2-Stage Hand-Held Sharpener

About this item

PROPER USAGE - Place the sharpener 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.
TWO STAGE - Stage 1 uses carbide abrasive wheels for sharpening blunt knives, Stage 2 uses ceramic slats for fine sharpening
PRESET ANGLE - Your blades are guided precisely thanks to the pre-set angle (34°) of the carbide and ceramic slats
SAFE HANDLING - an ergonomic handle and the non slip base ensure comfortable and safe handling
CENTURIES OF TRADITION – Family owned for seven generations, WÜSTHOF was founded in Solingen, Germany over 200 years ago. WÜSTHOF’s cutlery carries the Solingen name, a designation reserved for products that meet the strictest quality standards

• Sharjons

  This is a great knife sharpener for my Wustof knives. It has a good weight and is so easy to use. It's almost addictive! ²I've been told that I should only need to use the course side a couple times a year because it's like taking the knife to get it sharpened and that I should mainly just use the fine side to avoid taking too much blade off. My knives are very dull so I started with the coarse and will be better at maintaining with the fine.My mother has Henckels knives. They are a 15 deg blade where Wustof does 14 degree. I used it on one of her older ones with a broken tip there were so many large shavings. If you intend to use this for Henckles, it may take a long time to get it sharp because you are basically changing the angle of the blade.

• KMC

  Got this to maintain my wusthof brand knife, but my husband has been using it to sharpen our dull kitchen aide knives. It’s worked out pretty well and has added a new sharp edge to some rather dull knives, when not expecting it my fingers have found out. Especially when I wasn’t told a specific blade was sharped! We previously had to use some muscle to cut these knives through potatoes, considering I accidentally cut through my thumb I’d say this worked out nice reviving a few blades I was planning to discard.

• Katie Simpson

  My husband has been purchasing options for keeping our knives sharp and this is an important piece of the process. He uses this when he just needs a quick sharpening of the knives and it works well for this purpose.

• Dallas Electronics Fan

  A sharpener can quickly destroy knives and scissors if not used properly. Be sure to watch a few how-to's if you have little to no experience with sharpeners. If you have expensive knives and even if you don't, I'd suggest buying a cheap knife to use as a trainer.When most kitchen knives are used in their swim lanes and in a typical household vs commercial use, sharpening is rarely needed. A honing rod is often included with knife sets. It is the honing rod that you'll use to keep the knives performing well the vast majority of the time.Honing rods do not abrasively remove steel. They simply align the knife edge. The edge of a knife will deform and get wavy over time. This can be seen under magnification. It is usually this that results in the feel of dullness.When you do need a sharpener, this one is excellent for a sharpener *of it's type*. Safe to use, almost fool proof. Those knowledgeable about knives may recommend using a whetstone instead. They're not wrong. That said, whetstones require a certain amount of technique, take more time and are not as user friendly for the average person.Note that there are two versions of this. One red for Asian knives and this for German knives. Asian knives tend to be made from harder carbon steel and German knives from softer stainless steel. Both types have their advantages but when sharpening is needed, always check with the manufacturer, ask what they recommend. If your knives came with a manual, definitely read it for care and cleaning instructions.Bottom line, great sharpener of it's type. It should last for many years if used properly. Happy customer..

• Allison Moreno

  Bought this as a gift for my hubby who is an avid cook and very serious about his knives. He loves this product and says it’s easy to use and loves that there’s two styles. I did my research before choosing a knife sharpener and would highly recommend this one. It’s worth the price to get a product this reliable.

• D. Barker

  I've used this sharpener on the newer Wusthof Classic Chef knife and it works perfectly. The standard cutters are for that particular line of knives, where the bevel on each side is 14 degrees. It also has cutters for Asian knives, and this really means ASIAN, more on the lines of Japanese Damascus steel blades that are very expensive and the metal is very hard. Those cutters are not for something like an any brand Santoku knife. It's for high quality, expensive Asian knives made from very hard steel, that holds a fine edge while you're working.I've used the standard cutters for Mercer Genesis blades and it works really well, but the metal is a little softer I believe so you need to hone after every use, which is easy enough since that's what the ceramic cutter does. I find if I do a bit of cutting through harder food stuff such as carrots then I have to sharpen the Mercer blades more often. Once again though, this pull through is absolutely wonderful and easy to use so I don't mind using it with those blades. I also have a couple of fillet knives that I use strictly for fish, and I can use the Asian cutters for those blades, and I hone every time I use the blades.I have a couple of other blades I use with the standard cutters and once again because the metal isn't as good as the Wusthof Classic line, I have to sharpen more often. The point is though, it's easy.While you're learning to use this, which requires a certain amount of pressure applied with your hand when pulling through, after sharpening and honing, do a paper test, where you pull the blade while pushing down on the edge of paper, to test your edge. This will let you know if you need to do more work, maybe adjust what you're doing, ensuring you're pulling through at a 90 degree angle, etc.... It's easy to use, but you still have to pull a knife through these correctly to have a consistent edge across the length of the blade. When going through paper you should have a clean cut, with no tearing or ragged cutting. It should be a clean cut along the entire blade. That's when you know you're sharpening the entire blade correctly.Feel free to experiment with different blades, but do know that many blades will not retain such a fine edge very long and you'll at least need to hone on a regular basis. But once again, it takes me about 30 seconds with a few pulls through the ceramic cutter to recondition the edge so for me I don't mind and I like the fine angle (14 degrees) for most my cutting. Many cheaper or older blades were originally set to 20 degrees, so taking it down to 14 degrees is a bit of work. But I also don't have cheap knives. I have some that are less expensive but they're certainly a step up from the bargain knives you buy in many stores, or on Amazon when you see a low cost set.

• Cajun

  Sharpens knifes quickly.

• Amazon Customer

  Based on the brand name, I expected a lot more performance from this product. I've used it several times on the same knife, but I cannot seem to get the knife noticeably sharper than when I started... and I've not sharpened this particular knife (a Henckels chef's knife) in years, so it definitely needs sharpening.[Interesting that the metrics here are "Easy to use," "Easy to hold," and "Ergonomic," which it delivers on all of these things, but nothing about how well it actually works]

• Amazon Customer

  I was a little hesitant at first because of the price but I noticed an improved edge to the blade when I was done. Extremely easy to use , a definite winner for someone who doesn't have time for whetstones.

• larry

  I was over at my sister-in-law‘s house and she had one. I thought it would be a good gift for the family so Christmas 2023 I get it of course for the wife and we try it out . We sharpen a knife or two and they become sharp,I don’t mean sharp I mean real freaking sharp. 6 to 8 passes on the course side 6 to 8 on the fine side , then tested on a piece of paper. Keep your fingers out of the way no BS. Be Careful