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  • MinoSharp Sharpening Guides 2-Piece Set
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MinoSharp Sharpening Guides 2-Piece Set

by Global
50 customer reviews

List Price: $14.00
Price: $13.95 + $8.95 shipping
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Only 5 left in stock.
Ships from and sold by MetroKitchen.
  • Enter your model number above to make sure this fits.
  • Help to maintain the correct angle for sharpening knives when sharpening with a whetstone
  • The angle is between 10 and 15 degrees
  • The guide rails are sold as a set which includes a small and large guide
  • It is recommended that you pull a clean towel through the guide rail after rinsing
  • If you fail to remove all the residue from the guide rail, the residue may scratch the knife the next time the guide rail is used

Back to School in Kitchen & Dining
$13.95 + $8.95 shipping Only 5 left in stock. Ships from and sold by MetroKitchen.

Frequently Bought Together

MinoSharp Sharpening Guides 2-Piece Set + King Two Sided Sharpening Stone with Base - #1000 & #6000 + Steelex D1091  Sharpening Stone Holder
Price for all three: $66.05

These items are shipped from and sold by different sellers.

Buy the selected items together


Product Description

These guide rails are designed to help maintain the correct angle for sharpening knives when sharpening with a whetstone. The angle is between 10 and 15 degrees. The guide rails are sold as a set which includes a small and large guide rail. The small guide rail is suitable for knives with blade lengths less than 6". The large guide rail is suitable for knives larger than 6". The guide rails are lined with plastic to minimize scratching on the knives during their use. Any time you remove one of the guide rails from your knife, rinse and clean it thoroughly to remove any residue from the stone that may remain inside the guide rail. To further insure that no residue remains, it is recommended that you pull a clean towel through the guide rail after rinsing. If you fail to remove all the residue from the guide rail, the residue may scratch the knife the next time the guide rail is used.

Product Details

  • Shipping Weight: 3.2 ounces (View shipping rates and policies)
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • ASIN: B0006A03V0
  • Item model number: 462
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (50 customer reviews)
  • Amazon Best Sellers Rank: #38,626 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Customer Questions & Answers

Customer Reviews

Most Helpful Customer Reviews

105 of 108 people found the following review helpful By Doug Longmire on February 10, 2007
Verified Purchase
People who criticise this product simply don't know how to use them. My own experience as an amateur, who wants really sharp kitchen knives, is as follows:
For sharpening kitchen knives to that really razor sharp edge, you must use sharpening stones (I recommend Japanese waterstones, Shapton, Ice Bear or King brand - all readily available) starting from medium grit and progressing to fine then extra fine grit. The final grit should be at least 6000 grit. Personally, I use a Shapton 12000 grit final stone, and finish off with gentle stropping on a leather strop, with Cr0 powder on it. This gives a true razor edge. We are talking about an edge of 0.5 micron width. This is the same as the best quality razor blade.

When sharpening blades to this fine an edge, it is critical that the blade MUST be kept exactly at a constant angle to the stone (usually about 15 to 20 degrees). The difficult part for most of us is to hold that constant angle just using your un aided fingers. Unless you are a real expert, you will be like me - unable to maintain that exact angle constantly when sharpening freehand. Because human hands and fingers are too flexible!
The answer is these simple clip-on guides. They slide onto the back of the knife and hey presto - there is your fixed angle. You can slide the guide onto the straight part of the knife (nearer to the handle) to sharpen it, then move the guide onto the curved part near the point) to sharpen that part of the knife. This means that you are sharpening the knife in sections.
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29 of 29 people found the following review helpful By L Peralta on September 21, 2011
Verified Purchase
I've owned a Global chef's knife for almost 2 years. It continues to perform very well although it has lost its sharpness. Because of its impressive performance, I've given away my other knives and use the Global almost exclusively. Because the knife was expensive, I wanted to sharpen it properly and did a lot of research before buying the Minosharp sharpening guides. Based on experience, sharpening with a stone is still superior to fancy and costly ready-made sharpeners like the Minosharp plus. I can buy a new Global for the price of that sharpener. Although I know how to use a stone and had success with sharpening smaller knives, my hands are too small to maintain the right angle for the 10-inch Global. I used the Minosharp guides soon after receiving them in the mail and they worked like a charm! Great value for less than 15 bucks. My Global is now as sharp as the day I took it out of the box. Other reviewers pointed out that the guides can scratch the knife. I avoided scratches by covering my knife with 2 layers of transparent 3M shipping tape that was wide enough to cover the path of the sharpening guide (one layer could have done it but I wanted to be sure). I had no problem sliding a guide down the covered back of the knife. For those new to sharpening with a stone, I highly recommend that you watch Mino Tshuchida's knife sharpening tutorial on youtube. He works for Global and his video is the official tutorial from the company. The video can be a bit difficult to understand because of Mr Tshuchida's thick accent but after you watch it a few times you will learn a lot of tips. Happy slicing!
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32 of 33 people found the following review helpful By Daniel Lee Kim on June 13, 2011
Verified Purchase
I purchased this item with a $350.00+ knife. The guide rail leaves scuff marks on the top part of the knife, but it creates a perfect edge that I would have had problems making. I use my knife 10 hours a day cause I am a sushi chef so it is important to me to keep my knife sharp. I don't know why people are giving this item a bad review. Personally I don't think they know how hard it is to sharpen a knife with a whet stone. Trying to keep one angle on a double edge knife is extremely hard and could also damage a knife if sharpened from multiple angles. Anyways who cares if your knives get scratches on it. It's ment to chop and slice.
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5 of 5 people found the following review helpful By Eduardo Rudas on July 3, 2012
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I think these guides are suitable for Japanese knives, with a cutting edge angle of 10-15 degrees, not for "normal" knives with higher angles.

I used them with a 12" Japanese sashimi knife and a ceramic Japanese wet stone 250/1200. There was some difference with the factory angle, so I started with a coarse grit to re-angle the cutting edge. After using them with the medium (250) and finishing with a finer grit (1200) the edge was sharper than the factory sharpening. Not razor sharp, but good enough.

When I tried the guide in a "normal" kitchen knife, the angle difference was so big that I decided not to use it to sharpen that knife (that would require total re-angle of the knife).

A problem I found is the guide wears while using it, so the angle is being modified by a tiny amount on each pass, limiting the sharpening capacity and shortening its life span. After finishing its first sharpening session, the guide was noticeably worn. I think that the effect could be reduced by pressing less on the guide, however, that's going to happen anyway.

I guess this guide: Messermeister Angle Guide for Sharpening Stones is better due the protective ceramic inserts, but I need to try it to be sure.
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