Anyone try the Tojiro sharpener?

Discussion in 'Cooking Knife Reviews' started by chef7734, Feb 28, 2016.

  1. chef7734

    chef7734

    Messages:
    43
    Likes Received:
    11
    Exp:
    Professional Chef
    I use waterstones but one of my guys and friend thinks they are too messy. I offered him both my 8k and 16k shapton glass stones for 100.00 which is a beck of a deal for two stones. He is thinking of buying the tojiro pull through sharpened. I personally don't know much about it, but have used that type of sharpener in the past and was no good for my knives. What say you guys? Have you used it and how well did it work? He is using Tojiro do knives.
     
  2. rick alan

    rick alan

    Messages:
    2,239
    Likes Received:
    116
    Exp:
    Cook At Home
    Probably much like the Minosharp, but you can get that as a 3-stage.  Here are the KKF replies

    http://www.kitchenknifeforums.com/showthread.php/4760-New-Tojiro-DP-Knife-Sharpening-question

    Even though the Tojiro is a roll sharpener, show him this video, things get pertinent at 2:30 through: 



    As Millions had pointed out, "That is exactly the cry a knife makes in those sharpeners."

    Main point actually, there is nothing messy about a shapton stone, it's not like they're a mud-binder.
     
  3. chef7734

    chef7734

    Messages:
    43
    Likes Received:
    11
    Exp:
    Professional Chef
    He has agreed not the best option. If you could only have one splash and go stone like the shapton pro what would it be? If two what would they be? He has Tojiro dp.
     
  4. rick alan

    rick alan

    Messages:
    2,239
    Likes Received:
    116
    Exp:
    Cook At Home
    What I would use is irrelavent, but I believe the typical user here would be happy with the 1.5K.  2 stones maybe a 400 and 2K.  I don't think the pull thru would give a better finish than 2K.  If the individual didn't care about thinning and actually wanted a more refined edge, then 1K and 6K.

    Leaning toward pull thru as he was, I especially don't think the 8k and 16k is the best setup for him.
     
    Last edited: Mar 1, 2016
  5. mike9

    mike9

    Messages:
    2,404
    Likes Received:
    338
    Exp:
    Former Chef
    I have Shapton glass 1k & 5k handy for touch up on the fly.  On a towel, splash and go, wipe and set aside to dry.  This way I control the bevel, or micro bevel for each knife - not some gizmo.
     
  6. foody518

    foody518

    Messages:
    1,063
    Likes Received:
    45
    Exp:
    I Just Like Food
    Chosera 2k wouldn't be a bad option either. Well, depends on pricing I guess.