#13 in Cutlery & knife accessories
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Reddit mentions of KitchenIQ 50009 Edge Grip 2-Stage Knife Sharpener, Black

Sentiment score: 14
Reddit mentions: 41

We found 41 Reddit mentions of KitchenIQ 50009 Edge Grip 2-Stage Knife Sharpener, Black. Here are the top ones.

KitchenIQ 50009 Edge Grip 2-Stage Knife Sharpener, Black
Buying options
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    Features:
  • Coarse for dull and damaged knives
  • Fine for polishing the knife and for quick touch-ups for an already sharp knife
  • Patented Edge Grip feature allows sharpening on the edge of the table or counter top- prevents the tip of larger knives from dragging over the surface of the counter
  • Compact for easy storage. Carbide blades (Coarse) provide quick edge setting capabilities, and the ceramic rods (Fine) are used for the final edge honing
  • Non-slip base for added stability and control.Soft grip rubber handle
  • Blade guide: straight edge blades: yes, serrated edge blades: yes, household scissors: no
Specs:
ColorBlack
Height5.93 Inches
Length4.34 Inches
Number of items1
Release dateJune 2020
SizeManual
Weight0.03125 Pounds
Width2.09 Inches

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Found 41 comments on KitchenIQ 50009 Edge Grip 2-Stage Knife Sharpener, Black:

u/justateburrito · 9 pointsr/Wet_Shavers

You should get one of these. It's how I sharpen my gold dollar. Gets shit wicked sharp, you can tell cause it gets good reviews on Amazon.

u/space-ninja · 8 pointsr/Cooking

Y'ALL this thing is $6 and was the best purchase I've EVER made. I was an idiot and didn't hone or sharpen my knives for 8 years of consistent cooking. I finally realized what a moron I was when they were so dull they hardly cut lettuce anymore, and I was resigned for paying a ton of money to get them sharpened. I was actually googling a place to take them to when that showed up as a first result. I said to myself, I know this won't work, but it's only $6 so I guess I should just try it. And I'm serious, my knives are like brand new. I realize that I sound like an infommericial, and I have no affiliation with this product, I promise, hahaha. It's honestly just that amazing. My practically-destroyed knives only took 5-6 swipes on the dull side and then 3-4 swipes on the fine side for them to be sharpened, and now every 4th or 5th time I use a knife I just swipe it through the fine side 2-3 times. I've gotten everyone I know who cooks to buy one, haha.

u/ExtremelyGoodWorker · 5 pointsr/AskCulinary

i'm probably going to get run out of town with pitchforks, if they catch me then it's into the gibbet - but one of these cheap pull-through knife sharpeners has served me fine for years. they are 100% the easiest way to do it but some considerations:


  1. it works by stripping off metal from the blade, which will reduce the life of your blade. i've been using it on the same victorinox 8" blade as you, though. i sharpen it a couple times a month, i cook nearly every meal, and it's been fine for two years - i haven't really noticed any degradation
  2. it's never going to be as sharp as doing it the 'right way' but it will make it sharp enough, and it'll be far better than a dull blade - we're trying to prevent knife accidents here
  3. don't do this on a nice knife, if you are the kind of person who wants to fetishize having a $300 japanese knife that you are going to keep for the rest of your life, then yeah i would recommend learning correct technique

    stay tuned for my next posts on how it's okay to use a little soap on your cast iron, how de-seeding your peppers is not worth the effort, and other contrarian takes for the adequate home chef
u/watergator · 5 pointsr/IAmA

Get those dull shitty knives sharpened. Most flea markets will have a knife guy there that sharpens knives for $2-3 a piece. A simple, cheap sharpener like this can do wonders for keeping them in good shape. If you really want to get into sharpening your knives then get a set of whet stones (coarse and fine or coarse, fine, and ultra fine) and learn to put an edge on them. It takes a bit of learning at first but isn’t a terribly complicated skill.

u/NullableThought · 4 pointsr/Frugal

I use this sharpener. I've had it for over a year and it works great. It's only $6 and has really great reviews on Amazon. Plus it's small, so I just store it in a drawer with my knives.

u/Juhyo · 4 pointsr/Cooking

This is a link to the whetstone:
https://www.amazon.com/King-Sided-Sharpening-Stone-Base/dp/B001DT1X9O/ref=sr_1_1?ie=UTF8&qid=1473210353&sr=8-1&keywords=whetstone

In terms of honing versus sharpening:

Even though the knife's edge looks smooth, it is in fact a ton of micro-sized teeth (think of a serrated knife, but with teeth that are muuuch smaller). As you cut, sometimes the teeth will become misaligned -- that is, instead of them all being pointed in the same, specific direction and angle, they might start "bending" or "blunting." When you hone the edge of a knife, you straighten out these teeth and realign them in one direction. Boom, it's cutting more smoothly now.

