"With twenty years experience in customer service with Fortune 500 companies, I find positive and memorable customer service experiences almost non-existence these days. It’s refreshing to deal with a company like yours!" — Randy Lutterman, WY
High heat can destroy the temper of your knife's blade. The two stage Chef's Choice 320 electric knife sharpener incorporates 100% diamond coated surfaces in stage 1 that will never overheat your cutlery. A revolutionary stropping/polishing system in stage 2 applies the finishing touch, creating sharp, durable edges on both straight and serrated blades.
The Chef's Choice 320 sharpens with less material removal than conventional sharpeners, so your knives last longer. High precision elastomeric angle guides eliminate angle-guesswork so you get a fast, perfect edge every time!
Sharpness plus Strength: The Chef's Choice Knife Sharpener Difference
Three key features make the Chef's Choice sharpener the World's Best diamond electric knife sharpener.
Chef's Choice knife sharpeners feature diamond-impregnated cutting surfaces. Diamond cuts fast and smooth, is incredibly durable, and because it runs cool, it doesn't draw the temper from knife edges.
All Chef's Choice knife sharpener models incorporate patented guide systems. Other machines may fail to sharpen properly and can even damage your knives. The Chef's Choice knife sharpener guides produce great results every time.
Most important of all is the multi-stage bevel. Conventional hollow grinding, seen in figure A, creates a weak edge that flexes (figure B) and is subject to cracking and breaking. Chef's Choice knife sharpeners create super-honed edges that are much stronger than the hollow grind because the edge has far greater support. With the Chef's Choice knife sharpener, your fine cutlery is sharpened for peak performance, and at the same time it's protected against needless damage.
"Above all, we’re very pleased with your courteous and honest service to us. I’m such a critic that when I praise something, it merits high praise indeed. I wouldn't bother to write this if I was not so favorably impressed." — Ed Casey, CA