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Sharpen both your Standard knives and your Asian style knives with the Wusthof 4 stage knife sharpener. The standard sharpener uses carbide blades set at 28 degrees or 14 degrees per side to sharpener your standard kitchen knives. Stage 2 of the standard side uses ceramic rods to hone a fine edge on your blade. Simply slide the cover over to Asian knives to sharpen your Asian knives to a 20 degree angle or 10 degrees per side. The V-shaped cutting head with two crossed carbide blades puts a quick edge on knives. Stage 2 uses ceramic rods to hone the fine edge of your Santoku or Nakiri knives. Simply place the gadget on a flat work surface and hold the E-Z grip handle with one hand and the knife handle with the other. Insert the knife blade fully into the slot at a 90-degree angle to the sharpener and pull down and back three or four times to sharpen. After setting the knife’s edge with the carbide side, use the unit’s ceramic side to nicely finish the edge. The four-stage knife sharpener measures 9 by 3 by 1-1/2-inches.
Product Features
- Sharpens Standard and Asian style knives
- Hard carbide steel blades for coarse sharpening stage
- Fine ceramic rods for honing
- Rubberized base for sure grip
- Weighted to be safe and secure
Great Product For The Price I have an Anolon knife block set which I have never been all that impressed with. While they have a great grip and weight, they were never all that sharp. In fact, from the time I brought the set home, the Santoku was considerably less sharp than the others. An older model Chef’s Choice electric sharpener I bought a long time ago helped some, but not near enough.After reading a million reviews and not wanting to mortgage the house to buy a knife sharpener, I finally settled on this…
View CommentUsed by Pros I love to cook and consider sharp knives essential. Sur la Table was having a Free knife sharpening event, but since I want my knives sharp all the time, I wanted my own sharpener. I asked the Pro what type of steel I should purchase. He recommended a very large rather unwieldy one and gave me instructions on how to angle the knife properly. I asked what he uses for the event and he had a very expensive electric sharpener. Then I noticed this little Wusthof sharpener sitting on his table. When…
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