Wusthof 2-Stage Pull Through Knife Sharpener

This sharpener really is top quality.I've just purchased a set of 10 Wusthof knives so I chose this sharpener to compliment the set. All I can say is that the sharpener has been manufactured to the same very high standard as the knives. In fact, I don't think the photograph does the sharpener justice. The sharpener is larger than it appears and the photo doesn't really convey the quality. The handle has been ergonomically designed so that when I hold the sharpener in one hand it almost seems to disappear and become part of my hand. The base of the sharpener is rubber so when a knife is drawn through the unit remains perfectly still, unlike other sharpeners which can wander around in use. The unit has two sets of sharpeners - a 'Course' set for basic sharpening and then 'Fine' for finishing the edge. The course teeth are of metal (tungsten) and the fine teeth are of white ceramic and both are set to produce the optimum cutting edge angle (20 degrees I think). I do see a danger of the ceramic teeth breaking if used too roughly but I suppose it's just a matter of using the sharpener as designed, along with some care and common sense.In short, this is a superb sharpener manufactured by Wusthof to the same very high standard as their knives. The sharpener is very efficient and comfortable to use and is designed to compliment a Wusthof knife set. The price is very good too so if you have splashed out on the knives I thoroughly recommend spending just a few pounds more on this sharpener.

Having used steels, and a cheaper sharpener from john Lewis, I tried this one from Wusthof, to attempt a recovery of a collection of old knives on which it was becoming difficult to maintain a sharp edge and cut things like tomatoes, even.The product itself feels solid and sufficiently 'weighty' to give stability in use. There are 2 blade sharpening apertures - the coarse one takes a significant (but necessary) amount of metal off your knives to re-shape the edge, and then the fine aperture hones the rough blade into a razor sharp edge. It has a quality, rubberised base, and well-designed and formed hand grip, again with non-slip rubber.It is easy to use, absolutely top quality, and produced a very good edge on all my knives - even serrated and bread knives. It is an excellent product, very high quality and does exactly what you want of it, with absolute safety. I highly recommend it, and wish I had bought it years ago. Don't bother with the cheaper ones.

Bought this out of curiosity to see if it worked as described in reviews. I normally use a wet stone when knives need re-edged which is time consuming then keep it that way with a diamond steel.I tried it on an friends old knife the coarse channel is really agresive and left it with a very rough edge.I then put knife through the smooth ceramic channel several times and the knife was still a bit rough. I used a Wusthof diamond steel on it and that got rid of the rough edges and the knife was resonably sharp.You will never get the same Finnish on a knife as you will with a wet stone and a steel for most people who have decent knives and can't use a wet stone and steel then it is a viable option to get their knives reaonably sharp and to be honest it is a good build quality. If had run the knife through the smooth ceramic channel a few more times it may have been okA few points to noteAs this s Wusthof it set for European style knives which are normally around 20 to 22 degree edgeDO NOT USE IT ON Japanese knives they are normally 10 to 15 degree edge and you will ruin them.when using it do not apply too much pressure you will get a feel for it as the knife is getting less drag through the smooth ceramic cahnnel it is getting sharperIf you use the coarse channel repeatedly on your knives they won't last long only use it if you can no longer get an edge with the smooth channelOnce your knife is sharp just use it for a couple of pulls through the smooth ceramic channel to keep it that way and its should be be good for most peoples needsI would not recomend using it on serrated edge knifes such as bread knives as the cutting structure is between the points it most likely won't workIt will put a a reasonably sharp edge on your knife if you have been using a dull knife for a while keep your fingers well clear when using the knife till you get used to it.Personally it is just as quick to use a steel to keep the edge and the edge is better. I would not use it on a expensive knife .I have only used the product once and I have no idea how long it will last with constant use but it did put a reasonable edge on an old knife. I'm sure some people will disagree with my comments Its only my opinion of the product I gave it to my friend who has used it on other knives he thinks its great and it also means he doesn't get me sharpen his knives.

I absolutely love my Wusthof knives. They were a proper treat for me and make cooking so much more pleasurable! When I bought my chefs knife I also bought the genuine wusthof diamond steel. Can’t go wrong, I thought, but turns out despite watching many many YouTube videos, I’m pretty useless at honing the edge of the blade with it. In fact, what I was actually doing was making the blade more and more blunt. I did some searching and found this product by wusthof. I wanted to go with a specific branded product because all knives are set at a certain angle and wusthof sharpeners are obviously set at the right one.I started off with the coarse section and the knife put up a lot of resistance meaning the edge was basically screwed up. A fair bit of pressure and about 30 passes led to it smoothing right out and gliding over the sharpener. Then into the fine section and about the same amount of passes ended in my knife finally going back to as sharp as it was the day I bought it. If not actually a little sharper! I tested this out by seeing how thin I could cut a round of cucumber and tomato and I managed to easily make them so thin they were transparent.If you’re an expert with the steel or a proper whetstone, this is obviously not the product for you. But if you’re a bit of an amateur like me, it’s perfect.