But sometimes, instead of the teeth simply bending in a different direction, the tip of the tooth might get chipped or broken due to use. Think of a sharp pencil tip that has accidentally snapped. Not so good at writing in a sharp line -- and the knife is not so good at cutting cleanly (it will blunt foods instead). At this point, you need to sharpen the knife by shaving off bits of steel, as you would the lead and wood from a pencil. Once it's sharpened, and you've scrapped off a microscopic thin layer of steel, the knife's teeth are all sharp and ready to go again.

Edit: And a link to a machine knife sharpener https://www.amazon.com/KitchenIQ-50009-Stage-Knife-Sharpener/dp/B001CQTLJM/ref=zg_bs_289867_1

u/ihatehappyendings · 3 pointsr/Frugal

Most of the manual sharpeners will make your knife sharp enough to slice paper with draw cuts fairly well. They won't make your knife razor sharp, and are usually preset to a pretty wide angle, meaning they'll never make your knife as sharp as the Japanese styled knives. That being said, they are more durable.

https://www.amazon.ca/gp/product/B001CQTLJM/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

https://www.youtube.com/watch?v=E5c4IKhtlic

This one is very cheap, sturdy and comfortable and makes knives sharp enough for kitchen work. They'll be about 80% of factory sharpness. Just look up the proper technique of applying almost no pressure and hone your knives before doing this.

If you have a Breadknife, consider this one instead:https://www.amazon.ca/gp/product/B000O8OTNC/ref=oh_aui_detailpage_o00_s01?ie=UTF8&psc=1

It is less comfortable to use, but comes with a diamond rod that sharpens the scallops in a breadknife.

Now if you want to make it razor sharp, you'll need a bit of practice and a finer grit sharpening stone or tool.

If you have the patience, you can just use the smooth(yes smooth glazed) part of a ceramic object to refine and polish the edge. Remove the burr on a piece of cardboard then finish with a strop.

Done that, and you can make it sharper than factory, but isn't really necessary, I did it for fun XP

You can also go old school and learn to use a whetstone. a 200-800 Grit stone costs about $5. These will help completely redo an edge.

1000-3000 grit stones get you to the knife sharpener sharp. Costs around 10$

8000 grit stones get you razor sharp edges, around 10$, all available on Aliexpress, be mindful of the size, some may sell you a teeny tiny one.

Strop I find is absolutely necessary though if you want a clean, and especially a razor edge.

u/__PROMETHEUS__ · 3 pointsr/boulder

Knife sharpening is incredibly easy, there is no reason to pay someone to do it unless you've got a damaged blade. Plus it's going to get dull again with use, so why not do it yourself?

A few options:

Inexpensive, great reviews($5): KitchenIQ

Mid grade, I love this one ($37): Chef's Choice Diamond

Not cheap, does serrated as well ($150): Chef's Choice Trizor

You can go the manual route and get wet stones, but that's a bit more time consuming and not really needed unless you've got some nice blades.

u/MissPiecey · 3 pointsr/INEEEEDIT

I bought this small sharpener off Amazon and it’s really easy to use and only $6. I feel like it would make your life a lot easier.

https://www.amazon.com/dp/B001CQTLJM/ref=cm_sw_r_cp_api_xWOTAbDMSNGB4

u/blorence · 2 pointsr/femalefashionadvice

I just got this one without even reading the reviews (quite a feat for me), and it was a vast improvement for my ridiculously dull knives. If you want to give it as part of a gift, there are probably fancier ones.

u/MrHammers · 2 pointsr/Random_Acts_Of_Amazon

Always wanted to go stay in LA for a while :)


$5

$10

u/ramses0 · 2 pointsr/BuyItForLife

Restaurant supply store. Full tang, riveted handle (no nooks, crannies, bends, or joints for food/bacteria to get caught). like this

BladeMedic (will let you sharpen serrations!), or I like this smaller one for semi-daily use.

