How many passes of the knife does it take to sharpen. I have the electric and it takes 10 passes each side and 6 passes each side to hone.
1778141
With the Pronto I use 4-5 passes in each slot. The knife is very sharp-use paper towel to wipe away burrs.I use this for my 12" & 3" Global knives.
1778142
I'd say that 10 passes through each slot are plenty to do the job, even though this is not electric.
993282
Yea, it works so well that mine got stolen...Just don't swipe it on the course side too much. With approximately 5lbs of pressure on your knife swipe it 3 times on the course and 6 times on the ceramic and you're good. Now, to keep it scary sharp use a honing steal on your knife before each use and your set. I cook for a living so sorry if I elaborated too much.
442313
I do not have an electric sharpener so I can't comment, but perhaps an email to Victorinox company can help. I do sharpen my knife on a hand sharpener occasionaly and before I use it every time I give it a few swipes on a sharpening steel to remove any burrs- this works well.
836952
Depending on how sharp it is. If it is really dull then you will need a wet stone, shun have one with 2 sides for sharpening and one for honeing. If it is still quite you can just get a dimond steel the sharpen it after a couple of uses, Thats what I do with my old shun 25cm chefs knife and ive had that for 9 yrs.
705883
As soon as it doesn't seem to cut as well. PLEASE, get yourself a sharpening steel......what the chefs use. Works GREAT with just a few swipes! And PLEASE DO NOT PUT A GOOD KNIFE INT HE DISHWASHER!!!!!
92874
You just place the knife on the flat notch and it will give you a proper 16 degree angle to hone your knife. Be warned though, if the knife you are honing doesn't have an edge that is 16 degrees, you will destroy your edge.
2125536
You use a sawing motion in the center slot for about 25 strokes. Then about 15 strokes to finish the sharpening process. Does a good job very quickly.
1716469
It comes with a sharpener you just run it across the cutting edge in one direction not back and forth. If you do not have a sharpener that comes with it I think you can use a knife sharpener but I am not sure.
2276190
Depends on the blade. Knife steels vary in their hardness and have differing requirements. Usually, I don't count. It takes me about 5-10 minutes on the fine and ultra fine stones to get my blades super sharp. YMMV.
1806754
I have a Chef's Choice 130 which is an excellent machine which includes three options: sharpening, honing and stropping. Unless you are a commercial user, you may not need to actually sharpen your "already dulled out" knife. You may only need to "Hone" the blade to realign the edge {remember, sharpening a blade does actually take a microscopic amount of the blade's steel off the knife}. A honing "steel" may resolve your dullness issue. Good Luck.
881204
Dear SG, I'm not very good either, at sharpening. So I bought one of the relatively inexpensive ceramic rod sharpeners. they have a plastic frame that holds the knife at about twenty degrees, all you have to remember is to pass the blade over the rod aproximately the same number of strokes for each side to keep them even. You can't really mess up to bad, just set the sharpener on a flat surface and run the blade it's full length on the ceramic rod, use aproximately the same presure on each side of blade. Not much pressure is required. You will notice as t he blade is sharpened it will get more and more shinny on the cutting edge. No oil or water is necessary on these types of sharpeners as would be on a traditiional stone.The edge you can get with six or seven passes on each side of blade should be plenty sharpe enough for the average job.Don't let the blade get too dull between sharpening as it lenthens the amount of time necessary to bring up a good cutting edge. Best of luck on it, start off with your cheapest blade even though the chances of doing any harm are small. Gary petersen
1866476
The rod that comes with it is actually a "honing" rod. Sharpening is what must to be done to a dull knife to make it sharp again. This is best done by professionals. Honing is what is done to a relatively sharp knife to maintain a nice sharp edge. This you can and should do yourself. If you regularly use the honing steel provided, you will not have to sharpen these (or at least not as often). We love our set. We hone them each time we use them and they all still have a great edge.
932366
You can sharpen the blade! I pulled the blade out and took it to my local knife sharpener. He did it for a few bucks and it's good as new! You can also pull the blade out and use your blade straightener on it too.
1626578
The two-step version is for knives that have gotten so dull that they need an edge put on first, then that edge finely honed. I keep my knives pretty sharp, so I don't often need both steps.
1261819
One of the knives, that I use most often, is being to get dull. I don't know if they can be sharpened. I've been wondering the same thing, but just haven't investigated yet.
584392
I spoke with our technician and the electric chainsaw sharpener can turn 10 degrees to the right or left. I do not have any information on the length of time it would take to sharpen the blade but the technician did say that the sharpening stone is up against the steel blade. Let us know if you have any other questions.
1653576
Use a grinder for a couple passes to expose the steel and sharpen the edge. After you grind off the coating a file or stone should do the trick.