Top critical review
2 people found this helpful
wrong abrasive material, wrong angle
on September 28, 2015
I own this knife sharpener, and thought it was a great product. It seemed to do just fine, but I just did a little reading on the angle of the blade edge, as well as the abrasive material used. According to America's Test Kitchen, the carbide material used on this sharpener will, "rough up the surface of the blade, making it move through food less efficiently". A bigger problem for me was the angle. I have the Victorinox 8" chef's knife that is recommended by ATK, and it ships with a 15° blade edge. Now that I've used this sharpener for about a year, I've destroyed that angle, and created a new 20° angle that this sharpener creates. This is unfortunate, because the 20° vs. 15° makes a big difference in how sharp the knife is and feels while using it. So I caution all those using this to sharpen a chef's knife, because most used today have a 15° angle, and this sharpener will ruin that edge.