Messermeister Chantry Knife Sharpener Review

Average Reviews:

(More customer reviews)Note that the Chantry sharpener uses a rather unique approach, and does not sharpen a blade like a "standard" sharpener. To understand how this device works, it's interesting to contrast the Chantry with the standard method of keeping a knife sharp:

Sharpening: A standard sharpener simply removes small amounts of metal on the edge of the blade to form a smooth, sharp edge with a cross-sectional view that looks like a V.

Steeling: Although it's hard to see, with use, the edge of a sharp knife blade can bend, and ultimately curl, which in a cross-sectional view would look like a J. A knife steel is used to straighten the edge, which restores sharpness to the blade (assuming the edge is not otherwise damaged or dull) and extends the life of the knife since no additional metal is removed. When steeling a blade no longer results in sharpness, it's time to sharpen it again.In contrast, the Chantry uses two steel rods configured in a V to "shape" the blade. In this way, it's like steeling. However, the steel rods are grooved. The ultimate effect is that the Chantry creates a blade with very small serrations that are good for sawing through course food, but not particularly good for tasks that require a razor-sharp edge like cutting ripe tomatoes.

I recently purchase both this sharpener and the Chef's Choice electric sharpener because they were highly rated in Cooking Illustrated. I definitely prefer the edge the Chef's Choice produces. In general, you want a knife to be sharp enough that a lot of sawing is not required. For example, after I sharpened my Santoku with the Chef's Choice, it sliced through chicken breast like butter. But after using the Chantry, there was some sawing involved.

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Product Description:
Combining modern style with everyday functionality, the Messermeister Chantry full metal, pull through knife sharpener in white is a great option for sharpening a knife when a stone is not available--just run a knife blade between the two butcher steels four or five times for a quick sharpening and then get back on task. Designed by Robert Welch, Royal Designer for Industry, the Chantry is on permanent display at the New York Museum of Modern Art. The two butcher steels offer the same hardness, temper and cut as a professional steel. The steels are preset at the optimum angle, spring loaded so as not to damage the knife, and revolve under tension and do not wear away the blade. Made in Sheffield, England, the Chantry also features a cast iron body, replaceable steels, and a lifetime manufacturing warranty. It is not recommended for use with fine edge elite knives or Japanese knives.

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