Looking for knives for my wife's birthday

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The point is not whether it's as good as another method of sharpening or not....The device you are recommending causes DAMAGE and it causes damage faster than any other "sharpening" method out there.  There are other pull-through sharpeners out there (IE those round ceramic wheel types) that are not able to thin knives and are not nearly as useful as stones, but at least they don't cause nearly as much damage to blades as carbide.

If you want to keep using that thing that's fine, but to anyone else reading this consider yourself warned.

This is a forum dedicated to kitchen knives....what do you expect people to be talking about here?
 
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Under Food and Equipment Reviews on this site, there are 25,670 posts on knives, and only 19, 899 on ALL OTHER cooking equipment.  I rest my case…..
 
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Under Food and Equipment Reviews on this site, there are 25,670 posts on knives, and only 19, 899 on ALL OTHER cooking equipment.  I rest my case…..
Just goes to show you how important knives are to those who cook.

For touchups a ceramic steel or a packer's steel is far superior to an accusharp.  And the "Cadillac" of touchup tools for a line cook using a Vic would be something like a DMT Extra-Extra fine diamond plate mounted to a fitting wood paddle.

BTW, for the kind of prep I very often do, and that of many chefs, especially of the Japanese variety, a Vic or any other knife coming off an accusharp would produce nothing but a mess.

Oh but goodness but it seems we are forgetting the OP in all of this.  Hope he got something useful out of it all.
 
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Under Food and Equipment Reviews on this site, there are 25,670 posts on knives, and only 19, 899 on ALL OTHER cooking equipment.  I rest my case…..
Isn't this just telling the story about how knives could be considered the tool most frequently unable to do what they need to vs other tools (e.g. bakeware, pots, pans, spatulas, spoons, etc.) in the most (particularly, home) kitchens? If you look at the content of these threads and the questions being asked and how much misinformation is in some of the opening posts, especially some of the older stuff, it becomes evident how this much discussion comes out of these threads. And somehow there's been a marketing or cultural shift to think proper maintenance of knives is some archaic practice vs a not that hard skill to pick up. 

There are other forums dedicated to kitchen knives as well with plenty of members who cook for a living...
 
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I might have in the past, but given this new information, their credibility just went out the window.
 
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I don't know what lowest common denominator that kind of recommendation is appealing to, but it doesn't say good things about consumers, does it...
 
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Here's a little example of their 'expertise' in the Japanese Gyuto

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Note their explanation of where the gyutos flatter profile comes from...

It's cool that they liked the Masamoto, (which might be a great choice for the OP if his wife likes lightweight, flattish knives absent of fingerguards with western handles) but it's not called VG10, nor is it made from VG10.  It's called Masamoto VG, and the actual steel is more likely VG-5 from what I've read (None of the vendors list the steel type other than to say Hyper Molybdenum Vanadium.

Whatever
 
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I'm not their target audience at all.  I just hate everything Cooks Illustrated / ATK.   All their recipes are either simple, best, or ultimate (not really).  Their grasp on any of the Asian cuisines is laughable.  

Their average customer I guess likes to watch Alton Brown, but wants to cook with the pantry from a Guy Fieri show.

Don't get me started on Christopher Kimball's vermont country boy shtick.  He lives in a large suburb city of Boston (brookline or newton i forget)
 
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I like to get CI. The recipes are waaayyy overcomplicated, but I like to read the fussy trial-and-error parts(better you than me, buddy!), and the equipment comparisons. Sometimes I see a recipe I want to make, but I just do it my way anyway. As for the accusharp, that's the kind of thing I'd buy for the boys to use on the house knives- it better not touch my knives.
 
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Even house knives might enjoy some oilstone or waterstone TLC :3 well I guess that depends on how many we are talking about.
 
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The Nella knives from the sharpening service; they get swapped out every two weeks anyway. I can't stand em.
 
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Ahhh...sorry to hear. Do they at least start out sharp at the beginning of the 2 weeks?

I'll sharpen however many knives I can get through in a few hours at the community kitchen, and I've had some pretty good luck sharpening NSF type stainless knives with waterstones. Yay for not too thick blades and no fingerguards.
Do the brunt of the repair and bevel setting on 220 and 500 grit, finalize the bevel on 1200, with some light strokes on a splash and go 3k I have just because, but also it helps with stubborn burrs and silly amounts of fatigued metal that accumulate along the edge.
They'll get surprisingly sharp and hold it so-so for the abuse they immediately take. Better than what was being used on them before (either a chefs choice electric or a small tabletop belt grinder, or both). I wish I had some more aggressive stuff to attempt correcting all those reverse bellies though...flat stone struggles
 
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