I have good quality Knives (mostly Wusthoff). I use a Chef’s Choice to sharpen them. what do professionals think of this sharpener? How do professionals sharpen their knives?
A lot of professional chefs have their knives professionally sharpened. The Chef’s Choice is a great sharpener (and I use it myself) but it usually can’t get the very heel of the knife (right near the handle). Over time, that will keep the edge of the knife from making perfect contact with the cutting board, since the rest will be ground away a bit.
That takes a LONG time to happen, so the Chef’s Choice is a fine sharpener for home use. It puts an excellent dual-angled edge on knives, which is both sharp and durable.
Remember, that you don’t actually have to sharpen it very often. It usually needs to be "steeled", which is the rightmost non-spinning slot on your sharpener. Or you can use one of those long steel sticks, which takes a bit of practice but is quicker than getting your sharpener out from storage. That doesn’t remove any metal, the way sharpening does, but just straightens the edge.
If you do end up with a hollowed-out knife, just take it to a professional sharpener. They use a grinder to to it and can sharpen it all the way to the bolster. It doesn’t have to be expensive, either: a local guy does it for me for about $2-$3 per knife.
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