Buy a 10" Chef's knife, a smaller paring knife (~4" maybe?), then personally I bought a 6" serrated ceramic knife which doubles up as bread-knife and lettuce knife. Like this one but ignore all the scammy reviews. Ended up giving away my 6" non-serrated ceramic knife b/c my steel knives were always sharper. I hardly ever use this one but if you find it for a good price (maybe ~$20?) then I'd maybe say go for it. I'd also be tempted by the regular $10 steel one as well, though.

You're in for ~$20 on the chef's knife, $10 on the paring knife, $20 total on the sharpener(s) and optionally another $10-20 on the serrated ones. Most people never use any of the other knives in a block, I keep mine nice and separated, laying flat in a drawer.

Oooh! Last bit... Kitchen Shears, these I actually do specifically recommend, they're great quality and look good too. Instead of slicing a pizza with a knife, you can cut it with scissors. Same with fajita meat. A lot of times I'll use tongs + scissors and am able to process meat right in the same pan I'm cooking it.

So... $75 and you'll have a very nice setup. Maybe I'd add a Santoku or small-medium Cleaver, and then try to figure out table-knives or steak-knives, but that'd follow a similar process for me. I'd be much more willing to buy a fancy set of 4-8 steak knives though than I would a traditional / full wood block setup.

--Robert

u/WubbaLubbaDubStep · 2 pointsr/EatCheapAndHealthy

My honest opinion: If you can read, you can cook. Literally. Basic cooking is simply reading instructions and following them. Once your comfortable with how things taste together, timing, and what spices taste like, then you can move on to more advanced dishes.

I think a fun part of learning to cook is gearing up. Since most people here will give you a grocery list, I'll give you a list of helpful items that I use daily.

  • 1 large, sharp kitchen knife and basic sharpener

    The knife if a bit on the pricey side, but trust me when I tell you it's worth it. You only need 1 and as long as you hand wash and dry regularly, it can last forever. Sharp knives won't cut you as often as a dull knife that sometimes slips.

  • crock pot. This is good because it doesn't require any sort of culinary skills. Mostly just mix and wait.

  • Liquid Measuring cup

  • Dry measuring cups

  • Flat spatula

  • Other spatula (for stirring and wiping out sauces/batter/etc.)

  • Tongs

  • Very basic non-stick pots and pans I have a cheap set I bought from Costco that has lasted me 8 years and counting. Be sure to ALWAYS use wood or plastic utensils with non-stick or you risk scratching the non-stick surface and fucking it all up.

  • Wooden Utensils These are nice because you can leave them in a pot of sauce and not worry about them expelling chemicals or melting.

  • Also a holder for your kitchen items

    I assume you have basic dishware and silverware, so I've only included common cooking items.

    Hope this helps! I'll update if I can think of anything else you'll need.
u/sublimesam · 2 pointsr/Tucson

This knife sharpener works surprisingly well. I use it at home about once weekly on my chef's knife and no tomato stands a chance!

u/60secs · 2 pointsr/Cooking

This will do you ok for $6. The trick is to twist it a bit and don't push down hard. That way you're sharpening the side of the metal instead of smushing the edge. I use this to keep a cheap meat cleaver really sharp.

http://www.amazon.com/KitchenIQ-50009-Stage-Knife-Sharpener/dp/B001CQTLJM/ref=acs_ux_rw_ts_hg_289867_1_i?ie=UTF8&s=home-garden&pf_rd_p=1630553582&pf_rd_s=merchandised-search-4&pf_rd_t=101&pf_rd_i=289867&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0126WA83NF0X3CTBFPSZ

u/Mehknic · 2 pointsr/AskCulinary

Add $5 and grab a cheap and nasty sharpener. Probably won't kill your knife after two years, but if it does, it's cheap. http://www.amazon.com/KitchenIQ-50009-Stage-Knife-Sharpener/dp/B001CQTLJM/

u/herpderpdoo · 2 pointsr/sharpening

From someone casually interested in learning the craft, using cheap sharpeners on cheap knives is ok. I had this for a while with a $20 knife set and it kept them from being dangerously dull, but they weren't particularly sharp.

