strokes, be pulled alternately through the left slot and the right slot of the stage. Generally only one pull in the left and one in the right slot will be adequate in each stage; occasionally you may need to make two pairs of pulls in a given stage. Always operate the sharpener from the front side. Hold the blade horizontal and level, slide it down between the plastic spring and the guide plane and pull it toward you at a uniform rate as it contacts the sharpening or stropping disks. You will be able to feel and hear the contact as it is made. Always keep the blade moving uniformly through each stage; do not stop your pull in mid stroke. Consistent pull speed of about 4 seconds per stroke for an eight (8) inch blade is recommended. The time can be less for shorter blades and more for longer blades.
Never operate the sharpener from the backside.
Use just enough downward pressure when sharpening to ensure uniform and consistent contact of the blade with the abrasive disks on each stroke. Additional pressure is unnecessary and will not speed the sharpening process. Avoid cutting into the plastic enclosure. Accidental cutting into the enclosure will not functionally impact operations of the sharpener or damage the edge.
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