WÜSTHOF Precision Edge 4 Stage Knife Sharpener

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.

I have had other handheld knife sharpeners over the years and this one tops them all. It is very easy to grasp while pulling the knife through and does an excellent job of sharpening my knives. It is definitely worth the money to have sharp knives at the ready and extends the between professional sharpenings.

Very difficult to evaluate this. The 4-star rating is for the confusion caused by changing the angle of the blade edge. Wusthof changed its blade edge which means that its old knives would need to be put through the new sharpeners until they were the new shape. If you had an old blade, you could sharpen it in the new sharpener but it would forever change its shape. And your non-Wusthof knives would also be reground to the new shape of the blade. I am not even sure that I understood everything, but this is my interpretation of their explanation. However, this did not matter to me because all of the good knives in our families are Wusthof and a Wusthof sharpener would maintain a Wusthof edge. My knives are so sharp that they will cut paper. Wusthof is usually quality except for its Gourmet line. This is easy and quick to use and requires a lot less skill than using manual sharpening and honing tools. I have the Wusthof electric sharpener. It can also sharpen serrated knives. I have had very sharp knives since buying Wusthof sharpeners. So if you are buying Wusthof knives now, buy a Wusthof sharpener at the same time. You will not encounter the problem that I did during their transition to the new blades. Why damage a high quality knife with a low quality sharpener? The knife is only as good as the sharpening job.

This is a fantastic and incredibly easy to use knife sharpener with 2 stages of sharpening for Standard blades and an additional 2 stages designed specifically for the steeper blade angle on Asian style knives (i.e. Santoku, etc)! Perfectly sized, this sharpener easily slips into a kitchen drawer, but is large enough to use comfortably and safely and the built-in handle ensures maximum stability while you sharpen. Simply place the sharpener on the counter or any other flat surface, slide the protective cover to expose the sharpening stages you wish to use (Standard or Asian) and pull the knife through each slot a few times...that's it! The coarser carbide blades will renew a well dulled edge while the ceramic rods will keep a reasonably sharp edge fresh and finish off the blade to a razor-sharp edge after the carbide slot does the initial shaping. The key is to allow the weight of the blade to do the work, don't press down. Think of a weightlifter...it's often better to do more reps with less weight on the blade than fewer reps with more weight on the blade to extend the life of the sharpener and ensure a consistent blade finish every time. All in all, this is an excellent sharpener from Wusthof and a real value considering it's essentially 2 sharpeners in one. Highly recommended! If you found this review helpful, please let Amazon know by clicking the "yes" button below. Thank you!

The WÜSTHOF Precision Edge 4 Stage Knife Sharpener This sharpener can do Normal Knifes & sorted and Japanese Knifes It is excellent item and hard to find as today Wusthof to my best knowledge not do it any longer, they do sharpener units for normal knifes and different sharpener for Japanese knifes and then again different sharpener for sorted knifes But here in this unit which you can still find on Amazon you have the ability to sharp al types of knife in 1 single unit! And it is a very good sharpener You can find instruction video of how to use it on google search Please watch and keep instruction It is important to use the right slot for normal knifes and the right slots for Japanese knifes, and the right slot for Sorted knifes It’s important not to push strong the blade when you move it in the slot while sharpening Simply smoothly move it no more then 4-5 times with no force at all, and the knife will have a new sharp blade as NEW ! When you sharp the knife it remove also unseen dirt which the eyes cannot see Again: no need to sharp over the slot more then 4-5 times, and you should do it every few month and not every week Thank you

I have a pretty extensive collection of Wusthof Classic knives. I don't remember what they all cost but maybe $1,000 or so. (Just my 14" chef's knife was over $250.) I've had them for around 15 years and I've had some of them sharpened over that time, not all of them because they're not all frequently used. (Boning knife, for example.) I was looking to get some more sharpened recently but had no idea who to trust locally, so I looked into buying a sharpener. Fortunately I also bought a $3 knife at Home Goods to practice on. The first thing I did was get the Chef's Choice 1520 electric based on the reviews. It scratched the sides of my practice knife and dug a deep groove where I'd first started it, near the heel of the knife. (Same as what I noticed on the steak knives I just had done professionally as a test of a particular local kitchen place.) This Wusthof handheld sharpener didn't have either of thos problems. Effortlessly pull your knives through whichever slot is appropriate and there's no scratching, no need to saw forward and backward (like the Chef's Choice 4643 manual) and they'll be sharp and not scratched.

Overrated German precision. Although inexpensive I expected a more versatile instrument.

I just received this and immediately tried it. I have an Asian chef's knife which was razor sharp when I purchased it 5 years ago but has become dangerously dull, especially at the point end. I passed it through the Asian stones 4 times, which instantly put a clean, new edge on it. Then through the Asian ceramic sharpening stones 4 times to put a fine edge on. I took a sheet of 24-lb copier paper, held it up and slashed it diagonally. Just beautiful. I could barely even feel the paper drag on the blade - so I did it 2 more times just for fun. Then I passed the knife through the ceramic stones again to put the edge back for storage. Using the metal stones to put a new edge on definitely removes metal, so be sure to carefully clean up the shavings from your counter top AND wipe the rest off your sharpener's stones and blades with a damp (not wet) or dry cloth when done. Oh.. one thing I discovered with the first swipe: It helps to place the sharpener at the edge of and parallel to the edge of the counter top. Since you need to press the blade into the cutting or ceramic honing stones, this prevents the point of the blade from slamming the counter top when it pops out - it just drops off the edge of the counter without hitting anything. I can't wait to dice my next onion. __________________________ Update 3-13-2017 Still works great. No problems. Very happy with this. __________________________ Update 11-26-2019 Still working great - no problems. I run my chef's and paring knives through it every day.

no disslike

I used it for my Zwilling knife which was a bit blunt Didn't notice any noticeable improvement , despite using the coarse and the fine slots more than twice . I guess the main issue is that it's Made in China and probably has no quality control

On peut facilement affuté des couteaux normaux, à dents et asiatiques. Facile d'utilisation. Robuste du Wusthof tout simplement.

Gives a great edge for our european and Asian Knives. It only takes a couple of pulls through and the blade is razor sharp once again. Also has 2 slots for re edging knives too!. Very sturdy piece of equipment and very ergonomic handle for gripping tightly.

It is a good product. But it doesn’t sharpen the knives as I expected. May be due to the type of knives I have.