The Professional Kitchen Sharpening System was our least favorite sharpening system of the lot. It comes with no instructions whatsoever, and we had to search online for an assembly manual. Once put together, the device has multiple connections that are too loose to provide consistent sharpening angles for the four provided sharpening stones. To stabilize the unit, it must be mounted on a thick wood block. The clamping device that holds your knife in place often rubs against the sharpening stone itself, which dramatically decreases the stone’s useful life over time. After a few strokes of the sharpening arm, several of the connecting bolts come loose. Once you get the hang of using this device, it does work. But the sharpening is tedious and awkward, and it’s a pain to change the four sharpening stones (120, 320, 600 and 1,200 grades of coarseness). The manufacturer advertises its “perfect industrial design, beautiful appearance.” But this device looks somewhat inelegant and is clunky to use.
Tomato and onion: Not too easily sliced, had to hold both
Rick Browne does product testing and recipes. A renowned TV cooking show host, photojournalist, and author of 16 barbecue books, he was the creator, host, and executive producer of public television’s popular Barbecue America TV series, a cooking and travelogue highlighting the world’s outdoor culinary landscape. It has aired on more than 230 stations.