I have a Gerber Gator knife and I can feel little nicks on the edge of the blade. It doesn't make any difference how it is sharpened they are always there. Do the Chefs Choice sharpeners do a better job than others?
Knife Nick Question? Kitty/ALL RON L = SURPSURPLUS I'm Familuar with the Gerber knife your talking about, I know nothing about the Sharpening rig you Mentioned? I have many Gerber Knives, and as they are Stainless steel they are a Bit "Rougher" than carbon steel! You can dress up any Pit, gouges or nichs with a snall Mill file, if your careful, or you can use a light smooth stone! I'm of the old school that uses a lot of Stones and Files to get an Edge back, So I use a Spyderco Tri-angle system, It's kinda Like the Crock sticks of Ceremic stones ya see folks use, but these stones are pyrimid shaped and have a heavy and light set of stones for different grit, Grey is harsher grit, while is almost pure ceremic! The Knife or Edge is Ran down the stones from top to bottom of edge and it works prety well to just keep an edge, for applying an edge I like a Heavy or Medium stone and Run the Knife from tip to back on each side, building an real edge! It's a lot of work, but it gets to be a relaxing deal and I can shave the hair off my arm if I were silly enough to do so? If you work at it, putting an edge and keeping an edge on a knife is not hard, just takes time and patience!
What kind of material is the blade? Some materials like talonite are pseudo-self-sharpening where very small bits flake off during use. This always leaves a sharp edge with very, very small serrations. I recommend against using any motor-driven sharpeners. Just use manual ones. With a little practice, it doesn't take much to get most knives razor sharp.
