Customer Reviews

The Ultimate Edge Model 10W Gourmet 10-Inch Oval Diamond Sharpening Steel

5 star:		(2)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

After months upon months of researching reviews and articles on every knife sharpener and method to keep kitchen knives sharp, I happened upon a review for diamond steels that made sense to me. Again, more research to determine any differences among diamond steels -- other than price. I chose this Ultimate Edge Model 10W . . . and I'm very happy with my selection.

My Wusthof knives have an easily-achieved, very sharp edge again. Since I was already comfortable using a steel, switching to a diamond steel was easy. Albeit, I do use the diamond steel more slowly, keeping my knife blade at the recommended angle, and I use it only when necessary. I still use my regular steel whenever I pick up a knife to do a cutting task. The only -- minor -- concern I have is that this diamond steel has a plastic handle that may not last for many years, although it seems sturdy.

Bottom line, this is a relatively inexpensive way to sharpen my knives without the damage that a bad electric sharpener can do. I'm pleased and would recommend using a diamond steel to anyone with expensive knives and concerns about keeping them sharp.

This simply a wonderful tool for sharpening knives. The 600 grit duplicates a Soft Arkansas stone results. I can tell this by examining the sharpened edge with a 10X power watchmakers loupe. The secret to achieving the good results is LIGHT STROKES and consistent angle. Think of using the weight of the blade and just enough pressure to make contact with the steel.....let the diamond particles do the work. Cleaning is a snap with a damp dish rag and dry off immediately. Don't soak or put in dishwasher as the body is hollow and made of steel(nickel plated) which has has lasted in perfect condition for past 2o years. Be sure to use LIGHT strokes and avoid the common tendency to bare down on the sharpener surface.

Finally, this tool should be thought of as a sharpening stone because it removes material from the blade. It is not for everyday use or you will grind your kitchen knives up in short order. Once the blade is sharpened, the user should shift over to using a good quality steel that realigns the edge for best results. Most of the time I use the steel, but when I need to bring the edge up, the Ultimate Edge sharpener takes the place of a Soft Arkansas stone and oil. Really saves time and mess. I also use it on my pocket knife when ever it needs sharpening and if just the tip needs to be sharpened, it works just like a good oil stone, but without the mess. This a very good quality product that has consistently produces great results over the years.

They also produce a narrow versions as well as 5 inch versions. They marked "10N" and "5N" and work just fine. Personally I use the "5W" for the kitchen most of the time, but the "10W" is better for sharpening the longer blades.

Cook's Illustrated rated this sharpening steel as the best, and I think they're absolutely correct! I have used this steel regularly for the past year or two, and my knives have never come close to staying this sharp before... It's awesome!