Sharpening system for young beginner

[owenfw]

I have a high school senior looking forward to leaving for college next fall, so we’re using Christmas to start getting her set up for independent living. Of course this means knives, and that means sharpening. I don’t think she’d be up to free hand quite yet given an arm mobility disability, and an Edge Pro seems like overkill, but I’m also not keen on giving her anything that’s going to dramatically shorten the lifespan of the mid-grade knives I’m getting her (think Shun type stuff). Any thoughts on a user friendly sharpening system to keep my baby girl’s fingers safe and her knives from being ground down to nubs?

I would just use knife sharpening as an excuse to visit dad, but she got stubborn and independent from both sides...

[michael1778]

I sent my 20 year old to college with this:
https://www.chefknivestogo.com/to.html

Seems to work well for knives without bolsters that are down in the way. It works well for her Fujiwara FKM gyuto and Tojiro DP 120mm petty. I used it myself before giving it to her. Follow the instructions given on the CKTG.com product page for good results.

A strop might be another option. I will leave that recommendation to the experts on those.

[Radar53]

I sent my 20 year old to college with this:
https://www.chefknivestogo.com/to.html

Seems to work well for knives without bolsters that are down in the way. It works well for her Fujiwara FKM gyuto and Tojiro DP 120mm petty. I used it myself before giving it to her. Follow the instructions given on the CKTG.com product page for good results.

A strop might be another option. I will leave that recommendation to the experts on those.

Yes something like the above from Michael was what sprung to mind for me as well. Chef’s Choice is another brand that seems to be pretty well regarded, but I like the twin whetstones in the Tojiro

[owenfw]

Anyone have feedback on the Chef’s Choice? I’ve seen mixed reviews on the Trizor 15.

[TheLegalRazor]

A good pull through sharpener, like the Tojiro suggested above, is probably the best way to go for someone who is not into knives and sharpening.

[gladius]

This $29 Chef’s Choice AngleSelect uses diamond abrasive with option for 15 degree Asian blade edges.

https://www.sharpeningsupplies.com/Chef ... -P530.aspx

[Jeff B]

I sent my 20 year old to college with this:
https://www.chefknivestogo.com/to.html

Seems to work well for knives without bolsters that are down in the way. It works well for her Fujiwara FKM gyuto and Tojiro DP 120mm petty. I used it myself before giving it to her. Follow the instructions given on the CKTG.com product page for good results.

A strop might be another option. I will leave that recommendation to the experts on those.

Exactly what popped into my head reading the OP!

[Jeff B]

Anyone have feedback on the Chef’s Choice? I’ve seen mixed reviews on the Trizor 15.

Not something I would use on a "Shun" level knife but in the end as a last resort it is better than nothing.

[owenfw]

Thanks! I’ll try out that Torjiro pull through.