With good knives you don't want to run them through that, because it will change the geometry of the knife and make it harder to sharpen later. Getting them professionally sharpened is the best way to go if you don't want to learn yourself, and getting them professionally sharpened by someone that does whetstone sharpening is better still. If you want that edge to last there are a few things you can do: always use a cutting board, always clean and dry the knife off immediately and by hand (very important for high carbon, still important for stainless), and pick up a honing steel and learn how to use that. That way you can limit how much you have to spend on professional sharpening.

u/yezzir_fosho · 2 pointsr/cookingforbeginners

Learning to cook for the first time in college, my standard was:

2 pots (1 big, 1 small w/ lids), 2 pans (1 big, 1 small), tupperware (super important!), a spatula, 2 tongs (1 big, 1 small), measuring cups, cutting board, can opener, peeler, oven mitts, colander, dish/kitchen towel, paper towel rolls and holder, baking pan, a chef knife, and a knife sharpener. You can upgrade your kitchen as you improve/explore your cooking venture.

Keep in mind none of this has to be top notch quality when starting out. Most of my kitchen stuff was from Dollar Tree and lasted throughout my 8 years of college and graduate school. I actually still use the same peeler now I think about it lol. Anything Dollar Tree didn't have, thrift stores, garage sales, and HomeGoods clearance like everyone else suggested!

My one suggestion to splurge on is the knife; it will be your best your friend. I LOVE this affordable one from Amazon for $31. Or you can do what I did and buy a decent $10 one from the local Asian store. Both have lasted me many years with good maintenance. Get yourself a cheap knife sharpener and never let the knife get dull to the point of no return. Again, you can get more/better tools as you improve.

Last tip: All the basics you need to learn can be taught by YouTube.

Hope this helps!

u/masayaanglibre · 2 pointsr/Random_Acts_Of_Amazon

"You can't trust everything you read on the internet"
-Abraham Lincoln

link

u/DrStephenFalken · 2 pointsr/lifehacks

No it's not an acquired skill there's plenty of good sharpeners out there all you do is stick the knife into it and pull back. Like these I'm a cook and we have things like those in our kitchens to sharpen our knives in-between shifts with no problem. For a home cook it would more than likely last them a life time. For a pro cook just keeps the blade maintained.

u/jindbay · 1 pointr/Frugal

This guy is $6 bucks on amazon. It's tiny! And it is easy to use. Don't overdo it though.

http://www.amazon.com/gp/aw/d/B001CQTLJM/ref=s9_top_hm_b1DPH_g79_i1

Source: this is the exact model I have in my kitchen and use.

u/Trymata · 1 pointr/LifeProTips

So if you have really high quality expensive knives : do what the others mentioned.

Otherwise: buy this $5 2 stage sharpener

The stones in each stage are angled so all you have to do is hold the blade perpendicular and pull back. Run it through the rough side a few times and then the fine side, or just the fine side once you get them in decent shape.

My college roommates and I got a bunch of hand-me-down knives that were probably duller than our cutting board and were able to get them all extremely sharp.

u/prisonmike- · 1 pointr/videos

Will this do the same thing as those stones? And if so how the fuck do I use this? Just kinda cut at it furiously?
https://www.amazon.com/KitchenIQ-50009-Stage-Knife-Sharpener/dp/B001CQTLJM/ref=sr_1_3?ie=UTF8&qid=1480538205&sr=8-3&keywords=knife+sharpener

u/lazyslacker · 1 pointr/oddlysatisfying

I have this one and it's good at sharpening my cheap walmart knives. Not gonna win any awards but it gets the job done if practical is what you're looking for.

http://www.amazon.com/KitchenIQ-50009-Stage-Knife-Sharpener/dp/B001CQTLJM/ref=sr_1_3?ie=UTF8&qid=1449635693&sr=8-3&keywords=knife+sharpener

u/kath- · 1 pointr/Cooking

We have this super basic sharpener in our kitchen. The knives get a run through whenever they're dull. That being said, I have cheap knives, so I don't worry about it damaging them.

