It is probably no secret by now that I’m not one of those cutlery elitist who takes great pride in turning up their collective noses at electric knife sharpeners. I recently noticed one poster on a cutlery forum stating that sharpening knives was his “hobby.” While there is nothing wrong with that, I have a feeling that puts him in a very small minority among cutlery users. The current fad among “hobby sharpeners” seems to be a search for ever finer grit Japanese waterstones. Where once an 8,000 grit stone was considered incredibly fine, there are now discussions of stones as fine as 30,000 grit! I wonder if they have ever noticed that Murray Carter touches up the edge of each knife he sells on a 1,200 grit King. And I’ve never heard anyone ever say his knives failed to cut what needed cutting.
It is a basic fact of life that the vast majority of kitchen, pocket, and even hunting knives are virtually never resharpened by their owners. Any product that improves this situation is certainly a step in the right direction. If it actually creates an edge that will slice a tomato paper thin, well then, it’s perfect for the real world.
Going Master Grade
While Master Grade electric sharpeners have been around for a number of years, I had never tried one. Then I happened to find a web link to an infomercial featuring famous TV chef Martin Yan promoting the machine. His sales pitch convinced me that it was time to take a closer look at the product. When I contacted Master Grade, they suggested I might actually like to evaluate two different models from their line, the MG-5000 Professional and the MG-600 Multi-Stage Premium model.
It is probably no secret by now that I’m not one of those cutlery elitist…
by Jeff Randall / Jan 22, 2010