Knife Sharpener, 2-stage

⭐️⭐️⭐️⭐️⭐️ Works brilliantly and brought my old knives back to life in seconds.

Amazing sharpener that is safe and easy to use, I'll never buy another one! Of course you can do better with a whetstone or such but for day to day this ideal.

We’ve owned a set of Wusthoff knives for over 20 years. I used to use the sharpening steel but it was difficult to be accurate so I switched to a Japanese ceramic wheel sharpener, which was recommended by a chef friend. This worked reasonably well, BUT I discovered that the angle of Japanese blades is different to that of European blades. I have since tried this Wusthoff sharpener and it is excellent. I’ve deducted a star because it is not made in Solingen (where the knives are forged) but in PRC.

Mixed reviews but took a chance and am please with the results. I'm sure that a sharper finish could be obtained with a stone but that takes skills I don't have! I do have wusthof knives so assume the blade geometry is ideal. The difference in sharpness before and after use really surprised me and I am very happy with the results.

Thank you, Wùsthof, a knife sharpener that works! I had two paring knives that were blunt with the edges crinkled. After using the sharpener several times, the crinkerly edges were gone and the blade was again super sharp (like new) again!

Did not work as well as I hoped. Varied effect on knives. Perhaps it has more to do with knife quality but some left slightly jaggered edges. Yes an improvement on some, but I expected better because I went with an expensive choice.

After sharpening 3 knifes its no longer useful as it wore out very fast. At this cost it would be cheaper to just buy new knifes when they go blunt... very disappointed with my purchase

sharpened every chef knife at work there was 34 of them , just dont push hard there is no need

Easy and fast to use. Gives the knives an excellent edge that stays sharp during busy days.

Great sharpener. Sharpens knives fast and easy. I have two...one in each house. Can't have kitchen knives without this sharpener.

Satisfecho

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.

Extremely happy with this purchase. As it is made by the company that also made all of my knives it is angled at the correct degree to match my knife blades. I just ran my knives through the course side only a few times and then through the smooth side several times. Results were excellent. I was also happy to find that it is not as big and bulky as it appeared to be in some of the photos. It’s a reasonably compact unit and stores easily on its side in my utensil drawer.