Like others have said, basic tools are fine for the average person. If you want to get into it, the road will be fun. But it's not necessary, and basic tools will most likely give you everything you need without you having to learn a new skill or spend a considerable amount of money.

u/ohmytosh · 1 pointr/minimalism

Is something like this worth it? I have some sort of stick on a pole sharpener that I don't know how to use.

u/mmmsoap · 1 pointr/Cooking

What about those "sharpening tools" like this? I see them advertised on amazon all the time, ever since I bought a victorinox as a gift for a friend who was using steak knives as her only knives in the kitchen.

I bought my first "real" knife about 2 years ago, and finally moved somewhere where my kitchen is big enough to use, so it's starting to need a real sharpening. If not one of those do-it-yourself tools, where/how would I get it done?

u/SirHungtheMagnifcent · 1 pointr/INEEEEDIT

Here you go fam

and the Fakespot review for good measure.

Only $6 and takes about as many seconds to use. A couple of swipes on the ceramic side after washing it before you stow it keeps the blade sharp enough for my purposes.

u/nomnommish · 1 pointr/EatCheapAndHealthy
  1. An Instant Pot above everything else. Because it cooks food super fast even for fall off the bone tenderness. And is really easy to clean and operate.

  2. Buy microwavable steamer bags. You want to cook potatoes, carrots, cauliflower, broccoli, or just about any veggie? Cut it into chunks, shove it into a steamer bag with a sprinkle of water, seal it, and microwave it for 3-4 minutes, and you have perfectly cooked veggies. No mess to clean up, and you can't get faster than this. Even if you want to sautee or stir fry veggies, it is often a good idea to parboil or part-cook the veggies in a steamer bag, and then just get your pan ripping hot, add oil, and toss the half cooked veggies for a minute, with spices and herbs.

  3. Meal prep on weekends. The biggest pain of cooking is actually in the prepping and the cleaning up after. Prepping or "mise en place" can also be done on the weekends where you can chop all your veggies and put them in airtight containers. Cooking then becomes super easy because everything is chopped up and ready to go. I chop my onions, garlic, ginger, tomatoes, cilantro, bell peppers, carrots other veggies like cauliflower or broccoli on Sundays. Buy a bunch of mid-sized airtight storage containers and store your mise en place in that.

  4. For the weekend meal prepping, the chopping gets tedious. I've been experimenting with various labor saving devices. A mandoline works really well for large scale chopping. You can slice everything in a mandoline and then fine dice the slices into really small dice. Or keep them as slices. But this onion chopper is super useful too. It will dice an onion in seconds. I also use it to dice bell peppers and tomatoes.

  5. Buy a box of peeled garlic and freeze it. When you need garlic, just take out a few cloves of the peeled frozen garlic and chop it directly. Bonus is that frozen garlic doesn't stick to the knife like fresh garlic. And frozen garlic tastes exactly like fresh garlic so there's no loss of flavor either.

  6. Buy a handheld stick blender. It comes in super handy to make sauces and soups. Buy one that has a reasonably powerful motor. i have a 500W overkill one but 200W should also be fine.

  7. Buy an tabletop toaster oven, not a toaster. A toaster oven is super super versatile. It takes only a few minutes to preheat to 350F or 400F if you need to use it as an oven. It also works great to reheat pizza and fried chicken. And of course, it will toast.

  8. People tend to get overly fussy and pendantic over knives. I say this as someone who has close to 10 knives. Look, you can go the whole shebang and get a honing rod and whetstones and expensive knives and all that. But the truth is that you need a chef knife (240mm ideally), a smaller utility knife (180mm), a paring knife, and a good peeler. And you need to keep the knives fairly sharp at all times. And you can do this buy buying a popular recommended value for money knife like Victorinox Fibrox or any other. My favorite is a Richmond Artifex gyuto made with AEBL steel from ChefKnivesToGo. But you can buy any knife that you find comfortable in your hands. And if you're not going to geek out on knives but use it as a tool, just get a $5 knife sharpener like this one and ignore the honing steel and sharpening stone recommendations. It does the job fairly fine and takes seconds to keep the knife reasonably sharp.
u/2souless · 1 pointr/Random_Acts_Of_Amazon

Okay so as far as drinks go, check out this recipe for [color changing mad scientist drinks] (http://www.squidoo.com/mad-science-party-drinks)! and of course [these flasks] (http://www.amazon.com/SEOH-Erlenmeyer-Flask-Set-1000ml/dp/B0018OL4A2%3FSubscriptionId%3DAKIAIAA4MWUJXHBYFRNQ%26tag%3Dsquid923629-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB0018OL4A2) to prepare/serve them!

