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Wüsthof - 2 Stage Hand-Held Sharpener (2922)
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- Dual stage knife sharpener keeps your kitchen knives a professional sharpening right at home
- Hard carbide steel blades for a coarse sharpening stage
- Fine ceramic rods for the honing stage
- Rubberized base for sure grip; weighted to be safe and secure
- Measures 9 by 1-1/2 by 3-1/2 inches
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Safe and easy to use, this two-stage knife sharpener requires nothing but a few easy strokes to keep blades sharp. Its V-shaped cutting head with two crossed carbide blades puts a quick edge on 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 back a few 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 two-stage knife sharpener measures 9 by 3 by 1-1/2-inches.
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There are 2 sharpening slots - the primary one, and another softer one that gives a polished, clean sharpening. For smaller jobs, you can just used the second.
My knife was getting quite dull, and after using this, i could run the blade across a piece of paper and it cut beautifully. After one day of heavy food prep, though, the knife needed re-sharpening. This is my only complaint. It is possible we need to sharpen the blade more, but we had run it through the sharpener a number of times so it should have lasted.
Also - the handle is nice, so you can easily keep this in place with one hand while you sharpen.
That out of the way, to the pros. The tool is well made, has good weight, and doesn't skid on hard surfaces. It is what it says it is.
As for the cons, the carbide slot is not a honing tool. It's a scraper. Which...would be handy if you have a really dull knife or one with a different angle on the blade and need to reestablish it to the angle of the Wusthof system's ceramic finishing slot. Problem is, it will take WEEKS to do that using light enough strokes so that it doesn't gouge the edge of the blade. And if you use enough pressure to remove material quickly, it rolls the edge or "burrs" it, which leaves it wavy like a piece of paper pulled through scissors. If you understand what I mean? The result is a gouged and uneven edge that feels sharp, but breaks off at the first real resistance and leaves the knife blunt. And that's no matter how much you pull it through the ceramic slot. It actually just makes it worse.
Just some guidance from someone who has spent THOUSANDS of hours honing fine knives. Get good stones and learn to do it by hand OR buy one of those systems that sets the angle for you and do it right. Cause angle and texture are everything in a sharp tool. The closer to 45 degrees total (15-20 degrees per side) the edge is, the more pressure it takes to cut something, but the edge will last much longer. The closer to 20 degrees total (10-15 degrees per side), the less pressure required to cut, but it dulls quicker doing the same work. Makes sense, right? So for knives of questionable quality steel, a steeper angle approaching 40 degrees may not cut as easily, but it will last longer.
Also, the finer the finishing media used for the final hone, the longer the edge will last. With cheap knives that you're gonna have to sharpen a lot, not that important since it's extra time. But if you have good cutlery, it's worth the extra time to put a finish hone on the blade. It's gonna hold the edge longer and make the chore easier.