WÜSTHOF 2-Stage Hand-Held Sharpener, Black

I've used this sharpener on the newer Wusthof Classic Chef knife and it works perfectly. The standard cutters are for that particular line of knives, where the bevel on each side is 14 degrees. It also has cutters for Asian knives, and this really means ASIAN, more on the lines of Japanese Damascus steel blades that are very expensive and the metal is very hard. Those cutters are not for something like an any brand Santoku knife. It's for high quality, expensive Asian knives made from very hard steel, that holds a fine edge while you're working. I've used the standard cutters for Mercer Genesis blades and it works really well, but the metal is a little softer I believe so you need to hone after every use, which is easy enough since that's what the ceramic cutter does. I find if I do a bit of cutting through harder food stuff such as carrots then I have to sharpen the Mercer blades more often. Once again though, this pull through is absolutely wonderful and easy to use so I don't mind using it with those blades. I also have a couple of fillet knives that I use strictly for fish, and I can use the Asian cutters for those blades, and I hone every time I use the blades. I have a couple of other blades I use with the standard cutters and once again because the metal isn't as good as the Wusthof Classic line, I have to sharpen more often. The point is though, it's easy. While you're learning to use this, which requires a certain amount of pressure applied with your hand when pulling through, after sharpening and honing, do a paper test, where you pull the blade while pushing down on the edge of paper, to test your edge. This will let you know if you need to do more work, maybe adjust what you're doing, ensuring you're pulling through at a 90 degree angle, etc.... It's easy to use, but you still have to pull a knife through these correctly to have a consistent edge across the length of the blade. When going through paper you should have a clean cut, with no tearing or ragged cutting. It should be a clean cut along the entire blade. That's when you know you're sharpening the entire blade correctly. Feel free to experiment with different blades, but do know that many blades will not retain such a fine edge very long and you'll at least need to hone on a regular basis. But once again, it takes me about 30 seconds with a few pulls through the ceramic cutter to recondition the edge so for me I don't mind and I like the fine angle (14 degrees) for most my cutting. Many cheaper or older blades were originally set to 20 degrees, so taking it down to 14 degrees is a bit of work. But I also don't have cheap knives. I have some that are less expensive but they're certainly a step up from the bargain knives you buy in many stores, or on Amazon when you see a low cost set.

A sharpener can quickly destroy knives and scissors if not used properly. If you have little experience with sharpeners, I'd suggest watching a few how-to's from *reputable* sources. If you have expensive knives and even if you don't, buying a cheap knife to use as a trainer wouldn't hurt and may save you some grief later. Important to train on a knife made from the same material as your knives - stainless or carbon steel. When most kitchen knives are used in their swim lane and in a typical household vs commercial use, sharpening is rarely needed. A honing rod is often included with knife sets. You'll use the honing rod to to keep the knives performing well the vast majority of the time. *Important* to check with the manufacturer for the correct type of honing rod - ceramic, steel, diamond, etc. Honing rods won't abrasively remove steel to the degree that sharpeners will. Negligible. They simply align the knife edge. The edge of a knife will deform over time. Common in softer stainless steel knives. Knives that use harder carbon steel can micro chip. These things can be seen under magnification. It is often this that results in the feel of dullness. When you do need a sharpener, this one is excellent for a sharpener *of it's type*. Safe to use, effective, almost fool proof. Those knowledgeable about knives may recommend using a whetstone or a sander. They're not wrong. That said, whetstones and sanders require a certain amount of technique, patience and attention to detail. Less a task than a craftsman-like skill. There are still many knife sharpening businesses for good reason. Note that there are at least three versions of this. One for carbon steel knives and another for stainless steel knives. There's also a combo version. Important to use the right version which will also provide the correct angle at which your knives should be sharpened. Definitely read through the manual and/or reach out to the manufacturer for care and cleaning instructions. Side note: if you have the budget, take a look at some of the better American made chefs knives. Benchmade, Kramer (made in the US and Japan) and others. We have some of the best blade smith's in the world and yes, you'll pay for them. That said, worth taking a look.

These work quite well but the 'fine' sides seemed to wear a little too quickly. But, it's probably still the best sharpener on the market.

I have had other handheld knife sharpeners over the years and this one tops them all. It is very easy to grasp while pulling the knife through and does an excellent job of sharpening my knives. It is definitely worth the money to have sharp knives at the ready and extends the between professional sharpenings.

This is a fantastic and incredibly easy to use knife sharpener with 2 stages of sharpening for Standard blades and an additional 2 stages designed specifically for the steeper blade angle on Asian style knives (i.e. Santoku, etc)! Perfectly sized, this sharpener easily slips into a kitchen drawer, but is large enough to use comfortably and safely and the built-in handle ensures maximum stability while you sharpen. Simply place the sharpener on the counter or any other flat surface, slide the protective cover to expose the sharpening stages you wish to use (Standard or Asian) and pull the knife through each slot a few times...that's it! The coarser carbide blades will renew a well dulled edge while the ceramic rods will keep a reasonably sharp edge fresh and finish off the blade to a razor-sharp edge after the carbide slot does the initial shaping. The key is to allow the weight of the blade to do the work, don't press down. Think of a weightlifter...it's often better to do more reps with less weight on the blade than fewer reps with more weight on the blade to extend the life of the sharpener and ensure a consistent blade finish every time. All in all, this is an excellent sharpener from Wusthof and a real value considering it's essentially 2 sharpeners in one. Highly recommended! If you found this review helpful, please let Amazon know by clicking the "yes" button below. Thank you!

It’s a good thing for those of us who are less skilled in sharpening. I gave my first one to a granddaughter who was moving away and had to replace it. It frees me up from worrying about the angle I’m sharpening at and helps me keep them useful between professional sharpening trips. I do steel them after I use this and in between uses but I do recommend this as a way to keep knives sharp.

This is a great knife sharpener for my Wustof knives. It has a good weight and is so easy to use. It's almost addictive! ² I've been told that I should only need to use the course side a couple times a year because it's like taking the knife to get it sharpened and that I should mainly just use the fine side to avoid taking too much blade off. My knives are very dull so I started with the coarse and will be better at maintaining with the fine. My mother has Henckels knives. They are a 15 deg blade where Wustof does 14 degree. I used it on one of her older ones with a broken tip there were so many large shavings. If you intend to use this for Henckles, it may take a long time to get it sharp because you are basically changing the angle of the blade.

If you own a Wüsthof knife you really shouldn't be using this to sharpen it. Get them sharpened professionally or learn how to use a better knife sharpener yourself and do it yourself. This will put a decent edge on a knife but if you're trying to hone or keep an already good edge on a knife this will ruin it.