[these cupcakes] (http://melissabernal.com/wp-content/uploads/2012/12/sci.png) are also super cool, and if you don't have time to make them I'm sure your local bakery could whip em' up at a fairly inexpensive price. But, in all honesty, they don't look super difficult.

of course everyone needs [safely glasses] (http://www.amazon.com/Safety-Glasses-Intruder-Multi-Color/dp/B002KA00KS/ref=sr_1_9?s=industrial&ie=UTF8&qid=1404307076&sr=1-9&keywords=mad+scientist) for this party; and they come in a set of 12! how perfect!

for the walls, or doorways, you could put up this [party biohazard yellow tape] (http://www.amazon.com/Big-Mouth-Toys-Biohazard-Crime/dp/B003PM8ROG/ref=pd_sim_indust_2?ie=UTF8&refRID=16K74JMMCG67PABM8KMC), coupled with this [bloody table cloth] (http://www.amazon.com/Halloween-Party-Zombie-Blood-Tablecover/dp/B00C7Y23CK/ref=sr_1_fkmr1_1?s=toys-and-games&ie=UTF8&qid=1404307186&sr=1-1-fkmr1&keywords=fake+zombie+blood+stickers) and this [centerpiece] (http://www.amazon.com/Centerpiece-Tableware-Supplies-Halloween-Birthdays/dp/B00EFGP3LG/ref=pd_sim_t_4?ie=UTF8&refRID=0A5R2P4RS07P7GBKM34C) you could absolutely bring a zombie element;

ooo! for fun, you could have a scavenger hunt around the house/yard that's like CDC/zombie themed! If you're good at making up stories you could totally tie it into a mad scientist thing.

"It was the experiment gone horribly wrong".

damn, this is gonna be my next birthday theme.

If you're really into that zombie topper there's a whole line of [plates] (http://www.amazon.com/Zombie-Dessert-Paper-Plates-Count/dp/B00E59PN0E/ref=pd_sim_misc_3?ie=UTF8&refRID=0YEHM1WREXVDXWYSPS6B) and [cups] (http://www.amazon.com/Zombie-Party-Paper-Cups-Count/dp/B00E5ABZ8M/ref=pd_sim_t_1?ie=UTF8&refRID=1DJZ21X2W9NGCPMT8520) and [napkins] (http://www.amazon.com/Zombie-Party-Paper-Lunch-Napkins/dp/B00E5A9UDE/ref=pd_sim_t_3?ie=UTF8&refRID=18E9JR2R0B0GN70SEKG3) just like it.

ooo and here are some hand-shaped [cupcake picks] (http://www.amazon.com/12-Halloween-Monster-Cupcake-Picks/dp/B005J6RA7Q/ref=pd_sim_t_12?ie=UTF8&refRID=0DQJPRJ2SWGJDN9144KD). I'm clearly getting carried away.

Honestly, it would be super easy to tie zombies and science together. haha. Best of luck! Let me know if you wanna brain storm!

For the contest, this [knife sharpener] (http://www.amazon.com/dp/B001CQTLJM/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=187CHN9S4I1LO&coliid=I36GYDHZ9M8GCI&psc=1) would be super cool :)

u/professionaleisure · 1 pointr/AskReddit

good advice. As we're in /r/Frugal is it possible to sharpen it yourself? I know someone who claims to have a home sharpener, but I'm not convinced, having read somewhere before that it only straightens the edge? It's a cheapish product like this

u/MamaDaddy · 1 pointr/GifRecipes

Get yourself a knife sharpener (like this one - it's close to what I have and works great). Use it regularly. Keep that edge on your knives.

u/phat1forever · 0 pointsr/nova

I bought the following for my parents: http://smile.amazon.com/gp/product/B001CQTLJM?keywords=knife%20sharpener&qid=1452753421&ref_=sr_1_3&sr=8-3

They have had it for like a year now and it works great. A few swipes in the coarse section and a few in the fine and the blade is super sharp.

u/thatguynamedniok · -3 pointsr/Cooking

I use something similar to this. If you're only gonna be sharpening that one chef's knife, I think that should be all you need.